Traditional Apple Cheese Lithuanian

[blissful]

I've never previously heard of this Apple Cheese but with an apple tree that gives us such abundance, I'd like to try new things besides apple sauce, or dried apple slices, or trying to store them into winter (a challenge!)

Here is a short video using a dehydrator and only some additions (walnuts).

This article I like the best so far, cooked and dried in a cheese cloth bag hung to dry for a month in a half, served near Christmas with lots of spices and orange peel added. https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/apple-cheese/

 

[dragnlaw]

Sounds fantastic - especially finishing up for Christmas!

I made apple butter last year - did it in the slow cooker, can't remember for how long but it took quite a while. Good stuff.
I guess this would be just one step further and dry it.

My goodness, bliss - the possibilities of add-ins!

 

[blissful]

@dragnlaw I just have to try the apple cheese with a good amount of spices and orange peel.
As I was thinking this through, we also have pears and apples and pears aren't so different so I wonder what type of food might be similar, and from what country will I find that?

Pears? https://londoneats.wordpress.com/tag/pear-paste/ This one is Perada, made from pears just a bit thicker than a jam, molded and served with cheese if you like.

https://savorthebest.com/pear-paste/

Who knows maybe the pears could be made like the apple cheese.

Or Quinces? https://www.alwaysorderdessert.com/2008/11/how-to-make-homemade-membrillo-quince.html
A membrillo, quince paste.

 

[taxlady]

Those all sound good. People got really imaginative and clever when it came to storing food without modern refrigeration.

 

[dragnlaw]

This was my quince bush (2014) at the farm. (bougainvillea or Mandeville (forget which) in front).
When I found out what that bush was, I was so excited with all the blossoms. Had never taken note of it before... and then BIG disappointment - hardly got a fruit.

I learned that supposedly farmers with an apple orchard always had at least one quince bush at the bottom of their orchards. So quince was quite popular 'back in the day' (whenever that was ) .

 

[Sir_Loin_of_Beef]

This article I like the best so far, cooked and dried in a cheese cloth bag hung to dry for a month in a half, served near Christmas with lots of spices and orange peel added.

I like fine wines aged. Apples, not so much.

 

[blissful]

I started some Lithuanian apple cheese tonight.
Peeled and sliced apples with sugar, no water. Let it sit overnight and water will come out of the sliced apples.
Tomorrow I'll put it on low in a 6 qt electric roaster and roast it down until it is caramelized and as dry as possible. It could take more than one day.

edit: I woke up at 3 am, so decided to start cooking the apples. There were about 6 qts and the electric roaster was full. After cooking about 2.5 hours, it was about half full. I turned it down and got some more sleep. This morning it is reduced even more and a lovely brown caramel color. Picture to follow.

And now I'll keep cooking until it is as dry as possible.

I also took the cores and peels and started 2.5 gallons of vinegar in a 5 gallon bucket. It'll probably only make 1.5 gallons but it will be nice to have some vinegar going.

I've been feeling better lately, my sleep was good last night and my creativity is higher than usual. Yay, good things.

 

[dragnlaw]

I logged into this post approx. 2 hours ago - just dug myself out of the rabbit warren I was wandering around in. I've now got 9 new recipes in my Copy Me That.

(and I blame it all on bliss)

 

[dragnlaw]

and I still haven't dug into the Lithuanian Apple Cheese.

bliss - glad you are feeling better and getting some sleep!

 

[blissful]

Still cooking.

 

[blissful]

Boiled the cheese cloth then drained it through the cheese cloth in a sieve.

Then put a plate on top and water in a container as a weight to press it flat at least overnight.

Side view