Apple cheese

Category: Vegetable and fruit dishes
Kitchen: lithuanian
Apple cheese

Ingredients

peeled apples 2.5 kilograms
sugar 400 gram
cinnamon 1/2 tsp
nuts, raisins, candied fruits 300 grams

Cooking method

  • 1Apple cheeseWash the apples, remove the seed capsule, tails and cut off the spoiled areas.
  • 2Apple cheeseCut 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.
  • 3Apple cheesePut the pan on the fire and cook the apples until tender. Put 3-4 tablespoons of these apples in a separate bowl.
  • 4Apple cheesePuree hot apples with a hand blender or potato machine.
  • 5Apple cheeseTransfer the puree to a microwave safe dish.
  • 6Apple cheeseWe put in the microwave at 80% power. We hold for 5 minutes. We repeat 3-4 times. After each cycle, remove from the oven and stir.
  • 7Apple cheeseWe leave the power the same, but reduce the time. Do not forget to remove and mix after each cycle. We work carefully. There is a lot of steam in the oven and the dishes are very hot. In the photo, the puree has decreased by about half.
  • 8Apple cheeseThis is what the finished puree looks like. The last 3-4 times I kept it in a microwave at a power of 70% for 1 minute.
  • 9Apple cheeseHow to check the readiness of the puree? We take gauze or other cotton fabric. Moisten with water and wring out. Put a piece of cooled puree.
  • 10Apple cheeseWe make a bag and scroll with our fingers.
  • 11Apple cheeseExpanding. If the puree is ready, then it easily leaves the fabric, leaving almost no trace, is held in a lump and does not smear.
  • 12Apple cheeseWash and dry the raisins and candied fruits. Coarsely chop the nuts. If the candied fruits are large, then we cut them.
  • 13Apple cheeseWe measure out the cinnamon.
  • 14Apple cheeseMix dried fruits, cinnamon and set aside boiled apples with warm puree. Mix well.
  • 15Apple cheeseMoisten gauze well with water and squeeze. I took the split ring from the mold. Cover the ring with gauze or other cotton cloth. You do not have to take the ring, but simply unfold the fabric.
  • 16Apple cheesePut the apple mass on the cloth about 2 centimeters thick. Flatten. If you are doing it simply on the fabric, then smooth it by making a round cheese.
  • 17Apple cheeseCover the top with the ends of the fabric and remove the ring if you have used one.
  • 18Apple cheesePlace a board or other flat object on top. Deliver a load weighing 2-3 kilograms. I covered the bottom of the split form and put a pot of water. So leave for a day.
  • 19Apple cheeseWe remove the load, unfold it.
  • 20Apple cheeseTransfer to baking paper.
  • 21Apple cheeseI also cover with a medical cap so that dust does not fall. Leave to dry at room temperature for at least 7-10 days, and preferably for a month. It all depends on temperature, size and humidity. Turn over once a day or more often. The main photo shows a cheese that lasts 10 days. The finished cheese, if you press on it with your finger, springs and the hole does not remain.
  • Apple cheese
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

family or company

Note

The recipe was spied on by Irina Khlebnikova.
Apple cheese is a traditional Lithuanian dish, a traditional Lithuanian Christmas treat. Such cheese is prepared in Belarus and Poland. They usually use Antonovka, but I don't have it, so I took the apples that I grow on the site.
At its core, apple cheese is not cheese at all, but compressed dried marmalade. But it doesn’t taste like marmalade and jam. To me, most likely, it resembles marshmallow, which we dry in electric dryers, but also distantly. It was called cheese because it was dried in cheese bags, which are traditionally used to make curd cheese in Lithuania. A piece of fabric, as a rule, is now made from dense nylon fabric. A square folded into a triangle is sewn on the side. The sharp corner is stitched across to make the sharp corner of the cheese "iron-on"
For cheese, usually 25% of sugar is taken from the amount of prepared apples. But this is very sweet!
Traditionally, cinnamon, lemon and orange zest, and cloves are added to apple cheese. But you can also deviate from tradition.
You can also cook cheese simply on the stove, boiling the puree to the desired consistency. The color of the cheese ranges from light to dark brown. It depends on the amount of sugar used and how quickly the puree is boiled down.
Such cheese is said to be stored for up to three years. In theory, it can be stored simply in a kitchen cabinet, but I keep it in the refrigerator wrapped in paper.
The process is lengthy, but worth it. I highly recommend doing and trying it at least once.

Svetlenki
Angela, well, it's just a brain explosion! I've been here for a week with thoughts and forces going to make a layer apple marmalade and then apple cheese

I can't even imagine how tasty it is, but how healthy !!!

Angela, what size (diameter and height approximately) did you get a "head" of such cheese?

Thank you very much for looking for such unusual and healthy recipes for us. (I know Khlebnikova, and I seem to often visit her, but I haven't seen such a recipe

Master class on top! Photos are awesome as always
Tumanchik
This cheese is a great treat! You are smart for daring this old recipe!
A very beautiful master class! Thank you very much for giving us the opportunity to admire not only the result, but also the process.
Good luck with the competition!
Seberia
This is where I put my apple harvest
Thank you!

