Bullace Cheese
Ingredients
Directions
The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.
Prepare the pulp
Place the bullace in a pot.
Add ¼ pound of beaten sugar for every quart of bullace.
Bake in a moderate oven (350°F / 175°C) until soft.
Rub the mixture through a fine sieve.
Make the cheese
For every pound of pulp, add ½ pound of fine sugar.
Boil for 1.5 hours over low heat, stirring constantly.
Pot and store
Pour into potting pots and cover with brandy papers.
Store in a dry place.
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
- Bullace
- Provides the fruit pulp that gives the cheese its body and tart flavour.
- Loaf sugar
- Sweetens the fruit and, once boiled down, helps the mixture set into a firm, spreadable cheese.
The step that matters
Boiling the pulp with sugar. Sugar and fruit pulp must be cooked slowly and stirred constantly over low heat. Sugar near the bottom of the pan can scorch, and the mixture needs to reduce enough for the high sugar concentration to set it and preserve it.
“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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