Description, application and recipes of molasses

There are several types of molasses: corn syrup, black, caramel, maltose, beet, reed, etc. There are many species, but the treacle recipes are similar. Is it possible to prepare molasses independently? Despite the fact that this is a product of industrial production with large enough volumes, there are recipes of molasses available for ordinary domestic conditions.

Almost all types of berries can be prepared independently.

Recipes of molasses

1. Watermelon patch (or honeymelon honey). Only the richest fruits are selected for cooking. Cut the watermelon, we clean the flesh. From the pulp of watermelon squeeze the juice, filter it through a dense fabric (preferably several times), pour into a copper basin and cook continuously on low heat until we get the desired density. It must be said that this process takes a long time, takes from a day or more. If you need dark molasses, the boiling process is significantly delayed. The longer you cook, the darker the treacle.

If you want to achieve transparency, then you need to filter and while the juice is boiled (for all the time at least three times), necessarily removing the foam that appears during boiling. Of the ten liters of juice you get only a liter of molasses.

2. Fruit and berry syrup. Again, we take only ripe berries with fruits. Throw them with pestle from the tree to get the pulp (gruel). We put the resulting pulp into a bag and send it under heavy pressure to squeeze out the juice. Of course, you can use a conventional juicer, but the output will be much less.

3. Starch syrup (English recipe). In this version, you can do without chalk (lime), and the very treacle in the end get quality. The main "nail program" is malt.

Previously, such a molasses was prepared by furnaces. We do not have such an opportunity, so try to use the minimum fire and divider, and ideally (for small volumes) - a water bath.

The essence of this method is as follows. In the boiler, pour in water and heat up to about 40 degrees. We pour the crushed already malt. Heat the liquid to 60 degrees (no more), pour in the starch mixed with warm water (the amount you need to cook ordinary jelly), stir and leave for 8 hours, be sure to take care that the temperature in the boiler (leave for control Thermometer) did not jump the mark of 60 degrees. Do not be afraid of a muddy solution - after a couple of hours it will lighten up and begin to acquire transparency.

After 8 hours, filter the liquid, mix it with coal (bone) in such proportions: a spool of coal (4 1/3 g) per pound of starch (410 g). This will help remove the malt's taste. Stir, boil over high heat until a small condensation. We uphold. Drain, separating from the sediment. Filter and boil to the preferred density.

For 10 pounds of starch it will take a half liter of water and one and a half pounds of malt. The output will be about 15 pounds of treacle.

To the juice obtained, add freshly dehydrated lime (in order for the acid to disappear from it). It is advisable to do this in the evening, leaving the juice with lime until the morning.

Then gently drain the juice (clear). We strain through dense tissue several times. We pour into the cauldron and boil for at least three hours. During the boiling, as in the previous recipe, remove the foam and filter at least three times. If the juice is boiled three times, we get liquid molasses (eksi), which is very suitable for jam, if you boil longer and boil more (four to five times), you get a thicker molasses (Beckmis). Such treacle is stored much longer.

And now a little about what is a black treacle. Another name is molasses. It has a bitter-sweet taste, and the characteristic aroma can be called intoxicating. Remains after processing of beets or reeds. As a sweetener, it is unsuitable, but it is indispensable in gingerbread, smoked hams, puddings, rum making ... The list is long.

If you decide to prepare something with molasses, you need to consider several points. For example, molasses can be replaced by light, but on the contrary - in no event! The pack is quite sticky. If you need to measure its quantity with containers, grease these containers with vegetable oil. And further. Keep treacle in the refrigerator. In a warm place, she can become moldy. For an hour before cooking, remove from the refrigerator to make it softer. After measuring the correct amount, again put it in the cold.

Recipes of molasses are described here, which are rather easy to prepare on their own. Only patience and time are needed. Especially delicious is obtained molasses from pears, by the way, it is especially appreciated.