YEAST Banane Ka Commercial Tarika! How to Make Yeast At Home | Dr. Ibrahim
Автор: Dr. Muhammad Ibrahim
Загружено: 2022-07-29
Просмотров: 330893
We discussed how to make yeast (khamir) at home on a commercial scale right in your own kitchen (khamir kaise banaen).
Saccharomyces cerevisiae, the single-celled organism that makes up yeast (khamir), requires nutrients, warmth, and moisture to survive. Through fermentation, it turns its food, sugar, and starch, into alcohol and carbon dioxide. Carbon dioxide is what causes baked goods to rise or inflate.
Capturing and cultivating yeast (khamir) as a leavening agent for bread is thought to have begun around 5,000 years ago with the ancient Egyptians.
All that was required back then, as it is now, was the right environment in which to capture and multiply yeast (khamir). Food with enough sugar or starch and a warm, nurturing temperature (between 70 and 85 degrees Fahrenheit).
Most people consider yeast to be something that must be purchased from a store (yeast kaise banta hai). We often forget that yeast has been with us since the beginning of time and that no matter what modern production methods have done, it has not gained exclusive access to producing yeast.
You can keep making your own. It simply takes time.
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