The person that made this video said "curd is yogurt (dahi)" (or Greek yogurt, not-sweetened, not-flavored, with live cultures of bacteria). Also said that lemon juice can be used instead of curd and the mixture can be dried in the sun for dry yeast. But lemon juice in milk causes curds. 1/2 cup warm water, 1 tbsp honey, 1 tbsp sugar, 2 tbsp flour, 2 tbsp curd, mix, cover & put in warm place for 24 hours. Then use 2 tbsp of this homemade yeast to 1 cup of flour left to rise, for baking recipes.
Lemon in milk will curdle it not get you curd. If you want to make curd afresh at home, then boil little milk and once warm to room temperature add two green chilli stem with the whole flower cap to milk top, carefully detachilg the green chilli. Keep it covered for 10 to hours as per climate. Now you get raw curd. Keeping this as base material you can make curd by adding a little to the mill as per your needed quantity.
Yes you can use a lemon 🍋 but whole, do not cut it! It's the same process as the chilli stem, it's the piling that starts the bacteria growth! 😉👌🏽🤗✌🏼🤟🏼🖖🏼☯️🙏
I was so stressed that 😂 I am never able to buy yeast.. the place where I am staying is my grandma's house...it's so beautiful yet developing 😢i was sad that I would never find Yeast....here I am after 3 yrs 😢 thank you so much for this video 🥺❤️
Yep I agree. Since the big C took off I started making pretty much everything homemade. My husband got me a kitchen aid mixer and I’m making bread 2 3 times a week. I keep cake or pie on the counter and make homemade cookies and donuts for our son. We use to buy a lot of junk food from the grocery store and we all needed to drop a few pounds. We still eat junk but not processed junk. We all have lost weight. I’m convinced stuff that’s in processed foods make you hold on to weight. I have a huge sack of flour, rice, beans and sugar I keep in 5 gallon bucks. I don’t work so I’m able to do a lot more for my family. I’m actually proud of all the things I learned to make. I even switched my cookware to all cast iron.
yeast apparently sold out in some stores at the beginning of lock-downs. I am hearing now that there could be electrical outages, too. These are planned by globalists to make us scared and needy, so that they can 'save' us, so that we need them. Learn to cook on stop top only - like many Asians do. The you can use a butane or propane burner or a wood or rocket stone - possibly even a fire place. Asians make a steamed bread on the stove and old southerners in the USA made a pan bread over fires or on the stove. Good luck to everyone.
Are you sure that it is yeast and not Lactobacillus ? Both can ferment ..because the curd you added will mostly have Lactobacillus...lactose fermenting bacteria. Yeast is not bacteria. Your method was smart though ! Did you try fermenting the dough directly with those ingredients?
My Sumerian ancestors could call it a perfect yeast recipe, bless your heart! I tried to make an goldenrod wine for the first time with this kind of yeast for a first time, wish me luck ;)
The pandemic has turned me into an authentic pizza 🍕 chef. I make pizza 🍕every Saturday and Sunday. I love learning new techniques and going to try this next. Looks so easy, and I'll create an excellent batch to last me a few months. *Thank you* for teaching us this fantastic yeast creation from scratch. 👍🏼
Same here! You’re probably way more advanced than me as I’m still experimenting with different flours etc, but I get it. My hobby is salumi making (dry cured sausages and whole meats). I top my pizzas with them. Stay safe.
Two tricks I learned about ten years ago when I went through a pizza dough making phase was to use a really silty wheat beer instead of water. Or any beer, really, but for the most flavor wheat beers with yeast at the bottom tastes best. The other trick is there is a guy in Oregon who sells sourdough and other yeast cultures from all over the world. Ancient Egyptian yeasts, Bulgarian yeasts, San Francisco yeasts, etc. I forget the url but he should be easy to find by searching for sourdough cultures.
@@Aaron637 yeah. Yeast is everywhere lol. It's funny (and I guess sad depending...) that we're more connected to information than ever, yet don't know the simplest things through rational thought. If you know what yeast is, and if you're into baking/fermenting why wouldn't you, you'd then be able to guess how you could harvest it yourself. We don't "make" yeast like a lot of people ignorant to this stuff think, we're "catching" it and then propagating it
@@Aaron637Yes, and I've made wild yeast with grapes, and with apples, by letting them ferment in water over time. I'm quite sure there are many versions, and it's definitely called wild yeast.
