Apple cheese

[Loksa]

Loksa, Oksana, no sugar. Angela has already said that sugar is a preservative. I add much less sugar than the prescription sugar. I don’t know what will happen. In terms of storage. I began to make cheese using my own technology. I think it doesn't matter how, the result is important.
Angela, don't throw your slippers at me!
1. I clean the apples, cut them into arbitrary pieces, and cook the carcass in a slow cooker so that they decrease in volume.
2. I transfer it to a thick-bottomed and thick-walled pan and send it to the stove on the flame divider at the smallest light on the smallest burner. I do not cover the pan with a lid. I warn you, the process is long.
3. When the volume of apples is halved, then I start adding sugar, periodically trying how it is there.
4. As soon as I understand that the liquid has evaporated, I spread it on a nylon cloth and hang it for a day. The liquid runs off in a small amount.
5. Now I put it on the grate under the press for a day. Some liquid comes out again.
6. After the press I put it on the wire rack again. Watch your thoughts: on the lattice I spread the fabric in several layers, on which my heads lie. I change the fabric periodically as it gets wet.
7. As soon as the fabric remains dry, I simply dry it on the wire rack. The heads are wrapped and covered with nylon fabric.

The process, of course, is lengthy, but not laborious. The hardest part is to evaporate and not burn!

Loksa, I will expose a photo a little later.
By the way, I only add sugar and cinnamon to apples. I add cinnamon, if I don't forget. I don't put candied fruits and nuts.
Something came to me with the idea to add carob to the graying heads, and to the other - turmeric. There will be "chocolate" cheese.

🔗

[Angela]

Angela, but in general, the taste and consistency of apple "cheese" look like? Probably like marmalade, right?

[Sveta]

I began to make cheese using my own technology. I think it doesn't matter how, the result is important.
Angela, don't throw your slippers at me!

Sveta, and why rush? It is interesting when everyone contributes. That's why he is a forum, so that he can remake and show something for himself. What if it will be interesting and useful to someone)

but in general, what is the taste and consistency of apple "cheese" like? Probably like marmalade, right?

Ilmira, does not look like anything. He has his own taste. Maybe remotely on marshmallow. Not like marmalade, it doesn't look like jam.

[Wildebeest]

Wildebeest, Sveta, I also evaporated in a saucepan on a divider, all day. I do not have a micra, I gave it away.
Oksana, I evaporate tomato paste in the oven, there it is much faster and does not spit. I made tomato marshmallow after evaporation. Apples will also evaporate faster in the oven, I want to evaporate the next cheese there.

Ilmira is nothing like. He has his own taste. Maybe remotely on marshmallow. Not like marmalade, it doesn't look like jam.

But delicious to the point of disgrace.

[Marina]

Marinafaster than a micr?

[marika33]

marika33, Marina, in the oven at what temperature?

[Angela]

Angela, the micra did not use much, in the oven the evaporation area is large, no longer than in the micra, only you must first stir and make sure that it does not burn.
Sveta, I kept it at 130 and with the door open.
Yes, Sveta and I also steam it first in a multicooker. I steamed the pumpkin for marshmallow in the cartoon, I never add water to fruits and vegetables.

Yes, Sveta and I also steam it first in a multicooker. I steamed the pumpkin for marshmallow in the cartoon, I never add water to fruits and vegetables.

We think in the same way, and it makes me happy.

Today I'm boiling another cheese This time I put an oval shape in the microwave, it seems to me that evaporation will go faster this way - there is still a larger evaporation area than in a round one.
But what kind of cheese tastes like - I don't know, because it says

Leave to dry at room temperature for at least 7-10 days, and preferably for a month.

and I, no, no, I do not even poke my nose to him. The first one only dries for a week.

About sugar. The first time there were red apples and there was more than enough sugar, and this time - Antonovka. And now I'm trying mashed potatoes - and it tastes sour. Hopefully the raisins will neutralize the sourness.

[Elena]

Elena, I agree that it depends on apples to put sugar and how much. I made cheese from sweet winter apples, I put less sugar than in the recipe. And I cook marshmallow from autumn apples, they are sour, I have to add honey.
My cheese is very young, it costs only a day, beautiful.

Girls, my apples were sweet and sour. And everyone who tried it didn't have a lot of sugar. Therefore, it is also a matter of taste)

Girls convinced! I'll add sugar, maybe honey, I just have it (but will it add flavor? I need to think). I have a micra, but I lean towards the oven, in a large baking sheet. I'll start in the microwaves and then in the oven. Thank you, everyone! I'll start tomorrow. I decided to do it with sugar and honey!

[Oksana]

Oksana, I wouldn't do it with honey.

: bravo: I even have a tray with holes! I'm so glad to add some apples!
Angela, why? Because of the scent? Honey is a preservative, I poured it with viburnum, it is well worth it, it does not grow moldy.

