Apple cheese

my cheeses (this is a small part) will not fit in the refrigerator.


And apples do not end there.

[ang-kay]

Infected !!! :-)
The other day I decided to cook apple jam and all searches for creative ideas led here, but I stubbornly fought off apple cheese, and today at night I read the whole topic carefully and decided that I also need it, especially since all the fillers (dried fruits, candied fruits , spices, poppy seeds, cocoa, dates, nuts) are abundant. Still very happy with the small amount of harmful sugar in the product and that banks and special devices, which I do not have, are not required.
At the time of the dominance of cheap apricots, I made a sea of ​​sugar-free jam out of them and put them in jars, and now the thought appeared: I should add some apricot cheese to the applesauce, make not only apple, but also apple-apricot cheese.
In general, this wonderful recipe opens up a lot of possibilities for culinary experiments. :-)
I have an alternative technology - at first I boil large-cut and unpeeled apples for a long time in a large saucepan over low heat (without water and sugar), then rub them through a colander. Then you can just add sugar and boil the jam, or even boil the mass and make cheese.



ang-kaythanks for such a great recipe!



And yes, on the stove for the second day, a saucepan with mashed potatoes from 6.5 kg of apples is languishing, so now I will turn around, I’ll start everything on cheese with different fillings!

[4er-ta]

4er-ta, Tatiana, handsome! Strict and serious heads
White - what's that shining through?
And I make small curds: about 10 cm in diameter. I read that the classic size is with a palm.

refrigerator know-frost !!!

there is no such refrigerator ...

I read that the classic size is with a palm.

Never mind, I have moved away from the classics
My cheeses are 26 cm in diameter and 3 cm thick
Yesterday I weighed the first ready-made - 1800 gr

and now there was a thought: I should add some of the apricot cheese to the applesauce, make not only apple cheese, but also apple-apricot cheese.

Yes, yes, I like my apple-plums better. than mono-apple

If each head is wrapped in cheesecloth and hung by its ends?

It seems to me that the shape will be lost, will it be oval?

about 10cm in diameter

And in which ring do you mold such a diameter? Or just about with your hands?

Yes, yes, I like my apple-plums better. than mono-apple

I cooked a lot of tkemali from plums and also marinated more buckets in total, but I didn't finish preparing pure plum puree, but if I like the cheese this year, then in the future, and most likely there won't be so many apples, I'll give it to the plum. :-)

And in which ring do you mold such a diameter? Or just about with your hands?

A small cylindrical salad bowl caught my eye. Here in her cheesecloth, mass, cheesecloth and a suitable flat lid pressed down. Then again the mass, gauze, pressed down

small cylindrical salad bowl

Ahh, but I only had enough imagination for a split ring))

White - what's that shining through?

There are few almond petals and cornflower petals, on some cheeses they turned white in the sun, but on others, these were left

I make both large and small cheeses in tart rings, 2 cm high, the same rings can be cut from any jar.

Such edges are even for everyone !! I'm cracking

[Daria]

Daria, I also crack and not only at the edges.

Such edges are even for everyone !! I'm cracking

Dasha, I put cheese between two boards, there is something heavy on top and I don’t take off the ring at once, so that everything is well condensed.Not a single cheese cracked.

Girls, and sugar 400 grams or can I put more? Today I also decided on cheese, cut the apples and covered them with sugar, and now I worry, what if they are not sweet enough for the original product?

[Irina]

Irina, probably, only your taste will tell you, a lot or a little
In the subject they wrote that they did it completely without sugar, and it is normal. I added 100 grams, I feel good. I want to try to put more in order to know how it should be

They write that in the original recipes of sugar up to 1/4 of the weight of apples!

[M @ rtochka]

M @ rtochka, Thank you, Dasha, I seem to have read almost the whole topic, but it’s obvious about sugar when I decided to do it After all, I decided to do it, but I thought this recipe was not for me

Chocolate with spices for mulled wine, so far, my husband and I liked the most. I put sugar everywhere 1/6 of the original amount of chopped apples.
Almost all the "heads" crack a little at the edges when I remove the gauze. Here, what fell off along with the gauze, we try. Delicious!
I'm running out of apples. Well, there will be a couple more heads, of course. The next year, the husband promised to make rectangular shapes (with rounded corners) for pressing. We have / will have five-liter canisters of olive oil. And they are made of food grade metal. Cut off the bottom of a certain height, process the edges so that they become non-sharp, drill holes from the inside out (so as not to cling to the gauze) and all the cases

It's a very exciting activity to make apple cheese. :-)
To the well-boiled mashed potatoes of 6.5 kg of apples (I got three liters) I added apricot, which I also boiled down from two to one liter. I tried, it was a pity to spoil the slight sourness, so I added only 1 glass of sugar, grinded a cinnamon stick and half a nutmeg on a grater, boiled it, cooled it slightly and mixed in a glass of colored candied pineapple fruits and about one and a half cups of raisins and roasted peanuts.
She laid it out in two forms: two large cheeses in a steamer pan (18 cm in diameter and 8 cm high), and four small cheeses in a spring cake tin (16/13). She crushed it all with full three-ruble cans, by the morning a little syrup had already dripped.
Another 7 kg of apples are waiting for their turn, and a couple of kg of pears are already being cooked on the stove. I will boil the second batch less, and before mixing with sugar and fillers, I will simply drain the excess liquid, as someone previously advised. And this time I will add poppy seeds, cocoa and dates to the nuts and candied fruits. Sesame seeds will probably also look beautiful.

Chocolate with spices for mulled wine, so far, my husband and I liked the most.

Please tell me how much cocoa and spices you put in, and how many apples. Yes, and was there sugar

And balsams, by chance, did not try to add, otherwise I have "Karelian" Tomizza under the window. :-)

Listen, but in the order of delirium!

Yesterday I cooked another portion:

I read this on the Internet that cheese is formed in cheese bags, in the corner of the bag, in the form of a heart. True, they had more elongated hearts, I'll try again
And the other 2 were made in silicone molds. There are also children's molds in the form of animals, you must try.
The recipe is clearly very fascinating, thanks again to Angela

[Daria, Galina,]

And balsams, by chance, did not try to add, otherwise I have "Karelian" Tomizza under the window. :-)

Daria, Galina,I did not add cocoa, but added ground coffee this year (plus dried and dried fruits, nuts). I added 2-3 heaped teaspoons of 2700-3 kg of peeled apples. A very tasty smell turned out. And since I made them the last, they dry out for a long time, especially since I make the thickness of the cheese initially 5-4.5 cm (the height of a cast-iron pan). Now the sun is not right, plus it rains, cloudy weather .. when turning over, I noticed that mold was about to begin to appear. I rubbed it several times with German liquor, which was brought as a gift long ago. Too sweet and soooo intense, which is still worth it.And just for this it came in handy! And even the presence of natural coffee does not interfere with the smell of liquor.

[Borkovna]

Borkovnabut rubbing with liquor is a good idea!
I have those curds that are in the double boiler will also be thick and may "bloom", so I will sprinkle them with my balm.

[ang-kay]

ang-kay, Angelique, put the cheese under pressure, a little liquid was released during the night, what should I do? Didn't cook? Can still boil down on a new one?

[Irina]

Irina, fine. Do not do anything. Everything according to the script)
Girls, how much they wrote. If someone didn't answer, then I'm sorry. Was very busy. I come to my senses after preparing a festive table for 60 people) Girls who answered, thank you)

Listen, but in the order of delirium!

How did you behave in limbo?

I read on the Internet that cheese is formed in cheese bags, in the corner of the bag, in the form of a heart.

So in the notes there is such a description.It is nice that the recipe is so interested)

2 made in silicone molds

Excellent cheese!

It's a very exciting activity to make apple cheese. :-)

I would say that it is contagious)

in a steamer pot (18 cm in diameter and 8 cm in height)

Galina, thick, of course. Tell me how it happened. Is it dry or not?

Chocolate with spices for mulled wine, so far, my husband and I liked the most.

Great. So many different tastes of cheese have already been made. Now also chocolate)

my cheeses (this is a small part) will not fit in the refrigerator.

Tatyana, excellent. They write that you can simply store in a cabinet in the kitchen. I did not try. But, if there is a lot of sugar in it, then it should be)

I would say that it is contagious)

Very contagious!

can be simply stored in a cabinet in the kitchen

I have it in parchment in the kitchen cabinet. Lies well.

cooking a festive table for 60 people)

This is the scope !!!

