Matcha & Osmanthus Makgeolli | FINITY KITCHEN
287 بار بازدید -
6 سال پیش
-
Makgeolli is an easy-to-make fermented,
Makgeolli is an easy-to-make fermented, naturally-carbonated, creamy rice wine drink that is both nutritious and deliciously refreshing. Infusing matcha and osmanthus blossoms into the rice during the steaming stage fully develops their flavours while preserving their delicate top notes. The soft, earthy powderiness of the matcha melts seamlessly into the richness of rice flavour accumulated through a slow fermentation. And still, the bright florals and peachy lactones of osmanthus shine bright in every sip.
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▶Index:
Chapter I: Starter Culture
Chapter II: Steam Infusion
Chapter III: Bulk Fermentation
Chapter IV: Filtration
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▶ Instagram: Instagram: finitykitchen
▶ Facebook: Facebook: Finity-Kitch..
▶Music: Epidemic Sound
The Crossing - Gavin Luke
Synesthesia - Peter Sandberg
Remove the Complexities - Peter Sandberg
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▶ Ingredients:
250g Glutinous Rice Flour
1000g Filtered Water
125g Nuruk (Korean amylase-containing dried wheat cereal)
125g Filtered Water
1000g Sushi Rice (soaked overnight, drained, divided)
25g Osmanthus Blossoms (dried, divided)
15g Matcha Powder (sifted, divided)
20g Matcha Powder
50g Filtered Water (warm)
▶ Equipment:
Cheesecloth/Fine Mesh Strainer Bag
Thermometer
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▶ Recipe Details: (makes 3-4L depending on your end-dilution)
▽ I. Starter Culture
1. Cook the rice flour with 1000g filtered water until it becomes a thick porridge, and let cool until below 85F so that it is conducive to proper microbial growth. Using the rice porridge at this temperature is easier to handle and will also accelerate the initial fermentation time.
2. Pulse the nuruk cereal to a fine powder, mix with an equal weight of filtered water and disperse evenly into the porridge.
3. Ferment covered in a cool, dark place for 12-16h until bubbling.
▽ II. Steam Infusion
1. Divide the pre-soaked and drained rice evenly among the tiers of any steaming apparatus. Layer the rice grains with even amounts of osmanthus blossoms and matcha powder to infuse the flavour during steaming. You can use a rice cooker instead, but the flavours will not be as delicate and you will have to dehydrate the rice before continuing with the rest of the recipe.
2. Steam for 80-100min until the rice is cooked through al dente.
3. Spread the cooked rice out to cool to room temperature and add to the pre-fermented starter culture. Mix thoroughly and store in a cool, dark area covered with a breathable membrane like cheesecloth.
▽ III. Bulk Fermentation
1. Stir 1 to 2 times daily for 8-11 days. The terminal date depends on the concentration of alcohol desired, the texture and flavour profile, and visual cues that indicate that bulk fermentation is past its peak activity (such as decreasing bubbling, colour changes to ambery tones, a mostly liquid consistency, etc.)
▽ IV. Filtration
1. At the end of bulk fermentation, use a straining method to separate the creamy liquid fraction from the remnant undigested rice pulp. My preferred method is to use a 200-micron mesh to remove the bulk grains and pulp followed by a 75-micron mesh to filter the finer grit.
2. Flavour and colour the strained makgeolli with matcha paste, which is matcha powder and warm filtered water pre-mixed into a fine paste to avoid any clumps in the final drink.
3. Dilute the makgeolli to taste with filtered water. I used about 1.5L.
4. Sweeten the makgeolli to taste with your preferred sweetener. I used about 1/4 cup finely ground turbinado sugar and also prefer brown rice syrup for its nuanced flavour. Other good options are maple syrup, honey, coconut sugar or none at all.
5. Mix well and bottle through a fine-mesh sieve to catch any matcha or sugar clumps that were left undissolved. Leave some headspace in each bottle to allow pressure buffering.
5. Refrigerate the makgeolli and open the lids periodically to depressurize the brews. The delicate matcha and osmanthus flavours are best enjoyed soon, ideally within the first week of chilling. Secondary fermentation gives more carbonation to the drinks, leaving the fizzy and refreshing, but longer storage can cause the excess acid production to leave the makgeolli more sour and less sweet. Swirl (and don't shake!) the bottles to homogenize the sediment and liquid fractions before enjoying!
-----------------------------------------------------------------
Any questions or comments about the recipe, techniques or troubleshooting? Leave a comment below!
