ang-kay
Linen, and I think I got it or not? I am glad that I liked the cheese, of my design. True, it was for one bite, but the main thing is to understand what it is? Now she herself is in battle!
Miloviza
I love apple cheese!
ang-kay
Linen, amused, thanks for this video))))) Cool!
Miloviza
Through the mouth of a baby speaks the truth
Wildebeest
I got apples again. Today I evaporated again, tomorrow I will continue. The first head of cheese has been in the paper for about ten days, periodically turning it over.
I will do more, because it is delicious with tea. And you don't have to worry about the container if you make jam. There is a saving on sugar though.
This time I'll add more cinnamon and possibly turmeric.
ang-kay
Sveta, and what is in the paper? He needs to dry. Just cover with gauze and turn over every day. In short, the process dragged on in earnest. I'm waiting for the cut. And what you like spices you put in. It doesn't matter. They even do it with cumin.
Wildebeest
ang-kay, there are big cracks in the paper, you can feel that the cheese is drying out, I don't like gauze, I'll go put it in a nylon cloth. By the way, lies on the grate.
ang-kay
Better in a nylon cloth. I cover with a disposable medical cap. Perfectly.
Wildebeest
ang-kay, so I don't have such a medical cap. Can you buy it at any pharmacy?
ang-kay
I think yes. It is good to strain cottage cheese, ricotta and other cheeses on it. Just insert one into the other and nothing runs away. Necessary thing)
nodame
What an interesting recipe, I didn't even know that there are such cheeses! I will definitely try to cook it, just get to the microwave!
ang-kay
Olga, and how much is unknown? I hope you cook it and enjoy the result)
Wildebeest
nodame, Olya, how do you get to the apples. cheese, then safely cut the sugar.
Ilmirushka
Angela, thanks for what an amazing and unusual recipe! What a pity that I hadn’t seen him before ... I didn’t know where to put the ranetki ... now only next year.
ang-kay
Ilmira, Thank you. I hope the recipe comes in handy)
Ilmirushka
Angela, tell me, why did you use a microwave oven to save time, or is there any secret in the technological process?
ang-kay
Ilmira, it's much faster than on the stove and without the applesauce.
Ilmirushka
Quote: ang-kay
it's much faster than on the stove and without the applesauce.
So I assumed correctly. Let's wait for next year's harvest
Marya-83

Thank you very much for the recipe! Delicious cheese! Unfortunately, there is no photo ... because we have already eaten it. As I put it under the press, they began to eat it ..
Wildebeest
Quote: ang-kay

Ilmira, it's much faster than on the stove and without the applesauce.
Angela, I am evaporating on the stove on a flame divider in a thick-bottomed and thick-walled saucepan, on low heat, no spits. Over high heat - yes, mashed potatoes can spit. Yes, it takes a long time on the stove, but I manage to do a lot of things. Well, my evaporation in the micron did not go well.
ang-kay
Quote: Marya-83
Unfortunately, there is no photo ... because we have already eaten it. As I put it under the press, they began to eat it ..
Marina, that's cool. The end product was never tried. Well, nothing else, you will do it)
Quote: Wildebeest
my evaporation in the micron did not go.
Well, this is who and how got used. Not so important.
Wildebeest
Quote: Marya-83
As I put it under the press, they began to eat it ..
And the remnants from under the press were picked out.
I put my cheese in a modest place far from my eyes.
Marya-83
Quote: Wildebeest

And the remnants from under the press were picked out.
I put my cheese in a modest place far from my eyes.

I stood on my table under pressure, and then wrapped it in cheesecloth ... So they cut it into pieces, for tea ...


