Множество лактобактерий в освежающем пробиотическим квасе! Рецепт. Квас под микроскопом.

STARTERS    • Какие закваски я выбираю и почему.   This time I decided to make kvass with oats and lactobacilli reuteri starter. I also decided to check if there would be a difference in the amount of lactobacilli in the finished product when adding inulin. Or inulin will not affect the amount of bacteria... I took 2 liter glass jars and sterilized them over boiling water (I did the same with the lids. I boiled 2 liters of water and left it to cool to a warm state. I thoroughly washed 1 glass of naked oats in water with soda, rinsed it, dried it on a terry towel. Then I put the oats in a ceramic baking sheet and baked it in the oven for 6 minutes at a temperature of +230 degrees. I stirred the oats a couple of times during the process. During the baking, the oats browned, began to smell very tasty throughout the apartment, and at the end of the baking, they began to crackle (like seeds). I wiped the coffee grinder with alcohol, divided the oats into 2 approximately equal parts. Grind it in a coffee grinder to a state of grits (not to flour). I put half of the portion in each of the two prepared jars ground oats (half a glass in each jar). I also added 1/5 of a teaspoon of REUTERI sourdough powder to each of the jars. I filled each jar with warm water to the top. I added 2 sticks of inulin to one of the jars (the one with a narrow neck). That is, the kvass in both jars is prepared according to the same recipe, with the only difference being that one jar has inulin and the other does not. I leave both jars with tightly screwed lids on a warm mat for 3 days to ferment. It is important to shake the kvass every day without opening the lids. The taste of the finished kvass is pleasant, fresh, a little similar to milk whey, without foreign odors and tastes. Such kvass is useful, it is able to suppress pathogenic microflora, restore the pH of the intestinal contents, restore the intestinal microflora and the functioning of the gastrointestinal tract. When preparing It is very important to use clean dishes, a coffee grinder, spoons and a jar when making kvass, as it is easy to introduce foreign bacterial and fungal microflora into the product. Then the kvass will ferment, bubble, alcohol will form in it, the smell will be like yeast or rotten eggs, unpleasant. You cannot drink such kvass, just throw it away. HOW TO UNDERSTAND THAT THE KVASS HAS TURNED OUT TO BE OF HIGH QUALITY: 1. The kvass does not bubble 2. There is no foam on the surface 3. There is no film on the surface 4. The kvass smells nice (with a sour milk flavor) 5. The kvass has a pleasant fresh taste