Moustos (Greek Grape Must)
Moustos, or grape must, is used in Greek cooking to make puddings, candy, and syrup. It's easy to make using this ancient recipe and a fun family project.
- Serves: 8 persons
- 10to 11 pounds green or red September grapes (in bunches, with stems)
- ⅓cup wood ash (or 1/8 cup crushed eggshells)
Step 1If using wood ash, sprinkle the grapes with the wood ash before starting. Work in manageable batches.
Step 2In a large tub, squeeze the grapes by hand (or use a grape press if available) to get as much juice as possible.
Step 3Pour the grapes through a strainer, collecting the juice in a large bowl or stainless pot.
Step 4Discard the skins, stems, seeds, and any pulp. If using eggshells, add them to the pot now.
Step 5Bring the juice to a boil and skim off the foam that rises to the top. Boil for 5 minutes.
Step 6Leave the pot on the burner, turn off the heat, and let sit for 5 minutes, skimming off any foam that rises to the top. Remove from heat and allow to cool completely.
Step 7Slowly pour the cooled must into containers or a bowl, being careful not to pour out the silt. The cooled grape must can be used immediately or frozen.