Apple cheese

, apparently good for those who have email. slabs

Ahh. it's clear you have gas. Marina has a kind of electro ..

[SoNika]

SoNika, Virineya, in my thick-walled stainless steel pan, on the divider, on the smallest burner, and does not fire. I can say that I have been evaporating all day, but I have not yet brought it to the desired condition, tomorrow I will continue.

[Sveta]

Sveta, I've been evaporating for 4 hours, no more than 20% has evaporated, apparently I will also finish it tomorrow. In the beginning, I covered it with a silicone lid in a hole, (I had to feed my spouse), even the whole hood was spattered to the top in a couple of minutes, it doesn't spit through the lid now, only grumbles. There was a lot of juice, the liquid puree turned out to be sweet, although I took 400 grams of sugar for 3 kg of apples.

[SoNika]

SoNika, Virineya, in my stainless steel pan with thick tendencies, on the divider, on the smallest burner and does not shoot. I can say that I have been evaporating all day, but I have not yet brought it to the desired condition, tomorrow I will continue.

how Sveta I do it in a 6L stainless steel pan with a thick bottom, though without a divider and on the largest gas burner, at maximum gas. ... The saucepan is filled with apples and a heap. Until the apples are half in the pan, I do not mix it often. And when some of the apples have already turned into mashed potatoes, when the mass has become half of the pan and the color has become light brown ... you need to stir constantly, without leaving the pan. And I reduce the gas to a minimum only when the first portion is ready on a baking sheet in the (gas) oven. I blender it, add additives, form cheese, put oppression. And then again I turn on the gas under the pan to the maximum and, with constant stirring, bring it to the desired condition.
Nothing spits with me with constant stirring, it takes no more than 2 hours to cook 2 cheeses. This is if the cooking process is immediately from start to finish. But I often boil it in stages, depending on the mood, time, and well-being.
To date, 23 cheeses have been made ... if I had spit, I would not have left the kitchen, constantly scraping everything. Or just after 2-3, I definitely would not have done it again that year.

[Elena]

Elena, I think that everything will work out and the problem is in the juiciness of the apples.

[Nikus,]

Nikus, this year, standing apples from three trees. And that year I bought different varieties at the bazaar and from different seller-owners. And in exactly the same way it was done and succeeded, in that year everything was worked out to automatism. Based on what I had in stock.

[Elena]

Elena, it took 6 hours. 20 minutes. from the beginning of cooking slices ... the hand fell off, I'll see if it's worth it, and whether I need to get used to this product in the future, because the reviews are good

[Virine]

Virine, I evaporate at a minimum and a divider, if I do not want in a micr. I do it so that it does not boil, but just soars. I interfere occasionally. Does NOT spit. I haven't made cheese yet this year, but I did jam. I boiled it like cheese. Just evaporate the apple slices, and then problender.

[SoNika]

SoNika, it may depend on the variety / juiciness of apples, I cooked such cheese and is a big fan of this recipe, there were apples of different varieties, once there was a lot of juice and it was difficult to boil it down, I began to fill it with sugar overnight and drain the juice that was released (I cannot presume that this is correct, may the author forgive me, pectin with juice is also lost with this method), but such cheese dried out and was stored normally, I did not notice the difference. And there are apples that are looser, sweeter, they boil down much faster and give less juice.

Fuss a little, but it turns out well, very tasty!

[Larissa]

I began to fall asleep with sugar at night and drain the juice that was released (I cannot presume that this is correct,

Larissa, it is recommended to drain such juice and boil it separately in a saucepan, and then pour it back. So the train of thought is correct, but the pectin is a pity if you completely pour it out)

[Angela]

Angela, Wow, thanks! Now I will do this! As I myself did not finish, because it was a pity it was the pectin)))))

[Angela]

Angela, I kept thinly cut slices overnight and half a day. It happened. There was a lot of juice. I think I might have overcooked the apples, before blender it might affect?
Larissa, yes the apples were juicy, sweet, maybe in such cases it is really necessary to drain the juice in the evening, when the spouse brought antovki, added them for sourness, in the end it turned out more than 3 kg

that you may have overcooked apples, before blending it can affect?

