青梅醋飲(品諾發酵美人機)

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發表者:陳茵綿
來源:布布優格社團討論連結

青梅醋飲(品諾發酵美人機)

每一年的青梅季節都會跟農友訂購「很慢的青梅果實」,今年大部份的青梅 都做成鳳梨青梅果醬,只保留果實狀態最佳的300克做果醋。梅子含豐富的有機酸,能幫助去油解膩,應節做一些青梅醋,調成青梅蘇打飲,夏天晚餐後可以喝一些去油解膩幫助消化。

梅子果醋做法
1.黃梅300克
2.糯米醋300克
3.三溫糖390-450克(果實的1.3-1.5倍)

梅子糖度低、酸度高,糖用量建議果實的1.3-1.5倍,喝起來比較順口。

發酵美人機 溫度設定35度,時間設定48小時(建議設定48小時/兩次,總時間72-96小時)。發酵中途如果需要發酵優格,可以中途停止,等有空再以35度繼續發酵,發酵時間沒有一定的標準,原則上是以個人對風味的喜好來決定,如果喜歡果香熟程度較高的,可以自行斟酌增加時間。

優格機購買網址
https://liteshop.tw/p/JjmxeA/u/gAZafH

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入門必讀,12,布布優格,4,自製優格,32,乳品心得,10,發酵美人機,6,優格冰品,18,優格料理,18,優格烘焙,97,優格應用,41,
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