'Mustard' from grape must
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First I prepared the must:
I put a large pot on the wood fire, I think it had about 15 or 20 liters of fermented grape juice and two hands full of fine ashes burned from the vine. It was boiled for about 35 minutes, stirring from time to time so as not to spill the foam on top. Then strain the remaining ash at the bottom of the pot. After a day they are put in bottles in the refrigerator.
Put 1 liter and a half of cold must with 150 g of starch (or flour), a few cloves if we want but which will be removed in the end. Mix well so as not to make colossi.
It can be done in two ways:
1. adding the must to the flour slowly and mixing well with a fork like a mayonnaise, or
2. adding the starch to the cold must but mixing well by hand.
Then it is put on the fire and mixed with a wood always until it thickens and then it turns well to catch a consistency like a pudding, in about 30 minutes it is ready.
Prepare the plates or wet forms with a drop of water and pour slowly.
Powder with cinnamon.
You can also add ground walnuts or almonds, as a modern ornament and orange peel, cut into thin slices and sweetened.
If it is made with mustard flour, you can put slices in the sun and dry for 24 hours on the peeled side and once they are dry, they can be put in jars or airtight forms and can be preserved like this until the Christmas holidays when they are taken out and served. along with other specialties.
If we make it with starch we can serve it in a few days but kept in the fridge.
It can be served as a garnish for meats or salted cheeses, as well as quince jam with parmiggiano reggiano ...
'Mustard' from grape must - Recipes
It's autumn, the grapes have ripened and the must is boiling in glasses. That in the country, who has life & # 8230
Well, it can be a beautiful autumn and block, and the must boil in the kitchen.
As we saw in another movie that we can make smokers in the block, so we can make a good and natural wine, quality, without chemicals, even if in smaller quantities. But how can children not taste the sweet and full of vitamins must, without which even autumn would not be autumn.
So, we go to the market and buy 10 kg of white grapes and 10 kg of black grapes, from the producers, with a lot of juice, not from the table ones, with pulp. Or 100 kg, as you wish.
If they are dirty with mud, we wash them and leave them to dry, so that the water drains from them, so as not to bend the must with water.
Then we remove the berries from the bunch, which would have a bitter taste if we squeezed it. We also remove rotten grains, touched by manna or sour.
We squeeze the black and white grapes separately, in any kind of juicer or press, if necessary go with the chopping machine, only so that the seeds do not appear because the must is bitter.
We leave the juice obtained in the peels, for the white grapes only 24 hours, but for the black ones for a few days, in order to extract the vitamins from the peel.
Then we pour it into glass or stainless steel dishes, but not full, so that it can grow, otherwise there is a danger of explosion. If you have a carafe (15-50 liters), you can find with only 4 lei, a serpentine stopper, especially for must, when it will boil and make foam and many bubbles.
If you only make must from 10 kg of grapes, you can also put it in plastic cans, because you drink it quickly, it doesn't change its taste. But if you want wine, then put it in glass jars.
To ferment, the temperature must be 15-20 degrees in the room, and of course you can use a liquid thermometer, if you have. But be careful: when it boils, the must emits CO2, being in danger of suffocation, so it will have to be stored in an airy place.
The block is heavier, but you can put it on the balcony, with the window slightly open, and to keep it at a temperature of at least 15 degrees but better 20, wrap the bridesmaid with a blanket.
Fermentation is a process by which grape yeasts consume the sugar in the must and turn it into ethyl alcohol and carbon dioxide. It can last between 7-10 days, depending on the temperature, the size of the pot or the concentration of sugar in the grapes (very sweet must ferment harder).
During fermentation, the air must no longer come into contact with the must, as it will develop acetyl bacteria, which will sour the wine.
That's why the spiral plug is put. If necessary, a gloved glove goes from place to place, so as not to break when the must swells.
For white wine, the fermentation ends in 30 days, when the clarification begins, and the wine can be poured into vessels (bottles, bottles) in which it will be kept cold until April-May.
