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How to Make Nata de Kalabasa

Nata de kalabasa (squash), a Nata made of squash, is another way of producing healthy nata because it is rich in Vitamin A, phosphorous, calcium and minerals.

[caption id="" align="alignnone" width="500"]cooked squash photoPhoto by VasenkaPhotography [/caption]

Nata de Kalabasa


Kalabasa peels and core Sugar
Glacial acetic acid
Ammonium sulfate
Nata starter (available at ITDI)


1. Wash the peels and core of kalabasa, add 3 parts water for every part of peel/core. Boil for 3 minutes
2. Strain then for every 4 cups of strained liquid from boiled peels/core, and 2/3 cup sugar and 1 ¼ tsp ammonium sulfate.
3. Heat for 15 minutes, then cool. Add 1 1/4 tsp acetic acid to adjust the acidity favorable to the growth of the nata organism then add 2/3 cup of nata starter (available at ITDI) for every 4 cups of kalabasa mixture.
4. Set aside for 10-15 days, then harvest the nata product.
5. Cook one kilo of nata in one of kilo sugar to come up with delightful dessert.

Source: ITDI (DOST)

The post How to Make Nata de Kalabasa appeared first on Business Diary Ph.

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How to Make Nata de Kalabasa


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