Tambayan ng Kaalaman Tungkol sa Pilipinas
COOKING OIL AND CHEESE FROM COCONUT MILK COOKING OIL
Procedure:
1. Weigh the grated coconut and press by the hands in a cheesecloth to extract the cream. Set aside.
2. To the second extraction, add 1 liter of water for every kilo of grated coconut.
3. Repeat extraction, reducing the water added to ½ as previously added.
Continue reading “COOKING OIL AND CHEESE FROM COCONUT MILK COOKING OIL”
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)