Tips and Guides

RAW MATERIALS:

1 kg. fresh coconut, grated
325 mL or 1¼ cups glacial acetic acid
600 g or 3 cups refined sugar
500 ml or 2 cups coconut water
12 L tap water
2 L nata starter*

PROCEDURE:

1. Mix grated coconut with water. Strain thru cheesecloth.
2. Add the rest of the ingredients and mix.
3. Pour the mixture into clean sterile fermenting basins or jars (2 inches depth). Set aside starter for use in 3-5 days.
4. Ferment for 12-14 days.
5. Harvest. Wash.
6. To cook it into a dessert:
- Cut nata into cubes or desired size.
- Boil in several changes of water until acidic taste or smell is completely removed.
- Cook in sugar at 1:1 ratio. If desired, add pineapple tidbits or nangka as flavorant.

NATA DE COCO (tap water)

RAW MATERIALS:

1 kg matured coconut, grated
400 ml glacial acetic acid
2 kg refined sugar
28 L tap water
5 L nata starter*

PROCEDURE:

1. Mix grated coconut with tap water. Strain through cheesecloth.
2. Mix the rest of the ingredients.
3. Stir to dissolve the sugar.
4. Pour into clean, sterile fermenting basins or plastic trays. Cover with clean paper.
5. Ferment for 8-10 days.
6. Harvest, remove scum, wash and cut into cubes or desired size.
7. Boil in several changes of water until acidic taste/smell is completely removed.
8. Cook in sugar at a 1:1 ratio (1 kilo sugar to 1 kilo nata or 3/4 kilo sugar to 1 kilo nata). Boil until nata cubes become transparent.

Source: DOST, you can also obtain your nata starter from the DOST, photo from:dcfoods.en.alibaba.com

Banana wine is one of the latest processed products of banana to enter the market. The procedure how to make banana beer is known (it is somewhere here in this blog), but how do we make banana wine?

Procedure:

* Peel ripe bananas and slice thinly
* Measure. To every one part sliced bananas, add one-and-one-a-half parts water.
* Boil for 30 minutes or longer depending upon the quantity of the pulp.
* Strain
* Add sugar to the extract (one part sugar to every three parts extract).
* Stir and boil to dissolve the sugar. Sugar content should be 22-24 degrees. Brix.
* Allow to cool.
* Place in clean glass container or demi-johns.
* Inoculate with yeast (one tablespoon Red Star yeast to every 40 liters of boiled sweetened juice).
* Plug mouth of demi-john with a clean piece of paper to protect from dust.
* Ferment for a mouth.
* Siphon out the clear fermented liquid.
* Filter and transfer to a sterilized oak barrel for aging
* Cover hole with a wooden plug and seal with melted paraffin
* Age for two years or longer.
* Clarify the wine with eggwhites (eight eggwhites for every 30 liters of wine) by heating the aged wine in stream bath or heating the age wine in steam bath or a double boiler to a temperature of 55-60 degrees Celsius while adding the well-beaten eggwhites.
* Stir to maintain the temperature to 15-20 minutes.
* Cool.
* Filter the wine and bottle by siphoning into clear and sterilized bottles.

Source:http://www.da.gov.ph, photo taken from www.orkneywine.co.uk/images.

MATERIALS:

Soybeans – ½ kg
Salt solution – 6 li or 24 c
Mold (Aspergillus Oryzae)
Flour – ½ kg
Rice bran – ½ tsp
“Kaolin” – 8 tbsp

PROCEDURE:

Clean, wash and soak soybeans overnight. Drain well. Put soybeans in a casserole and cook until soft. Cook soybeans in a pressure cooker (15-lb pressure) for 1 hour or cook until tender. Mix soybeans and flour thoroughly. Sprinkle rice bran with molds (3 days old) over the mixture and mix well. Spread mixture 1-2 inches thick in a tray. Cover with clean cloth or paper and allow the molds to grow. Stir occasionally.

After 3-4 days, transfer the mixture to a container with salt solution. Cover the container with paper or cloth and shake well. Set aside for 1 month. Stir once in a while. Strain the mixture through a cheesecloth, add “kaolin” and let it stand until it has clear appearance. Strain again through a cheesecloth, add syrup and boil for 30 minutes. Transfer to a sterilized bottle and cover. Store.

Source: Great Flavor of Soybean. Book Series No. 155/1996. Philippine Council for Agriculture, Forestry and Natural Resources Research and Development. Picture from kikkoman-usa.com

MATERIALS:

kalabasa peels & cores 1 kg
sugar 1 ½ c
yeast ½ tsp
vinegar starter 1 c

UTENSILS:

measuring cup
measuring spoon
knife
chopping board
casserole
stovecheese
clothwide-mouthed glass jars
thermometer

PROCEDURE:

1. Wash peels and cores of kalabasa, add three (3) parts water for every part of peel. Boil for 15 minutes.
2. Strain, add 4 c water for every 4 cups of strained liquid from boiled peels/core.
3. Add ¾ c sugar for every 4 c diluted liquid.
4. Pasteurize at 60 – 65ºC for 10-15 minutes.
5. Transfer in a sterilized container half-filled and cool. Add ¼ tsp yeast for every 4 c diluted liquid. Cover with clean cloth/paper.
6. Ferment for seven (7) days until alcohol content is about eight (8) percent by volume.
7. Pour gently the alcohol solution into another sterilized container so as not to disturb the sediments. Add one (1) cup vinegar starter for every four (4) cups of the solution. Cover with clean cloth/paper.
8. Set aside for 15-20 days then determine the acidity which is usually between 6-7 percent.
9. Decant/strain. Pasteurize at 60 – 65ºC for 5 minutes.
10. Fill in sterilized bottle and seal tightly.
11. Label and store.

Source: DOST, picture from:seasite.niu.edu

Ingredients and Equipment :

4 cups salt
Water
Strainer
Knife and chopping board
2 kilos fresh milkfish
Smokehouse
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