Background
This experiment is a test using a previously made clarified buckwheat amazake. The amazake was diluted with water and combined with a yogurt starter in a flip-top jar. The goal is to simultaneously lacto ferment the drink while carbonating it, similar to a ginger bug. This process aims to convert some of the sweetness into sourness, resulting in a balanced drink that is both sweet and sour with notes of rice wine.
Recipe
Ingredients
900g Diluted [[Buckwheat Amazake|buckwheat amazake]] (50% water)
0.6g Yogurt starter
Equipment
Flip-top Jar
Instructions
-
Combine
Add the diluted amazake and yogurt starter to the flip-top jar. -
Seal
Seal the jar and allow it to ferment and carbonate at room temperature.
Notes and Observations
- This process could also be done using a non-yogurt lactobacillus starter.
- The end result is equally sweet and tangy, with an aftertaste of rice wine and buckwheat and a yogurt-like funk up front. It is overall refreshing.
- Future experiments could involve using different liquids, such as tea, in place of water during the amazake process to create flavored lacto-amazakes.
- It could also be carbonated naturally using a yeast bug to create a refreshing and funky soda.
- Besides drinks, the liquid may be interesting to incorporate into sauces or baked goods. It tasted delicious in Amazake Sorbet.
- All of this warrants further testing.