If you make this, tag me on Instagram @finitykitchen and use the hashtag #finitykitchen - I would love to see your creations!
Thanks for stopping by!
----------------------------------------------------------------
If you enjoyed this tutorial, subscribe for future videos like this one!
▶Index:
Chapter I: Starter Culture
Chapter II: Steam Infusion
Chapter III: Bulk Fermentation
Chapter IV: Filtration
-----------------------------------------------------------------
▶ Instagram: Instagram: finitykitchen
▶ Facebook: Facebook: Finity-Kitch..
▶Music: Epidemic Sound
The Crossing - Gavin Luke
Synesthesia - Peter Sandberg
Remove the Complexities - Peter Sandberg
-----------------------------------------------------------------
▶ Ingredients:
250g Glutinous Rice Flour
1000g Filtered Water
125g Nuruk (Korean amylase-containing dried wheat cereal)
125g Filtered Water
1000g Sushi Rice (soaked overnight, drained, divided)
25g Osmanthus Blossoms (dried, divided)
15g Matcha Powder (sifted, divided)
20g Matcha Powder
50g Filtered Water (warm)
▶ Equipment:
Cheesecloth/Fine Mesh Strainer Bag
Thermometer
-----------------------------------------------------------------
▶ Recipe Details: (makes 3-4L depending on your end-dilution)
▽ I. Starter Culture
1. Cook the rice flour with 1000g filtered water until it becomes a thick porridge, and let cool until below 85F so that it is conducive to proper microbial growth. Using the rice porridge at this temperature is easier to handle and will also accelerate the initial fermentation time.
2. Pulse the nuruk cereal to a fine powder, mix with an equal weight of filtered water and disperse evenly into the porridge.
3. Ferment covered in a cool, dark place for 12-16h until bubbling.
▽ II. Steam Infusion
1. Divide the pre-soaked and drained rice evenly among the tiers of any steaming apparatus. Layer the rice grains with even amounts of osmanthus blossoms and matcha powder to infuse the flavour during steaming. You can use a rice cooker instead, but the flavours will not be as delicate and you will have to dehydrate the rice before continuing with the rest of the recipe.
2. Steam for 80-100min until the rice is cooked through al dente.
3. Spread the cooked rice out to cool to room temperature and add to the pre-fermented starter culture. Mix thoroughly and store in a cool, dark area covered with a breathable membrane like cheesecloth.
▽ III. Bulk Fermentation
1. Stir 1 to 2 times daily for 8-11 days. The terminal date depends on the concentration of alcohol desired, the texture and flavour profile, and visual cues that indicate that bulk fermentation is past its peak activity (such as decreasing bubbling, colour changes to ambery tones, a mostly liquid consistency, etc.)
▽ IV. Filtration
1. At the end of bulk fermentation, use a straining method to separate the creamy liquid fraction from the remnant undigested rice pulp. My preferred method is to use a 200-micron mesh to remove the bulk grains and pulp followed by a 75-micron mesh to filter the finer grit.
2. Flavour and colour the strained makgeolli with matcha paste, which is matcha powder and warm filtered water pre-mixed into a fine paste to avoid any clumps in the final drink.
3. Dilute the makgeolli to taste with filtered water. I used about 1.5L.
4. Sweeten the makgeolli to taste with your preferred sweetener. I used about 1/4 cup finely ground turbinado sugar and also prefer brown rice syrup for its nuanced flavour. Other good options are maple syrup, honey, coconut sugar or none at all.
5. Mix well and bottle through a fine-mesh sieve to catch any matcha or sugar clumps that were left undissolved. Leave some headspace in each bottle to allow pressure buffering.
5. Refrigerate the makgeolli and open the lids periodically to depressurize the brews. The delicate matcha and osmanthus flavours are best enjoyed soon, ideally within the first week of chilling. Secondary fermentation gives more carbonation to the drinks, leaving the fizzy and refreshing, but longer storage can cause the excess acid production to leave the makgeolli more sour and less sweet. Swirl (and don't shake!) the bottles to homogenize the sediment and liquid fractions before enjoying!
-----------------------------------------------------------------
Any questions or comments about the recipe, techniques or troubleshooting? Leave a comment below!
If you make this, tag me on Instagram @finitykitchen and use the hashtag #finitykitchen - I would love to see your creations!
Thanks for stopping by!
6 سال پیش
در تاریخ 1397/09/26 منتشر شده
است.
287
بـار بازدید شده