In red wine, the fermentation lasts longer, but the taste is more pleasant and the aromas stronger.
But while the must is boiling, heat a grill and make a chicken on the glass, as in these recipes:
CAS DE MUST AS AT TELEORMAN
You may find this recipe a little strange, but those who have roots in Teleorman may know it and will be happy to remember it.
When it comes to childhood, everyone has memories, tastes and smells that remind them of it. One of my memories of childhood and our grandmother from my mother is this recipe. I fondly remember every grape harvest, squeezed grapes and all our running around the gutter and the grandmother asking hard: "Ready mom, are you making us home?" And then our spinning around the fire because normally, my mother would make us a house outside, in a wood fire. and the breaking of freshly fallen walnuts and the waiting for the house to cool. and then the lust with which we devoured every sip. Going home and the bowl of cheese I received every time. Beautiful memories, tastes and smells that are almost extinct.
In Bratislava every year the "Wine Festival" is celebrated, a very beautiful celebration that I look forward to every time. These celebrations take place exactly in the neighborhood where we live, here being vine crops and I associate this festival with the harvest of my childhood. Not every time I find must here is sold "burčiak", a kind of fermented must (alcoholic beverage obtained from must that is sold between August 15 and December 31 of each year) and which the Slovaks adore. Being consumers of white wine more than red wine, that is why black grape must is less common. This year I found must and my joy was boundless: I will finally make the house I have been thinking about for at least 15 years.
I searched the internet for information about this preparation, I found something similar, but I present the recipe as I remember it from my grandmother.
INGREDIENTS: 1.5 l of black grape must
150 g flour
100 g nuts
sugar to taste (depending on the sweetness of the must should not be bad sweet, but neither sour)
Put the must to boil in a pot. I used the Delimano pot to make sure it doesn't stick and I will compromise good taste.
When the must has warmed up (not to be hot because they become lumpy) add the flour and mix until it thickens. When it starts to boil and the cream boils (our house), add the chopped walnuts.
We taste to see if it is quite sweet if not, add 1-2 tablespoons of sugar.
Put the house in the bowls and leave to cool. When it cools we serve.
It's very good, I don't know what to compare it to in taste. only by trying will you find out its taste and you will become addicted.
PS: I am attaching some photos from this year's "Rača Wine Festival". All the best!
At the microphone the President of Slovakia, Ivan Gašparovič
The photos are taken with the phone, so I apologize for their quality. but I was pleased to show them to you as well. Nicole
Step-by-Step: How to Make Spicy Italian Mustard
Although mustard Italian contains mustard, it is only removed by the yellow substances in the squeezing glass.
Rather, the fruit is preserved in syrup, which gains a fairly large shot from a healthy ham mustard powder or mustard oil and is one of the standard spices served with minced meat in northern Italy ( boiled cool ). Today it is often served as an accompaniment to cheese or beef.
Although you will find it from Piedmont through Veneto to Emilia-Romagna, the most famous mustard is the one from the city of Cremona in Lombardy, made with whole fruits that acquire a voluptuous firmness during preparation.
It has an unusual aroma: somewhat sweet, because the fruit is made of sugar syrup, but with a strong, pungent mustard. It is spicy in the way wasabi and horseradish are spicy: a kind of intense burning in the sinuses.
Mustard is quite easy to make and also makes a great gift.
- Assorted fruits (apples, pears, peaches, grapes, oranges, etc. - more suggestions on the next page)
- 1-1 / 2 pounds (500-700 grams) granulated sugar
- juice of 1 orange
- Mustard oil, mustard powder (like Colman's) and white wine
[Edited by Danette St. Onge]
A few words about Mustard and the fruits involved
There are many regional variations on Mustard in northern Italy, some give their sweetness from concentrated grape must and are opaque. What we do here, on the other hand, gets its sweetness and is translucent.
The most famous mustard in Italy is Mostarda di Cremona, which is made with a mixture of peeled fruits: apricots, peaches, kiwi (recently added), Bartlett pears, small apples, tangerines, cherries, quinces, soon. If the fruit is small, the presentation is much more pleasant if you leave the whole fruit (but cleaned, with seeds and stems removed) or the most cut in half lengthwise. If you use larger fruits, cut it as needed.
Also, feel free to use other combinations. In Mantova I use peeled, chopped and lined drops, and I made the mustard completely, from green tomatoes to chopped watermelon peel.
Here, among others, we included apples, pears, kiwis, mangoes, strawberries, tangerines, cherries and orange sections. Total weight: 4.5 pounds or 2 kg.
Making Mustard: Add sugar
When you have finished preparing the fruits, weigh them and add the sugar. Figure 1/2 lb of sugar to 1 pound of fruit you can increase the amount if the fruit is not too sweet or you want a sweet mustard. After adding the sugar, pour the 1 orange juice over it.
Making Mustard: Let it rest
Let the fruit rest for 24 hours, slowly twist the pieces a few times. Purists leave the bowl uncovered throughout, but you may want to partially cover it with a clean kitchen towel.
The next day, the sugar will completely dissolve.
Making Mustard: Concentrate the Syrup
Put a hammer in a pot and empty the fruit bowl into it. Drain the fruit well and return it to the bowl. Heat the drained syrup over medium heat. Reduce the heat to boiling and continue to boil until it is reduced by half. Remove the foam from the surface with a spoon or notched filter and pour the syrup over the fruit.
A few thoughts on color: In commercially prepared Mostarda di Cremona, the syrup is invariably colorless and clear, regardless of the fruit that enters it. This is partly due to the fact that some of the coloring substances are found in the skin, which are removed and partly because they are careful not to overheat and therefore caramelize the sugar.
Making Mustard: Wait another 24 hours
The sugar in the concentrated syrup will extract more moisture from the fruit, which will begin to sustain.
Drain and concentrate the syrup again and shake the fruit overnight again. You are now ready to flavor your mustard and you have two options:
In both cases, you will also need sterilized jars at this time, if you intend to use your mustard for later use.
Making Mustard: Using mustard oil
The commercially prepared preparation, Mustard, is hit by mustard oil, which is clear and therefore does not cloud the syrup.
Drain the fruit into a pot again and remove a glass bottle of syrup. Set the pot to heat and, in the meantime, carefully add 10-15 drops of mustard oil to the glass syrup.
If you have a little mustard oil on your skin, wash it immediately with warm soapy water, as it is very irritating.
Making Mustard: Using powdery mustard seeds
Most recipes for mustard use powdered mustard seeds, which are much easier to find than mustard oil and also much safer to work with. You will need a 2 ounce (50 gram) tin.
Dissolve in 1 cup of white wine in a small bowl and gently heat the mixture over low heat. Stir occasionally and leave the mixture flask for a few minutes.
While preparing the infusion, drain the fruit and concentrate the syrup again.
Making Mustard: Put the fruit in jars
While the syrup is concentrating for the 4th time, sterilize the jars in boiling water and then fill them with fruit. Don't be surprised how much the fruit has compacted. I started with 4 kg (2 kg) fruit, all of which eventually ended up in 1 pint (500 ml) jars. Therefore, using the measurements given in this step-by-step, a jar of 1 pint of mustard should be obtained.
After adding the fruit, if using mustard oil, pour it in and then add the hot concentrated syrup to cover, touching the jar repeatedly to evacuate the air bubbles as you fill.
If instead you use spray mustard, add the infusion and then the hot syrup to cover, touching the jar to evacuate the air bubbles as you fill.
Note: if you use the whole infusion, the mustard will be quite strong. I like it so much, but feel free to make your first batch a little stronger if you want.
Making Mustard: Fill the lid and seal
Cover the jars, seal them, wipe them and store them in a cool, dark place. The mustard will be ready in two weeks.
No need to sterilize mustard the sugar concentration is high enough to inhibit bacterial activity.
