You will need
- saucepan or steamer;
- glass jar for canning
- the measuring Cup;
- one Cup of rice;
- a half Cup of koji
- a half Cup of water;
- one teaspoon lime or lemon juice;
- half spoon of baking yeast.
To achieve the best final taste of the sake, you need to leave for the night lay Fig. After the rice absorbs the water, you can directly start cooking. The best option would be to cook steamed rice, but you are free to do so in ways that are more familiar to you. Since the taste of sake is much better if it ferments longer, try the rice to cook longer because it will contribute to a longer fermentation due to the hardening of the walls of beans.
After the rice has cooled, move it either in a jar or bottle, depending on where you have to wander to the future of sake — smooth as you can. However, before this action, the future capacity that will wander you receive the product should be properly sterilized, because the more precisely from its purity depends on the taste and quality of your sake.
Now you need to add each of the remaining ingredients in the jar and tightly close the lid, then shake well and move everything inside. Store the jars or bottles should be in a cool dark place, daily to gently shake them, slightly opening the lid to receive the necessary gas exchange. After a few days it will be obvious that the sake is fermented. This point will be characterized by small bubbles rising to the top of the tank. By the third week of this "idling" the whole process is complete, bubbles cease to appear, and at the bottom will become visible sediment.
After that you need to strain the already finished sake through cheesecloth. In this case wait until from the tank will not flow out all the liquid. And the sediment at the bottom of the bottle or jar can be used as a marinade for fish.
If you want to use are all made of sake for a month, then you can just fill bottles zagotovlen liquid and put into the refrigerator. If you have no such purpose, the sake must be sterilized at a temperature of 60°C for ten minutes. In the end, the sake become turbid and white, however if you need transparency, place it in the refrigerator and allow it to settle.
Cooked sake will have 15-20% of the fortress, but if this percentage is too "strong" for you, then you can add in a bottle of one teaspoon of sugar.
Advice 2: How to cook Kazakh baursaks
Baursak is a must-have food in every Kazakh table. But the Kazakhs love this dish. Baursaki are often served before a meal, to tea, to snacks, to sorpe to the Mare. Recipes cooking baursaks, there are many. You can cook with kefir, milk, yeast, soda. Form too is different, if you want you can make a square or ragged. But the main point is that such a small doughnut, fried in oil, which can be served on a festive and everyday table.
You will need
- - 4 cups of flour;
- - 1 glass of curdled milk;
- - 400 ml of vegetable oil;
- - 1 tbsp of sugar;
- - 1 tablespoon of yeast;
- - a pinch of salt.
Baursaks to knead the dough. Dissolve in milk sugar with the yeast, add the flour, salt, knead the dough into a ball.
Place the container with the dough in a warm place, cover with a towel. We have to wait at least 5 hours. Just keep in mind - if you decide to leave the dough to rise for a long time, put it in a large pot, it increases almost 4 times.
Lubricate the table and hands vegetable oil. Dump the dough on the table, knead it. Divide into small pieces. Roll the pieces into balls and leave for 5 minutes on the table, so they stood up.
In a saucepan heat the oil, put the balls one at a time, stirring them with a dry spoon. Fry over medium heat, stirring occasionally, baursaks should be evenly browned from all sides.
Put the finished baursaks in a bowl with a slotted spoon, a bowl to pre-cover a paper towel, the excess oil should be absorbed.
If you made sweet baursaks, adding a greater amount of sugar, before serving can be sprinkled with powdered sugar.