I'm just about to attempt my first 'cheese' and have a small amount of pulp left over after making Fiona's Hot apple & Cilli Jelly. As I've never attempted a cheese before could anyone throw a few tips my way please?
Like ...do you weigh the pulp after it has been sieved and then add equal amounts of sugar.
Any particular sugar or just granulated?
Anything you think I should beware of or any nice recipes for future cheeses.
Many thanks
Maura
Learn from yesterday, live for today, hope for tomorrow.
Trying to enjoy life as it is
Trying to enjoy life as it is
Learn from yesterday, live for today, hope for tomorrow.
Trying to enjoy life as it is
Thanks ladies - I know it was a bit too late to ask the question but until I had done it I didn't realise that there were options
Anyway, I didn't have loads of the stuff to pot up so I filled up a 'wide mouthed jar' ....just love the description and a small earthenware bowl with the remainder. It has set very well so I assume I should slide it out of jar now and wrapt it up in baking paper and keep cool..........is that how you do it?
I am quite unsure of this cheesy stuff - having never heard of it before so had absolutley no idea what I was doing with it. I guess it goes with cold meat and cheese etc? I have to say I hated all that blooming sieving
Learn from yesterday, live for today, hope for tomorrow.
Trying to enjoy life as it is
Trying to enjoy life as it is
Aly said:
I use it from the jar although the pictures I have seen show it turned out onto a plate. Looks good but when there is not a big crowd to feed not economical. Once opened I keep it in the fridge and use it fairly quickly.
Hope this helps, it may a case of 'suck it and see'
Steady on, Aly...we could be getting back to the botulism if you use that methodology...........
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