Apple cheese

[Svetlana]

Svetlana, you can take any apples. Mine are also sweet, not Antonovka. But I don’t reduce sugar. I'm ok. Girls reduce and do without sugar at all. So watch for yourself.

If not for the price of apples, I would have done it. Finally, apples that smell like appeared but the price is 120-150 rubles

[Albina]

Albina, if you really want, you can buy 3 kg. Expensive, probably, but not critical. You don't have to buy perfect apples. You can buy some kind or small ones on sale, which are cheaper. Naturally, you cannot accelerate. Not like when you have your own.

Yesterday I boiled apples all day))) First, on the stove, since they did not fit into the largest container for my mikruhi. The devil pulled a large MV to change to a 20-liter))
Then in MV. The initial volume of the apples that had already been juiced was 4.5 liters, boiled down to a liter, probably. But after adding nuts and candied fruits, it looks decent)
I wanted to slam and mold, but my detachable form is already 26 cm, the cheese in it was 2 cm thick, so I trimmed, compacted, to a rectangle. At the same time, I was glad that if I suddenly decide to treat, I will share it in half almost imperceptibly)
I want to try it with caraway seeds. I love him. It seems to me that he is friends with an apple. Indeed, with rye bread, cumin is ideal, and rye sourdough smells like an apple)) this is my logical chain)

[Sveta,]

Sveta, well, wait)

[Angela]

Angela, I will report at all stages))

Girls, about cumin or coriander wanted to consult. Should it be ground, do you think, or added entirely to the cheese?
I would not want a crunch on my teeth

Due to the fact that the fabric was damp, the topmost layer on the cheese was also slightly damp. And there are still fingerprints, is this normal?
Let it dry)

Some kind of optical illusion. The piece is even, without dents, in fact. Only the seams from the folds of the fabric are slightly along the ribs.

[Svetlana]

Svetlana, and the shape can be corrected with your hands, and fingerprints can be gently trimmed with your finger. I have a cutting board underneath cheese, baking paper, cheese. I cover it with another piece of baking paper, a second cutting board on top, and turn this "structure" all over. Convenient, the cheese does not break, does not break, there are no fingerprints.

[Svetlana]

Let it dry)

Svetlana, everything is fine with you. Correct it carefully.

Should it be ground, do you think, or added entirely to the cheese?

I would not grind. The cumin will soften, absorbing moisture. Well, I think so)

[Angela]

Angela, so I got to your cheese! I avoided it all, I thought it was confusing to do it. Yes, and she was afraid that, like the marshmallow, he would not go with us. But this year I made up my mind, I think I will make one circle for a test, and I will calm down. But already 6 are lying, and I'm afraid that I will not stop there. Another 3 full boxes of apples are from the autumn apple tree.
I am writing a review only after I cut one for a test. Yesterday I didn't bake anything for tea, and my husband cut the first cheese. So I had to remind him that it was not. pie, and it is not eaten in pieces and a delicacy dish?
Very unusual, delicious, I will do more!


I want to ask - how does anyone store this cheese? I put it in an open plastic round container, lining the circles with parchment, and stand in the refrigerator. But it takes up a lot of space, although it is on the top shelf. I think all where can I define it for storage

[Nelya]

Nelya, I keep it in parchment in my kitchen cabinet.

[Nelya]

so I got to your cheese!

Nelya, I am glad that you made up your mind and that everything worked out. Now the factory cannot be stopped!

how does this cheese store?

I store it in a box in the refrigerator. But I have two of them. Therefore, there is a possibility.I think that in a cool place, not damp, packed with paper, it will also be well stored.

This year I made 7 large heads (1.2-1.4 kg) and 6 smaller ones 0.6-0.8 kg. I would have done more, but called to the grandchildren. Fillers are different: pine nuts, walnuts, almonds, hazelnuts, raisins, candied fruits, dried cranberries. Through trial and error I have chosen my own method. I will share. I bake 2 full baking sheets of cut apples with peels (+ lingonberries, or plums, or currants) in the oven at the same time, pour the resulting syrup into a separate container. I pass the apples through the nozzle for mashed potatoes on Kitchen, I don't throw away the waste, I blender well there too. Then I put the puree under the press overnight. I tried without a press, but it takes longer to evaporate the mass, and does not affect the final result. But I add sugar to the resulting syrup, boil it and seal it for the winter to soak biscuits, fruit drinks and marmalade. Press night (I usually purée late at night). And then there are 2 options. 1. Put the puree on 2 baking sheets, add sugar towards the end. I evaporate until victorious. 2. I evaporate in a cauldron, because the volume is large and the whole mass enters the micra, as soon as it starts to stick to the bottom - I add it to the micro. The first option is preferable for large volumes, the second when the mass is slightly less and will enter the dish for the micra. It usually turns out a large and small head, or even a large and 2 small ones.

in parchment in a kitchen cabinet

there is no room in the locker

I store it in a box in the refrigerator. But I have two

I also have two, and both are hammered. The one in the summer kitchen, there are pots of porridge cats, dogs. And there are also jars of dried cherries, cherries, apricots, plums, apples and pears. And we turn off this refrigerator in the fall until the spring. While today I pulled out a container with cheeses from the refrigerator in the house, the place needed to be cleared, and put it in the hallway on the chest. It's cooler there. Then you probably have to pack it in a box and move it to the gazebo. I just can't find another place.

