Damson Cheese
Ingredients
Directions
Prepare the pulp
Place damsons and water in a pan.
Cook over low heat, stirring until mashed.
Pass the mixture through a fine sieve.
Return the pulp to the pan and cook until thick.
Sweeten and dry
Remove from heat and stir in powdered sugar.
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, tartness and pectin that give the cheese its body and set.
- Powdered sugar
- Adds sweetness and helps the cheese keep its firm, sliceable texture as it dries.
The step that matters
Cook the pulp until thick. Pectin in the fruit thickens as water evaporates; stopping too early leaves a soft cheese that will not set firmly during drying.
“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.
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