Apples - 1.5 kg, Sugar - 350 gr, Walnuts - 50 gr, Cinnamon - 1 tea l.
Let's prepare the products. Sugar can be taken less. It depends on the acid of the apples. I have Antonovka, so I take the full volume.
My apples and dry with a towel. They must be cut into wedges. It is not necessary to remove the skin at all. I first cut into quarters, remove the core, and then cut into wedges. The width of the lobes is not critical here - we will cook and grind them.
Fill the chopped apples with two to three spoons of granulated sugar. We leave it for 8 hours. Apples will let juice. There won't be much of it, but that's enough.
We put dishes with apples on fire. We have to boil them to the point of softness. Bring the mixture to a boil, reduce the heat. Cook for 20 minutes under the lid, occasionally mixing the mass.
Apples will become absolutely soft, like mashed potatoes. Now they need to cool down.
Then we rub the apples with a blender. Or you can wipe them through a sieve, but this will hurt the skin for a long time. You can put a part of whole apples, two spoons, then put them in boiled cheese. But I had them too much, I did not do it.
Add the remaining sugar to the strained mass. Mix.
We put the dishes with mashed potatoes on the fire and begin to cook. Make the heat not large and mix the mass from time to time.
The goal is to boil apple puree to half the volume. When cooking mashed potatoes strongly puffed and spit, be careful! When choosing dishes, take this into account - it is better to take with high sides.
Gradually, the mash will thicken, darken and begin to become viscous. It took me about 40 minutes. Add crushed walnuts, cinnamon, mix. If you left some whole apples, then they are added now.
We put the mash on the fire again and continue to cook, but this will have to be done with continuous stirring. The mass is already quite thick, it can burn. We'll cook for another 20 minutes. Mashed potatoes will boil even more and darken. Turn off the fire and cool it.
The dishes in which you will form cheese are lined with gauze, folded in three or four layers. It must be soaked first and squeezed well.
We lay out the apple mass. I advise you not to cool her down much, mine froze and crumbled badly. We are compacting.
Cover the mass with the ends of gauze and take it out of the dishes on the board. We put the load on top. We leave in this form for a day.
Every other day we take out the Christmas cheese from the gauze and put it on the parchment for drying. Apple cheese is dried for a long time - about 2 months, turning it over from time to time.
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8 servings
Let's prepare the products. Sugar can be taken less. It depends on the acid of the apples. I have Antonovka, so I take the full volume. 
My apples and dry with a towel. They must be cut into wedges. It is not necessary to remove the skin at all. I first cut into quarters, remove the core, and then cut into wedges. The width of the lobes is not critical here - we will cook and grind them. 
Fill the chopped apples with two to three spoons of granulated sugar. We leave it for 8 hours. Apples will let juice. There won't be much of it, but that's enough. 
We put dishes with apples on fire. We have to boil them to the point of softness. Bring the mixture to a boil, reduce the heat. Cook for 20 minutes under the lid, occasionally mixing the mass. 
Apples will become absolutely soft, like mashed potatoes. Now they need to cool down. 
Then we rub the apples with a blender. Or you can wipe them through a sieve, but this will hurt the skin for a long time. You can put a part of whole apples, two spoons, then put them in boiled cheese. But I had them too much, I did not do it. 
Add the remaining sugar to the strained mass. Mix. 
We put the dishes with mashed potatoes on the fire and begin to cook. Make the heat not large and mix the mass from time to time. 
The goal is to boil apple puree to half the volume. When cooking mashed potatoes strongly puffed and spit, be careful! When choosing dishes, take this into account - it is better to take with high sides. 
Gradually, the mash will thicken, darken and begin to become viscous. It took me about 40 minutes. Add crushed walnuts, cinnamon, mix. If you left some whole apples, then they are added now. 
We put the mash on the fire again and continue to cook, but this will have to be done with continuous stirring. The mass is already quite thick, it can burn. We'll cook for another 20 minutes. Mashed potatoes will boil even more and darken. Turn off the fire and cool it. 
The dishes in which you will form cheese are lined with gauze, folded in three or four layers. It must be soaked first and squeezed well. 
We lay out the apple mass. I advise you not to cool her down much, mine froze and crumbled badly. We are compacting. 
Cover the mass with the ends of gauze and take it out of the dishes on the board. We put the load on top. We leave in this form for a day. 
Every other day we take out the Christmas cheese from the gauze and put it on the parchment for drying. Apple cheese is dried for a long time - about 2 months, turning it over from time to time.