Making Alcohol from Dates: The Traditional Dakhai Process

Yes, alcohol can indeed be made from dates using a traditional process known in some cultures as Dakhai. This method utilizes the natural sugars in dates, which are ideal for fermentation.

How to Make Dakhai

1. Preparing the Dates: Start by selecting high-quality dates rich in natural sugars. Clean the dates and place them in earthenware pots, which are preferred because they allow slight air exchange, aiding the fermentation process.

2. Adding Boiling Water: Add boiling water in a 1:1 ratio with the dates. The hot water extracts the sugars from the dates and creates an environment suitable for fermentation. Allow the mixture to cool to room temperature.

3. Initial Sealing and Fermentation: Once cooled, seal the container and leave it undisturbed for three days. During this time, natural yeasts from the dates and the environment ferment the sugars, producing alcohol and carbon dioxide.

4. Secondary Fermentation: After three days, add more warm water to the mixture to dilute it and provide additional moisture. Seal the container again and leave it for another seven to ten days. This extended period allows for the development of more complex flavors and increases alcohol content.

5. Final Product: After fermentation, strain the mixture to remove solid residues, leaving a clear, date-flavored alcoholic beverage. This drink can be consumed as is or further distilled to increase its alcohol content.

Cultural Importance

The production of Dakhai is more than just making alcohol; it's a cultural tradition in some regions. It reflects the resourcefulness of using locally available ingredients to create a valued product. The process of making and sharing Dakhai is often a communal activity, bringing people together to celebrate and enjoy the fruits of their labor.

This traditional method showcases the versatility of dates, highlighting their importance in various culinary and cultural practices. Whether enjoyed as a sweet treat or transformed into a potent beverage, dates remain a cherished ingredient in many parts of the world.
Making Alcohol from Dates: The Traditional Dakhai Process

Feta cheese traditional method processing

Feta cheese belongs to the co-called ‘white pickled’ group of cheeses. It requires simple equipment for its manufacture and it keeps well.

Traditional Feta cheese is produced mainly in the mountainous regions of Greece from mixture of sheep’s milk and cow’s and/or goat’s milk. It is a table cheese, a favored ingredient in salads and pastries.

The milk is heated to 32-34 ° C and traditional rennet extract from lamb’s /kid’s abomasa is added to give a coagulum ready for cutting after 50 min. Rennet mixed is at 120 ml/1000g milk.

Coagulation process is essential for the development of a uniformed gel and finally Feta with firm texture. The coagulum is the cut into 2 -3 cm cubes, left for 5-10 min in whey, and then transferred gradually into circular molds, placed on an inclined table, and turned occasionally. This facilitates whey drainage.

The curd is stored overnight in a room maintained at 18 ° C and 85% relative humidity. At this temperature and RH a product of better texture and flavor is produced. The curd should achieve pH of 4.7 in about 24 hours

When the curd is firm enough, it is then removed from the molds, cut into slices and rubbed or sprinkled them with granulated salt. The cheeses are left until a slimy layer has formed within 1 to 2 weeks; then the surfaces are cleaned and the cheeses placed into barrels, leaving no space between slices.

Brine of 6-8% NCL is added and the barrels are closed. The cheese slices remain in ripening rooms until their pH reaches 4.4-4.6 and then transferred to cold stores at 3-4 C. Maturations of Feta cheese actually begins before the curd making is finished and can be separated into two phases. The first one takes place simultaneously with dry salting in the ripening plants, at 18 ° C while the second one occurs during the storage of Feta in refrigeration.

Usually formed in square-shape blocks, Feta cheese has a somewhat grainy consistency (and is therefore crumbly), usually is white and has tangy and salty flavor.

Feta cheese can only be produced under strict product specifications in certain areas of Greece. Feta is registered as a Protected Designation of Origin (PDO) product.
Feta cheese traditional method processing

Mango pickles processing

There are three types of mango pickle:
*Sour mango pickles
*Sweet mango pickles
*Dried mango pickles

Peeled or unpeeled raw mango slices are mixed with 10-20% powdered salt to extract some moisture from the slices for 2 months.

A partially ground mixture of spices, including garlic and onions is added to the drained slices. The spices are coriander, fenugreek seeds, nigella, fennel, cumin seeds, powdered turmeric and red chilies. Mango pickles vary mainly in the proportion and kinds of spices used in their preparation.

The ingredients are mixed together and filled into wide-mouthed bottles.  Three days later, the whole mixture is poured into a clean jar and covered with mustard oil. The addition of a small amount of sugar along with the spices produces a tasty blend.

Pickles are considered the permanent part of the food table all over the India and its demand is rising after its production on commercial scale.
Mango pickles processing