| Username |
Post |
| nepli |
Posted
on 19-Mar-02 12:40 AM
Anybody have any idea how to make jaad(bhat ko RAKSHI)?
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| Mr fermentater |
Posted
on 19-Mar-02 10:58 AM
Here we go
bhaat is a good source of carbohydrate and a good substrate for jaand . Since conversion of bhaat to jaand is a microbial process, u need to get a source of an organism. Scahharomyces cerevesie is the yeast which effectively convert carbohydrate to alchohol. The strength and type of reaction however depends on the yeast strain. So you might want to get a strain of yeast that best suits to your taste. Then remember bhaat does not contain N source which yeast very much require for their metabolism. You must have heard of use of chemical fertilizer during jaand production in our ganu ghar. That is however a very unhealthy practice. Then u ferment it for a couple of days. The reaction would produce carbon dioxide gas which will give jaand a boiling appearance. Then jaand is ready to serve.
Best when served after u get back to home from work during a hot afternoon.
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| Mr fermenter |
Posted
on 19-Mar-02 11:02 AM
But there is adifference between jaand and rakshi. Rakshi is the distilled product of Jaand. Since jand , along with alcohol , contains a substantial amount of residual substrate, is a very good energy source and healthy too. However rakshy contains 40-70% w/v ethyl alcohol, so u wont gain any calorie from it( perhaps healthy for those health freaks who count b4 eating)
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| got it? |
Posted
on 19-Mar-02 02:35 PM
Well in the eastern hilly region of Nepal they usually have a fermenter commonly called as MARCHA . you just have to mix a small amount of MARCHA in the cooked rice(BHAT) , keep in the air till it cools and pack it in the airtight container. It will be ready in 2-3 days.
The question is how to get MARCHA???
By the way alcohol does have calorie. It gives 7 calories per gram as opposed to Protien -3-4cal per gram , carbohydrate 5 cal per gram and Fats 9 cal per gram
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