Apple Cheese Recipe

Peel and slice the apples.

Weigh 2 kilograms of apples (about 20 Braeburn apples).

Layer the sliced apples in a big stainless steel pot.

Add 300 grams of demerara sugar on top of the apples.

Cover the pot and let the apples and sugar rest overnight.

After resting, boil the mixture for over an hour on medium-low heat until thickened.

Stir occasionally to prevent burning.

Check the consistency; it should not slide back together when parted.

Once thickened, optionally add 12 chopped apricots and mix through.

Transfer the mixture into a nut milk bag and twist to close.

Press the bag on a chopping board and place a weight (1 liter of water) on top.

Leave to press for 24 hours or overnight.

After pressing, hang the cheese in a warm place to dry and mature for at least two weeks.

Equipment Needed

Allergens