Mandraik Ludmila
Girls and boys, today my husband puzzled me with a request to find special yeast for kvass, I somehow think that almost any instant yeast is suitable for making kvass, anyone can have a smart idea about this, since I cannot logically substantiate my thought, just I think so
Kalyusya
Quote: Mandraik Lyudmila
husband puzzled with a request to find special yeast for kvass
Maybe beer was meant?
I went online and found this:
Yeast for kvass

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Mandraik Ludmila
Kalyusya, Galina, thank you, very interesting, but so after all Moscow ... I'll look for such in St. Petersburg
Elya_lug
Mandraik Ludmila, I don't know anything about industrial yeast for kvass, but liquid yeast according to Lyudochkin's recipe is great. It is not possible with them to overdose and then there is no unpleasant belching (sorry), which is when using dry yeast. Used for bread kvass, and with herbs such as lemon balm, tarragon.
Liquid yeast based on fruits, vegetables, herbs, tea ...
Tricia
Quote: Mandraik Lyudmila
Girls and boys, today my husband puzzled me with a request to find special yeast for kvass
Lyudochka! I bought Kvass Vivo starter culture, there are either 4 sachets or 4 bottles in a package. It is good for the first time, so that the kvass ripens more quickly and quickly, and then re-ferment it over the knurled one.

I bought it in the Helptumam online store, and I constantly took different starter cultures there.


And what did the spouse do not like kvass with wild yeast? Previously, they did it - crusts of bread, oats, a handful of berries, raisins for sourdough.
Mandraik Ludmila
Nastya, he got used to cultured yeast for drinks, for his own beer, for wine yeast-champagne, for whiskey there are special alcoholic ones, that's for kvass, he says top-fermented yeast is needed there ... Okay, I'll figure out where to buy, or I’ll make fun as you wrote, now I'm afraid to put raisins, most of them are processed and there is no wild yeast on it, only chemistry - sulfur dioxide
Tricia
Quote: Mandraik Lyudmila
only raisins I am now afraid to put
I take raisins called "medicinal" or something like that, inexpensive, small, gray raisins, often with seeds inside, on spices or in tents. It is as if it is not smeared with oil and means - there is nothing to spoil, dry, some skins are straight. In the end, you can throw a handful of your dry berries ;-).
If anything, in the fall I will again make an order of leaven, let's agree, I'll take you a leavened leaven. But this is when I'm in Len. region I'll be back, maybe kvass will no longer be relevant to you.
Mandraik Ludmila
Nastya, it will always be relevant So take it on me
Diama
Elya_lug, tell me how you made kvass with liquid yeast? I have never cooked, but I tried to make liquid yeast on apples, I really liked the taste and smell, now I want such a kvass.

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