Yeast - Home Made

Mangalore - Goa - Miscellaneous
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Ingredients

Quantity Measure Ingredients Description:
1 Teacup Milk Boil one teacup of milk
1/2 Teacup Water Boil one teacup of milk
4 Medium Potatoes Wash and cut
200 Grams Dhal, Chana add it to the diluted milk,
50 Grams Yeast - dry add it to the diluted milk,

Method

Boil one teacup of milk with 1/2 cup of water for 5 minutes.  Keep down.   Wash and cut the four potatoes into slices, without peeling them, and add it to the diluted milk, and to it also add 200 grams of chana dhal and a little yeast.    

Pour the liquid in a jar, and cover the top with a cloth.   Keep in the warmest place in the house, and after 12 hours, the liquid should froth.   If not, place it near fire for half an hour till it froths.   

When the liquid froths, it has fermented and is ready.   Strain this liquid and store it in a glass bottle.   

This can be used instead of toddy, for fermenting any dough.


 http://en.wikipedia.org/wiki/Yeast

Yeasts are generally grown in the laboratory on solid growth media or in liquid broths. Common media used for the cultivation of yeasts include; potato dextrose agar (PDA) or potato dextrose broth, Wallerstein Laboratories nutrient (WLN) agar, yeast peptone dextrose agar (YPD), and yeast mould agar or broth (YM). Homebrewers who cultivate yeast frequently use dried malt extract (DME) and agar as a solid growth medium. The antibiotic cycloheximide is sometimes added to yeast growth media to inhibit the growth of Saccharomyces yeasts and select for wild/indigenous yeast species. This will change the yeast process.

The appearance of a white thready yeast commonly known as kahm yeast is often a byproduct of the lactofermentation (or pickling) of certain vegetables, usually the result of exposure to air. Although harmless it can give pickled vegetables a bad flavour and so must be removed regularly during fermentation.


Baker's yeast is available in a number of different forms. Though each version has certain advantages over the others, the choice of which form to use is largely a question of the requirements of the recipe at hand and the training of the cook preparing it. With occasional allowances for liquid content and temperature, the different forms of commercial yeast are generally considered interchangeable.

For most commercial uses, yeast of any form is packaged in bulk (blocks or freezer bags for fresh yeast; vacuum-packed brick bags for dry or instant); however, yeast for home use is often packaged in pre-measured doses, either small squares for compressed yeast or sealed packets for dry or instant. For active dry and instant yeast, a single dose (reckoned for the average bread recipe of between 500 g and 1000 g of dough) is generally about 2.5 tsp (~12 mL) or about 7 g (1/4 ounce), though comparatively lesser amounts are used when the yeast is used in a pre-ferment.

 

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