Although honey is a preservative, it reduces its antibacterial properties when heated to 50 degrees, and at 70 they disappear altogether).

Aaaaaaaaa, I'll think about it.

[Oksana]

with honey!

Oksana, do not need honey! You can't heat honey. Not only does it lose all its healing properties when heated above 40 degrees, it also begins to convert them into carrogens. This is what doctors say

And I always bake bread on honey And honey cakes are baked with honey. And before, when there was no sugar, what did you use?
Honey, however, does not have to be added during cooking, you can already add it to the evaporated mass. Sugar is undesirable for my husband, but honey is possible, so I will experiment next time, I will unsubscribe later. It is also better to add sugar to an almost ready-made mass, there are more chances that it will not burn and there will be no excess, to your taste, because it will already evaporate.
Angela, I'm sorry, this is so, reasoning out loud.

maybe honey

not worth it. will give extra liquid

[Marina]

not worth it. will give extra liquid

So I think that it will also give liquid, but we do not need it at all.

you can already introduce it into the evaporated mass

and have to evaporate again.

Sugar is undesirable for my husband, but honey is possible, so I will experiment next time, I will unsubscribe later.

Maybe fructose in that case. Marina, tell me if you do.

sorry, that's right, reasoning out loud.

For what? That is why the recipe is interesting if there is a discussion of some points.

[Marina]

Honey, however, does not have to be added during cooking, you can already add it to the evaporated mass.

Marina, this is, yes - the correct option, if the mass itself is already cooled down, so in general, it seems to me, it will turn out well to give a little honey flavor. I will now read the topic for a whole year ... we already have no apples of our own, it's already winter. If I just read and can't stand it, I'll try from the store

[Angela]

Angelaand girls! Today I cooked 2 servings of cheese. I will take photos tomorrow and show what happened.
My apples are very sweet, winter. I didn't add sugar, I didn't add honey either, because I tried the first cheese, it turned out very sweet, but tasted and unusual. Although he is not yet 10 days old.
In the morning I cut the apples and steamed them immediately in the cartoon. I punched the hot mass with a blender and laid it out on a baking sheet, put it in the oven at 130 degrees, opened it slightly. After 2 hours, everything had already evaporated, I added candied fruits, raisins and nuts, put it in a napkin and under a press, not a drop of syrup came out. After 4 hours, I took a circle out of the press, it was perfectly compressed, it kept its shape perfectly, put it to maturity. I prepared the second portion, the mass does not spit in the oven, it evaporates perfectly and quickly.
It turns out I ate this kind of cheese, my daughter brought us from Vilnius and she bought it in the cheese department. And we didn’t understand what it was, but it was delicious. In general, I will do more, I am not worried about storage, we will not have it stale.
Angela, thank you for submitting the recipe, without you I would not have been going to make it

[marika33]

marika33, Marina, and stirred during evaporation?

[Elena]

ElenaYes, I mixed it, in the final part, when the mashed potatoes started to dry out, then I took it from the middle and mixed it to the edges. Yes, here attention, when it is already thick, it is necessary to immediately scrape off hot and add additives, otherwise it will quickly caramelize.

I realized thanks
I also want to try to evaporate in the oven now.

[marika33]

marika33, Marinaand thank you so much for experimenting and sharing. This is very necessary for those who do not use microra or do not.
That is why the recipe is valuable because everyone has contributed something of their own. I didn’t change it, but it helped others.

[Angela]

Girls, I baked apples in the oven two years ago. Without sugar at all (like an additive in bread, I look at the residue), the puree has boiled down and darkened, I store it in the refrigerator in a plastic box, it does not grow moldy, the current dried out a little from the edges! My cheese dries up, but I'm worried, maybe I should have boiled more. The gauze came off well.
Did you girls add raisins, wash and dry them?

Added Sunday 23 Oct 2016 10:54

Found about raisins Angela, looked at yours, mine seem darker, I worry!
I'll make another one, I'll cook it without sugar.

I don’t understand, everything seems to be correct, but somewhere there’s a jamb, I’ve entered everything, it’s been worth it for a week, but if it were a thick, thick jam, maybe. still have to stand?

[Verunchik]

Verunchik, I do not know. Possibly badly evaporated.
We look at the photo of what a boiled puree should be.

Added Sunday 23 Oct 2016 04:21 PM

The gauze came off well.

So everything is all right. Do not forget that it is very cold now.

[Angela]

that you experiment and share.

Angela, I know that girls are scared by the length of cooking, so I share my experiments and best practices.
Here are the promised pictures: (many pictures and letters)

all three circles, on the left - weekly, he is still inside - like jam and he is thicker than his brothers.



the one that stands, this is yesterday's first. I evaporated it very strongly, I didn't even have time to collect everything from the baking sheet, I caramelized it. But then I poured the second portion of apples into the same baking sheet and the caramel went away. I barely mixed candied fruits, raisins and nuts, literally stuffed everything into the press in lumps. He did an excellent job, connected everything and the cheese keeps its shape perfectly.

the bottom one is also yesterday's, but I left the mass with more moisture, it still needs to mature.


