{"id":1122,"date":"2020-11-29T00:57:06","date_gmt":"2020-11-28T23:57:06","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=1122"},"modified":"2020-11-29T00:57:06","modified_gmt":"2020-11-28T23:57:06","slug":"membrillo-quince-cheese","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/membrillo-quince-cheese\/","title":{"rendered":"Membrillo (Quince cheese)"},"content":{"rendered":"\n

4 pounds quince, washed, peeled, cored, roughly chopped
2 strips of lemon zest (potato peeled off)
3 Tbsp lemon juice
About 4 cups of granulated sugar, exact amount will be determined in cooking<\/p>\n\n\n\n

  1. Boil the quince in enough water to cover them – c30 mins. <\/li>
  2. strain them and blend to a smooth paste<\/li>
  3. add equal volume of sugar to the paste<\/li>
  4. add to pan with the paste, lemon and sugar<\/li>
  5. disolve the sugar and boil (slow simmer) till the paste is pinky red, and much thicker. 60-90 mins.<\/li>
  6. add to a baking pan and roast for 1 hr, to continue to dry out. <\/li>
  7. cool, and store in a dry box in the fridge. should be able to slice this like cheese.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

    4 pounds quince, washed, peeled, cored, roughly chopped2 strips of lemon zest (potato peeled off)3 Tbsp lemon juiceAbout 4 cups of granulated sugar, exact amount … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[221],"tags":[],"class_list":["post-1122","post","type-post","status-publish","format-standard","hentry","category-sauces-dressings-marinades"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t