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Measuring pulp
Sat 26-Nov-11
10:58 am
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mauramac
Kent

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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

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

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

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Sat 26-Nov-11
2:59 pm
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mauramac
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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

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Sat 26-Nov-11
3:39 pm
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Aly
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yes same amount of sugar to the weight of the pulp.

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Mon 28-Nov-11
6:39 pm
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mauramac
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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

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Mon 28-Nov-11
7:52 pm
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Aly
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think I would put it in a kilner or similarponder

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Mon 28-Nov-11
10:09 pm
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Terrier
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probably too late now Maura, but I'd have gone for a wide mouthed jar.

Tue 29-Nov-11
10:25 am
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mauramac
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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

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Tue 29-Nov-11
11:12 am
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Aly
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goes really well with crusty bread and strong cheddar

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Tue 29-Nov-11
7:34 pm
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JoannaS
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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
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mauramac
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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.

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Wed 30-Nov-11
1:18 pm
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Aly
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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

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Wed 30-Nov-11
6:10 pm
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ep
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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

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Wed 30-Nov-11
6:47 pm
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Aly
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cast iron stomach me! I have been exposed to so much bacteria over the years as a nurse I am probably immunebig_laugh

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Wed 30-Nov-11
9:50 pm
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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

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