Have you seen the price of store bought yeast, this recipe is a great addition to my kitchen i have a son who eats like a horse and puts down seven bread in a week , thanks for the recipe.
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There is no yeast in yoghurt. Yoghurt contains lactic acid bacteria. That's what makes me wonder if the leavening agent here is is really yeast or lactic acid bacteria.
@@projektleiterin the timeline might be able to tell more with that regard, but yeast is literally on every surface of the planet, thank God 😂 So I wouldn't be surprised at all if it came from the flour, or honey, or that kitchen etc haha. I'm more curious now and gonna check out how people make commercial "purified" yeast
This is simply awesome. I can't believe some of these comments. Good Lord, if you don't want to learn and then gripe about "it's no yeasty enough", then go watch another video, or better yet, make your own recipe if you're so smart. My goodness. Thank you My Taste. You're a gem.
I have heard that professional bakers use the same batch of yeast for 20 or more years. They just keep feeding it and reusing it. Can I do this at home?
@@MikesFitnessGoals exactly. I began making sour dough for that reason, but am also looking into making liquid yeast - not sure how they differ. Anything cow-related (dairy) will get very expensive and it sounds like the NWO organizations are trying to get rid of cows and maybe other livestock, too, such as chickens - and thus eggs. Just to be safe, I think we should all try to cook in alternative ways. I am vegan now for a few years, so its easier _now_ for me, but I still worry that these quick, rather cruel changes will freak people out. Bread flour and whole wheat flour are very expensive for me and some recipes don't taste great with sour dough, so i am looking for other ways, too.
for emergencies, sour dough is safer and it uses either whole wheat or whole rye flour and water only to start then takes 4 days of feeding the starter. Curd or anything cow related will soon be harder to come by. I think it is wise to know how to make as many types as possible. Bad things are coming our way and it sounds like in America, civil war could occur within 5 to 10 years. learn to cook without an over, too, just in case.
I think , you grow lactic acid bacteria 🦠 . They also do fermentation. But they are not fall in the category of Yeast. Nice video, today i learn a new method of making 🍞 . Thanks and good luck 👍
I was waiting for the moment the “yeast” would be dried up, because the thumbnail of the video is dried yeast. That did not happen. It is most probably a starter for sour dough. I read in the reply to another comment, that this mixture can be stored 1 week in the fridge. That was a reply from the author of the video. I don’t use yeast more than once a week. So it is useless for me.
You must feed the mixture for severals days to develop a good lively yeast. When it doubles in just a few hours of adding more flour and water it's time to spread on wax paper and dry in oven with just the warmth of the oven light. (several days) Crumble and store in clean jar forever until needed. Rehydrate when needed with a little water and start regrowth by repeating feeding method. Will keep dry forever. This is for keeping your strain of yeast. Random baking ? You can store in fridge forever too but needs care and refeeding ever so often with a few tbs of water and flour. I only keep about 1/2 cup saved because I refeed a few days before baking. Liquid may form after awhile and may appear blackened, just pour off or stir back in. I keep mine pretty thick like thin frosting. Too thin and gases bubble off and doesn't make mixture rise in container. You only need flour and water. Adding honey and other stuff is personal preference.
Squeeze an apple and get pure apple juice. Put it in Some floor and with added sugar for few days, you will have yeast. use that to create bread you will be suprized how good it rises. Hit like if you have tried it and results were wonderfull
Yeast naturally occurs in honey and flour (of the non-bleached/bromated variety). What this person did was essentially to make a sponge starter to feed and multiply the yeast already present in honey and flour. These are wild yeast mind you, so may not have the same predictable result as your dry instant types, but are roughly akin to yeast found in sourdough.
In the opening image you display yeast in a granulated form. I anticipated seeing you transform it to a dehydrated form… …do you have a process where you actually dry the yeast for storage?
Love this video, thanks so much. In your video you state using curd. Is this curd, the curd from raw milk when it turns into curds and whey? Thank you!
Hi, what is the difference between this method and the one that uses only fluor and water and have to be fed regularly? I mean aren't this and sourdough starter the same thing?
Flour and water method presumably only cultures the yeasts already on the flour from the fields where the wheat was grown or picked up along the process from field to mill, etc. This method also cultures any yeasts in the honey and yogurt as well.
Ok It seems interesting ❤ but I have a question.. which flour you used for making the dough ? Wheat flour or all purpose flour ? And If I choose to mix both the flours in a same ratio.. will it come out to be the same ? As your dough looks in this video.. please I seek for your ans 🙏
I haven't tried this recipe, but my guess is (based on previous experimentations) that it WILL NOT work using whole wheat or white flour or a combination because of the short fermentation time. If you try this recipe based solely on her demonstration, let us know if it works for you.
And i even tried various other methods , even expired yeast are not enough ! I have done more than 50 experiments perhaps , and u need yeast to raise a thing , not to make it glutinous ( sticky and tight not bubbly), so the stage and species of yeast do matter !
@@janaprocella8268 yes and also the stage , i tried culturing yeast using curd and flour without any starter , though it had that smell of yeast , that bakery sweet smell but it didn't raise and also even in fridge didn't last long , perhaps the species of yeast without starter was wild local yeast as here climate is hot and humid ,so it was not effective for baking or perhaps the stage at which they produce CO2 , i couldn't make them stay in that stage . As here yeast is not available , i had a dream of culturing yeast naturally, or atleast a sourdough that raise the bread atleast a little ,not dense , I often wonder how to make it right .
@@swetakar7248 you might have better luck in your climate making a yeast water with fruit. It's just as easy as making a sourdough yeast, but also will take 3 -5 days. You can continue to feed it as well to keep it alive indefinitely.
Really you did a great wonder. But how to save and store the home made wet yeast? Because store bought one is dry powder. Please suggest. As I like to make Naan and other pastries. But afraid for yeasts and it's health benefits.
i love you so much! no unnecessary talks, straight to the point and very helpful info step by step and end made sure you checked whether it worked as well. you're amazing, have a great day!
Yeast is so expensive these days. I'm definitely going to try this method! I was curious if it affected the taste of the bread at all? Also, can you use this yeast to make wine or other fruit alcohols? Thanks for sharing this!❤😊
I wish you would tell us, what do you do with the remaining yeast. How do you preserve it to use the next day.... do you refrigerate it or keep it at room temperature? Did you use two tablespoons for one cup of flour? that was not clear.....
the yeast comes from the air. A little flour, sugar, honey a touch of water to make a slurry. Let it sit overnight. Only thing I'd have done different would have been to cover it with a towel, not seal it with plastic wrap. Get as much exposure to the surrounding air to gather natural yeast from.
The person that made this video said "curd is yogurt (dahi)" (or Greek yogurt, not-sweetened, not-flavored, with live cultures of bacteria). Also said that lemon juice can be used instead of curd and the mixture can be dried in the sun for dry yeast. But lemon juice in milk causes curds.
1/2 cup warm water, 1 tbsp honey, 1 tbsp sugar, 2 tbsp flour, 2 tbsp curd, mix, cover & put in warm place for 24 hours. Then use 2 tbsp of this homemade yeast to 1 cup of flour left to rise, for baking recipes.
Curd is made with cultures here not with lemon juice might have been a mistake
Lemon in milk will curdle it not get you curd. If you want to make curd afresh at home, then boil little milk and once warm to room temperature add two green chilli stem with the whole flower cap to milk top, carefully detachilg the green chilli. Keep it covered for 10 to hours as per climate. Now you get raw curd. Keeping this as base material you can make curd by adding a little to the mill as per your needed quantity.
Yes you can use a lemon 🍋 but whole, do not cut it!
