The process of cooking Apple cheese can be divided into 4 main stages: heat treatment of Apple sauce, boiling down the sauce to the consistency of very thick marmalade, cheese shaping and drying. Of course, the most delicious cheese is derived from Antonovka, but it is not ripe, use ripened at the moment, the apples from the garden. For preparation we need just four ingredients - Demerara sugar TM "Mistral", apples, cinnamon, and dried fruit.

The my apples, remove the middle and chop the peeled apples into thin slices. Very often apples are cut and even peel, but I personally never do, because it is very tiring, and not logical, because Apple peel contains a lot of pectin, which gives the cheese a fortress. Put them in a saucepan and mix with 4 tbsp Demerara sugar TM "Mistral" (of the total amount of sugar). Leave the apples for a day at room temperature, during which time they will give juice. You can also put on top load for better separation of juice, but I didn't.

After the apples stand up night and let the juice, nothing is leaking, put a pot of apples on the stove and the lid boil them to complete softness. Brought to readiness to grind the apples into a homogeneous puree with an immersion blender. To applesauce add the rest of the Demerara sugar TM "Mistral".

With an open lid on small fire ovarium Apple mass to a state of very thick marmalade. In the process of boiling down the apples be sure to stir to allow the adhesive stuck to the bottom and do not let it to boil and gurgle. For the number of apples it took me 1 hour and 40 minutes for boiling.

In the reduced Apple cider mixture, add cinnamon, and dried fruit and cook with constant stirring for another 3 minutes. As spices can use a little ground cloves, very often in cheese add dried fruits and nuts.

In Lithuania Apple cheese shape with a triangular cheese bags. Perhaps that is why it is called cheese. If such a bag, you can take gauze. Before uploading a boiled Apple pulp cheesecloth to soak in water and thoroughly wring out. On a damp cheesecloth spread hot Apple mass and formed a circle of cheese, and then spread it on a wooden plate, top with another plate and a weight of 2 kg. In this form under pressure, leave the cheese on the day.

Take a plate, spread it on bamboo sticks in the form of a lattice. Expand cheese and put it on our grill, in the clear dried it. The original recipe cheese spread on parchment and in the process of drying, the cheese is periodically turned over, but to me this method seemed tedious, on the lattice it is ventilated above and below. Precise instructions, exactly how to dry cheese, no. I think it is very much determined by the degree of uverennosti and thick Apple pulp. In my case, the cheese is left to dry for 5 days. In the process of drying, the cheese should be supple and crisp. Apple I store cheese in the refrigerator, wrapped in parchment paper. Apple cheese is traditionally brewed in the fall Apple season, and already cut up at the Christmas table. This beautiful Christmas gift, and a delicious Christmas treat. This treat can be stored up to 2 years.