How to make yeast at home: recipes | Homemade yeast recipes

Yeast is currently hard to find in May Day stores. Are you also looking for a homemade yeast recipe online? Be careful: there are nuances. How to cook yeast at home: recipes and comments from a Gard.City microbiologist.

Also read the proven recipe for homemade unleavened bread with kefir.

Also read: Homemade unleavened bread with kefir – how to make it yourself

The journalist’s mother is a microbiologist with more than 30 years of experience. She gave advice.

Comment from a professional microbiologist:

There are many recipes, but it must be understood that the yeast will not come from anything. Hops or grapes themselves will not ferment on their own: that’s why bacteria are needed. And, for example, on the surface of the grape lives not only useful yeasts, but also many other microflora. Therefore, people who do not have a microbiological education should not prepare yeast at home, also because it is difficult to maintain sterility, in any home there are several microorganisms that can enter the yeast and give it bad taste. Alternatively, harmful bacteria can multiply and the product will be unfit for consumption or even harmful. At best, the bread just won’t go up, at worst, you can get a product that isn’t useful for digestion. For example, there are potato yeast recipes. But potatoes grow on the ground, not the fact that they can be washed thoroughly by harmful bacteria. During fermentation, this strange microflora can also give bubbles, but not carbon dioxide and other harmful gases.

Except for lactic acid products

The purpose of adding yeast loosen the mass due to the formation of carbon dioxide. Lactic acid bacteria can cope with this task. They only need to be activated first in the heat until the bubbles start to appear. Take kefir or yogurt and keep warm at a temperature of 25-32 degrees, in any case not higher (convenient to use a yogurt maker, water bath or thermos), not for long, not more than 12-18 hours or less, of so as not to ferment. You can then add it to the dough as a yeast. Leave a little mother dough, add normal milk and not ultra pasteurized (boiled, neither hot nor cold, but hot, about 36-37 degrees) or, better, kefir, then the mass of bacteria will work to ferment a new environment , and you will have too much mother for the next batch. Store in the refrigerator without a lid or gauze.

Except for natural juices

You can try fermenting natural juices – add a little sugar, put it in a warm place. The juices should be homemade: preferably apple, grape (but not suitable orange, pumpkin, carrot). Put a rubber glove in the jar: if the gas starts, it will swell.

A non-specialist can check the quality of the fermentation by smell. If there is a pleasant smell of wandering apples and a slight characteristic odor of yeast, fine. If the smell is unpleasant, sharp then another microflora was formed, this yeast should not be used.

It’s best to try a small amount – for example, take a glass of juice to get started. When everything comes out, take the part for the dough, store the rest in the refrigerator tightly closed (cover with gauze or do not cover completely with a lid, because the yeast needs oxygen).

Gard.City also picked up a couple of recipes for internet readers. Please note that these recipes have not been personally tested by the author.

How to make yeast from raisins

You have to wait a few days to get the yeast from the raisins. Instead of raisins, you can take grape skins.


  • 100-200 g of raisins;
  • 2 tablespoons sugar;
  • hot water.


Rinse the raisins with warm water and place them in a wide-necked glass bottle. Fill with warm water so that the raisins float freely. Add sugar. Tie the gauze in four layers and set on fire. The yeast can be separated from the total mass when fermentation begins: on the 4th 5th day.

Except for homemade hops: a recipe

Making yeast at home with hops.


  • 1 cup hops;
  • 2 glasses of water;
  • 1-2 tablespoons sugar;
  • 0.5 cups of flour.


Wash the hops well, fill with warm water and let stand for 4 hours. Strain, add 2 tablespoons of sugar and enough flour to the steamed milk broth to make a dough like thick sour cream in consistency. Stir, wrap warmly and place in a warm place until morning.

Also read: 5 Tips on Making Delicious Bread at Home: May Day Bakery Owner Shares Secrets

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