APPLE CHEESE

 


Apples - 1.5 kg

Walnuts - 50 g

Ground cinnamon - 1 tsp.

Sugar - 320-350 g

 

Apples need to be washed thoroughly and wiped with napkins. Cut them into thin slices, remove the seed pods. Put the apples in a bowl and sprinkle with sugar. It is enough to take 3-4 tablespoons of sugar from the total amount. Cover the container with the apples with a film and leave overnight. By morning, the apples will release juice.

Put the container with the apples on low heat and cook for about 20 minutes, until the apples are soft. When cooking, the apples should be stirred.

Select part of the apples (about 2-3 tbsp), place the remaining mass in a food processor and make a puree.

Add sugar. Put the mass back on the fire and boil until it decreases by 2.5 times. Be sure to stir so that the mass does not burn. At the end of cooking, it should become slightly viscous.

Pour the apples that we set aside into a bowl, also add cinnamon and chopped walnuts.

Cook the apple mixture for another 20 minutes. Here you need not to move away and stir all the time, as the mass is thick enough and can burn. The heat should be minimal.

Cool the apple mass. Take gauze folded in 2-3 layers, moisten with water and squeeze. Cover a suitable round container with this gauze and lay out the apple mass. Smooth with a spoon, pressing well so that there are no voids in the finished product.

Roll up the ends of the gauze, gathering them up, remove the future cheese from the container on a cutting board. Put a plate on top, and a jar of water on it. Leave in this state for a day.

Then you should remove the gauze and put the cheese to dry on parchment. Turn 2 times a day for more thorough drying. Check the readiness of the cheese by pressing your finger - if the mass is elastic enough, then there will be no trace. After drying, wrap the cheese in parchment and put it in a cool place.

Serve at Christmas as a treat. 

ENJOY YOUR MEAL


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