Now I tried it, cut off a piece. He's ready! very tasty, does not stick, does not get stuck in the teeth, moderately firm, sweet, but not cloying, natural taste.
Again, I didn’t add sugar and didn’t put off a lot of apples; She added her own candied fruits - dried zucchini and pumpkins.

Girls, make apple cheese! It is not difficult and not long. Tastier than marshmallow and is beneficial especially for those who do not have a dryer.

[Marina]

Marina, and you evaporated it on a low baking sheet? I have a high one with sides and a regular one from the oven, two fingers deep, which is better?

Added on Monday 24 Oct 2016 00:16

Marina, You have yesterday's very tight, right circle is worth! Marin, Angela, and if you add salt?

[Oksana]

and if you add salt?

Oksana, a matter of taste. You can add some salt, I think. Add caraway seeds, not sugary fillers.

I know girls are intimidated by the length of cooking

Marina, yes, active work for a couple of hours, and then just turn it over once a day. You don't do anything else.

[Angela]

Angela, I boiled apples all day and the mass spat hard, I had to constantly stir it, and then wash everything
Oksana, it is more convenient in an enamel baking sheet, it is deeper than for baking. Oksana, I would not salt, are you afraid that it will not be stored?

[Marina]

Marina, I thought, for a change! I have one baking sheet, another salt, I'll think about it. And I read about this cheese. There are many variations, with honey, sugar, and apple. Quite curious.
I can only store at a temperature. The refrigerator is busy! Moreover, I plan to do a lot, well, about 5

a lot of 5 pieces? hihi, Oksana, I still have a lot of apples, I already have three, tomorrow it will be 5. Today I was busy with other things, I just made mashed potatoes.

My husband's aunt lives in Vilnius, my daughter goes there 4 times a year. You have to ask how this cheese was actually prepared before. They had their own farm in Lithuania, then there were no blenders and microwave ovens with multicooker. I want to learn myself and teach my grandchildren.

I'm going to do the third tomorrow
Girls, I’m thinking, but if you put it in the oven in a glass form, well, in which you steamed it in the microwave - what do you think? This is a glass bowl like that.

[Seberia]

Seberiawhy not, what's the difference?
Marina, write later?

[Oksana]

I boiled apples all day and the mass spat hard,

So as not to spit, you need to not boil, but just steam. And take wide dishes for a thin layer.

You have to ask how this cheese was actually prepared before. They had their own farm in Lithuania, then there were no blenders and microwave ovens with multicooker. I want to learn myself and teach my grandchildren.

They baked, grinded and evaporated in ovens. What other options are there?

I thought for a change!

Oksana, if you just throw a pinch of salt there or a teaspoon, then I think that the taste will only intensify, as in baking. But I wouldn't make it completely salty. It will be something completely different.

I can only store at a temperature

Then sugar is definitely needed.

Angela, I continue to cook apple cheese, I can't stop. The bucket of apples fits into a circle of cheese
Today I had sour autumn apples, evaporated the mass, decided to take a chance and add honey. My puree did not give moisture, it became a little oily, so you can not be afraid and safely introduce honey.

Well, I don’t have apples, I’ve already run out, but what if you cook it from quince? Do you think it is possible or not?

[Marina]

Marina, well, that's great.

Added Wednesday, 26 Oct 2016 06:32

and if you cook from quince?

I never did anything out of it. Somehow it is not widespread here. Can not say.

[Yunna]

Yunna, they make everything the same from quince as from apples, just grains of a slug will feel like from a pear. The taste is just as bright, if not even fragrant.
Angela, litter)) just for a year I was struck directly by the quince and I changed a lot of things with it))

[Jeanne]

Jeanne, tyuyuyu. Excuse for what?

yes I am running around on the tape, everything is interesting to me

Girls, I’m thinking, but if you put it in the oven in a glass form, well, in which you steamed it in the microwave - what do you think?

Lena, better in a baking sheet, the area of ​​moisture evaporation will be larger, and it will take a long time in the pan.

[marika33]

marika33, Marina, I will definitely do the next one in a baking dish And this one in a glass oval form evaporated. But I really liked doing it in the oven!
Thank you very much for the tip.
It turned out a little too long, after all, a deep form, 5-6 hours in total at a temperature of 120 with convection. But then no hassle. I put it on and forgot. Only occasionally stir

[Seberia]

Seberia, Lena, I am very glad that my advice was useful. I always make tomato paste in the oven, it is very convenient to evaporate in it.

[Marina]

Marina, Elena, and what is the oven temperature? better for evaporation so that it doesn't burn?

[Oksana]

Oksana, I set it to 130, this temperature suits me.