Apple cheese

Step-by-step preparation

Cooking time: 60 day

1. STEP 1

   

   How to make traditional Lithuanian homemade apple cheese? Prepare all the necessary products. You can use less sugar. It depends on the acidity of the apples. I have Antonovka, so I take the full amount.

2. STEP 2

   

   Wash the apples and dry with a towel. They need to be cut into slices. There is no need to remove the skin at all. I first cut it into quarters, core it, and then cut it into wedges. The width of the slices is not critical here, since we will cook and chop them.

3. STEP 3

   

   Place the chopped apples in a saucepan and add 2-3 tablespoons of granulated sugar and leave for 8 hours. The apples will release juice. There won’t be much of it, but it’ll be enough. The article on saucepans, the link at the end of the recipe, will help you choose the ideal saucepan for soup.

4. STEP 4

   

   Place the pan with apples on the fire. Apples must be boiled until soft. Bring the mixture to a boil, reduce heat and simmer for about 20 minutes, covered, stirring occasionally.

5. STEP 5

   

   The apples will become absolutely soft, like puree. Now they need to be cooled.

6. STEP 6

   

   Далее перетрите яблоки блендером. Также можно протереть их через сито, но это долго и помешает шкурка. You can set aside some whole apples (about 2 tablespoons) and then put them in the boiled cheese. Но у меня они слишком сильно разварились, я не стала этого делать.

7. STEP 7

   

   Add the remaining sugar to the pureed mass and stir.

8. STEP 8

   

   Place the saucepan with the puree over low heat. Stir the mixture from time to time.

9. STEP 9

   

   The goal is to reduce the applesauce to half volume. When cooking, the puree puffs and spits a lot, be careful! When choosing dishes, keep this in mind - it is better to choose ones with high sides.

10. STEP 10

    

    Gradually the puree will thicken, darken and begin to become viscous. It took me about 40 minutes. Add chopped walnuts, cinnamon and stir. If you have some whole apples left, add them now.

11. STEP 11

    

    Put the puree back on the fire and continue cooking, but you will have to do this with continuous stirring. The mass is already quite thick, so it can burn. Cook the apple mixture for about 20 minutes. The puree will boil down even more and darken. Turn off the heat and cool the puree.

12. STEP 12

    

    Line the bowl in which you will form the cheese with gauze folded in three or four layers. It must first be wetted and squeezed out well.

13. STEP 13

    

    Place apple mixture on cheesecloth. I advise you not to cool it too much, mine froze and crumbled a lot. Compact with apple mixture.

14. STEP 14

    

    Cover the mixture with the ends of gauze and remove from the bowl onto a board. Place a weight on top. Leave the future apple cheese in this form for a day.

15. STEP 15

    

    After a day, remove the Christmas apple cheese from the cheesecloth and place it on parchment paper to dry. Apple cheese is dried for a long time - about 2 months, turning it over from time to time. Bon appetit!

Comments on the recipe

Gera

29.11.2023

4.6

Interesting recipe, I'll save it. I’ll share another dessert made from apples - Belevskaya pastila. We'll have to try everything.