Chicha de Jora Cusqueña

jora corn

💰Cheaper: regular corn

Regular corn can be used but may alter the flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor while brown sugar is more economical.

yeast

💰Cheaper: sourdough starter

Sourdough starter can be a natural alternative.

Heat 15 liters of water until it reaches 55 degrees Celsius.

While waiting, prepare the jora corn, ensuring it is coarsely ground and not too fine.

Once the water reaches the desired temperature, soak the ground jora corn in the water for 30 minutes and turn off the heat.

After 30 minutes, bring the mixture to a boil for about 1 hour, watching for the foam on the surface to disappear.

Once the foam has disappeared, turn off the heat and let the mixture cool, which can take overnight.

Once cooled to lukewarm or cold, strain the liquid from the grain using a colander, pressing with hands to extract as much liquid as possible.

Allow the strained liquid to cool completely overnight.

The next day, measure the density of the liquid and separate 200 ml of previous chicha to aid fermentation.

Transfer the liquid to a fermentation vessel, adding the separated previous chicha.

Place the fermentation vessel in a controlled environment at 16 degrees Celsius for 3 days.

After 3 days, check the chicha for fermentation and flavor.

Cooking Techniques

Equipment Needed

Spice Level: