The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
Measuring pulp
Sat 26-Nov-11
10:58 am
Avatar
mauramac
Kent

Expert
Members

New members
Forum Posts: 692
Member Since:
Fri 9-Sep-11
sp_UserOfflineSmall Offline

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.

Sat 26-Nov-11
1:20 pm
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9421
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

I weigh the pulp after sieving and have used granulated sugar when making apple cheese. Haven't made any this year sadly though.

Trying to enjoy life as it is

http://www.letertregites.com

Sat 26-Nov-11
2:59 pm
Avatar
mauramac
Kent

Expert
Members

New members
Forum Posts: 692
Member Since:
Fri 9-Sep-11
sp_UserOfflineSmall Offline

Thanks Aly, is it equal amounts of sugar to pulp?

I have had pulp saved in the past but had to throw it out as too busy making jam & chutney and never found the time to use it up - determined to have a go at it this time smile

Learn from yesterday, live for today, hope for tomorrow.

Sat 26-Nov-11
3:39 pm
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9421
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

yes same amount of sugar to the weight of the pulp.

Trying to enjoy life as it is

http://www.letertregites.com

Mon 28-Nov-11
6:39 pm
Avatar
mauramac
Kent

Expert
Members

New members
Forum Posts: 692
Member Since:
Fri 9-Sep-11
sp_UserOfflineSmall Offline

Pulp is almost ready to pot up or put into a tin - which is best way to keep it do you think.

I dont have a huge quantity but it tastes really nice. I'm dithering as to whether its done or not roll_eyes and also trying to decide jam jar or flat tin .....I wish I was more decisive ponder

Learn from yesterday, live for today, hope for tomorrow.

Mon 28-Nov-11
7:52 pm
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9421
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

think I would put it in a kilner or similarponder

Trying to enjoy life as it is

http://www.letertregites.com

Mon 28-Nov-11
10:09 pm
Avatar
Terrier
York

Supreme Being
Members

New members
Forum Posts: 4518
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

probably too late now Maura, but I'd have gone for a wide mouthed jar.

Tue 29-Nov-11
10:25 am
Avatar
mauramac
Kent

Expert
Members

New members
Forum Posts: 692
Member Since:
Fri 9-Sep-11
sp_UserOfflineSmall Offline

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 what_the_heck

Anyway, I didn't have loads of the stuff to pot up so I filled up a 'wide mouthed jar' ....just love the description big_laugh 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 yell

Learn from yesterday, live for today, hope for tomorrow.

Tue 29-Nov-11
11:12 am
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9421
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

goes really well with crusty bread and strong cheddar

Trying to enjoy life as it is

http://www.letertregites.com

Tue 29-Nov-11
7:34 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

I always just think of it as a thick jam. I think I have made a cheese with less sugar but it needs to be kept in the fridge then once opened.

Wed 30-Nov-11
12:00 pm
Avatar
mauramac
Kent

Expert
Members

New members
Forum Posts: 692
Member Since:
Fri 9-Sep-11
sp_UserOfflineSmall Offline

So, do you keep it in the jars you potted it up in or do you remove it and then wrap it up in baking parchment or something else. Mine is in fridge at moment - will have to try it late on with some cheese for lunch.

Learn from yesterday, live for today, hope for tomorrow.

Wed 30-Nov-11
1:18 pm
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9421
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

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'big_laugh

Trying to enjoy life as it is

http://www.letertregites.com

Wed 30-Nov-11
6:10 pm
Avatar
ep
Bulgaria

Supreme Being
Members

New members
Forum Posts: 3967
Member Since:
Mon 7-Jun-10
sp_UserOfflineSmall Offline

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'big_laugh

Steady on, Aly...we could be getting back to the botulism if you use that methodology...aarghaargh........big_laughbig_laugh

Who lives long sees much : The diary of my life in Bulgaria

Wed 30-Nov-11
6:47 pm
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9421
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

cast iron stomach me! I have been exposed to so much bacteria over the years as a nurse I am probably immunebig_laugh

Trying to enjoy life as it is

http://www.letertregites.com

Wed 30-Nov-11
9:50 pm
Avatar
Terrier
York

Supreme Being
Members

New members
Forum Posts: 4518
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Widen mouthed jar reminded me of the wide mouthed frog joke, but I don't think it translates well to text, it's very much a visual joke

No permission to create posts
Forum Timezone: Europe/London

Most Users Ever Online: 509

Currently Online:
47 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10485

danast: 10232

Aly: 9421

Sooliz: 7981

Hattie: 6920

Ambersparkle: 6665

JoannaS: 4800

Terrier: 4518

eileen54: 4396

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 15399

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2246

Posts: 122520

Newest Members:

Ralphhah, lamstoresellerd, SarahWek, omegaCoat, SagironxNa, Kevinbiora

Moderators: Toffeeapple: 16220, AdminTA: 10

Administrators: fn: 321, Danny: 5516


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder