How to make “cheese” from sea buckthorn and pumpkin berries or delicious homemade fruit and berry “cheese”.
The benefits of both pumpkin and sea buckthorn are unconditional. And if you combine a vegetable and a berry into one, you get vitamin fireworks. Delicious and original in taste. By preparing this “cheese” for the winter, you will diversify your diet and recharge your body with useful microelements. Preparing pumpkin-sea buckthorn “cheese” does not require standing at the stove for a long time or any special skills.
Start by peeling the skin and seeds from the pumpkin.
Then cut into pieces and sprinkle with sugar.
Leave it alone for a couple of hours and drain the juice.
Now, add the rest of the sugar, pour in the sea buckthorn juice.
Cook the mixture slowly until it thickens. Keep in mind that pumpkin with dense pulp cooks much faster.
At the end of the process, place the mixture in a cloth, form a head of cheese and put it under pressure for 3 days.
Grease the miracle “cheese” with vegetable oil and roll in pre-ground dill seeds.
Store this delicate product in a cool place.
For 1 kg of pumpkin - 200 g of sugar, 200 g of sea buckthorn juice.
Pumpkin and sea buckthorn “cheese” is great for everyday nutrition. Make a sandwich with it for breakfast or an afternoon snack, add it to pasta or any other dish. The original pumpkin preparation you have prepared, incomparable in taste and health benefits, will immediately win the love of everyone at home.
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