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.

Source:ITDI (DOST)

Advertisements

One Response to NATA DE COCO FROM COCONUT WATER

  1. Please pot the exact address of your office for us to be able to visit you and ask for a nata de coco starter… Please this will be help ful!!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: