Masato is a fermented drink based on yuka, which is a big tuber with lots of starch and very little sugar. It is equivalent of homemade beer.
So native Peruvians boil, peel and chew the yuka and let it sit for a few days. First they grate the roots and wash water through the coarse mixture, sieving it thoroughly. This removes a poison, a form of hydrocyanic acid, which occurs naturally in the tuber.
After grating, it is cooked and crushed with a wooden spoon. Normally, the women will around the pot, mashing the cooked tuber. The cooked yuka is then chewed into a paste by women and spit out into a large bowl or kettle. This operation is repeated as many times as is necessary to turn the yuka into masato.
The whole is now mixed with the hands.
The enzymes in their saliva break down the starch and turn it into sugar—perfect for hungry yeast.
After four days, the paste has fermented. It’s mixed with water, and then served. The drink, a weak alcohol, is traditional consumed in enormous quantities.
Masato from yuka
Technically, any liquid intended for drinking is a beverage so named by a word derived from French and Latin verbs meaning ‘to drink.’ Healthy beverages are beverages with health benefits that attribute by its nutritional value. The use of healthy beverage for promoting health and relieving symptom is as old as the practice of medicine.
Thursday, September 21, 2017
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