How to prepare carrot juice

If you are particularly concerned about the peticides on the surface of the carrots, clean them. This attitude does not significantly reduce the nutritional value of the uke. You can also buy organic carrots, which

Content:

  • tips
  • Materials required
  • If you are particularly concerned about pesticides on the surface of carrots, clean them. This attitude does not significantly reduce the nutritional value of the juice.
  • You can also buy organic carrots, which cost more, but are not pesticides.

Turn the carrots into a paste. Put the cleaned carrots, cut in a blender or food processor. Process until you get a very fine paste or pieces.

  • Add a small amount of water if the carrots are not well watered and you need help to separate them.
  • Keep in mind that a food processor will not turn carrots into a paste as well as a blender. It’s okay to use a processor, but you prefer a blender if it’s available.

Mix the water. Slightly soften the taste of the pure carrot by mixing the pasta with water. So the drink is more delicious and you will get more juice.

  • Boil two cups of water.
  • Mix the carrot paste and hot water in a large glass container.
  • Stir to evenly spread the paste throughout the mixture.

Allow the mixture to soften. One of the most amazing properties of water is how it absorbs nutrients and flavors when it is warm. Like tea, the more you soak the carrot paste in hot water, the more flavor and nutrients you get from the juice. Soak for 15-30 minutes.

Remove the pulp. With a strainer, strain the juice into a 2-liter jar.

  • Using the base of a glass cup or other blunt object, press the paste to extract as much juice as possible from the filter.
  • If you want to strain the pulp even more, pour the resulting juice through a coffee strainer.

Add the orange juice. It’s optional, but tasty!

Adjust the mixture. Depending on the desired concentration of carrot juice, add more water to taste.

Serve immediately. The juice begins to oxidize and lose valuable nutrients immediately – especially if you have used a high speed centrifuge. Try to drink the juice as soon as you’re done, at room temperature or with ice – as you wish. However, if you plan to store it, refrigerate it for a maximum of 24 hours.

Method 2 of 2: Using a Centrifuge

Peel the carrots. Wash 1 kg of carrots, about 8 carrots, in cold drinking water. Scrub them with a vegetable brush, if you can. Use a knife to remove the wider end, which attaches the carrot to the green, leafy side of the plant.

  • If you are particularly concerned about pesticides on the surface of carrots, clean them. This attitude does not significantly reduce the nutritional value of the juice.
  • You can also buy organic carrots, which cost more, but are not pesticides.

Cut the carrots. If you have an industrial centrifuge, this step is not necessary. Otherwise, cut the carrots into 5 cm to 7.5 cm pieces.

Put the carrots in the centrifuge. Put the whole carrots or pieces in the centrifuge and push them to force them through the machine.

  • Watch out for the glass. If the carrots are too juicy, you can make too much juice for the capacity of the cup. On the other hand, if the carrots are dry, you will need to add more.
  • The wider the centrifuge hopper, the faster the juice will be prepared.

Serve immediately. The juice begins to oxidize and lose valuable nutrients immediately – especially if you have used a high speed centrifuge. Try to drink the juice as soon as you’re done, at room temperature or with ice – as you wish. However, if you plan to store it, refrigerate it for a maximum of 24 hours

tips

  • Carrot juice tends to set quickly, so shake the jar before serving.
  • Carrots are rich in natural sugars. A measure of carrot juice can address the recommended daily sugar limit, so don’t eat dessert.
  • To make the juice tastier and for a change, add other fruits, such as strawberries or lemons.
  • Pure undiluted carrot juice (ignoring the optional steps) has a consistency and texture similar to whole milk.
  • Add a sprig of mint as a tasty and decorative garnish.

 

Materials required

  • 1 kg carrots (about 8 carrots)
  • Blender or food processor
  • Centrifuge (optional)
  • Measuring container with 8 measures
  • Filter
  • 2 oranges (optional)

 

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