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.
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
yes same amount of sugar to the weight of the pulp.
Trying to enjoy life as it is
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 and also trying to decide jam jar or flat tin .....I wish I was more decisive
Learn from yesterday, live for today, hope for tomorrow.
think I would put it in a kilner or similar
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.
goes really well with crusty bread and strong cheddar
Trying to enjoy life as it is
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.
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'
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...........
Who lives long sees much : The diary of my life in Bulgaria
Most Users Ever Online: 767
Currently Online:
35 Guest(s)
Currently Browsing this Page:
1 Guest(s)
Top Posters:
brightspark: 10535
danast: 10232
Aly: 9516
Sooliz: 8084
Hattie: 6920
Ambersparkle: 6699
JoannaS: 4800
Terrier: 4518
eileen54: 4424
Hannah: 4231
Member Stats:
Guest Posters: 11
Members: 16222
Moderators: 3
Admins: 1
Forum Stats:
Groups: 6
Forums: 25
Topics: 2273
Posts: 123063
Newest Members:
maximllPl, RobertasseK, EdwardDum, Suzanneclics, Brianalile, JamesSlopsModerators: Toffeeapple: 16337, AdminTA: 10, Fiona Nevile: 0
Administrators: Danny: 5517
Copyright © 2006-2023 Cottage Smallholder Our Privacy Policy Advertise on Cottage Smallholder