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ELABORATION
The tiger nut milk elaboration begins with the washing of tiger nut or its cleaning. A germicidal treatment is given to it for hygiene tiger nuts and they are washed again to eliminate germicidal remains. Once realised, they are soaking for 8-12 hours with intermittent stir and water periodical renovation. A second germicidal treatment, washing and strain is given to it. Afterward it is grind in a mill. In grinding, a water uniform volume (approximately 3 litres each kilo of tiger nut) is introduced simultaneously. Tiger nut mass ground with water is macerated. Its duration will depend on soaking time. By pressing, the first extract is obtained and it is sieved. Pressing and sieve residue is mixed, adding about two litres of water each Kg of tiger nut, it is pressed, sieved and forms a second extract that is joined to the first one, then the final extract is obtained. Finally, the tiger nut milk process elaboration is completed by disbanding the desired sugar proportion, in general between 100 and 150 g each litre of extract, it is sieved again. Once cold, it is ready for delight.  |
