Come to me, Glafira, sit by the window.
Bring a piece of cheese, two of us eat it.
Very interesting dessert - apple cheese
Traditionally, this cheese is prepared from Antonovka, but you can use other varieties.
Apples need to wash and dry, remove the core and cut into slices.
In the process of cutting their need to pour the sugar. To do this takes a third of the total amount of sugar.
The total amount of 15-20% calculated on the weight of apples.
Sweet tooth can add up to 25%. That is, 1 kg of apples - from 150 to 250 g sugar.
The very preparation of this cheese is very simple, but it can be stretched in time.
You can spend a day and then you will be left alone to dry it, or this process may stretch over several days.
I 2700 g apples, 400 g of sugar.
You can leave the apples without the press, can be put under the press until tomorrow. A day later settled apples.
If you wish to apple cheese was completely smooth and uniform, all you need to cook the apples.
If you want to have inclusions, set aside a little and add the apples from then. I put 300 grams, which is about 10%.
Put the apples on the stove, turn on the heat and wait until the syrup boils.
Heating is adjusted so that there is a slight boil.
Boil until cooked apples.
When the apples are ready, turn off the heat and grind them into a homogeneous mass.
You can rub through a sieve or use a blender.
Add the remaining sugar to the apples and chop everything together.
Cook applesauce need to decrease in the amount of 3 times.
It needs to be put on a minimum heating and stop periodically.
I stretched out the process for two days.
The result is a thick viscous mass.
You can add cinnamon and walnuts, as well as deferred apples.
Boil mashed potatoes 15-20 minutes with continuous stirring.
Readiness Checks.
Wrap a small piece of wet gauze and open it.
If the mass does not stick and keeps the shape, so ready.
Distribute the apple puree according to the forms in the form of heat to avoid voids.
I have four layers of gauze in.
Future cheese can be put under the press the next day.
I put on him a pot of water, when the cheese is hot.
Place the parchment on the board and move to the cheese to dry.
It takes several days to several weeks.
It all depends on the thickness of the cheese, on how well it boiled down and the humidity of the room.
Checked the usual cheese pressing. If there is a dent it should be dry again.
You will see for yourself and you'll see when it becomes elastic.
Once it can be turned in the day.
Week later...
Began trials on availability, I am afraid that soon will be nothing left of it.
When he becomes tight and elastic, like a cheese, then you're done.
Wrap a dry linen cloth or parchment and stored in a dry and ventilated place.
Kept it can until Christmas, unless dolezhit until that time.
I like to chop it very finely, well, it's a matter of taste.
Here's an interesting apple cheese I did.
If you liked the recipe and you decide to carry out the production of the Lithuanian apple cheese at home, watch the video clip, where all the details to show and tell.
VIDEO RECIPE
I wish you bon appetit!
It seems to me that I could interest you. Write in the comments if this is the case. If not - write, too.
DESSERTS FROM APPLES
apple candy
Apple pie. A lot of apples and a little test
Apple pastries from curd dough