Apple cheese

All the cheese is cooked. We have a lot of apples, thank you very much again, how many apples go into business, otherwise my soul was in pain, how many disappeared. We really haven't tried it yet. But I think I will like it, because we love many lean sweets /

[Irina]

Irina, that's lovely. It turns out that everything is here too) And there is with such developments and details.
And I thought that nobody makes cheese this year. Silence in the subject)

they will bring apples to me only at the weekend, Antonovka. Two heads in plans - with dried fruits and caraway seeds)

[Svetlana]

Svetlana, go for it! It is delicious)

Last year I made the following cheeses:

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 Reduced sugar to 350 grams in this cheese and added 1/2 tsp salt.
3. New Year's surprise Fillers: dried nectarine and apricot, pine nuts Spices: orange and lemon peel, 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. salt, sugar did not reduce, because most of the apples in this cheese are Antonovka.

Angela asked me to tell you about the taste, here I am fulfilling the request. Better late than never
The cheese was dried in my kitchen warm for about a month, then I rolled it into a vacuum and kept it on the balcony. For some reason, before sealing, I wrapped the cheeses in a paper towel and very much regretted it. The paper stuck tightly, barely picking it out later.
We started eating cheese on New Year's Eve.
In general, all these delights - honey, salt and spices have very little effect on the taste and aroma of cheese. While the cheese was boiling and drying, the spices were felt, and after a few months - almost gone, perhaps only cumin and fennel were somehow guessed, and even my favorite cinnamon was almost weathered.
Of the fillers, I liked the dried cherry most of all, it was clearly felt and was successfully combined with the apple. The blackberry also played well. Dried plum, apricot and peach are practically lost in the finished cheese.
Nuts have the greatest impact on the aroma and flavor of the cheese. I liked pine nuts and almonds very much. Be careful, the nuts must be unambiguously fresh to avoid rancidity during storage.

[Svetlana]

Svetlana, Thank you)

[Irina]

Irina, that's lovely. It turns out that everything is here too) And there is with such developments and details.
And I thought that nobody makes cheese this year. Silence in the subject)

Angela, how can we not do it, the head dries. I still want to do, there are apples, they are waiting

[SvetaI]

SvetaI, Svetlana, thank you very much for your experience! I didn't have such a variety, I added raisins - it also almost dissolved, cinnamon, vanillin and coconut ceased to be felt. I liked walnuts very much, I have not tried them with others. This year I decided to try cocoa, cumin, and I will do it with walnuts. Our cheese goes very well, I love it myself and the family eats well.

the head dries

Ira, that's good. And then such a silence in the subject.

The apple harvest this year was not good. I thought that I will not make cheese. But, dry wind knocked apples almost immediately. We didn't have time to eat. I had to do it. Last year, I knew that no fillers, such as nuts, are coming from us, I did not even begin to continue testing. Immediately made our favorite version with spices for mulled wine and ground coffee.Of course, the classic one with cinnamon. And also with orange and lemon zest + cardamom seed. For some reason this year the gauze is removed disgustingly. I bought a new one. Perhaps the quality let her down

[Anna]

Anna, we also have bad apples. This year, dear ones will (

In general, all these delights - honey, salt and spices had very little effect on the taste and aroma of cheese

I wrote this a few days ago, and just yesterday I found 4 pieces of cheese sealed in a vacuum on the refrigerator. I cooked it on NG for gifts, but one package remained and was safely forgotten.
A year has passed since the date of manufacture. In such a matured cheese, all the spices began to play, and fillings and nuts faded into the background. Very tasty cheese, in a vacuum it was perfectly preserved at room temperature, and there is no mold and does not dry out.
Apples this year again the sea, I will make this dessert!

[SvetaI]

SvetaI, another plus in favor of the vacuum generator, and it beckons me

[Larissa]

so he beckons me

Larissa, buy if possible. Not that it is an essential device, but when it is, it has many uses.

I still can't guess with the consistency, mostly I don't cook, apparently. How much liquid comes out, sometimes a lot. I sin on apples, they are very juicy, but Antonovka arrived in time, I will try it, maybe it will turn out better. But even in the oven I evaporate the puree for a very long time.

I sin on apples, they are very juicy,

This year I have some kind of darkness - mashed potatoes do not boil down and that's it. I cook mashed potatoes for a long time in two pots for several days and still, it is completely liquid. And the apples seem to be low-pectin (I don't know if this is possible or not), but the puree does not hold its shape at all, does not freeze on the sides of the pan. I don’t know the variety, outwardly they were very cool: very large, green with red barrels. Last year I did it from white filling, there was a completely different picture, in the reviews they wrote that it takes a very long and dreary time to boil down, I was even at a loss. And this year ...
So who has been boiling for a long time, perhaps these apples were caught.

If everyone begins to cook their favorite Antonovka immediately after removal, it will also boil down very badly. She needs to lie down for a week or two to become good for jam. And so, yes. different apples for different purposes. Perhaps those that do not give thickness are intended for juice

Girls who did it with chocolate, share your knowledge. Maybe they already wrote here, throw a link then, there is no time to reread everything from the beginning.

[SvetaI]

SvetaI, I did it with ground coffee and with different spices. delicious. especially after a YEAR

especially after a YEAR

YES!

I think that it is necessary not with chocolate, but with good cocoa. Well, if with chocolate, then with bitter (very bitter)

Perhaps, but I would like to be more specific - how much to hang in grams

[SvetaI]

SvetaI, I don't hang anything, honestly. Everything is boiled down in my microwave. One bowl - 800 g of cut apples without skin. I boil until almost ready TWO such bowls (turn into one bowl of mashed potatoes). The puree is just enough to accommodate an incomplete glass of sugar (if the apples are not sweet enough. It is possible less) and three tablespoons with a large slide (tablespoons) of coffee. The amount of spices depends on the spices themselves and their own taste. If one cinnamon, put more (bag). If the spices for mulled wine (ground), then the package is enough for two such cheeses

[Radushka]

Radushka, Anna, I am interested in the option with chocolate. I did it with different spices, nuts and fillings, but I haven't tried chocolate yet. I'm trying to figure out how much cocoa or chocolate is needed to get a harmonious taste. If someone did - share your experience, please!

[SvetaI]

SvetaI, last year I made a lot of cheese with all sorts of additives. And including bitter chocolate.
I added it to the already evaporated mass. I have a circle of 1-1.5 kg. I took 2 bars of chocolate, they are 90 or 80 grams each. Delicious, one of everyone's favorite cheeses.

[marika33]

marika33, Well, thank you! For some reason I like this idea more than cocoa powder, I will definitely do it this year.

and just yesterday I found 4 pieces of cheese sealed in a vacuum on the refrigerator.

And I have a piece from the 16th year. tomorrow, if nothing gets in the way, I'll open it and try it if possible.

[Angela]

AngelaFinally I am ripe for this recipe, thank you so much. Apples, of course, do not taste any, and even with a slight bitterness, but when for free, I am happy with everyone, and not juicy at all, so the mashed potatoes turned out to be thick, the mashed potatoes were already evaporated in multicooker, the kid made the best of all, and then naturally in the micro ... I remember about DS tips, but I have problems with t, and thick puree would often have to interfere. I studied every page, but maybe I didn’t remember everything, I don’t have time to read it again, I really need advice, today I’m under pressure, tomorrow I’ll take away the load, but then there’s an ambush for me - I need to leave to watch / turn over there will be no one who can wipe their heads, for example, Cointreau, and then hang in the fabric or take something more cellular? If it hangs, it's not really important to turn it over?

[Svetlana]

Svetlana, I think that you can and hang. Gauze will do. Just not to stick.

[Angela]

Angela, Thank you

Take a newcomer into your fold? Thank you so much for the recipe and discussion. After reading it, I was "infected" with apple cheese. I thought that I could not master such a difficult process. So, mashed potatoes - after an electric cooker, boiled it a little, chopped it with a blender to a puree state. I steamed a little for several days on a divider in a pan Orson (does not burn and lags well behind the walls), fillers: apples - the first cooking according to the recipe "Apple jam from Antonovka" 5 days "(author - Admin) and soaked almonds in boiling water (grind Now I will transfer to Teskomoska pribluda for cottage cheese (it turned out a lot). I will put a jar of water on top. If you get a large cake, then you need to divide or the size of the cake does not affect the process? Now I will put my daughter to bed and start making the second portion. Please tell me, Should the blackberry also be dried? Did you need to chop the nuts? And can you use the "shop" dried cherries? Apples had to be boiled well? In principle, after adding apples and nuts, I boiled it over low heat (with a divider) for 25 minutes. Is it correct I did everything?

[Larisa Zakharova]

Larisa Zakharova, we accept with pleasure.

If you get a large cake, do you need to divide it or does the size of the cake do not affect the process?

The tortilla can be large in diameter, but I would not make a large thickness. It will dry out badly, or even the middle will remain damp and mold may go.

should the blackberry also be dried?

All fillers must be prepared so that no juice is given.

"shop" dried cherries

Of course.

Did you have to boil the apples well?

Don't get it here? Apples for structure which? They should be cooked, but not mashed.

[Angela]

Angela, I'm dragging a report, the form is not so hot, but for the first time I think forgivable , now I will wait for ripening, I think the very first ones could still be boiled, they are softer or something (zest + nuts), there was not enough mass for a split form, so I had to get a ring, the rest are cinnamon + almonds and walnuts, the most, in my opinion, the rightmost right one is right, it is more dense. One minus, there are no more apples, otherwise I would have fiddled with different fillings to try, oh my omission that I decided to do too late, because there was an opportunity to heat up as many apples as necessary, next year, when the apple trees are already mine, they will give a harvest

[Svetlana]

Svetlana, normal consistency for all cheeses. The right one is the best. But everyone will dry up)

[Angela]

Angela, Thank you . Now I would wait to take a sample,

[ang-kay]

ang-kay, Angela, did everything like last year. BUT...almost all the cheeses stuck to the gauze tightly! Barely (with meat) tore off. The very first two filmed easily. And then ... however, it did not affect the taste (the pieces that remained on the gauze were tested)

[Radushka]

Radushka, it was necessary to sprinkle the gauze with water, the wet one easily leaves, and the cheese will not get anything from this water.

[Crown]

Crownwhere have you been before ???

:-)

[Anna]

where have you been before?

Anna, so this is understandable and so) Nothing. Now you will know)

Angela, thank you so much for your answer. I probably boiled the puree very well, because the liquid from the apples under pressure is almost not released - two small drops. Having removed the oppression, I will roll out the cheese a little. and put it to dry. I meant exactly apples, which are whole slices. I boiled them for a total of 25 minutes. I am still very worried about them. I am afraid of the mold that lies in wait for us all the time. I failed yesterday, but today I will try to start a second trial copy. My daughter and I have just received an automatic mixer Ariete. If anyone is interested, I will tell you whether the experiment was successful. Will he be able to stir applesauce and to what extent. Maybe he will free both time and energy. He is now at the firm with 50 percent. discount. They can sell the leftovers. By the way, two years ago I managed to "snatch" their puree maker - an electric purée. If there are no small seeds in fruits and fruits, then it is very convenient. And six months later, this device was no longer sold. Maybe this will be the same. Thank you again for your advice.

[Larisa Zakharova]

Larisa Zakharova, not at all. There should be no mold. Oh, you need to cut your own piece, which has been lying for an experiment for 3 years.

Good luck. So I want to try what happens. I have been to Lithuania several times, but I have never seen apple cheese on sale. Maybe because the last time I was there 35 years ago.

Girls, who ever made cheese from quince? I made 2 heads from apples, they are dried. I want to recycle the quince

[okcin]

Oh, quince! How much I love her, but we have her dear, I only shove her into the bird, when baking.
okcin, do it, then tell me, pliz.

I have 5 of her, the largest of all. I'll do it with apples.

[Oksana]

Oksanacertainly do with apples.

I took a third of the quince. I do not like her. I will mask cocoa ...

This year I have already made 8 cheeses (I have to count it), a couple of them with sahzam, for my mother, she has diabetes.
By the way, I got used to boiling in a cauldron on gas. I put it on the smallest burner and everything boils down during the day. Nothing burns.

[SvetaI]

SvetaI, I put 400 grams of milk chocolate on mashed potatoes, obtained from 5 kg of apples (there was an ownerless kilogram piece). I added finely chopped before the last boil in the microwave. Smells ready-made delicious. I cut off a piece. Yes, there is a chocolate flavor, but it doesn't overpower the apple flavor. The apples were Antonovka.

I put the second cheese with chocolate and almonds under the oppression. Thank you so much for your discussions. I acted according to your recommendations. Please tell me when you can transfer from gauze to baking paper. My first cheese is still in gauze, and wrapped in paper towels. I changed them for several days. The towels are now dry. Is it time to transfer?



Yes. and it seems to me that my cheese is cracked. Isn't it scary?