Moustalevria

Grape pudding

Ingredients

• 8 cups of grape juice from freshly squeezed grapes
• 1 cup fine semolina
• sugar (optional)
• cinnamon powder
• chopped walnuts
• blanched sliced ​​almonds
• pistachio nuts

Directions

1. In a pot on a low heat, add the grapejuice, taste if it is sweet, do not add sugar, if it is not, add until we like the taste of it, then add the semolina, stir constantly until our cream starts to thicken. As soon as it sets, remove from the heat and throw in our almonds. Place in bowls and top with walnuts, pistachio nuts and cinnamon. Serve both warm and cold.
2. How to "cut" the grape juice.
3. When the grapes are pressed, the yeasts found in the skins of the grapes combine with the juice of the grapes and the alcoholic fermentation immediately begins, which will turn the grape juice into wine. To stop this process, the fermentation so we can use the grape juice in other recipes.
4. To stop the fermentation of the grape juice we traditionally use two materials. Ash from wood or white sand, the so-called in Paros.
5. To stop the fermentation we calculate for every 1 liter of grape juice we need 1 tablespoon of ashes from wood or one tablespoon of white sand.
6. Put the grape juice in a deep pot. Dissolve inside whichever of the two materials we will use to stop the fermentation ash or white clay. After boiling the grape juice starts to bubble dangerously and foams a lot on the surface. Remove all the foam, let it sit, without stirring, for 3-4 hours and strain with a clean cloth into another pot. Then store the grape juice it in the fridge for 2-3 days and in the freezer for 3-4 months. And now it is ready to be used for our sweets or food.