It's the same process as the chilli stem, it's the piling that starts the bacteria growth! 😉👌🏽🤗✌🏼🤟🏼🖖🏼☯️🙏
+
I was so stressed that 😂 I am never able to buy yeast.. the place where I am staying is my grandma's house...it's so beautiful yet developing 😢i was sad that I would never find Yeast....here I am after 3 yrs 😢 thank you so much for this video 🥺❤️
In this era of neverending lockdowns, this kind of knowledge is invaluable.
Free yourself
In every Era throughout time and into the future it has and always will be invaluable
Yep I agree. Since the big C took off I started making pretty much everything homemade. My husband got me a kitchen aid mixer and I’m making bread 2 3 times a week. I keep cake or pie on the counter and make homemade cookies and donuts for our son. We use to buy a lot of junk food from the grocery store and we all needed to drop a few pounds. We still eat junk but not processed junk. We all have lost weight. I’m convinced stuff that’s in processed foods make you hold on to weight. I have a huge sack of flour, rice, beans and sugar I keep in 5 gallon bucks. I don’t work so I’m able to do a lot more for my family. I’m actually proud of all the things I learned to make. I even switched my cookware to all cast iron.
@@AshleyAshleyAshley395 lmao love, I dont think he was referring to making bread. He's talking about brewing homemade alcohol lol.
yeast apparently sold out in some stores at the beginning of lock-downs. I am hearing now that there could be electrical outages, too. These are planned by globalists to make us scared and needy, so that they can 'save' us, so that we need them. Learn to cook on stop top only - like many Asians do. The you can use a butane or propane burner or a wood or rocket stone - possibly even a fire place. Asians make a steamed bread on the stove and old southerners in the USA made a pan bread over fires or on the stove.
Good luck to everyone.
I’m trying to figure out the science behind the ingredients used. This is amazing!
Curd has culture but it's not yeast
Are you sure that it is yeast and not Lactobacillus ? Both can ferment ..because the curd you added will mostly have Lactobacillus...lactose fermenting bacteria. Yeast is not bacteria. Your method was smart though ! Did you try fermenting the dough directly with those ingredients?
Yes it's lactobasilus not yeast .
I was thinking the same.
She needs to learn her science
Ist time i have all ingredients available at home😎😎
Mere bhi 😄😄😄im so happy
😄😄
😄😆
Same😂
What is curd?
My Sumerian ancestors could call it a perfect yeast recipe, bless your heart!
I tried to make an goldenrod wine for the first time with this kind of yeast for a first time, wish me luck ;)
Update on how it goes please?
Interested and inquiring
👌
Was it good?? Hope you are fine... Is it still ageing?
The pandemic has turned me into an authentic pizza 🍕 chef. I make pizza 🍕every Saturday and Sunday. I love learning new techniques and going to try this next. Looks so easy, and I'll create an excellent batch to last me a few months. *Thank you* for teaching us this fantastic yeast creation from scratch. 👍🏼
❤
Same here! You’re probably way more advanced than me as I’m still experimenting with different flours etc, but I get it. My hobby is salumi making (dry cured sausages and whole meats). I top my pizzas with them. Stay safe.
@@cmsense8193 Yummy. I wish you were my neighbor haha!
@@mr.pizzamarlon same here!
Two tricks I learned about ten years ago when I went through a pizza dough making phase was to use a really silty wheat beer instead of water. Or any beer, really, but for the most flavor wheat beers with yeast at the bottom tastes best. The other trick is there is a guy in Oregon who sells sourdough and other yeast cultures from all over the world. Ancient Egyptian yeasts, Bulgarian yeasts, San Francisco yeasts, etc. I forget the url but he should be easy to find by searching for sourdough cultures.
Simply amazing, I never knew yeast could be made at home with a few ingredients. Hats off!!
That's actually not yeast that's the curd which make that rise . You can simply use curd
No...this is not yeast...curd bacteria..rises up the heat flour..There is no yeast present in curd or wheatflour
@@funkymovez4174 yeast is literally present in wheatflour. No need for the curd. Look up sourdough starters.
@@Aaron637 yeah. Yeast is everywhere lol. It's funny (and I guess sad depending...) that we're more connected to information than ever, yet don't know the simplest things through rational thought.
