VINEGAR PRODUCTION FROM COCONUT WATER

VINEGAR PRODUCTION FROM COCONUT WATER

Raw Materials:

3 liters coconut water

2-1/4 cups white sugar

1/4 tsp. yeast

1 liter mother vinegar (starter)

Procedure:

1. Collect coconut water and strain through a clean cheesecloth.

2. Dissolve the sugar in coconut water.

3. Pasteurize the mixture for 20 minutes at 65° C.

4. Cool and transfer the mixture into sterilized gallons or containers.

5. Add yeast. Cover tightly and allow to ferment for 4-7 days.

6. Slowly decant the alcoholic mixture and heat further for 20 minutes at 65°C.

7. Add the starter and set aside undisturbed for a month or until maximum

acidity is attained.

Source: ITDI (DOST)

SWEETENED CONDENSED COCO MILK

SWEETENED CONDENSED COCO MILK

Raw Materials:

Grated coconut milk

Refined white sugar

Agar-agar or 1/4 bar gulaman

Equipment/Utensils:

Mixing bowl/basin

Measuring cup

Plastic container

Measuring spoon

Wooden spatula

Double boiler

Procedure:

Cream is extracted from the grated coconut meat by pressing. The “sapal” or residue Continue reading “SWEETENED CONDENSED COCO MILK”