It's cooler there.

It's not cool at all in my locker, and nothing is stored normally.

Helen, you're not looking for coolness here, but just a place where you can fit a large container. Especially if you continue to make these cheeses. There is definitely no place in the kitchen now, I can put it in the wall in the room, but the view will not be very good. In the summer kitchen, you can identify in the cabinet, but mice can run there, although cats live there. Therefore, I decided that I would keep it in the gazebo, it is closed with us.

[Nelya]

Nelya, but he doesn't need a minus, as for me. Although I keep all the candied fruits in the freezer and they feel great there.

Angela, I realized about the minus. But there is practically no minus there. Only when it can fall to minus ten on the street, then there can be minus two. But we rarely reach persistent disadvantages in winter, and the cheese is unlikely to last for them. Today, while I came home from work in the morning, half of the head is gone. The husband drank seagulls in the evening called
And this daughter has not come yet, and has not seen this curiosity

It turned out that making cheese MUCH longer than it is. Made 4 "heads" about 1 kilo each. Two already ... are over ... My husband said it was very tasty! (made with cinnamon, orange peel, store-bought poppy seed filling and chocolate). I don't put nuts, because not everyone likes them from mine, as it turned out. And we eat a lot of nuts in a different form, so to speak.
I really like the dish! I put 200 g of sugar and a pinch of salt on 1600 prepared apples. I boil in the microwave

Today, while I came home from work in the morning, half of the head is gone. The husband drank seagulls in the evening called

[Nelya]

Nelya, Radushka, girls, hide your head until winter! You will realize that you are eating it very early now)

eat it very early now)

So we were given to hide it until winter!

[Radushka]

Radushka, you need to find arguments for household members or just hide in the inaccessible for children all place)

I already hid four heads, when I came back in the morning.I left one to my daughter, and we will finish the incised one

My first cheese is more than a month old, I have not yet put it away for storage, it lies in gauze in the country house on the balcony, it has already dried well. And it tastes much better than fresh ones. Now I have 8 cheeses, but the apples are not running out, I will still do it. I will also store it on the balcony, I have apple marshmallow there for two years and everything is fine.

girls, hide your head until winter! You will realize that you are eating it very early now)

I confirm!))
We already have a small tradition - we cut apple cheese (the first) for Christmas (like in ancient times)

Choi-ta I'm like the most greedy - with one head here))
We still need to get hold of apples ..)

[ang-kay]

ang-kay, I here also muddied the version without sugar. Question: why should the fabric be wetted before the head is formed? I did so, as written, but just interesting.

Choi-ta I'm like the most greedy - with one head here))

I also don’t do more than one or two. I have enough.

why should the fabric be wetted before the head is formed? I did so, as written, but just interesting.

Do you wet your hands when you form something sticky? Here the principle is the same as I think, so that the sticky mass does not reach for the dry one and the cheese turns out to be smooth.

Do you wet your hands when you form something sticky? Here is the same principle as I think, so that the sticky mass does not reach for the dry one and the cheese turns out to be smooth.

Clear. And after pressing, no one tried to shove it into the dryer?))) To speed up, so to speak)
I would like to pick off a piece as soon as possible in order to understand: should I turn around in large volumes?)) Antonovka is still ahead of us.

Come back a couple of pages. Someone was drying. I didn’t advise, but someone wrote that it was normal, although it seemed easy to finish drying it later.

[nila]

nila, I had cheese in the table, in the kitchen for more than six months, he was in a completely normal state. Now I have cooked more than 25 kg, it is simply impossible to put such an amount in the refrigerator. While I spread it in the hallway, in the compartment, I will follow him. I believe that dry air is needed for such a cheese, even if it is warm than cool and damp.
Anna1957, I make sugar-free cheese from sweet apples. But I made one circle from apples, like Antonovka, for me it turned out sour, but my husband liked it.

[marika33]

marika33, I have no problems with sweetness. I add stevioside to taste. His main thing is not to overdose - I kind of feel the norm already.