Added on Thursday, 06 October 2016 6:01 PM

Quote: ang-kay

Marina, that's cool. The end product was never tried. Well, nothing else, you will do it)
Yes, I already put it))
Wildebeest
Marya-83Marina, don't be offended by me, it's just that I was in a playful mood today.
Marya-83
Quote: Wildebeest

Marya-83Marina, don't be offended by me, it's just that I was in a playful mood today.
Well, what are you .. What grievances?)))
Smurf
Chef
Quote: Smurf

Looked at your "messages" in other topics... A month of rest.
vera100865
I made a little more than 2.7 kg of apples, everything else was at the norm, I left the apples overnight, boiled a little, gave juice, poured a whole liter into jars, boiled it 4 times in the microwave on a swing, but still very liquid jam (nuts, raisins and candied fruits are ready, but when to fall asleep, how many times should you skip?
Maybe just apples och. juicy))
ang-kay
Verunchik, on the first page there is a photo of how the puree should become and how to check its readiness. 4 times is very small. It takes a very long time to boil. Read the topic carefully, please)
vera100865
thanks, I'm already rereading
but I really want this cheese and I will get it even if I sit down I will boil it all day))
ang-kay
I boiled over an hour for sure.
Wildebeest
Quote: vera100865

thanks, I'm already rereading
but I really want this cheese and I will get it even if I sit down I will boil it all day))
Our man, you will achieve your goal.
I thought I would do it once and that's enough. But no. Has poured me more apples, making a second cheese. Delicious and easy to store.
Seberia
Quote: ang-kay
Cut the apples into thin slices in a saucepan. Sprinkle sugar over each new layer. Cover and leave for a day to let the apples juice.
ang-kay, Angela, do you think you can skip this step? And then I was going to do it in the morning, I also looked into the recipe, the process threatens to stretch out unplanned
ang-kay
Lenochka, you need the apples to give juice and sugar to dissolve. You can try to heat it over very low heat or leave it for at least 3-4 hours first.
Seberia
Eeeh * sighed heavily *, I'm going to cut it and fill it with sugar
ang-kay
Good luck)
Seberia
I report Cheese is cooked and put under oppression
Hope it dries fine. I had some problems with this all the time when cooking marmalade before.
But so far everything looks straightforward, as in a master class
ang-kay
Elena, that's great. I hold my fists for you)
Marika33
Angela, I cooked cheese today. Now I put it under the press, I have a manual one. And the syrup came out a little, so it must be or I pressed it hard?
ang-kay
Marina, I did it a little bit, quite a bit straight. Let it go.
Marika33
Good morning, Anji and happy holidays!
I looked at the state of the press at night and tightened it up. The syrup came out overnight somewhere in 2 tablespoons. I think it's not critical? Ripens faster, right? Now I twisted it a little more, I'll leave it until the evening.
ang-kay
Marina, Hi. Happy holiday to you too.
Certainly not critical.
Wildebeest
They brought me 2 more big bags of apples. I struggle with them, I evaporate the fourth cheese.
ang-kay
Sveta, I will give you a medal for the victory over apples. But you will have delicious cheese for the whole year)
Wildebeest
Medal? Serving apple cheese!
Not enough for a year, I make cheese alone, and mouths ........ do not count.
ang-kay
Nope. For a victory over apples or a well-deserved apple cheese maker)
Loksa
Wildebeest, Svetashow me at least some photos
Angela, but absolutely no sugar?
ang-kay
Oksana, and how without it? What will the syrup be cooked from and what will be the preservative? Well, I think so)
Loksa
Angela, I cooked an experiment last year, mashed potatoes without sugar. Apples have sugar, or not enough of them, I want to try. I'll cook with and without sugar! I have a lot of apples. I don't want to do the pastila, even laziness. But this I would try. I'm still wondering, does it stick to your teeth?
The pastila sticks, it annoys me a little. I'll weld Belevskaya, but there are also disadvantages for me.


Posted Saturday 15 Oct 2016 11:15 AM

And it also seems to me that you can evaporate in the oven. You must also try. What do you think?
ang-kay
Oksana, try it. I wouldn't cook it without sugar. But that's me. Moreover, the original needs 25% sugar by weight of peeled apples. How he will behave completely without sugar, I do not know. How would there be no mold? Doesn't stick to teeth.Whom I treated, everyone is wildly delighted.
It will take longer to evaporate in the oven, in my opinion. Or do it with convection, or a slightly open door. Moisture needs to go somewhere.

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