Sunday, August 12, 2007

Coconut Whey Syrup

Coconut Whey Syrup Recipe


coco whey
refined sugar
hydrochloric acid

expeller or press
centrifuge (separator)
pH meter
stainless steel cooking vessel
stainless steel spoon
double boiler
Packaging Material: Sterilized glass jars with new PVC caps


A. Preparation of Whey

Prepare coconut skim milk as described in Coconut Honey (steps 1 & 2).
Adjust pH of skim milk to 4 with either 6N HCl or 25% citric acid solution. Separate the coagulated proteins by centrifugation or by filtration.
Collect the coconut whey.
B. Cooking

Dissolve sugar in the whey (1 part sugar: 1 part whey).
Cook in a double boiler or steam jacketed kettle until the total soluble solids content reaches 75%.
Pour hot in sterilized containers and seal completely.
Cool and label.

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