The other day I was making a childhood recipe with a friend, these weird Swedish potato balls with bacon in the middle (Kroppkaker). Pretty delicious but that's beside the point
To make them you have to grate the potatoes and then you kinda want to get as much moisture out of them as possible (at least that's what my Swedish chef told me). We were struggling a bit with kitchen towels and all that when I remembered I have a fruit press!
Long story short the potatoes were dry a.f. but I was left with this potatoejuice that had the starch just settle at the bottom.in a thick layer.
Has anybody considered taterjuice to make vodka (probably) and would you loose a lot of yield compared to boiling and mashing potatoes? Like half the liquid was starch basically.
From what I've read a lot of ppl struggle with thick foamy washes that are hard to clean so I was just wondering if juicing could work
(Obviously you'd still have to mash it with some barley or enzymes before fermenting).
I froze the juice just in case
