Скачать с ютуб How to make Koji Rice в хорошем качестве

How to make Koji Rice

This video goes onto detail strep by step on how to make Rice Koji. If you would like to support our work visit us at Patreon:   / 2guysandacooler   Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: https://tinyurl.com/kx78nhhj Koji Spores: https://amzn.to/2CFv2It (it is sold for sake making) koji Rice (if you don't want to make it) Koji Rice https://amzn.to/2xj7vZD Cheese Cloth 3sq yards https://amzn.to/2QCrTO4 InkBird Controllers temp & Humidity https://amzn.to/2O3BmM7 humidity controller only Inkbird https://amzn.to/2NyFG6F Temperature controller only Inkbird https://amzn.to/2wtSp33 I used 5 pounds of sushi rice for this project and really liked the results. Weigh out your rice Rinse very well Place in a bowl full of water to soak for 12 hours take out of water and allow to drain in a sieve for 2 hours Steam rice for 50 minutes cool down to 105F Add your 1/4 cup of rice flower (that's been heated on a stove top and cooled) and .1 grams of koji spores for every pound of rice you use. In my case I used .5 grams of spores to 5 pounds of rice. Mix well and cover with cheesecloth Cover with plastic wrap loosely and place in fermentation chamber Your ferment chamber needs to be between 80-90F with humidity at 90%. Monitor the temp of your koji rice to make sure it's core temp doesn't get higher than 107. If id starts to rice you can gently mix it with clean hands. Your koji rice should be ready around the 48 hour mark. If you let it go to the 72 hour mark it may want to bloom and in this case you will make more starter seed for more koji rice.... Dry at 85f for a few days and store in the freezer in an air tight bag. (These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance) Apera Ph Meter (PH60S-Z): https://amzn.to/3i7ixIr Vitamix 750 Heratige Pro Model https://amzn.to/2PFXe1d Vacmaster Vacuum Sealer https://amzn.to/2wQp7wF Chef's Knife Yaxell Gou 8inch https://amzn.to/2QqanwC Wusthof Boning Knife https://amzn.to/2Nvns9b Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24 Iwatani Professional Chef Torch https://amzn.to/2zUzm4E Anova Sous Vide (For home use): https://amzn.to/2wwG1PQ InkBird Controllers temp & Humidity https://amzn.to/2O3BmM7 Dehumidifier Eva Dry 2200 https://amzn.to/2wwKjqs TaoTronics Humidifier https://amzn.to/2C0waYy Meat Grinder We use the #22 https://amzn.to/2MGd1QD Small Sausage Stuffer 5# https://amzn.to/2wy5nN9 We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here: https://www.sausagemaker.com/?Click=1... Casings: https://www.sausagemaker.com/sausage-... Cures and Binders: https://www.sausagemaker.com/meat-cur... Stuffers: https://www.sausagemaker.com/sausage-... Grinders: https://www.sausagemaker.com/meat-gri... DIY Home Kits: https://www.sausagemaker.com/do-it-yo... My Absolute favorite thermometers: • Thermapen Mk4 - http://www.thermoworks.com/Thermapen-... • DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2G... • Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?t... • Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big... • Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH... Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric