Apple cheese at home

Step-by-step cooking

1. Step 1:

   

   Prepare the products. You can take less sugar. It depends on the acid of the apples. I have Antonovka, so I take the full volume.

2. Step 2:

   

   Wash the apples and dry them with a towel. They should be cut into slices. It is not necessary to remove the skin at all. I first cut into quarters, remove the core, and then cut into slices. The width of the slices is not critical here - we will cook and chop them.

3. Step 3:

   

   We fill the sliced apples with two or three spoons of granulated sugar. We leave it for 8 hours. Apples will release juice. It won't be much, but it will be enough.

4. Step 4:

   

   Put the dishes with apples on the fire. We have to boil them until soft. Bring the mixture to a boil, turn down the heat. Cook for 20 minutes under the lid, occasionally stirring the mass.

5. Step 5:

   

   Apples will become absolutely soft, similar to mashed potatoes. Now they need to cool down.

6. Step 6:

   

   Next, grind the apples with a blender. Or you can rub them through a sieve, but it takes a long time and the skin will interfere. You can put aside part of the whole apples, two spoons, then put them in the boiled cheese. But they boiled too much for me, I didn't do it.

7. Step 7:

   

   Add the remaining sugar to the mashed mass. Mix it up.

8. Step 8:

   

   We put the dishes with mashed potatoes on the fire and start cooking. Make the fire small and stir the mass from time to time.

10. Step 9:

    

    The goal is to boil applesauce to half the volume. When cooking puree puffs and spits a lot, be careful! When choosing dishes, keep this in mind - it is better to take with high sides.

11. Step 10:

    

    Gradually, the puree will thicken, darken and begin to become viscous. It took me about 40 minutes. Add chopped walnuts, cinnamon, mix. If you have left some whole apples, then they are being added now.

12. Step 11:

    

    Put the puree on the fire again and continue to cook, but it will have to be done with continuous stirring. The mass is already thick enough, it can burn. Cook for another 20 minutes. The puree will boil even more and darken. Turn off the fire and cool it.

13. Step 12:

    

    The dishes in which you will form the cheese are lined with gauze, folded in three or four layers. It must be pre-soaked and squeezed well.

14. Step 13:

    

    We spread the apple mass. I advise you not to cool it much, mine froze and crumbled a lot. Tamp it down.

15. Step 14:

    

    Cover the mass with the ends of the gauze and take it out of the dishes on the board. We put the load on top. We leave it in this form for a day.

16. Step 15:

    

    Every other day we take out the Christmas cheese from the cheesecloth and put it on parchment to dry. Apple cheese is dried for a long time - about 2 months, turning it over from time to time.