COOKING OIL AND CHEESE FROM COCONUT MILK COOKING OIL

February 1, 2007

Procedure:

 
1. Weigh the grated coconut and press by the hands in a cheesecloth to extract the cream. Set aside.  

2. To the second extraction, add 1 liter of water for every kilo of grated coconut.

3. Repeat extraction, reducing the water added to ½ as previously added.  

4. Combine the second, third extractions, strain through a cheesecloth, measure   and set aside.  

5. Prepare the saturated salt solution: 37 cups salt for every 100 gms. water or    2 cups salt for every litter water. Strain.  

6. Combine the saturated salt solution with the second and third extraction, mix thoroughly for 15 minutes.  

7. Transfer to a clear container with a drain at the bottom and allow the cream to  separate from the skin for half an hour.  

8. Remove the lower layer and repeat No. 6. Set aside salt washings.  

9. Add water to the cream (after salt washing): 1 part water for every 3 parts cream and mix thoroughly for 15 minutes.   

10. Let stand for 30 minutes or until the cream separate from the water. Remove  the cream and repeat the washing operations.  

11. Heat the washed cream until the jelly-like brown proteinaceous mass      separates from the oil.  

 

CHEESE

 
1. Collect the “salt washings” obtained from producing the cooking oil.  

2. Allow the solution to form “curds” by means of heating.  

3. Dry the curd portion in a cheesecloth. Wrap in plastic bags and store in     refrigerator.  The protein content of the cheese obtained from coco cream is     33.19%. Storage life will last for 6-7 days when refrigerated.

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COCO KROPECK

February 1, 2007

Materials needed:

2 cups rice flour
½ cup coconut meal
½ tbsp. salt
3 cups water
½ tsp. vetsin

Procedure:

1. Steam the coconut sapal for 10-15 minutes.

2. Mix all ingredients.

3. Pour in greased aluminum trays.

4. Place in a dryer at a temperature of 60-65° C or under the sun.

5. Remove from the trays and pack in plastic bags.

6. Before serving, deep fry in hot oil.

 

Source: Food Processing Division ITDI (DOST)


COCO BURGER

February 1, 2007

Materials needed:       
 
2 cups coconut sapal             
1/4 cup flour   
1 tsp. salt   
5 tsp. soy sauce   
1 egg   
1 tsp. corn starch   
1/4 tsp. vetsin   
1/4 tsp. black pepper   
1/4 cup onions (chopped) 

Procedure:
    
1. Steam the coconut sapal for 10-15 minutes.
    
2. Mix all ingredients and form patties.
    
3. Fry in hot oil.    
 

Source: Food Processing Division ITDI (DOST)


CHICHARON

January 31, 2007

For every kilo of pork skin, the following mixture should be prepared:

1 tsp. salt
4 tbsp. vinegar
vetsin and pepper

Procedure:

1. Boil the pork skin in  sufficient amount of the prepared solution until tender.
2. After boiling, cool and remove the fat portion.
3. Slice into desired sizes.
4. Dry under the sun until firm.
5. Deep-fry at about 188° C and strain.
6. Pack in plastic bags.

Source:       Industrial Technology Development Institute (DOST)


PROCESS CARABAO’S MILK INTO NUTRITIOUS SNACKS

January 31, 2007

Materials needed:

1 liter carabao’s milk (equiv. to one big Pepsi bottle)
3 cups sugar

Procedure:

1. Sandwich spread

Boil the mixture in a wide-mouth open kettle or frying pan under low heat until    about one-third of the water has evaporated. The mixture will then thicken to a consistency similar to sweetened condensed milk. Store the product in sterilized screw-capped bottles like used coffee bottles or plastic containers.

2. Pastilyas de leche

The mixture is cooked further until it becomes brown. Then, let it cool and mold it into long bars like “tira-tira,” a locally-sold hard caramelized candy. 3. Kesong puti (curd making) The principle behind cheese or curd making is to reduce the milk’s moisture content and then add salt.

Heat one liter of milk to 40° C. If a thermometer is not available, this temperature can be determined by dipping the back of the hand on the surface of the milk. If the heat can still be tolerated for a few minutes, the temperature is just right.

Remove the container from the stove, then add 20 m. of crude rennet extract, prepared by soaking a piece of dried abomasum (one of the four stomachs of cattle, available in slaughterhouses) in warm water and a spoonful of vinegar. In about 30 minutes, the milk will settle and form lumps called curd. Cut the curd into cubes the size of corn kernels, then put these in a container and heat for 30 minutes until they melt. Stir them gently.

Add one tablespoon of salt. Mix thoroughly, cool, leave the container for about five minutes and drain off excess water. Also add one teaspoon of sodium citrate (available in drugstores) to serve as preservative. After thorough mixing, you can then put the cheese-like product in air-tight plastic bags. The curd can be stored for over a week. This curd is cheese.


PROCESS CARABAO’S MILK INTO NUTRITIOUS SNACKS

January 31, 2007

Materials needed:

1 liter carabao’s milk (equiv. to one big Pepsi bottle)
3 cups sugar

Procedure:

1. Sandwich spread

Boil the mixture in a wide-mouth open kettle or frying pan under low heat until    about one-third of the water has evaporated. The mixture will then thicken to a consistency similar to sweetened condensed milk. Store the product in sterilized screw-capped bottles like used coffee bottles or plastic containers.

2. Pastilyas de leche

The mixture is cooked further until it becomes brown. Then, let it cool and mold it into long bars like “tira-tira,” a locally-sold hard caramelized candy. 3. Kesong puti (curd making) The principle behind cheese or curd making is to reduce the milk’s moisture content and then add salt.

Heat one liter of milk to 40° C. If a thermometer is not available, this temperature can be determined by dipping the back of the hand on the
surface of the milk. If the heat can still be tolerated for a few minutes, the temperature is just right.

Remove the container from the stove, then add 20 m. of crude rennet extract, prepared by soaking a piece of dried abomasum (one of the our stomachs of cattle, available in slaughterhouses) in warm water and a spoonful of vinegar. In about 30 minutes, the milk will settle and form umps called curd. Cut the curd into cubes the size of corn kernels, then put these in a container and heat for 30 minutes until they melt. Stir them gently.

Add one tablespoon of salt. Mix thoroughly, cool, leave the container for about five minutes and drain off excess water. Also add one teaspoon of odium citrate (available in drugstores) to serve as preservative. After thorough mixing, you can then put the cheese-like product in air-tight lastic bags. The curd can be stored for over a week. This curd is cheese.


CALAMSI CONCENTRATE

January 31, 2007

Ingredients:

70 pcs. calamansi (medium size)
Sugar (if desired)
“Sodium benzoate”

Utensils:

Kitchen knife
Mixing bowl
Cheesecloth
Casserole for cooking
Spoon
Cooking stove
Bottles (8 oz.)
Measuring spoon
Measuring cups
Chopping board
Strainer

Procedure:

1. Carefully wash the fruits with water.
2. Cut crosswise and squeeze the juice through a cheesecloth.
3. Add sugar if necessary. The amount of sugar added is according to taste.
4. For every 4½ cups of calamansi juice, and 1/4-1/3 tsp. sodium benzoate dissolved in water.
5. Heat the mixture up to 75° C or until the mixture is about to boil. Continue to  maintain at this temperature for about 5 minutes while stirring constantly.
6. Transfer while hot to sterile bottles. Cover the bottles.
7. Boil for 20 minutes. Close tightly and let cool in an inverted position.
8. Wipe dry and store in a cool place.

Source:  Food and Nutrition Research Institute (DOST)