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!