- 500 g matsoni (or yogurt, or yogurt)
- 1 glass of milk
- 1 egg
- 100 g butter
- 150 g of sunflower oil
- 800 g flour
- 1 tbsp. l dry yeast
- pinch of sugar
- a pinch of salt
- 1 yolk
- 1-2 Art. l very fat sour cream
- 1 kg of Imereti cheese (or a mixture of mozzarella and cheese)
- 2 eggs
- 50 g butter
Georgian cuisine can be compared with the Georgian song: it is just as soulful,.
Our national dairy products — sour cream, cottage cheese, baked milk, yogurt,.
Olga, you need to look for homemade soft cheese with a salty taste. Maybe try to use ricotta, only salt it — without fanaticism, so that you can eat, but salt.
Or something a little more restrained.
I have long wanted to make khachapuri.
What can be replaced with cheese?
In Italy, it seems, no.
Thanks to the author for a great recipe! The dough went up very well!
The dough is soft, gentle.
Khachapuri turned out great. Cheese used Ossetian! 🙂
Wow, Olga, 40 minutes. check the real temperature in the oven and next time try to make khachapuri thinner))
Great recipe! The dough rose perfectly.
Only they baked me and the electric oven is not 20 minutes, but 40.
Crisp and soft cheese inside.
Maria, first look at the shelf life of yeast, with dry it is also very important. Secondly, check what type of dry yeast you have, they are different.
One must first be mixed with the liquid to activate (otherwise they sleep), this is the usual yeast.
Others need to be mixed immediately with flour, these are fast-acting yeasts, they should be used in smaller quantities. Here the recipe is calculated on the usual dry yeast.
Marianna, Eugene, thanks for the answers!
I didn’t know anything about checking yeast, now I’ll actively use it.
Apparently, either they or flour brought. I cooked strictly according to the recipe so that the dough would rise even to warm the kitchen with the included oven 🙂
Maria, you know, this is my favorite recipe — it is from our book. "Georgian cuisine" authorship Tinatin Mzhavanadze. I have been cooking it not only for khachapuri, but also for other fast pies for four years at least once a month — and I have never had such that it does not rise.
Moreover, Zhenya, Evgenia Leonova, it rises perfectly in the refrigerator — though not in an hour and a half, but in eight.
And you, Mary, yeast check before use?
Maria, write in detail how to cook. While I do not understand why the dough does not rise. The recipe is good, the proportions are normal, the description is detailed.
Either it is cold at your home, or the yeast is bad, or you are doing something wrong.
Dough does not rise!
I tried 2 times with different yeasts. Sorry products
Until the fifth step, it seems no one read > Lubricate the surface with a mixture of yolk and sour cream
Slightly strange recipe. Ingredients have sour cream, but not in the recipe. written 800 year flour, I went almost twice as much. but it turned out delicious. thank
Loved the recipe.
Guests enjoyed eating. Took note.
I liked the recipe, only instead of matsoni, I used sour cream (I didn’t know where to go).
The dough is good, crisp when warm, the next day did not become stale.