Nadugi (ნადუღი)

Nadugi is a delicate fresh cheese made from the whey left over after producing sulguni or imeruli cheese. The whey is gently heated until tiny white curds rise and are skimmed off, producing a cloud-light, slightly tangy cheese with a texture somewhere between ricotta and crème fraîche. In Georgia it is traditionally blended with fresh spearmint and sometimes pickled jonjoli (bladdernut shoots), then served chilled.

Serves: 4

Ingredients

• 2 litres (2 qt) fresh whole-milk whey (from making white cheese, or substitute whole milk)
• 1 tsp white wine vinegar or lemon juice (only if using whole milk)
• 3 tbsp fresh spearmint leaves, finely chopped
• 1 tbsp pickled jonjoli or capers, drained (optional)
• Salt to taste
• Warm flatbread or lavash to serve

Instructions

1. Pour whey (or whole milk) into a large heavy pot. Bring slowly to 85°C (185°F) over medium-low heat, stirring occasionally. Do not boil.
2. If using whole milk, add vinegar or lemon juice and stir once — the curds will begin to separate from the whey almost immediately.
3. Remove from heat and let rest undisturbed for 10 minutes until soft white curds rise to the surface.
4. Line a sieve with muslin cloth and gently ladle curds in. Drain for 20–30 minutes until the cheese holds a soft shape but remains moist.
5. Transfer to a bowl. Fold in chopped spearmint and jonjoli or capers. Season with salt.
6. Chill for at least 30 minutes before serving. Serve scooped onto warm flatbread.

Cook's Notes: The cheese keeps refrigerated for 2–3 days. The jonjoli adds a distinctive pickled bitterness that complements the mild cheese — worth seeking out at Georgian or Middle Eastern grocers.