Blessed are the cheesemakers… I made crab-apple fruit cheese today, having already cooked my crab-apples and drip-strained the liquid off the pulp overnight (to use for jelly and more toffee). Crab-apples are high in pectin & can be reduced to a thick ‘cheese’ that can be sliced. Delicious with manchego or goat’s cheese, mmm…
Weigh the strained pulp, add the same amount of sugar, and the juice of a lemon. Heat on low heat for 45 mins stirring every 5 mins until jammy and sticking together. Cut small squares of muslin and spoon the cheese into them in a teacup or small bowl. Tie the corners, then place on a plate and put something under one side to allow any remaining juices to flow away. Leave in a cool place for 2 days. Wrap the cheeses in waxed paper or clingfilm and they’ll keep in the fridge for months. Quince cheese next!
Edit: People seem to like little handmade bowls as much as I do! They’re by Robert Goldsmith at Selborne Pottery in Hampshire – do check out the lovely pieces he and his wife create: http://selbornepottery.co.uk/