Hi guys, how are you all doing today? In todays post I will be starting off a series of Ogi making and tyen finally decise in which one I like best.
The first of this series is made from corn starch, and as some of you may know, cornflour is used to thicken sauces and custards.
When someone mentioned this to me that she wanted to eat ogi, but couldnt find a ready made one so she had to improvise. I askes her with what and she mentioned corn flour.
I was intrigued because I didn’t think it could work, but she proved me wrong by asking me to do the processing test (soaking and fermentation test)
I did and it worked. I was amazed. Although the first day after covering it there wasnt any bubbles as I was advused to keep in room temperature. So I decided to keep it in the cupboard and it worked.
Ok enough of me talking and lets get this process started.
1 measuring cup
Prep time : 5 minutes
Processing time : 7 days
Measure 1 cup of corn flour into a plastic bowl with a cover and then add water to mix at first. Onve mixed add enough water to fill the brim of the bowl, stir once again and cover the bowl with the cover.
It will look watery at first, but not to worry the flour will settle down at the bottom of the bowl after a while.
Duchess O Tip * if your house is not room temperature enough, dont worry just wrap a kitchen cloth around the bowl, you can use up to two and then place it in a cupboard. It needs warmth to process*
Stage one: day 2
Remove the cloth around the bowl and then open the lid. By now you will see some bubbles on the surface. At this stage its the active stage. Just like yeast that is being active.
Pour the water away and the refesh it with clean water. Seal it and then wrap it again for another 2 days.
Even though its meant to ferment, the water is still meant to be clean and not smelly ot else it will turn the ogi bad and in-consumable.
Stage two: day 4
Follow the same processs as day two. The difference you will notice this time is that it will be a little cloudy. Thats the fermentation process getting better and better. If you smell it at this stage you will get a whiff of the ogi in the making. At this stage I was reallky excited and couldn’t wait for day 7 🙂
Stage three: day 7
This is the moment you have all been waiting for. The final stage. All plans are in motion on how to consume this process. Drain the water and you will notice that the ogi has holes in them, thats what the fermentation has done.
Scoop the ogi with a spoon and notice how it has completely changed from cornflour to our very own ogi 😉
It is now ready to be used. Mix the ogi with a little bit of water to loosen it a bit.
Then add hot boiling water to it and keep mixing to solidify it. If however it doesn’t solidify, dont panic just pour the contents of the bowl into a small pot, place it on the gas and keep stirring until it thickens.
There you go. Your very own homemade ogi. For me I wasn’t really that keen on this one, but it worked. However I still have another one to do and then I will give my verdict.
Thats it from me today
Till next post
Love Duchess O
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