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| 61. HOW TO MAKE NATA DE COCO FROM COCONUT WATER Raw materials: Coconut water Refined sugar Ammonium phosphate Acetic acid Nata starter Equipment used: Weighing scale Wide-mouthed glass jars or basins Strainers Kettles Procedure: 1. The collected coconut water is filtered through a cheesecloth. One hundred (100 gms.) refined sugar and 5 grams monobasic ammonium phosphate is mixed for every liter of coconut water in a container. The container is covered and the mixture allowed to boil. It is then allowed to cool after boiling and 6.9 ml. of glacial acetic acid is added. 2. 110-150 ml. of starter (available at ITDI) is added to the mixture. It is subsequently transferred to big mouthed clean jars leaving ample space atop mixture and covered with clean cheese cloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move jars during growth period. 3. Harvest is ready after 15 days or more, making sure that all conditions are asceptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations. 4. Dessert Making The "nata" is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the "nata" cubes become transparent. 62. HOW TO MAKE NATA DE COCO FROM COCONUT MILK Materials needed: Grated coconut -- 1 kilo Refined sugar -- 600 gms. Glacial acetic acid -- 325 c (available in drugstores) Coconut water -- � liter Ordinary water -- 12 liters Nata starter -- 2 liters (available at ITDI) Procedure: 1. Extract the cream from the coconut, strain through a cheesecloth. 2. Mix all ingredients. 3. Transfer to big mouthed clean jars and allow around 2-3 inches in height of the liquid. 4. Cover with a clean cheesecloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move the jars during growth period. 5. Harvest is ready after 15 days or more, making sure that all conditions are asceptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations. 6. Dessert Making: The "nata" is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the "nata" cubes become transparent. 63. HOW TO MAKE NATA DE KALABASA Materials needed: Kalabasa peels and core Sugar Glacial acetic acid Ammonium sulfate Nata starter (available at ITDI) Procedure: 1. Wash the peels and core of kalabasa, add 3 parts water for every part of peel/core. Boil for 3 minutes. 2. Strain then for every 4 cups of strained liquid from boiled peels/core, and 2/3 cup sugar and 1 1/4 tsp. ammonium sulfate. 3. Heat for 15 minutes, then cool. Add 1 1/4 tsp. acetic acid to adjust the acidity favorable to the growth of the nata organism then add 2/3 cup of nata starter (available at ITDI) for every 4 cups of kalabasa mixture. 4. Set aside for 10-15 days, then harvest the nata product. 5. Cook one kilo of nata in one of kilo sugar to come up with delightful dessert. |