How did you behave in limbo?

I boiled these first heads sooo, they were molded badly, but it is already solid and therefore hangs well, does not stretch anywhere under its weight. Hangs monolithically
But the mass was soft with hearts, otherwise it would not have formed. I didn't dare to hang them, I found a place for them on the refrigerator

This is the scope !!!

Yeah. For the second time in my life, I cook alone without helpers. Usually a person is 30-40.

I boiled these first heads sooo, they were molded badly, but it is already solid and therefore hangs well, does not stretch anywhere under its weight. Hangs monolithically

So there is a way out. Longer, of course, you need to boil.

[Angela]

Angela, dear, you infected half of the forum with this recipe! I, too, did not escape the infection, my father-in-law has a harvest of apples this year and I have something to turn on.
I didn’t experiment with size and shape, I do it exactly as you have in the recipe. The only thing is that the stage of cooking apples lasts for 1.5 hours, nothing burns on low heat and does not require constant stirring. Then blender and microwave. There is still an hour and a half at intervals of 10-7-5 minutes.
I made 4 cheeses, but since I'm bored of doing the same thing all the time, I diversified spices and fillings and even gave a name to my compositions. Do not judge strictly, this is just a joke
1. Cinnamon classic.
Fillers: dried cherries and almonds
Spices: cinnamon and a pinch of cloves
2. Baltic accent.
Fillers: prunes (I have dried plums) and walnuts
Spices: cumin and fennel
In this cheese, I reduced the sugar to 350 grams and added 1/2 tsp salt.
3. New Year's surprise
Fillers: dried nectarine and apricot, pine nuts
Spices: orange and lemon zest, ginger
In this cheese, 50 grams of sugar was replaced by 50 grams of liquid honey.
4. Sausage cheese... I called it that because I put a set of spices there, typical for making sausages.
Fillers: dried blackberry and plum (I really wanted smoked prunes, but I don't have it), pistachios
Spices: nutmeg, cardamom, allspice, white pepper.
I also added 1/2 tsp here. salt, sugar did not reduce, because most of the apples in this cheese are Antonovka.
Here are my cheeses in varying degrees of doneness 1-4 from left to right

The first one has been drying for 10 days, I will dry it up to 1200 grams and put it away for storage. I don't know where yet
I will try later, if interested - I will unsubscribe based on the results.

[Svetlana]

Svetlanahow cool! And the variety !!!

I will try later, if interested - I will unsubscribe based on the results.

Of course write. Although everyone has different tastes, it is interesting. Only then highlight your quote to make it clearer)

Angel, I also decided to have some fun in my own style: besides the apple one (without sugar, of course) I decided to make a plum-eggplant to reduce the fructose content of the finished product. In pre-dietetic times, I even cooked buckle jam with sugar, so I decided on such an experiment. While in the process - I dry at night in the dryer for now, in the afternoon - in the refrigerator noufrost. I really liked the drained eggplant-plum syrup for its eggplant stringiness and plum taste. It’s a pity that it’s not enough - I immediately lost it with cottage cheese. In short - interesting)))

[Anna]

Anna, very interesting. Write in detail how you did it. Did you have to evaporate for a long time?

And balsams, by chance, did not try to add, otherwise I have "Karelian" Tomizza under the window. :-)

it is good to wipe cheese with alcohol if you are afraid of mold. I wiped mine with vodka and alcohol, I wrote at the beginning of the topic. Only my alcohol weathered and left no scent. Yours will not only preserve the cheese, but also add flavor. My cheese is still kept indoors, only dry. I kept a very small piece for the sake of experiment!
He is already 2 years old, with honey.

Did you have to evaporate for a long time?

In micro - 4 times 10 min. Before that, I cooked a plum in Shteba for 1 min under pressure, and baked the buckles on a grill gas. Then she cleaned them, mixed them, blended them, poured the juice through a sieve - and into the micra. It has decreased by about half. But I don't have a final version yet))). While in the process.

stored indoors, only dried out

is cut normally? And then she thought something, suddenly it will dry out so that only with an ax
Or can this not be possible in principle?))

