Tamarind Liquid
Watch the video to gauge the texture that you're aiming for. One batch yields 3 ½ to 4 cups (.8 to 1L). Tamarind liquid varies in color and can be a lighter brown or dark brown. Just make sure it's tart because there is sweet tamarind.
Ingredients
- One 14 to 16 oz | 400 to 454g package seedless tamarind pulp
- 4 cups | 1L lukewarm water
Instructions
- Prep the tamarind: After unwrapping the tamarind, pull and break it apart into small pieces no bigger than 1 inch (2.5cm). Drop them into a medium bowl as you work. Add 3 cups (720ml) water and use one or two hands to massage the tamarind. Within minutes, as the tamarind releases and hydrates, the mixture will thicken to the texture of chocolate cake batter. When you feel mostly solid bits in the liquid, stop.
- Strain x2: Pour the mixture into a coarse mesh strainer set over a large measuring cup (or a medium bowl). Stir and pres with a silicone spatula to expel as much liquid as possible. Return the solids to the first bowl, add up to 1 cup (240ml) of water, depending on how much solids you have. Stir with the spatula (or your fingers) to release more tamarind, then re-straining to yield 3 ½ to 4 cups (.8 to 1L).
- Stir to combine well before using or storing in a container. Refrigerate for up to 1 week or freeze for up to 6 months.
Notes
To keep tamarind liquid for up to 6 months, freeze it as 2 to 4 tablespoon portions. Or, put the liquid in a large zip-loc plastic bag and freeze it laying down on a flat surface like a quarter sheet pan. To use, gently tap it against the sink divider or similar edge to break off a chunk, thaw, then measure for recipes.
