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Imeretian cheese
Imeruli kveli: fresh, mild brined cow's-milk cheese from Imereti
Imeruli kveli is the everyday cheese of western Georgia: in Kutaisi's Green Bazaar it sits in wet white wheels, mild and milky with a faint sourness, ready to be grated into khachapuri, sliced with tomatoes and herbs, or stretched into sulguni. Families in Imereti make it in a morning from the day's milk. Traditionally it is set with animal rennet; use vegetarian (microbial) rennet for a vegetarian cheese. A common mistake is heating the curd too hard, which squeezes out the moisture and gives a rubbery cheese instead of a soft, springy one. Chef's tip: make a double batch, keep one wheel fresh for eating and leave the other in brine for two or three days, which gives it the saltier bite that bakers prefer for khachapuri.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the cheese
- 16 ¾ cups whole cow's milkpasteurised, not UHT
- 1 tsp calcium chloride solutionmixed with 50 ml cool water
- 1 tsp vegetarian liquid rennetor animal rennet, mixed with 50 ml cool water
For the brine
- 4 ¼ cups waterboiled and cooled
- 2 ⅛ oz salt
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What you'll need
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Method
0/7 doneStep 1: Warm 16 ¾ cups whole cow's milk in a large clean pan over a low heat to 95°F. Stir in 1 tsp calcium chloride solution.
15 minStep 2: Stir in 1 tsp vegetarian liquid rennet for 30 seconds, then still the milk. Cover and leave for 40–50 minutes, until it gives a clean break: a knife lifted through the curd splits it cleanly.
Step 3: Cut the curd into 2 cm cubes and leave for 10 minutes. Stir very gently for 10 minutes, keeping it at 95°F, until the curds are the size of walnuts and the whey is greenish. Common mistake: stirring fast or heating; the cheese ends up tough.
10 minStep 4: Ladle the curds into a cheesecloth-lined colander or cheese mould and leave to drain for 20 minutes, then turn the cheese over in the mould.
20 minStep 5: Drain for 2 hours, turning twice, until it holds its shape and feels springy.
Step 6: Stir 2 ⅛ oz salt into 4 ¼ cups water until dissolved. Slide the cheese into the brine and leave in the fridge for 6 hours for a mild cheese, or up to 3 days for a saltier one.
Step 7: Store in its brine in the fridge and use within a week.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 7 g
- Carbs
- 1 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does imeretian cheese take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole cow's milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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