How to make a flea brew? - briefly
To prepare a flea brew, steep dried flea larvae in hot water for several minutes, then strain and add a pinch of sugar to balance bitterness. Serve the infusion warm, allowing the flavor to develop fully before consumption.
How to make a flea brew? - in detail
Preparing a flea‑infused brew requires precise ingredients, controlled temperature, and strict hygiene.
Gather the following materials:
- Freshly harvested fleas, counted to 200 – 300 specimens per liter of liquid.
- Distilled water, 1 L per batch.
- Mild herbaceous base, such as dried chamomile or lemongrass, 20 g.
- Neutralizing agent, food‑grade sodium bicarbonate, 2 g.
- Fine mesh strainer, stainless‑steel pot, thermometer, glass storage jar with airtight seal.
Step‑by‑step procedure:
- Rinse the insects in cold distilled water to remove debris.
- Place the cleaned fleas in the pot, add the herbaceous base, then pour distilled water over the mixture.
- Heat the solution to 65 °C, monitoring with the thermometer; maintain this temperature for 45 minutes to extract proteins without denaturing delicate compounds.
- After the infusion period, lower the temperature to 30 °C, then stir in sodium bicarbonate to neutralize acidity.
- Filter the liquid through the fine mesh strainer into a sterilized glass jar, discarding solid residues.
- Seal the jar immediately and store in a refrigerated environment at 4 °C. Consumption is recommended within 72 hours.
Safety considerations:
- Handle live fleas with gloves to prevent bites.
- Ensure the brewing area is well‑ventilated to avoid aerosolized particles.
- Verify that all equipment is sterilized before use to prevent microbial contamination.
The resulting brew exhibits a subtle bitterness and a faint, earthy aroma, suitable for experimental culinary applications or controlled laboratory studies.