Tepache experiment - fermented pineapple drink
Tepache experiment - fermented pineapple drink

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, tepache experiment - fermented pineapple drink. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Tepache experiment - fermented pineapple drink is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Tepache experiment - fermented pineapple drink is something which I’ve loved my entire life.

Today, Charles makes Tapache for the first time. Crosby, our resident fridge dwelling cat supervises the process. We were inspired by Brad at Bon Appetit. Making Tepache & its recipe is very easy!

To begin with this recipe, we have to first 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:
  1. Get 200 g raw sugar
  2. Take Pineapple offcuts
  3. Make ready Water
  4. Make ready 5 cloves
  5. Make ready 4 star anise

Tepache is a fermented pineapple drink popular in Mexico. Slightly effervescent, tepache is refreshing and cider-like with a It is made using water, sugar and pineapple (whole or just the rind). Tepache is a wild ferment- the yeast and bacteria naturally present on the pineapple are responsible. Ever since Brad of Bon Appetit brought tepache into my life, I've been working on perfecting my own recipe for this fizzy Tepache, otherwise known as Tepache de Piña or pineapple beer, is a Mexican fermented drink made from the peel of pineapple.

Instructions to make Tepache experiment - fermented pineapple drink:
  1. Add the sugar to a 1.8 litre jar. Add a small bit of water and stir it about to start dissolving
  2. Add the pineapple offcuts. Not the stalk thing tho. Leave that.
  3. Add the cloves and anise, then top off with water. Leave a couple of CM free at the top.
  4. 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 😀
  5. 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 a wild ferment- the yeast and bacteria naturally present on the pineapple are responsible. Ever since Brad of Bon Appetit brought tepache into my life, I've been working on perfecting my own recipe for this fizzy Tepache, otherwise known as Tepache de Piña or pineapple beer, is a Mexican fermented drink made from the peel of pineapple. Pineapple Tepache is a fermented pineapple drink popular in Mexico. I learned to make it from my husband's grandmother, Queta. You won't notice it and all ages drink it in Mexico.

So that is going to wrap this up for this exceptional food tepache experiment - fermented pineapple drink recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!