How can you digest them? They will simply turn into mashed potatoes themselves. But we also need mashed potatoes.

[Angela]

Girl 9 hours was not enough, the gauze came off badly, the trail does not straighten when pressed, did you still have to cook? But this is not a gateway - standing over the stove for 6 hours interfering ... I hope the result will please. I got upset and stuffed it in the microwave, it won't get any worse.




Angelalooking at your handsome man I let saliva. And for some reason I believe that mine will work out too. Next time I will take apples that are less juicy and, on Lena's advice, I will try to boil them over a higher heat. For any first experience. Well, not always, everything should be successful even at the click

Phew ... read EVERYTHING!
And, until I went to cut the apples, I decided to ask ...
But what if you do not sprinkle anything with sugar, and first boil it in half (in portions) in a micron, then blender, add sugar and then boil it with sugar?
I've been cooking this kind of jam for the second year from everything in the world.
As far as I understood, there is not much difference in the cooking process itself. It just takes longer to boil down

But this is not a gate - standing over the stove for 6 hours, interfering ..

I stood the same last year.
But then, as it turned out, you could do everything in the oven.

Girls, thank you all. For the first time it was exciting for some reason. (perfectionism ?!) I think the process will improve. The cheese between the boards thinned and became uneven, now I will show the result, do not chew too much, I think it was necessary to cook it ... but I'm not special yet I added pine and walnuts, dried strawberries and cranberries Cut off the uneven edges - it falls apart like jam in my hands, the taste is the sweetest (brr) with sourness, my home will like it.

At the weekend I will try to buy more apples and try again, perhaps I will again involve the younger one in the stirring if the process drags on

[Virine]

Virine I shouldn't have become thinner, but I shouldn't have fallen apart either. Perhaps you need to boil longer.

But what if you do not sprinkle anything with sugar, and first boil it in half (in portions) in a micron, then blender, add sugar and then boil it with sugar?

Probably you can. It's just that sugar helps the juice stand out faster.

The cheese between the boards thinned and became uneven, now I will show the result, do not chew too much, I think it was necessary to cook it ...

Yes, it often becomes uneven between the boards after oppression. It's okay, let it dry for a day and then, with the next overturning, gently shape it with your hands on the sides. Sometimes one time is enough, sometimes two or three.
There are many cooking methods described in the topic by all of us, everyone will choose the one that suits him best. And what kind of kitchen appliances (or lack thereof) are available.

I got used to dealing with apples a little differently.
First, I cut off the defects on apples that I do not like. Carcass them in MV until soft, then rub them through a sieve. Then I boil it on the stove without sugar, add sugar when I like the thickness.
Sugar-free evaporation gives me, raven, not to burn the product. Since I evaporate on a divider over low heat, the process is long, but not stressful.
And standing by the stove for 6 hours, stirring constantly, is not my method.

Now I was brewing apples for amber and was very surprised - almost a liter of juice from 2.3 kg of apples

To date 23 cheeses have been made

this amount, Lenochka Congratulations! I am still far from such a figure. What weight do you have?

To date 23 cheeses have been made

Elena, you are just a heroic hero!

Then I boil it on the stove without sugar, add sugar when I like the thickness.

Here! And I do exactly the same with jam in the microscope. I boil it all the way down, then add sugar (not all at once, but in parts) and with sugar already before ... the beginning of its caramelization - a color change to beautiful amber.
Gathering my courage. You have to try and cook this miracle!

[Angela]

My first cheese. Angela, thank you very much for the recipe. We have a lot of apples, I will definitely make more. .

[Tatyana]

Tatyana, very beautiful! And the photo is super. Cook for health!

[Angela]

Angela, Thank you!

[Marisha,]

this amount, Lenochka Congratulations! I am still far from such a figure. What weight do you have?