[Dasha]

Dasha, here is my very first cheese (about two months to him), just cut it. Easy to cut.

[M @ rtochka]

M @ rtochka, cut tightly, not soft like a hard sausage But it is worth cutting, it is instantly eaten. Darkened but not moldy! We must eat, the experiment was a success! If kept tight in a container, it is softer. Mine is in paper and a container, but not a tight lid on the container! of course dried up: girl_romashka: not so beautiful, shriveled

I have repeatedly written that I have had a piece of cheese for 2 years. Lies in paper, in the refrigerator. Does not get dry or moldy. But I don’t reduce sugar.

[Angela]

Angela, I remember about the refrigerator. But I can't put all my cheese in there.
Therefore, I am interested in how he feels in the air. It turns out that it is better to take off my garlands, otherwise it will dry out - we will not bite.

Mine is in paper and a container, but not a tight lid on the container!

[Daria]

how it feels on air.

Daria, I have it in parchment in a simple cardboard cookie box. I did it for two months on the backside, it does not lie normally.

The first year and mine was pretty mild. But the moisture will still go away. Eat more actively

[Oksana]

OksanaI hope to eat during the winter
But not right now, but as expected - on New Year's and Christmas. Therefore, I want it to be perfect for these holidays

I cut off a piece with caraway seeds, made a week ago. Me very much! Cumin to the place
But obviously not for an amateur, which my husband is not))))

[Oksan]

which with honey

Oksan, put honey to taste / put it by eye or in a certain proportion?

At what stage of preparation did you add honey?

Your aged cheese made a lasting impression !!!

Why don't they sell aged apple cheese in our stores ?!

[M @ rtochka]

M @ rtochka, but I didn’t like it with ginger
Inna, honey added after boiling puree. He added some liquid - yes. But I cooled the puree in a baking sheet and it grabbed a little. How much did you add? I don't remember, I have to read the topic, maybe I wrote?

I sometimes limit myself in food, so decently limit myself. Sugar then is not possible at all, honey is possible a little, so I could not add much! A coffee to drink though with some yummy: crazy: at the same time and useful for brains in the period of meager food. Therefore, the honey did not warm.

I found my messages, my cheeses are sugar-free, and some without honey. Everything was fine, but I wiped it off with alcohol!
I also noticed that mashed potatoes evaporated in the oven are better (for me)

but I didn’t like it with ginger

but I have not tried it with ginger. Did you not like dry or raw?

why our stores don't sell aged apple cheese

And not seasoned sell, or what ??

[Daria]

DariaI used crude, too dominated! For my taste.

[Girls]

Girls, and in bags (from lavsan or coarse calico) for making homemade cottage cheese, no one tried to press cheese?

Angela, I will clarify), the apple mass needs to be boiled down at least twice, right)?

And not the seasoned sell, or what ??

Dashul, do not scare me .

Sell, of course !!!

Last time I bought this:

300 rubles / 120 g. Met and cheaper). Not much, but still).

I bought it with walnuts and cranberries).

Horse price, as for me). But if you really want to)) ...

[Innus]

Innus, my bag is ordinary, not for cheese special, but just a bag, still grandmother's, some kind of "cotton", also moisturized, it is formed perfectly!

and where is this beast for sale? Honestly, I have never seen it! In which departments?
The price is yes ... For those who wish

[Crochet]

Crochet, Innulya, wow price!
And I was repaired yesterday by Isidri (the service did not undertake the repair), and there only the wiring was sealed off. The master did not take money, and did not refuse the cheese. So we have it as a currency.
I press cheese in a cotton napkin, thick, I used a new pillowcase. I like it, but I press in a special press, in a mechanical one.
I still have a break, I don't cook cheese, I have no time at all, I put everything ready in parchment and in a box, in the hallway, in the compartment.

Horse price, as for me). But if you really want to)) ...

Class! I have 4 cheeses in the bins, 1200 grams each! Well, each one pulls 3 thousand rubles - a total of 12 sput - it's time to open business

Girls, and I made cheese from cake after juice. It boiled down very quickly into a dense mass, made from Antonovka, added vanillin to one head, and cinnamon to the other. The smell is crazy. And this cheese dried much faster.