AI-generated image
Nadughi
Whey cheese with mint
Nadughi: soft whey cheese with mint, rolled in sulguni sheets
Nadughi is the soft cheese shepherds skim from hot whey after making sulguni, light and slightly sweet, like a fresh ricotta. In Imereti and Samegrelo it is beaten with chopped mint and either spooned into a bowl or rolled up in thin sheets of stretched sulguni, a pretty starter for the supra table in spring. At home you can make it from milk and a little lemon. A common mistake is boiling the milk hard after the acid goes in; the curd turns tough and grainy instead of soft. Chef's tip: drain it only briefly; it should stay creamy and spreadable. Sulguni is often made with animal rennet, so choose vegetarian sheets or serve the nadughi in a bowl.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the nadughi
- 6 ¼ cups whole milk
- ½ cup double cream
- 3 tbsp lemon juice
- ½ tsp salt
- ½ oz fresh mintfinely chopped
To roll
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat 6 ¼ cups whole milk and ½ cup double cream in a pan over a medium heat, stirring, until steaming and just about to simmer, 194°F.
10 minStep 2: Take off the heat, stir in 3 tbsp lemon juice gently and leave for 10 minutes; soft white curds will separate from greenish whey. Common mistake: stirring hard or boiling; the curds go rubbery.
10 minStep 3: Ladle into a colander lined with cheesecloth and drain for 15 minutes, until thick but still creamy.
15 minStep 4: Beat the curd with ½ tsp salt and most of ⅜ oz fresh mint.
Step 5: Lay out 9 oz thin sulguni or mozzarella sheets sheets, spread with the nadughi and roll up tightly. Cut into 4 cm pieces.
Step 6: Scatter with the rest of ⅛ oz fresh mint and serve cool.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 16 g
- Carbs
- 5 g
- Fat
- 23 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nadughi take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 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 milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of double cream?
- Whipping cream, same amount (less rich; whips softer).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
MathiaMoong and urad dal wafers
Mathia are thin, crisp, slightly sweet and peppery wafers made from mathia flour, a mix of ground husked moong and urad dal. They are a classic Gujarati Diwali snack. The dough is pounded until pale, rolled very thin between plastic sheets and fried one at a time. They are fragile, so store them gently. To make mathia flour, finely grind 4 parts husked green gram lentils with 1 part husked black gram lentils.