Marisha,So I started doing it in June, and you only recently. And having looked at your apple trees in the Gazebo ... you will not only catch up with me soon, but also overtake me a lot. Of 23 pieces, the 4th is already eaten by sons (and of course my husband and I are helping) and 3 pieces. I took the apples to the mistress.
I went and weighed June-July cheeses, from 1180 to 1320. Mostly 1260-1280. Now the hostess has fewer apples, so I continue to make 2 cheeses at once, but with less weight they are already obtained. Weighed the end of July-August ... from 890 to 1200. Yesterday I stood over one polished incomplete bucket and did not want to spend as much time as I spend on 2 cheeses at once. Therefore, I made apple jam with blackberries, well, almost like our Angela's recipes (without Zhelfix and added citric acid as a safety net). Late blackberries are just beginning to bear fruit, so what has ripened and added raspberries of its own. Delicious!
Larissa,I'm not a hero for sure. I just really like to make tasty snacks with my own hands and then pamper my men and myself in winter. And the savings are decent, which is important.

[Borkovna]

Borkovnaoh my salivation started

On a small burner, at a minimum, with a divider shoots, spits hard,

I got apples yesterday. Today I got down to business.
Virineya, upon evaporation, immediately remembered you. I do everything the same way, I use the same pans, but they spit. Apparently, it also depends on apples. Padans were from one vegetable garden, and today's - from another.

[Wildebeest]

Wildebeestthat the apples were definitely Svetlana, then I cooked the usual amber on them and a strange puree with a part of raw slices turned out, and the apples said that they were from one tree ... of course mine liked it, but the sight upset me.

[SoNika]

SoNika, Virineya, my apples spat at first, but stopped as they evaporated.

[Sveta]

Sveta, shot for about 3 hours, but not so high oh, you want to laugh,

When I turned it over, the cheese cracked, on the first day, and today I decided to experiment and put it in the microwave for 4 minutes. a piece that fell off - the smoke was pouring over the whole apartment, I have not seen such a thing in my culinary life - it burned out to black ... So the cheese is not so bad ...

I'll add my 5 kopecks, with your permission, the recipe is amazing. I saw apple cheese not here, but at Povarenka for a long time, and I was already making cheese when there was a "catastrophic" harvest. But your recipe interested me in a more convenient technical solution, it seems to me. This is about the microwave !!!! The idea is gorgeous, because everything is done faster in it at times !!! I made cheese after squeezing the juice through a juicer, that is, I caught two birds with one stone !!! After it, the cake still remains wet, and the sugar does its job overnight, draws out the remaining moisture. The blender, to help everyone, will chop up large pieces and the skin, and in fact it contains the largest percentage of pectin. To evaporate the remaining juice on the stove, it takes a long time, and your idea is just a godsend !!! and also, your recipe has less sugar and this is a fat plus. And I made a lot of cheese, and with cinnamon and nuts and candied fruits ... I gave them away as gifts and ate with pleasure.This year again the strongest harvest, well the last year gave me a rest, and has already begun to do. Thank you for the idea !!!

[Svetlana]

Svetlana, glad I helped. Thank you for sharing your work.

[SvetLanaYa]

SvetLanaYa, Sveta, and then immediately drank the juice or canned it, or something else?

[Wildebeest]

Wildebeest, juice canned in liter bottles, if sour apples are with sugar, sweet without everything. Canned tomatoes with juice is very tasty.

[Svetlana]

I made cheese after squeezing the juice through a juicer, that is, I caught two birds with one stone !!! After it, the cake still remains wet, and sugar does its job overnight, draws out the remaining moisture

Svetlana, but this cheese turns out delicious? After all, you remove all the good, tasty, apple (juice). I liked this cheese precisely for its richness and aroma. And to spend so much time on cake, I'm sorry. Angela, I made cheese with caraway seeds, I liked it very much! We have a lot of apples this year, I make a lot of cheese with different fillings. With nuts, I doubt if the cheese is stored for a long time, will they go bad?

I made cheese with caraway seeds, I liked it very much!

