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Chicha De Jora

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Chicha De Jora
Ingredients Needed For Chicha De Jora
*1 lb (4 full cups) Maiz de Jora purchased or homemade
*2 x 15-oz cakes chancaca (OR)
*1 cup white sugar and
*2 cup brown sugar, packed
* +additional for sweetening
*8 whl cloves
*1 x Dried hot chili pepper
*1 x Fresh stalk (about 36")
* Sugarcane (1-1/2 lbs) cut into pieces, crushed
*1 x lemon, sliced for garnish



Directions To Prepare Chicha De Jora
*In a stainless-steel stockpot large enough to hold 2-1/2 gallons of liquid, combine the jora, chancaca or sugars, cloves, pepper, and crushed sugarcane with 8 quarts of cold water.
*Allow to soak for 1 hour.
*Place over high heat and bring to boil, stirring now and then with a wooden spoon and *scraping the bottom of the pot to prevent sticking and burning.
*When the mixture comes to a full boil, lower the heat and gently simmer, covered, for 4-1/2 hours, stirring now and then.
*Remove from heat and allow to rest for about 2 hours undisturbed.
*Pour through a strainer.
*Press liquid from the sugar cane and discard the pulp.
*Strain the mixture again through a double layer of cheesecloth into a ceramic, porcelain, or glass container and store in a dark, cool place, covered tightly with cheesecloth or a kitchen towel.
*Allow to sit from 3 to 8 days, depending on how strong and how thick you want the chicha to be.
*The longer the chicha sits, the higher the alcohol content and the thicker it will get.





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Monday, December 11, 2017, 11:32 am


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