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Old 09-10-2015, 08:27 AM   #1
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Making Fruit Cheese

I'm halfway through a recipe for making blackberry and apple cheese... I've made plenty of jams and chutneys before but this is my first attempt at a 'Cheese'. I've followed the instructions, boil the fruit with water then put through a sieve, but it's not clear as to whether it's the fruit bit that remains in the sieve or the juice bit that comes out I should be using for the next stage. For experienced cheese makers this probably seems a bit of a silly question but it'll make the whole difference to thesuccess of the recipe! Any help would be much appreciated!

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Old 09-10-2015, 12:24 PM   #2
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Quote:
Originally Posted by Jojokt View Post
I'm halfway through a recipe for making blackberry and apple cheese... I've made plenty of jams and chutneys before but this is my first attempt at a 'Cheese'. I've followed the instructions, boil the fruit with water then put through a sieve, but it's not clear as to whether it's the fruit bit that remains in the sieve or the juice bit that comes out I should be using for the next stage. For experienced cheese makers this probably seems a bit of a silly question but it'll make the whole difference to thesuccess of the recipe! Any help would be much appreciated!

Welcome to DC!

I have never heard of fruit cheese, but hopefully someone else here can help you.
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Old 09-10-2015, 12:38 PM   #3
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Hi and welcome to Discuss Cooking

I had never heard of fruit cheese before either, so I Googled and found this: http://larderlove.com/blackcurrant-a...-fruit-cheese/

It sounds wonderful! From this recipe, you keep the juice and discard the solids. Good luck!
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Old 09-12-2015, 04:45 AM   #4
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Thank you! After four hours of debating with myself I decided to use the juice and it worked brilliantly!

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