I've often looked at this and similar presses. We have a great big apple press, but that's only practical for apple harvest time. Otherwise, I suspend whatever I'm trying to strain from the pot rack in a tied flour sack towel. I find that works pretty well. After you've put this press through its paces with some moromi, please let me know what you think. I have a moromi going where I grew the koji (A. sojae) on pressure-steamed soybeans coated with ground dried soybeans. (It grew really well.) I was going from my own notes to make shoyu, and I believe I made 2 mistakes: 1) The toasted, cracked wheat is usually what is added to absorb some of the moisture of the soybeans. 2) I added toasted wheat, but I forgot to grind it first. To fix this, I ground about 1/2 of the moromi in the blender. The problem with this is that it will be very difficult to strain; I imagine I will have to let the solids settle after straining and pour off the liquid? I have this thing going in my biggest crock (about 4 gal) at room temperature, and I stir it daily. As long as the aroma isn't offensive, I'll keep it upstairs.
Yes, you can do an initial hang/press and then let the result settle and carefully ladle off the liquid, leaving the sediment. That sediment is awesome, though, either in stews or dried and used as a seasoning powder.
I got mine for $15 from a restaurant going out of biz...and find it yields AT LEAST 20% more liquid from koji ferments, garums, juices, and tinctures...I use fine mesh bags purchased for other ferments...fabulous! Pays for itself with a few presses.
Because the press forces everything through that can possibly fit, depending on the mesh size of your bag your liquid will likely still be somewhat cloudy. So a precipitation/racking step (like I mentioned in the comment above) is still probably required to get a clear result.
You can squeeze things gradually to reduce sedimentation. A few cranks per hour once you get down to a more solid base. Then you just let everything settle down in your jar and pour off the clear stuff on the top and then freeze the rest and then clarify it through a fine mesh as it thaws that is if you’re looking for clear.
I've often looked at this and similar presses. We have a great big apple press, but that's only practical for apple harvest time. Otherwise, I suspend whatever I'm trying to strain from the pot rack in a tied flour sack towel. I find that works pretty well. After you've put this press through its paces with some moromi, please let me know what you think. I have a moromi going where I grew the koji (A. sojae) on pressure-steamed soybeans coated with ground dried soybeans. (It grew really well.) I was going from my own notes to make shoyu, and I believe I made 2 mistakes: 1) The toasted, cracked wheat is usually what is added to absorb some of the moisture of the soybeans. 2) I added toasted wheat, but I forgot to grind it first. To fix this, I ground about 1/2 of the moromi in the blender. The problem with this is that it will be very difficult to strain; I imagine I will have to let the solids settle after straining and pour off the liquid? I have this thing going in my biggest crock (about 4 gal) at room temperature, and I stir it daily. As long as the aroma isn't offensive, I'll keep it upstairs.
Yes, you can do an initial hang/press and then let the result settle and carefully ladle off the liquid, leaving the sediment. That sediment is awesome, though, either in stews or dried and used as a seasoning powder.
For sure, would not waste it. I am learning that all the parts of these processes have useful applications.
I got mine for $15 from a restaurant going out of biz...and find it yields AT LEAST 20% more liquid from koji ferments, garums, juices, and tinctures...I use fine mesh bags purchased for other ferments...fabulous! Pays for itself with a few presses.
Thanks for that Melissa! I will have to get one of these for when I press out that moromi.
Because the press forces everything through that can possibly fit, depending on the mesh size of your bag your liquid will likely still be somewhat cloudy. So a precipitation/racking step (like I mentioned in the comment above) is still probably required to get a clear result.
Yep, expect it to be a several step process to clarify, especially after what I had to do to my moromi. (newbie gaff)
You can squeeze things gradually to reduce sedimentation. A few cranks per hour once you get down to a more solid base. Then you just let everything settle down in your jar and pour off the clear stuff on the top and then freeze the rest and then clarify it through a fine mesh as it thaws that is if you’re looking for clear.
BUT I WANT IT NOW
Spoken just like Veruca Salt.