Servings: 1 jar
Equipment
Ingredients
Traditional Method
- non-glutinous rice
- water for cooking the rice
- water for rinsing the rice
- clean glass jar
Quick Method
- 1 bowl of overcooked non-glutinous rice
- 3 tablespoons lukewarm water
- 2.5 teaspoons unsweetened yogurt, at room temperature
- clean glass jar
Procédé
Traditional Method
- Rinse the rice before cooking.non-glutinous rice, water for rinsing the rice
- Cook the rice in a rice cooker with plenty of water until very soft and fully saturated.water for cooking the rice
- Boil the rice-rinsing water for about 10 minutes.
- Pour the boiled water into the glass jar.clean glass jar
- Let the rice and boiled water cool to room temperature.
- Add the rice to the jar, ensuring it is completely submerged.
- Close the jar (do not overtighten).
- Place the jar in a dry spot, away from light; it doesn't need to be cool.
- Wait 7 to 10 days for the mẻ to be ready.
Quick Method
- Pour the lukewarm water over the overcooked rice.1 bowl of overcooked non-glutinous rice, 3 tablespoons lukewarm water
- Mix the rice with the yogurt.2.5 teaspoons unsweetened yogurt, at room temperature
- Transfer the mixture to a clean glass jar.clean glass jar
- Seal the jar tightly.
- Place the jar in a bowl of 80°C water and leave it there.
- Let ferment for 2 to 3 days, until the mẻ is ready. If you use an oven to maintain 80°C continuously, it will be ready in 9 hours.
Notes
Mẻ should be opaque white.
It should taste pleasantly sour with a soft texture.
If the mẻ is watery or smells alcoholic, the batch has failed.
It should taste pleasantly sour with a soft texture.
If the mẻ is watery or smells alcoholic, the batch has failed.
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