Cheese

[NOG]

Folks,

Anyone got any Cheese recipies.

Not dairy cheese but Jam type cheese... do you know what I mean....its like hard jam.

Plum, Damsen, Apple.

[SarzWix]

I know what you mean, and I've got a few I've got recipes for cheeses and butters.
Which do you most want, coz it'll take a little while to type em out

Apple butter
Apple & Plum butter
'Black' butter (currants & goosegogs)
Cherry butter or cheese
damson cheese
gooseberry cheese
pear butter
Rhubarb butter

Also; Gooseberry curd
& raspberry & apple curd

[Alice]

Gee whiz, I'm missing out on something here. No idea what it is but it sounds good.
Can't wait to learn more.

[SarzWix]

Damson Cheese

Ingredients

Damsons
Sugar

Method

Wash the damsons and just cover with water. Simmer until soft. Put through a sieve and measure the pulp. Add 12oz of sugar to each pint of damson pulp. Stir the sugar into the pulp intil dissolved and then cook and stir for about 45 minutes until the mixture is thick enough to hold the impression of a spoon. Pour into hot jars and cover.

[SarzWix]

For anybody who doesn't know

About Butters and Cheeses

Fruit butters should be thick and semi-set, of the consistency of soft butter, so that they can be spread. They should be tested on a plate, and are ready when no rim of liquid appears round the edge of the mixture.

Fruit cheeses should be much firmer, and were originally potted into moulds, so that they could be turned out and sliced. They are tested by drawing a spoon across the bottom of the pan until it leaves a clear line.
Both preserves should look thick and glossy.

In general, a butter has half the amount of sugar to fruit pulp; a cheese contains equal quantities of sugar and pulp. If the pulp does not seem very thick, it should be simmered and well reduced before sugar is added. A little lemon juice added sharpens and improves fruit flavours.
Small jars with wide mouths are best for these preserves, particularly if they are to be turned out. The cheeses can be cut in slices to be eaten with cream, ice cream or milk puddings; some of them are also suitable to be eaten with meat, poultry or game.

Taken from 'MARY NORWAK'S Book of Jams, Marmalades & Sweet Preserves' Published Sphere 1973
ISBN 0 7221 6443 2

[Hilary B]

In Spain we occasionally treat ourselves to a Quince Cheese, which goes rather well with the cheesey-type cheese, or sliced on bread......

[SarzWix]

Blackberry Cheese

Ingredients
4lb ripe blackberries
2 tsp citric acid/juice of a lemon
Sugar

Method
Wash the blackberries and put into a pan with just enough water to cover, and the acid or lemon juice. Bring to the boil and simmer gently until the fruit is soft. Put through a sieve and weigh the pulp. Allow 1 lb of sugar to each lb of pulp. Stir in sugar until dissolved, then boil and stir until mixture is thick. Pour into hot jars and cover.

[magz.mccarthy]

Yum that sounds delicious! I'll definitely be giving that a go this year. Our plot is surrounded by blackberries.

[NOG]

Do they store as well as jam. We make 50/50 friut sugar jam as it stores all year. Will Cheese and Butter last the same.

[Hilary B]

Do they store as well as jam. We make 50/50 friut sugar jam as it stores all year. Will Cheese and Butter last the same.

We buy quince cheese in Spain, and it isn't in jars, but in a 'bar' for slicing. We keep it in the fridge, mainly because it softens when warm (like a jelly), but we've had some 15 months from purchase and still OK (and that is after a 36hour journey home before it gets to the fridge)

[NOG]

That sounds good.