vernisag
Quote: Elena Tim
I'll kill FSEH right now!
Ufff, I'm far from you ...
Elena Tim
Quote: vernisag
kvass concentrate, yeast, a spoonful of sugar and ...
And I didn’t add sugar ... I also thought, we can, nat, because I used to always add, but now I decided to do everything according to the recipe. I'm going to mix ...
Scarecrow
In the Tula Globe fermenters are like shoe polish. 2 thousand rubles each.
Elena Tim
Quote: vernisag
Ufff, I'm far from you ...
As far as I know myself, it will never stop me!
Scarecrow
Quote: Admin

One measuring teaspoon (for x / oven) contains 3 grams of dry yeast - pour this measure on a saucer and divide into approximately three equal heaps, here you are one gram in every bunch of yeast. You can also measure 1.5 and 2 grams without scales
Why bother and look for accurate scales

Why on a saucer ?! 1/3 teaspoon of CP is one gram.
Ninelle
Quote: Elena Tim

Girls, tell me, after what time does kvass begin to ferment? Choito has been standing for 12 hours and is not even going to wander.
When I was just making kvass in a three-liter jar, it stood and stood, and then suddenly kaaaak began to bubble! But I did it stupidly with black bread, raisins and sugar. And the usual jar just stood on the table. It may still ferment .. Put three grains of yeast, chtoli ...

And yesterday my husband had a little green wire, but we carried out the ride, didn’t do anything else, my husband bought cream today, I’ll put sour cream when we arrive.
Ninelle
Quote: Scarecrow

In the Tula Globe fermenters are like shoe polish. 2 thousand rubles each.
There sho, Bread Makers. ru no tunnels ?!
Admin
Quote: Scarecrow

Why on a saucer ?! 1/3 teaspoon of CP is one gram.

well, this is for those who absolutely love "absolute" accuracy, and do not know how to simply divide one teaspoon into three parts with the edge, it turns out wider in the center
vernisag
Quote: Ninelle
And the usual jar just stood on the table.
It's so hot at home, now you can put kvass without a fermenter. And take the yogurt out to the car for a day, it’s going to be pissed, for sure ...
Scarecrow
Quote: Ninelle

There sho, Bread Makers. ru no tunnels ?!

So I was surprised!

Apparently, they mask very well!)))
Esvt
Elena Tim, Lena! For the first time I made "Classic" kvass from the recipe book and inattentively read the recipe. Along with all the ingredients, I added granulated sugar. As a result, I got mash rather than kvass. The degrees were there for sure. I didn’t like it (do not add sugar if you don’t want to get such a result, or very little) Raisins are better then.
Elena Tim
Quote: Ninelle
When I was just making kvass in a three-liter jar, it stood and stood, and then suddenly kaaaak began to bubble!
Wait, I jumped up from this! A teaspoon of sugar gurgled there, and he suddenly sizzles kaaak! Like Pepsi Cola, damn it, I almost dropped a spoon! Apparently, the yeast there without sugar was starving and pounced on him in a fight, like dogs, raising a whole bunch in a jar.
Fuy, well, at least something has fermented with me, fir-trees.
Elena Tim
By the way, it smells like delicious kvass!
Even less than a quarter of a teaspoon was poured into the yeast (I don't like the smell of yeast). I have a few raisins floating there, they will add to the gas, if anything.
Elena Tim
Quote: Esvt
(don't add sugar if you don't want this result, or very little)
Late! I concocted Pepsi-Cola!
RepeShock

And why in kvass and bread, and yeast? In my opinion, you need one thing.
Esvt
Elena Tim, Lena! Well, a teaspoon is not scary. I thumped all 50 grams. It seems to me that when we add granulated sugar after 36 hours and put it in the refrigerator, then it is there that it reaches the desired condition.Indeed, a day after the refrigerator, it is tastier and richer.
Ninelle
RepeShock, I somehow either had the wrong bread, or I don't know what, but it fermented only after adding literally three yeast granules. And usually yes, just bread, raisins and sugar.
Irina F
Lenus, can you wait until the end of the program? I've never touched it, when I put it, I didn't climb until the program ended!
I put kvass twice, both recipes from the book. I liked the kvass with raisins, now I put it again.
Natalishka
Elena Tim, I also asked a question about kvass above. And so, even at the end of the program, nothing bubbled at all. Only there was a scent of leaven and the taste was watery. But when I stood in the refrigerator for 1.5 days, the taste became
Irina F
When I took out the kvass at the end of the program and poured in the sand, it froth so beautifully! I didn't try it right away, I put it in the refrigerator.
Delicious kvass after the refrigerator!
Rezlina
Fuh! Read everything Nobody's wine is ready yet? The same orange
You definitely need one such thing.But if the wine tastes good, I'll take two
Does the kitchen smell strong from wine?
Scarecrow
Rezlina,

There simply cannot be a smell, because alcoholic fermentation takes place without access to air (the jar is quite tightly sealed and the device itself is closed with a lid).
Elena Tim
Quote: Natalishka
But when I stood in the refrigerator for 1.5 days, the taste became
Quote: Irina F
Delicious kvass after the refrigerator!
Then I calmly wait.

Listen, girls, can the lids of these jars be washed in the dishwasher? Will they not crack? And then I choyto "ochuyu, Slaik"!
Ninelle
I have decided to wash with pens for now.
Scarecrow
Elena Tim,

I just washed))
Elena Tim
Quote: Scarecrow
I just washed))
Alive?
RepeShock

I read about liquid yeast yesterday.
Put on a banana peel, on "wine"
We'll see)
Scarecrow
Quote: Elena Tim

Alive?

Well yes. To be honest, I didn't even have a thought))).
vernisag
Quote: Gladis
I saw such a jar (round) for 1.5 liters in Dzerzhinsk in Spara
I drove into a spar, bought some kind of round jar, it does not fit high
Elena Tim
Quote: vernisag

I drove into a spar, bought some kind of round jar, it does not fit high
Aaaaaaaaaaaaaaa! Here she is restless!
A.lenka
Seductresses !!!
I also ordered a fermenter. I will make raspberry wine. And at the same time I also bought a soda bottle for him, also Ourson. Schaub right away - champagne flowed like a river.
I'm waiting now ... And I'm reading a twig ...
vernisag
Quote: Elena Tim

Aaaaaaaaaaaaaaa! Here she is restless!
Yes, I didn’t go after her specially, I had to go there, at the same time I went
MarinaK
Quote: A.lenka
I will make raspberry wine.
Well, at least someone else is going to make raspberries, otherwise I'm alone I'm afraid if it explodes, so it explodes
Elena Tim
Quote: vernisag

Yes, I didn’t go after her specially, I had to go there, at the same time I went
Come on, tell me! Probably, specially "for this case" dashed off a whole urgent list ?!
I always do that.
MarinaK
A.lenka, found a recipe for raspberry kvass today. Here, too, a thought about him crept in
A.lenka
MarinaK, Ochakovsky Kvasenok was very tasty, raspberry. I will also have to try to make such kvass myself.
MarinaK
I've never tried raspberry in my life, so there will be nothing to compare with
Venera007
And tell me, please, remind me more precisely, what is the temperature at which mode? And then I did not find this information in the instructions.
Lilida
Venera007, kvass - 30-35 degrees, wine - 20-25, fermentation - 40-42 degrees.
Masinen
Girls, so I can put these modes in the Shteba.
She also has from 30 gr.
But I can't do it for wine, of course.

Thinking out loud)))
Ninelle
Quote: Masinen

Girls, so I can put these modes in the Shteba.
She also has from 30 gr.
But I can't do it for wine, of course.

Thinking out loud)))
Mash, in Shteba it is soup, then porridge, then roast, when is there yogurt there?

And in general, do not get out of the team, Your Majesty. Wine, at least, where to make it?
Sneg6
I want to put on kvass. Need to cover the jar with a lid?
Esvt
Sneg6, Olga! Yes, you need to cover.
Sneg6
Esvt, Svetlana, thank you!
kirch
Today I made curdled milk from the recipe book. There are no starter cultures, I took ready-made yogurt. Now my husband tried it, said - you bought a good piece. It turned out thick and really tasty.
Ninelle
Girls, and I have little sour cream, can I put a half-filled liter jar?
Antonovka
Ninelle,
And how much cream? I put a half-liter package of cream in a liter and 3 or 4 tbsp. l. sour cream. It turned out gorgeous! Now I have delivered a new portion.
I will add: for the first time I used Romashkino cream 20%, held it for 8 hours - a spoon is worth it (which is really there - thanks to LineDoc - you can cut it) and deliciously sour. Now I have over-fermented with my own sour cream and 10% cream House in the village, 750g and put it on for 7 hours - in the morning we'll see what happens.
Ninelle
Antonovka, I have a lot of cream, I did it according to Linin's recipe, 600 grams of cream + 3 tablespoons of Russian sour cream. Cream is also Romashkino, but 10%.
Antonovka
Ninelle,
Yes, everything will be fine! Here's what I found:
Quote: Andreevna

lyudmia,
Luda, I read somewhere at Linochka's that 100g of cream is 1 hour. l. sour cream, that's the only way I'm doing now. And I constantly say thank you to her and wish you good health for such a wonderful recipe.
RepeShock
Quote: Ninelle
can I put a half full liter jar?

Sure you may! I made 1 liter of yogurt in 2-liter, and 600 ml of sour cream in liter.

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