Tambayan ng Kaalaman Tungkol sa Pilipinas
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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)
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”