How to make brewer's yeast

Brewer's yeast is made on the basis of malt and hops, usually dark in color and slightly bitter taste. The amount contained in them of nutrients, they can serve as an additional source of trace elements, proteins, amino acids and vitamins. These yeasts are widely used in culinary and cosmetic industries, are used for medicinal purposes in the treatment of diabetes, anemia, hypoglycemia, eczema, peptic ulcer, colitis, gastritis etc.

You will need

- For recipe No. 1:
- 250 g flour;
- 250 ml of water;
- 250 ml of beer;
- 1 tablespoon of sugar.
- For recipe No. 2:
- 250 ml barley malt;
- 25 grams of hops;
- 2 liters of water;
- 100 g of honey;
- 100 g of yeast.

Instruction

Recipe No. 1Возьмите a small enamel saucepan (1-2 liters), fill it with 250 ml of settled water (water must defend within a day, otherwise the finished yeast will flake) and heat to 55-60 degrees. The warm liquid begin to add the flour. Do it in small portions, stirring constantly to prevent lumps. The resulting homogeneous mass and cover with cotton towel and leave in a warm place for 5-6 hours.

After the allotted time, slowly pour the present in a mixture of 250 ml of beer, warmed to room temperature and add a tablespoon of sugar. Mix everything well, cover with a tea towel again and leave in a warm place for a day. Then finished the yeast mix well and pour into prepared containers, without adding to the top 1-2 cm close Tightly with lids and refrigerate or put in a cool place.

Recipe No. 2Возьмите enamel pot with a volume of 3 liters, pour it into 2 liter of settled water and bring to a boil. Add the liquid hops, and subtract the gas to low, simmer for 5-6 minutes. Into boiling mixture stir in the malt and continue to cook for another 30-40 minutes. Pop-up hops periodically submerge in boiling water with a spoon. Then cover and leave in a warm place for 2-3 hours.

Through a fine sieve twice, strain the infusion of malt and hops. Hops press through the tight cotton fabric. Put the saucepan on the fire and heat again to the boiling point. Add the honey and cook for 12-15 minutes over low heat, stirring occasionally. Then remove from heat and leave in a warm place for an hour. Then add yeast, mix thoroughly and leave in a warm place for 9-10 hours, so the yeast mass is fermented. The willingness of the yeast can be identified by the following characteristic: they are getting a little fall off and the top stops formed foam. Pour cooked brewer's yeast in the bottles without adding 3-4 cm to the top, and put in the refrigerator.

Is the advice useful?