Guava Cheese
A traditional guava paste or membrillo made from the leftover pulp after making guava jelly. This thick, sweet preserve is molded and dried to create a firm, sliceable confection.
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
- 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.
- 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.
- 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.
- 4If desired, stir in a few drops of cochineal or red food coloring to enhance the color of the guava cheese.
- 5Lightly grease a mold, loaf pan, or small baking dish with butter, ensuring all surfaces are coated.
- 6While the guava mixture is still hot, carefully pour or spoon it into the prepared mold. Smooth the top with a spatula.
- 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.
- 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.
