Damson Cheese
Ingredients
Directions
Prepare
Place damsons and water in a pan.
Stir over heat until damsons are mashed.
Pass the mixture through a fine sieve.
Cook and sweeten
Return the pulp to the pan and cook until thick.
Remove from heat and stir in powdered sugar.
Dry and set
Transfer to shallow pots and dry in the stove for 2-3 days.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Damsons
- Provide the fruit pulp, pectin and tartness that form the body and flavour of the cheese.
- Powdered sugar
- Adds sweetness and helps the cheese hold a firm, sliceable texture as it dries.
The step that matters
Cooking the pulp until thick. Cooking the sieved pulp drives off water and concentrates the fruit's pectin and sugars. If it is under-cooked, the cheese will stay soft and may not set firmly when dried.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.