Antediluvian caramel, replaces honey and sugar - for all diseases. Syrup

2024 Author: Seth Attwood | [email protected]. Last modified: 2023-12-16 15:55

Syrup. Sprouted grain caramel. Say no to sugar!

Recipe real molassesnow it is almost impossible to find. This is a pure medicinal product, another cure for all diseases, which anyone can prepare, in their own kitchen, almost free of charge. And answer yourself, to a simple question - who is now profitable that people would cook for free, an excellent substitute for sugar stuffed with additives or honey from bees pumped up with antibiotics? I will say more, honey and sugar are modern substitutes for real molasses. It was molasses that was called honey in the old days, just like bee honey. Treacle is often called fake honey today. So the famous Russian honey is just kvass (shti - cabbage soup) or beer (not to be confused with modern beer - braga). It was on the basis of this kvass that vegetable soups were cooked, which inherited its name - SHI. In German and English - molasses is called Sirup (Syrup), that is, syrup is also just molasses. So all berry jams have never been cooked in sugar - only in syrup (molasses). Pastila (berry), and the whole huge range of sweets, marshmallow relatives, all these are treacles. And so: is it free, tasty, from all diseases and is the original Russian product interested in? Let's transgress.

Although you will not find a sane historical recipe for molasses itself anywhere, only similarities and substitutes, but the molasses itself has not gone anywhere. It is now a byproduct of complete brewing or whiskey making. Modern brewers and distillers have so painstakingly calculated and worked out all their technical processes that it is easy to get the original molasses recipe out of them. Indeed, without the molasses stage, it is impossible to make any natural beer. Pay attention, not the original Russian beer - honey - cabbage soup, but modern beer mash, which is also most often an unnatural fake.

We only need 2 ingredients - malt (sprouted grain) and clean water. I will say more, malt (sprouted grain), it is also better to cook it yourself. Any traditional grain will do, especially rye and barley. The sprouting method is described here, or buy a home malt house with temperature control and irrigation (SPROUTER - SPROUTER).

The malt must be dried and crushed. It is important not to heat it above 40 degrees during drying (the malt will start to ferment), but it is better to dry it at room temperature without letting it sag or rot.

Crushed malt is called - DROBINA … You can buy ready-made grains right away, but the temperature of its drying will then remain a mystery to you. Now we need to brew the wort from the grains. I immediately apologize to eminent brewers for the term - brew. So this process is called only by amateurs, yet the visited say mash malt.

In general, grouting of malt is its prolonged heating in water at different temperatures. Each such heating is called a mash pause. Since malt contains so many groups of different starches that we need to mash (convert) into sugar-like substances, different temperatures are needed.

For whiskey, malt is mashed according to the following table (degrees - minutes):

65-60min, 75-20min, 88-10min, 96-10min

Information about the starches processed at each of these breaks can be found on the Internet. We are interested in the first pause, or rather its lower threshold.

To begin with, an excerpt from the book Domostroy:

I suspect that the first, highest quality brewing took place on the first pause, repeated on the rest, below I will explain why I think so.

We take a pot of water and put it on a regular gas burner.

For a kilogram of malt - 3 or 3.5 liters of water. Part of the water can be reserved for secondary grouting.

You only need to buy milk thermometer and keep it in the water, I do not step away. You can also use tricks such as a multicooker with automatic temperature control, a water bath, a steam generator or a fondue stove. The main thing is control with an accuracy of a degree. Our ancestors had their own ways and tricks that you will acquire in practice. We heat the water to a temperature of 64-66 degrees, pour out the ground malt and stir. 62-68 degrees is called a maltose pause (the correct molasses is called maltose). Pause time from 30 to 90 minutes. If we set the temperature at the lower limit - 62-64C with a pause duration of 60-90 minutes, we will get more sugars and, as a result, a greater product yield. In the case of brewing beer, this pause is taken into account to add flavor to the drink.

The resulting broth is called wort.

Remove the pan from the burner, close it, wrap up and put it in the heat, at 12 o'clock.

Stir well, filter the grains from the wort through double gauze in a colander, then squeeze well.

There are also more complex vocabularies that simplify all processes to a minimum.

The pressed grain contains many more sugars and starches. You can fill it with the rest of the water, mix well and pass it again through cheesecloth, squeezing it in a horse. Do this a couple of times.

Or you can do it at home, pour the rest of the water and go through all the above mash pauses (for the lazy just boil and cool), then stand for a couple of hours and strain again and squeeze through cheesecloth into the finished wort.

You can cook directly in a gauze bag, then it is easier to squeeze

The strained wort must be defended for 6 hours in the cold so that all the sediment would settle (non-sugar starch). There is also an option - add a fungal homemade sourdough for rye bread (1 tablespoon) there and let it ferment to taste. The wort ferments very quickly and efficiently, which is why it has always served as an ideal raw material for bread leaven, kvass, beer, honey and any non-grape alcoholic beverages. So it will wander quickly and mercilessly. This means that not fungi that devour sugar and you will develop in your intestines, but lactic acid bacteria, the guarantor of health and longevity.

You can also ferment the wort along with the grain. This is how the legendary honey was done in Russia. But the grain from the hardened wort, throughout the history of mankind, was called - YEAST!

Here is the answer - what is yeast and what is wine. An interesting twist?

Now we remove the wort from the sediment. Or carefully drain over the edge, it is better to pour it with a tube without catching the sediment, or stand in a bowl with a side tap - above the sediment. In the end, it can be poured into a saucepan with sediment, but this will greatly change the taste and quality of the product, bringing it closer to jelly.

We put the resulting pure wort overnight in a heated Russian oven, where it evaporates and thickens to the consistency of chocolate paste. If there is no stove, evaporate (boil) on a gas stove REMOVING THE FOAM, stirring continuously, until the color of milk chocolate and the consistency of condensed milk. If you need liquid molasses to water porridge, bread, cottage cheese, etc., evaporate the volume until the first signs of slight desolation, or simply work out the evaporation coefficient you need with experience. For example, 2, 5 times.

A little video about how molasses recipes are not forgotten, but only moonshiners and brewers keep them alive. It's time to present it to our children.