How to make yeast at home

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As a result of the war that Russia started against Ukraine, many people in Ukrainian cities are having problems making a living. In our city, for example, in the first days it was very difficult to buy bread and yeast for baking at home was almost impossible to find. That is why I prepared an article on how and what you can use to make yeast at home.

The problem is that, in addition to healthy microorganisms, a whole "zoo" of different bacteria, including harmful ones, can live in food. Potatoes, for example, grow in the ground and it is unlikely that you can peel them well enough to safely make potato yeast, the recipe for which is available on the Internet. If you even see bubbles, that's not the fermentation you need. Yeast releases carbon dioxide and harmful bacteria release butanol, methane, etc. At best you just spoil the food and the bread doesn't rise, and at worst you can get poisoned. But you can try to make homemade yeast without special microbiological knowledge or equipment: there are several safe options.

Yeast from fermented milk products

• Take kefir or yogurt and keep it warm for 12-18 hours. A thermos or yogurt bucket is useful, or just a glass container that you can cover and hide a little. In the heat, the lactic acid bacteria are activated and start producing carbon dioxide. When bubbles appear, you can add the product to the dough as a starter. Leave some of it and add warm milk or kefir so that you have a new starter after a while.

  Yeast bread

  One of the easiest ways is to cover a few slices of bread with hot water (36 degrees) and leave them warm. This creates a sourdough that can be used for baking.

  Yeast obtained from grapes or raisins. Pour 100-200 g of grape skins or sultanas into a wide-mouthed (round) kettle and pour hot water over them until the grapes float. Cover with four layers of cheesecloth and leave in a warm place for 3-4 days. When it starts to ferment, separate the yeast from the whole mass and use it to bake bread.Yeast from natural juice

  The juice should be natural, not store-bought. Not just any juice, but grape or apple juice. Orange juice, carrot juice, pumpkin juice and tomato juice are not suitable.

  Add a little sugar to a jar of juice, place it in a warm place and put a rubber glove on the neck: when fermentation begins, the glove will swell. It is easy to check by smell if the gases come from the same bacteria. If the smell is pleasant - yeast or apple - all is well. If it is pungent and unpleasant, it is better to empty the experiment and try again. Take some yeast for the dough and keep the rest in the fridge without covering it well or boiling: yeast needs oxygen to ferment.

  • Hop yeast

  Rinse a cup of dried hop cones thoroughly, add to 2 cups of hot water and simmer for 4 hours. Then strain, add 2 tablespoonfuls of sugar and half a cup of flour to the steamed milk-steamed pasta temperature, stir until it becomes a thick sour cream, roll up and put in a warm place overnight.

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