Quote: ang-kay
Put 3-4 tablespoons of these apples in a separate bowl.
Angela, but where are these apples?
ang-kay
Svetlenki, Sveta, Tumanchik, Irina, Seberia, Elena, thanks for your attention to the recipe.
Quote: Svetlenki
And what size (diameter and height approximately) did you get a "head" of such cheese?
Quote: ang-kay
spread the apple mass about 2 centimeters thick with a cloth.
, and the diameter is not fundamental, although according to the canons it should be with a palm. At the moment my cheese weighs 1200 grams.
Quote: Seberia
Angela, but where are these apples?
Quote: ang-kay
Mix dried fruits, cinnamon and set aside boiled apples with warm puree. Mix well.

Mikhaska

Angelchik! This is the recipe! All recipes recipe!
As for me: much less dancing than with marmalade. Dragged to her. God willing, I will definitely cook it.
gala10
Angela, I have no words ... I have never even heard of such a thing. Thank you so much! I do not know if I will do this, but I definitely enjoyed reading this recipe.
Until then, bookmark!
Fifanya
Thank you, I must repeat it
Sonadora
Angela, Blimey! No words! I've never heard of such a cheese. Thank you so much for sharing the recipe.
Mandraik Ludmila
Angela, and what do you think, from the cake remaining after squeezing the juice from apples, you can make such a cheese?
You are so great! So many interesting master classes have already started chatting!
Luna Nord
Angela, amazing! Only I do not understand paragraphs 17-18, if you remove the ring and put the load on the cheese, should it be squeezed out in a circle from under the oppression?
Wildebeest
ang-kay, Angela, dear, and again I came across an interesting recipe.
Angela, can I do it without additives? Candied fruits and nuts are somehow undesirable to me, raisins are possible.
Girls, you only know how tired I am of fighting with apples !!!!!!!!! I have already scored on them, but now I will pull myself together and go clean.
ang-kay
Mikhaska, gala10, Fifanya, Sonadora, Mandraik Ludmila, Lucilia, Wildebeest, thanks to all. It is very pleasant that the recipe is so interested. Cooking is unambiguous. Delicious)
Quote: Mandraik Ludmila
How do you think you can make such a cheese from the cake remaining after squeezing the juice from apples?
Ludmila, I do not even know. If you can make mashed potatoes from it, then you can probably make cheese too.
Quote: Lucilia
Only I do not understand paragraphs 17-18, if you remove the ring and put the load on the cheese, should it be squeezed out in a circle from under the oppression?
Ludmila, does not squeeze out. It flattens a little. The fabric doesn't give.
Quote: Wildebeest
Can I do it without additives? Candied fruits and nuts are somehow undesirable to me, raisins can be
Sveta, you can absolutely no additives. Only leave more apples, which were boiled and stir in.They still make it with caraway seeds, but I can't even imagine how it will be?
Zhannptica
Cool recipe !! Khlebnikov Liu
Not everyone can dare to a 10-day experiment, but you are not all))) Thank you for showing us that it's not so scary
Well done keep it up!
ang-kay
Jeanne, Thank you. And I love such mnogohovochki) Actual work here for an hour and a half or two. And the rest of the time go and turn over)
Zhannptica
ang-kay, looks like a heroic act, you just have to pull yourself together and exhale !!

I've been looking closely at the wet ambassador for three months, and for six months I can't stop)))) almost constantly something floats in a saucepan)

Shyrshunchik
ang-kay, Angela, a very interesting recipe. Well done.
$ vetLana
ang-kay, I stand on the sidelines, I read recipes that are unrealistic for me and say thank you
Kestrel
Quote: ang-kay
Leave to dry at room temperature for at least 7-10 days, and preferably for a month.
Just do not hit hard with slippers - and a dryer at a low (a la room, or, well, 30 degrees) temperature cannot be adapted for this business, what do you think?
Wildebeest
ang-kay, Angela, my apples are boiling this year. How can I leave them more? Can we not leave them at all?
ang-kay
Shyrshunchik, $ vetLana, Thank you. girls for attention to the recipe.
Quote: Kestrel
and a dryer at a low (a la room, or, well, 30 degrees) temperature cannot be adapted for this business, as you think
Anna, try it. But I'm afraid. that a crust will appear, which will not allow the middle to dry. Gradually, it will not dry, it seems to me, expelling moisture. Decent thickness for a dryer. If it could be dried in the sun, then it would have been dried. The dryer, as for me, is also the sun. And when it dries slowly, it kind of ripens, becomes denser. Maybe I'm wrong.
Quote: Wildebeest
How can I leave them more? Can we not leave them at all?
You can leave raw, from a common saucepan. Add and stir at last heating. You can not leave at all. They are needed only for "marbling"
Luna Nord
Quote: ang-kay
does not squeeze out. It flattens a little. The fabric doesn't give.
Damn, damn, damn, I missed about the fabric ...
ang-kay
Lyudochka, it happens)
Wildebeest
Something I was tired of evaporating. Or are my apples so "wet"?
I tried it in a damp cloth, it’s not ready, it got into all the cracks. I continue to boil, but not in a micron, but on a stove on a flame divider.
ang-kay
Sveta, I boiled in micra for more than an hour. Leave a little puree to cool down. So it will be more visible in a rag. If it's hot, then it will be anyway to crawl through, even if it's ready.
Wildebeest
ang-kay, understandably. Now I will rest and rush into battle, otherwise the baby did not let me sleep tonight, and I had a failure in the system (in the body).
Galleon-6
Sauza
Quote: ang-kay
I boiled in micra for more than an hour. Leave some mashed potatoes to cool
Angela, and what is your microwave power? I have been evaporating for the third hour, it has boiled down only by a third.
I have a maximum microwave power of 800 W, I evaporated for the first hour at 600 W, but it was completely sad, now I'm doing it at maximum, but still the process is somehow slowly (((
ang-kay
Olga, I have 900. I boiled it down by 80%. That's what I spell. I boiled it for a long time, more than an hour. Take a break.
Sauza
Uff, I did it boiled down
My future cheese is under the yoke
ang-kay
Ol, Congratulations. We wait)


Added Sunday 25 Sep 2016 21:06

Quote: Wildebeest
Now I will rest and rush into battle
Svetawhy did you shut up?
Wildebeest
ang-kay, Angela, I am not silent, I think I burst into tears to evaporate, and I’m afraid to burn it. And I don't want to leave the race. Maybe continue in the micr?
ang-kay
Sveta, something am I lost? Where did you evaporate?
Marya-83
Now I have mashed potatoes in the microwave. I tried .. something very sweet for me .. When will it boil down even sweeter? So? Please tell me if you can do something ..
Wildebeest
Angela, she started in a microwaire, then switched to a gas stove, I prefer steam vaporization. I got a rather dense mass, but the liquid still seeps in it. At the moment, my mass is in a rag, the rag is on a paper towel that I periodically menu. Mass as in your picture, those. with stirring has a non-spreading shape.
ang-kay
Marina, already nothing. Or make part of the puree completely without sugar and add, and then boil everything together. It should be sweet. I put in much less sugar than I should.


Added Sunday 25 September 2016 09:42 PM

Quote: Wildebeest

Angela, she started in a microwaire, then switched to a gas stove, I prefer steam vaporization. I got a rather dense mass, but the liquid still seeps in it. At the moment, my mass is in a rag, the rag is on a paper towel that I periodically menu. Mass as in your picture, those. with stirring has a non-spreading shape.
Well. So everything is all right. Add what you can, spices and under a press in gauze or a linen cloth. Something else will come out in a day.
Marya-83
Tell me, can you put the gauze in one layer or in two?
ang-kay
I folded it in two.
Marya-83
Quote: ang-kay

Marina, already nothing. Or make part of the puree completely without sugar and add, and then boil everything together. It should be sweet. I put in much less sugar than I should.

Good ... Should, then it will be sweet.))))


Added Sunday 25 September 2016 09:50 PM

Quote: ang-kay

I folded it in two.
Ok, let's put it in two.
ang-kay
This is a dessert treat. With tea, a small piece
Marya-83
I have a question .. Should the nuts be roasted or not? (I have peanuts)

ang-kay
Marina, I did not fry. They will still pick up moisture in the cheese.
Elenochka Nikolaevna
Kind people, and if there is no microwave as a class, there is absolutely no and never will be. How to proceed ? On the stove ? How to understand what has already boiled down to the desired consistency?
Marya-83
Quote: ang-kay

Marina, I did not fry. They will still pick up moisture in the cheese.
Thank you. It's good that I didn't fry. In the evening he is under pressure. Now we will wait until it ripens.))) What do you think, is it really possible to do it without sugar? Will the shelf life be affected by this?
ang-kay
Preservative sugar. The shelf life is likely to suffer. Sugar can be reduced by 100 grams.


Added Monday 26 Sep 2016 10:38 AM

Quote: Elena Nikolaevna
Kind people, and if there is no microwave oven as a class, there is absolutely no and never will be. How to proceed ? On the stove ? How to understand what has already boiled down to the desired consistency?
Elena, you can on the stove. Take the dishes wider so that the evaporation area is larger. Evaporate not while boiling, but so that everything steamed. And how to understand whether it is ready or not is written and shown in the recipe itself.
Miloviza
Well, this is generally ... give a piece!
ang-kay
Write the address, I will send)
Miloviza
Ooooh, I really want to try this.

Drooling, the brain does not fit that these are apples. I am always amazed at your recipes, they are original. It won't even occur to you that such a thing exists. Not to find a recipe. Beautiful photos, decoration. Every step is thought out.

Thank you. Hope you get lucky this time on your merits! Gorgeous selections, I revised the entire section of the competition in search of what else to offer
ang-kay
Lenochka, Thank you)
Miloviza
Oh, I was already on duty under the new mail in anticipation

Apple cheese came to us. Bravo, this is something!

Delicious, delicate, dense in appearance, soft on the palate. Even the nuts in it are soft. And the main thing is that it is tasty for children, and healthy for mom. This is an amazing find! Thanks for the recipe, thanks for the apple cheese from the chef

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