I didn't do it with cumin. But they write that it is possible.

With nuts, I doubt if the cheese is stored for a long time, will they go bad?

I have a piece for two years. It's okay.

[4er-ta]

And I did make apple cheese with plums, probably 20 percent plums and 80 apples.
Dries lies, everything worked out well

I made cheese with caraway seeds, I liked it very much!

4er-ta, and how much sugar was usually added?
In the same plum, if only you can cook cheese from it (I won't get away with it, the harvest is too great) it is recommended to add cilantro seeds. I still cannot imagine something sweet with such spices.

I have a piece for two years.

ang-kay, Angela, how did you manage to resist and not eat it?

[4er-ta]

4er-ta, the cheese turns out to be very tasty, and I did not see the difference, because I did it as in the recipe too, and the cake from the juicer does not come out with "sawdust", but raw, and if I make a lot of juice (and I do a lot), then for now he stands in a saucepan, the juice is collected there. you can't squeeze it out, the juice will be with pulp, and mine love clear juice. During the night, sugar does its job and the blender perfectly breaks through the mass, and already quite liquid. Today, for example, in 3 hours I evaporated all the cheese cooked in the evening. I put it under the press (her husband's weight), it turned out 6 heads of 800-8300 gr. with walnuts, dried apricots, raisins. Thanks to the author of the recipe again for the idea with the microwave, otherwise it would have evaporated a "whole" day, as before !!!!

I made a slight change in the shape (so that it would be more appetizing for the child, he doesn't like sliced ​​slices, you see!) - flattened them into a thinner pancake, cut them into pastilles 3 x 1 x 0.5 cm each, sprinkled with skins from the same apples, dried and ground in flour in a coffee grinder, dried it a little more in the dryer (can't wait for a week, you need a mustache and right away!) for speed - well, poured out Very bery pastilles, which son loves so much!
Thanks for the recipe and cooking tips

[Elena]

I have a piece for two years. It's okay.

Fine! Then I will do the same.

4er-ta, and how much sugar was usually added?

ElenaI tried to stick to Angela's recipe. And I also have a lot of plums. I'll add both plums and cilantro, thanks for the tip. I love these combinations. I added wild strawberries and dried cornflower flowers to yesterday's cheese
.
I make cheese in rings for tart, they have just a height of two cm, very convenient
.

I did not see the difference,

So great!

[Anastasia]

ang-kay, Angela, how did you manage to keep from eating it?

Yes, I cut it off on purpose and I'm conducting an experiment. How long can he lie? They write that they are three years old. Two have already passed. Lies in the refrigerator in baking paper)

Made a slight change in shape

Anastasia, thanks for the ideas)

recommend adding cilantro seeds. I still cannot imagine something sweet with such spices.

What about chutney? Everything is there. And these spices sound good in such a fruit sauce.

[Angela]

Angela, thanks today I cut it into 2 parts, because the cake is large. And I was surprised that it turned out almost like in your photo. Only for me it is sweet, apparently Antonovka was sweet.

[Virine]

Virine, I'm glad that everything worked out. To me, in my version, sugar to the point. The girls shrink. So that...

[Angela]

Angela, I'm again with a question about nuts. Did you read that you kept cheese in the refrigerator, and without a refrigerator, the nuts will not go rancid during long-term storage? What do you think?

I think that it was stored without refrigerators before. Therefore, a lot of sugar was added as a preservative. You won't keep it for three years? Do a little with the nuts and see how it behaves. I think that nothing will happen to them in a year. We store nuts without a refrigerator.

[Angela]

Angela, I have nuts in the refrigerator and even in the freezer, if there is a lot, so I doubted. Well, okay, I'll make it tasty with nuts, for quick use, and for long-term use with other additives. Thanks for answers!

Angela, can you replace Antonovka with white filling? Or not at all? I got a few kilos, we don't have time to eat - it gets spoiled. I don't want jam, jam.
How much sugar to take then? 10 percent? The apples are sweet ...