Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, tepache experiment - fermented pineapple drink. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Tepache experiment - fermented pineapple drink is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Tepache experiment - fermented pineapple drink is something that I’ve loved my entire life. They’re fine and they look wonderful.
Tepache, otherwise known as Tepache de Piña or pineapple beer, is a Mexican fermented drink made from the peel of pineapple. Here's how it works: There is yeast living virtually everywhere, and it can be harnessed to make delicious things! Yeast on flour makes sourdough, yeast on tea makes kombucha, and yeast on pineapple skin…makes tepache!
To get started with this particular recipe, we have to prepare a few components. You can cook tepache experiment - fermented pineapple drink using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tepache experiment - fermented pineapple drink:
- Make ready 200 g raw sugar
- Get Pineapple offcuts
- Take Water
- Make ready 5 cloves
- Get 4 star anise
I couldn't tell, but there may be trace amounts of alcohol in this drink. Two more points in its favor: Tepache is fermented, which means it's good for you, plus, this shining star is brewed using the rind and core of the pineapple, two bits that would ordinarily head straight for the compost pile- you Earth warrior, you. It's also insanely easy to make yourself. Made from lightly fermented pineapple rind and core, tepache is packed.
Instructions to make Tepache experiment - fermented pineapple drink:
- Add the sugar to a 1.8 litre jar. Add a small bit of water and stir it about to start dissolving
- Add the pineapple offcuts. Not the stalk thing tho. Leave that.
- Add the cloves and anise, then top off with water. Leave a couple of CM free at the top.
- Cover it with a porous top and leave for 3 days. This is as far as I have got for now. I’ll come back once I have tasted it 😀
- Ok so it took around 5 days at room temp, then I strained and bottled it. After bottling I left it on the counter for 2 days to carbonate a bit. Tastes very nice! Refreshing, lightly sparkling. Still a little sweet but that’s ok! Would do it again.
Tepache is really fun to make. The simple ingredients morph into a mildly sweet and funky fermented pineapple beer with a light carbonation and a background of spice. You get plenty of pineapple flavor with the earthy funk of fermentation that you could compare to a sour style beer if you've ever tasted one. Tepache is a fermented pineapple drink popular in Mexico. Slightly effervescent, tepache is refreshing and cider-like with a sweet pineapple aftertaste.
So that’s going to wrap it up with this exceptional food tepache experiment - fermented pineapple drink recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
