Guava Cheese

Ingredients

• 4 cups Guava pulp, seeds removed (Leftover pulp from making guava jelly, after draining juice)
• 2 tablespoons Lime juice, fresh (Adjust to taste)
• 2 cups Sugar, granulated (Adjust to taste based on sweetness of guavas)
• 1 teaspoon Butter, unsalted (For greasing the mold)
• 0 drops Cochineal or red food coloring (Optional, for color enhancement)

Instructions

1. 1Press the boiled guava pulp through a fine-mesh sieve or food mill to remove all seeds. Discard the seeds and collect the smooth pulp in a bowl.
2. 2Transfer the strained guava pulp to a heavy-bottomed pot. Add lime juice and sugar, stirring to combine. Taste and adjust sweetness and acidity as desired.
3. 3Place the pot over low heat and cook, stirring frequently to prevent sticking and burning. Continue cooking until the mixture becomes very thick and holds its shape on a spoon without sliding off, about 45-60 minutes. The mixture should pull away from the sides of the pot.
4. 4If desired, stir in a few drops of cochineal or red food coloring to enhance the color of the guava cheese.
5. 5Lightly grease a mold, loaf pan, or small baking dish with butter, ensuring all surfaces are coated.
6. 6While the guava mixture is still hot, carefully pour or spoon it into the prepared mold. Smooth the top with a spatula.
7. 7Place the filled mold in a warm oven (200°F/95°C) or a warm, dry place to dry out for 2-3 hours. The surface should become firm and slightly dry to the touch.
8. 8Remove from the oven and allow to cool completely at room temperature. Once cooled, run a knife around the edges and invert onto a serving plate to unmold. The guava cheese can be sliced and served.