Making Fruit Cheese

[Jojokt]

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!

 

[Dawgluver]

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.

 

[GotGarlic]

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-and-rosemary-fruit-cheese/

It sounds wonderful! From this recipe, you keep the juice and discard the solids. Good luck!

 

[Jojokt]

Thank you! After four hours of debating with myself I decided to use the juice and it worked brilliantly!

Sent from my GT-I9301I using Discuss Cooking mobile app