Extract the noni juice yourself
Traditionally, noni juice was prepared by fermenting the fruit in a large jar until it decomposed and then adding water. The same type of process can be used today. To obtain one liter of juice, you will need about 2.5 kilos of fruit.
– First choose ripe fruit, between honey yellow and white. Juicier, their essence will be easier to extract.
– Clean and sterilize a large and wide glass jar, suitable for food use.
– Wash the fruits and let them dry in the sun as long as possible to soften the flesh. Be careful because a strong and unpleasant smell will come out of it.
– Place the fruit in the jar and close it tightly enough to prevent the proliferation of bacteria. However, avoid closing it tightly so that the gases produced by the fermentation can escape. Let the fruit ferment in the sun for 5 to 8 weeks. The fruits will produce a juice with an amber color.
– Once fermentation is complete, filter the juice through a filter or a fine strainer and pour it into a second container that has been cleaned and sterilized beforehand. You can add other fruit juices or honey to sweeten the taste. Then sterilize the juice obtained by dipping the jar in a pot of boiling water; be careful not to let water enter the jar. Let the temperature rise to about 85 degrees and then remove the jar without burning yourself.
– Test the PH of the juice: it should not exceed 3.5. A juice with a higher PH is certainly contaminated.
– Store the juice in the refrigerator. Consume it quickly to prevent the spread of bacteria.
Be very rigorous in your preparation to avoid any risk of bacterial contamination. If the PH is too high, discard your mixture. If it tastes too strong, don’t force yourself to drink it either.
Finally if the preparation could be too laborious for you, know that the juice of noni is marketed in many organic stores and on Internet.
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