Very often brewed from grape juice is used for further distillation and home-brewing coffee or Chachi. But if you want to prepare a light alcoholic beverage, try to use the most fragrant varieties. This is best suited for a drink Isabella, Lydia, Muscat.
The grapes are very good and wander without the addition of brewer's yeast, so try to use only natural juice. Braga juice from the store may not be possible, because usually a large number of manufacturers add preservatives. Check the quality of the store's products, simply - leave a glass with a drink in the heat for several days. If fermentation is not started, then add the yeast. If this does not work, it means that the store purchased is not juice, and drink plain-flavored.
Before making Braga juice, you should prepare a large capacity and pure water. Per liter of juice you need to take 2 liters of cold water, mix well and add two cups of sugar. If the juice is not too sweet, add more sugar.
This amount of liquid should take 40 grams of yeast. In a separate glass pour hot water, add to a pinch of sugar and yeast. Leave to ferment for 40-50 minutes - until a good foam.
Mix kvass yeast with eyes and leave Braga in the heat for 6-7 days. The desire to mash will be easier to determine if you use a container with a water seal or a glass jar with a tight rubber glove on it. During fermentation and swelling gloves that did not come off the benches, will need to be in one of the fingers to make a small puncture with a needle. When the glove ready brewed beer, and it forms deflates yeast drink bottom drink.
Store in a refrigerator, not in sour Braga.
According to the traditional recipe, each fruit in the mix is cooked separately in a syrup made of water and sugar. After the fruits are cooked (they must, however, remain whole) they are left to drain and all the syrups are combined in a single container. Then add sugar and seeds or mustard powder that have dissolved in a little water and leave until the water evaporates.
The drained fruit is then placed in glass jars and the previously obtained syrup is poured over the fruit until it covers them. The mustard thus obtained must be kept in a dark and cool place. This is a dish specific to autumn and seasonal vegetables are usually used - pumpkin, melon, apples, pears or figs.
Mustard has been mentioned since ancient times and probably in its original form was made with must and not syrups. Even so, the combination of mustard and various meat dishes, especially poultry, has been kept constant. Industrialized mustard production began in 1836, although this product is still made at home.
The best preservative-free MUST recipes
The best preservative-free MUST recipes
Must, a natural drink obtained from grapes, is very refreshing and energizing, being, at the same time, a very good and healthy substitute for commercial juices.
To keep the must for a longer period of time, we offer you three simple and effective solutions.
After clarifying the must, it can be stored in bottles. These will be left empty on both fingers, because the must expands through the frost and the containers can explode. After the wort is poured into bottles, we can put them in the freezer. When you want to consume frozen must, take the desired amount out of the freezer (number of bottles), and keep it at room temperature for a few hours, according to graiulsalajului.ro. The must kept by freezing retains all its qualities, because at low temperatures the acetic fermentation does not take place, writes Adevărul.
Put the must on low heat in an enamel bowl of ten liters (smaller or larger depending on the amount of must you want to keep for the winter) and mix with a wooden spoon. The fire is stopped when the temperature of the liquid has reached 90 degrees Celsius, and it is poured into bottles. Seal tightly and keep in blankets to keep warm until the next day, to stop fermentation. The bottles are placed in the pantry or cellar, where the temperatures are constant.
The must obtained after crushing the grapes is left to clear. Grate the freshly washed horseradish through a small grater and mix with the must and place in a 50-liter jug. Put 10 grams of grated horseradish in 10 liters of must. Leave for about two weeks, then pull into bottles. The bottles are covered with corks and kept in a cool place.
For a must high quality, are used grapes as fresh as possible, by wine. Do not use rotten, moldy or unripe berries. Crush the berries in a juicer, pass the juice through a fine sieve so that it separates from the seeds and other debris. For a traditional must, let the juice clear for a few days, then consume quickly.
To keep for longer, the juice can be boiled with sugar in the enamel bowl for an hour, stirring constantly and removing the foam that forms on top. It is then allowed to cool and poured into sterilized bottles, which are sealed and kept in a cool place. To preserve it even more, preservative can be added to uncooked grape juice: 1 gram of preservative is used for 1 l of must.
For preservation, remove 10% of the amount of must obtained and put in another pot, which is placed on the fire and heated without boiling. In that must dissolve the amount of preservative used for everything wort. Then mix with the rest of the must, for a final homogenization.
Another way to slow down the fermentation is to keep the must in the fridge for a few days to a few weeks. For an even longer period of time, wort it must be frozen. Another method of preservation is to add one aspirin tablet to 1 liter of must.
Agurida and white mustard pellet. Grandparents' forgotten recipes have been turned into a successful business in Vrancea
White grape juice or white must pellet are two forgotten products, made in the past by grandparents and their predecessors. The Grigoriu family, from Vrancea, wiped the dust from the old recipes and put on the market the two assortments that many remember fondly.
Agurid juice, specific to the Vrancea wine region
Agurid juice or white must pellet are two endangered specialties from the Vrancea area. "Few still remember when they ate sour soup with sourdough juice or when they enjoyed the white mustard. There are two endangered recipes. We have put them on the market and whether we make a profit or not, we will continue to produce them out of respect for our grandparents. We will cover our losses from other products sold ", Elena Ramona Grigoriu declared for Super-Hrana.ro.
Favorite agurida instead of borscht
Grapes have never been missing in the Vrancea area. The wine region has given the people here more than wine. Out of necessity, the locals found various other culinary uses for grapes.
"Agurida was preferred instead of borscht because it was easier, and the raw material, green grapes were not lacking. And know that it is also very healthy! Contains vitamin C and tannins. It is quite cheap, a 750 ml bottle is only 5 lei, as it is relatively easy to obtain ", Elena Ramona Grigoriu explained to us.
Grape skin, in the absence of other fruits
Another soul product of Elena Grigoriu is the grape skin. The fruit juice is boiled with sugar and coagulated like a transparent gelatin. In the case of the Vrancea product, the sugar no longer exists in the composition, the recipe, inherited from the grandmother, is kept secret by Elena Grigoriu.
"In my grandparents' time, there were no orchards or other crops in the region than vines. And people have adapted, they have improvised. In my childhood I was crazy about the white mustard pellet. When I saw that over the years people forget about this traditional product, I set out to put it up for sale. A 130 gram jar costs between 10 and 13 lei ", Elena Ramona Grigoriu told us.
Orchard, in grandparents' old yard
The traditions of her grandparents left such a strong mark on her that the woman decided to start a business right in their old yard. Of course, the Grigoriu family's offer does not only consist of sourdough juice and jam, but also in a wide range of jams and fruit jams. Moreover, they also set up the online store, www.bunatatidinnatura.ro
"We highlighted the house and the land that we inherited from our grandparents. On the field we set up a small orchard, which we have divided into areas: with fruit bushes, fruit trees and spices that we use for jams. We also remembered the taste of the jams made with so much love by our grandmother from our grandparents and perhaps most importantly we were left with the recipes. For us, the important thing is that when a man comes and buys a jar of jam from us and arrives home and opens it to associate it with something. It is very important to offer our clients special experiences ", concluded Ramona Grigoriu.
Must - the natural juice of autumn. A drink for body and soul
Resulting from the crushing of the grapes, the must contains not only the beneficial compounds coming from the pulp of the fruit, but also from the skin, seeds or bunches.
Must or Vinum mustum, as it is called in Latin, is a drink obtained from the processing of grapes in which the operations of crushing, peeling or pressing them are involved.
How to prepare a good must
In the process of making a must, the grapes are washed before being squeezed so that the substances with which they were sprayed or any microorganisms on their surface are removed (this step is optional if the ultimate goal is the production of wine). After that, the denatured grains that have molded or are damaged are removed. Many specialists recommend making the must only from special wine grapes, and not from table grapes. It would be preferable to use black grape grapes. It is important to keep the peel of the grapes, because in it are concentrated substances with antioxidant properties: vitamins, minerals, polyphenols, anthocyanidins, ellagic acid.
