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🇱🇹 Lithuania /Culture & Society

Vaida recommends plum cheese, a rare alternative to the classic apple version

From Delfi · () Lithuanian

Translated from Lithuanian and summarized by DistantNews. Read the original for the full story.

At a glance

In-depth Named sources Context piece
  • Vaida Vinslovienė recommends making plum cheese because this year’s plum branches are heavily laden with fruit.
  • The recipe combines pitted plums and sugar, then reduces the fruit and syrup before pressing and drying the mixture.
  • She also suggests adding raisins, almonds or jackfruit, and provides an apple-cheese variation using nuts or dried fruit.

“This year, the plum branches are simply breaking under the weight of the fruit, so I highly recommend making plum cheese,” says Vaida Vinslovienė. The process follows the same method used for traditional apple cheese.

For plum cheese, she recommends seven kilograms of pitted plums and 1.5 kilograms of sugar. The chopped fruit sits under a cloth for a day so it releases as much juice as possible. The plums are then drained, while the liquid cooks in a wide pot until it becomes a thick syrup.

The fruit goes back into the syrup and must be stirred constantly so it does not stick. The mixture is ready when a line drawn through the middle does not close up again. Raisins or sliced almonds can be added near the end. Vinslovienė used jackfruit to create a more attractive pattern when the cheese is cut.

This year, the plum branches are simply breaking under the weight of the fruit, so I highly recommend making plum cheese

· Vaida VinslovienėShe explains why she is encouraging readers to try the plum version.

The warm mixture goes into dampened cheese bags, which are tied, pressed and left until the next day. The cheeses are then removed and dried. Vinslovienė dries them outdoors on warm days, using a makeshift curtain tunnel to keep insects away, before moving them to windowsills.

Apple cheese uses the same basic process, with seven kilograms of apples and one kilogram of sugar. Nuts, dried cranberries, raisins or apple slices can add a mosaic effect. If cheese bags are unavailable, the mixture can be pressed into a box, leaving as few air pockets as possible.

If they are still warm and the weather is fine, I dry them outside, and then they move to the windowsills

· Vaida VinslovienėShe describes how she dries the pressed cheeses.
About this summary

Originally published by Delfi in Lithuanian. Translated, summarized, and contextualized automatically by DistantNews, with a note on how the source frames the story. Not individually reviewed before publishing. How this works.

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