I also don’t do more than one or two. I have enough

You're lucky! And I'm afraid that I will only have time to look at my 13. I brought 3 heads to my grandchildren, 5 days have passed, and the second has already begun. And only the youngest eats, who is only 2 years old (the older one is still keen on marshmallow). Several times a day he comes up, looks straight to the soul in the eyes and, showing 1 finger, asks for "Onna" (parents limit sweets). Well, how can you refuse! ..

[nata4a]

nata4a, my 2 year old son also loves this cheese! I added sugar to a minimum, did not add spices, cut into lozenges, dried in a dryer, sprinkled with flour from dry apple skins instead of sugar. powders (I strongly advise if you limit sugar, lozenges do not get wet, do not stick together) and give it as a snack. Already knows where the container is. Dad did not know, the small one took it away, pointed with his finger - "there!" - said))). I handed over all my skills.

cut into lozenges, dried in a dryer,

Nastya, first dried the head according to the recipe, and only then cut and dried it in slices?

sprinkled with flour from dry apple skins instead of sugar. powders (I strongly advise if you limit sugar, lozenges do not get wet, do not stick together)

This is a valuable idea.

Prescription started! But the small one ran out of favorite purchased pastilles and had to, damn it, fence a garden in order to dry it faster.
Angela, don't swear, plz

I boiled it to the desired state, spread it thin on a baking sheet on a non-stick mat (I was afraid of paper, I could not find the fabric), bent the edges, another rug on top, a board with a jar on top, left it overnight. During the night, it grabbed normally, let it weather for a day, so that it could be cut into lozenges 1 cm by 3 cm, in the dryer for the night and another day with alternating shutdowns. I sprinkled it with flour from the skins, let it dry in the air for a day, then into a container.Agar-agar was added to the second batch and everything froze on the same day, it was cut into the air, dried to the desired consistency also for a short time. For pastilles, the second option is more convenient - you can quickly do it.

[Tricia]

Tricia,

[Tricia]

Tricia, great idea with the package!

[Angela]

I've watched Khlebnikova's video for a long time and never dared to repeat it. And, it turns out, there is also on our site! Had to
I fiddled all day yesterday. I decided to start evaporating in MV and on the stove. And completed the process in the microwave - it's sooo convenient!
I made 2 pancakes: cinnamon (which I don't feel there at all) with nuts and the second with caraway seeds:

330 gr and 230 gr from 2.5 kg apples. They sell raznosortie for 20 rubles, so you can cook and cook)))
I did it yesterday, tried it today, while it tastes like jam. I won't try again, let it lie for a week. I'll still cook!
Angela, thanks for the recipe and optimization !!
I have a question. Should the mass be molded hot? I have cracks, the edges are uneven. How to deal with this? Maybe you digested it? Is it too thick?

Anastasia, and about pastilles, please write how much agar for what amount? And at what point to add? There is also a small resident, I want to make him

hide in a place inaccessible to children)

it means ... EAT!

[M @ rtochka]

Made 2 pancakes:

M @ rtochka, plump, beautiful circles. Well done.

Should the mass be molded hot? I have cracks, the edges are uneven. How to deal with this? Maybe you digested it? Is it too thick?

Better warm, so that it could be smoothed better. I think that you cannot digest it. We also need to free it well from moisture, I think so.

it means ... EAT!

Yes, hide like a Woof kitten in the most secluded place)

I made another cheese, adding cocoa powder, which did not go in the form of a drink due to insufficient tastyness and a mixture of spices for mulled wine (ground on a regular coffee grinder). It turned out unusual and very tasty

[Angela]

Angela, girls, tell me, please. If there are several pieces of cheese, then how to lay them out, all in one layer? Or a turret? If everything is near, then they will take up a lot of space ... And the tower will dry badly, probably

I bought Antonovkas for 20 rubles), cooked another portion, divided it into 3 parts: coconut, cinnamon, spices for coffee.
There are still apples for a couple of visits (if I don't buy it yet)
I put 100 grams of sugar on 2.5 kg of apples. It seems delicious

[Daria]

Daria, you need to dry them

everything is near

Where can I get so much space ...

I remembered something how dad used to dry fish. I presented a rope, and on it cheeses (well, why, I made a hole and hung it up)

[Daria]

Daria, I now have two heads on a small refrigerator, the previous batch was dried on a wire rack in a switched off oven.

adding cocoa powder,

It seems no one has ever made chocolate cheese. Interesting.

all in one layer? Or a turret?

Dasha, Lena wrote it right, in one. I'm afraid that mold may form between the cheese.

I presented a rope, and on it cheeses (well, why, I made a hole and hung it up)

Listen, but in the order of delirium! If each head is wrapped in gauze and hung by its ends?

My cheeses were dried in a row on the windowsill on the balcony, and when there were a lot of them, the first ones were hung in gauze bags on a stick. Now the apples are well dried on it and the cheeses are hanging.

Apple cheese dries great in the no-frost refrigerator !!!

But it takes place, yes.