There are recipes that stop the wort from fermenting, and the drink can be kept in sweet form for longer. In order to keep it in winter, the fresh must, after being strained, is boiled in a large bowl, because a lot of foam is formed. This foam is removed as it forms, until the must remains clear. Then the aspirin is added and left to boil for a few minutes. Three liters of unstamped aspirin are used per liter of must.
After the must has cooled, it is poured into bottles, which close very well. The bottles are kept in a cool place, in a pantry or cellar. A bottle with must must be consumed within 5-7 days.
Remark: by boiling, enzymes and vitamins are destroyed, and the must becomes just a tasty drink with a lot of sugar. The addition of aspirin & icircn must to preserve it is also not recommended. Therefore, in order to make full use of its beneficial qualities, we must use it in its fresh state.
The composition of the must
The most important constituent of the must is water, which occupies proportions of 70 - 85%. Followed by carbohydrates, acids, nitrogenous substances, polyphenolic compounds, mineral substances (zinc, potassium, calcium, iron or magnesium), odorous substances, vitamins (A, B1, B2, C), enzymes, etc. The must contains most of the antioxidant compounds in wine, such as resveratrol, catechins and epicatechins.
One of the disadvantages of the must is the large number of calories and the high sugar content of 280 g / liter.
The alcohol content of the must
The alcohol content of the grape must obtained by squeezing and pressing them varies depending on the past days from the time it was made.
The sweetest must we have is the first day after it has been squeezed from the grapes. At this time, the must does not contain at all, or has at most 1% alcohol. After three or at most four days, the must ferments and starts to piss on the tongue, takes on a sour taste, and the blood alcohol level rises to 4%. We are already dealing with the disorder and it is no longer recommended for children or drivers. Over time, the concentration of alcohol increases.
The benefits of consuming must
The wort has laxative properties, being an excellent remedy for constipation. In addition, the must stimulates digestion and has a diuretic effect, helping to eliminate toxins from the body. The tartaric acid in grapes also has the role of stimulating and improving digestion.
The must is an effective product against asthenic conditions from the beginning of autumn, but also from the fatigue accumulated after a full summer. Rich in antioxidants, vitamins and minerals, must is a natural mental tonic that provides energy for the new season.
Researchers have shown that the nutrients in must must help protect nerve cells or neurons from free radicals and improve cognitive and memory and concentration faculties. In addition, studies have shown that the active substances in must must block the progression of Alzheimer's disease.
By improving blood circulation, arterial elasticity and vascular function, the wort helps prevent heart fatigue and protects us from strokes. Polyphenols reduce the risk of blood clots forming and the oxidation of bad cholesterol.
Antioxidants and polyphenols in must have an essential role in maintaining the health of the body's cells and tissues, they fight against the premature aging of the skin and internal organs.
The active compounds in must have an important role in the prophylaxis of some of the most severe eye diseases. They protect eyesight and prevent retinal damage and macular degeneration.
And all the must is used successfully in the beauty industry, being a natural product that restores radiance and elasticity to the skin. It also helps to restore skin cells in case of lesions, scars or unsightly signs.
Precautions when consuming must
Although it is sweet and tasty, the must must be consumed with caution, so as not to turn the medicine into a dangerous food. The must has a rich content in tannin, a substance that irritates the intestinal mucosa, so it is recommended to consume it before the start of the fermentation process. This product is not recommended for people with colon problems or cirrhosis of the liver and is a drink that is strictly forbidden for people with diabetes.
The amount of sugar in the grapes is very high, which makes the must a high-calorie drink and is not recommended for those who plan to lose extra pounds. The juice obtained from red grapes is not recommended even for those who suffer from anemia, because it has a chemical composition that lowers the level of iron in the body.