If you know what yeast is, and if you're into baking/fermenting why wouldn't you, you'd then be able to guess how you could harvest it yourself.
We don't "make" yeast like a lot of people ignorant to this stuff think, we're "catching" it and then propagating it
@@Aaron637Yes, and I've made wild yeast with grapes, and with apples, by letting them ferment in water over time. I'm quite sure there are many versions, and it's definitely called wild yeast.
Have you seen the price of store bought yeast, this recipe is a great addition to my kitchen i have a son who eats like a horse and puts down seven bread in a week , thanks for the recipe.
People seem amazed when this was how it was done from the beginning of civilization
Yyy yyyyy hut y uu uy uyuu y yyyuu u y uyyuyyyuuuu y by y. U years. Y
Uuuu years yyuuuuuyu uy uyuyuuyuyuuuy uuuu . uyuuuy yuuyuyyuuyuuyyyuyyyuu yyyyu yu y yuuyyuyyyuuuu yyuyyyuyyyy yyu yuyuyuy yyyyuyyuuu yuyyyy uyuy yyy y yyyyuuyyuy yyyyyuyyyyyy uy yuy yyy uuyuuyyu yyyyyyu yyyyyuy y yyyyyu. Uy y u y uyuyuyyyyu yyyyyyyuyyyyuyyyuuuyyyuyyyyuuuyyyyy yuyuuyyyuyy y yy y yuuyyy uyyyu yyyyyyu y yyyyyyy u.uyyyyuyyu yy yyyuuy yyuuuyyyyy.. Yuuu yuyy yyyyyyYyyy uu
@@priteshtrikal2107 he’s speaking the language of the gods
@@bageltwo no kidding. Graduated Gibberish science.
Really? I didn't know that. So Adam and Eve's children made yogurt during their days?
1/2 Cup - Lukewarm Water
1 Tbsp - Honey
1 Tbsp - Sugar
2 Tbsp - Flour
2 Tbsp - Curd
Cover it in a warm place for 24 hours
What is curd?
@@bm7713 If U knew , Let me know it too
@@bm7713 I'm assuming it is cheese curd, it's the leftover part of the cheese making process.
@@atlasca9414 like curdled milk
Amazing! It's like a sweetened sourdough with the added yeast strains from the yogurt, this is awesome!
Try kia apne ????
There is no yeast in yoghurt. Yoghurt contains lactic acid bacteria. That's what makes me wonder if the leavening agent here is is really yeast or lactic acid bacteria.
@@projektleiterin the timeline might be able to tell more with that regard, but yeast is literally on every surface of the planet, thank God 😂
So I wouldn't be surprised at all if it came from the flour, or honey, or that kitchen etc haha. I'm more curious now and gonna check out how people make commercial "purified" yeast
@@projektleiterinI have the same question
Actually i went Market today and tried to find yeast on some shops but didn't get it.....but now i know how to make it...thanks❤
This is simply awesome. I can't believe some of these comments. Good Lord, if you don't want to learn and then gripe about "it's no yeasty enough", then go watch another video, or better yet, make your own recipe if you're so smart. My goodness. Thank you My Taste. You're a gem.
Seriously good, yesssssss first time all ingredients I have available at home 👌🏻👌🏻👋😄
So good thank u
yes.
What is lukewarm water??😌
@@arifasunaina8779 brother of luke Skywalker
@@arifasunaina8779neem garam Pani ko kehty hain.
How long will this yeast stay fresh i.e. safe for further use?Plus how to store it?
So easy. I've had complicated yeast recipes that span over 3 days, which prompted me to buy ready made yeast.
But this one is so user friendly.
Ya
hey did it work for u?
Those ones work better
Nice 😀👌👌Ye wala yeast 2 table spoon kitne aata ya maida ko fermente krega?? Plez btaye?
Wow who would of thought. Thanks for sharing. All the very best frm England
Thank you for this video!!! I was really searching for one to help with making yeast at home!! Very simple method...very effective.... Bravo!!!
Great video straight to the point. Everything I wanted to know nothing more nothing less.
Thank you.for posting this 🙂 You can easily make yeast with a potato too. There are videos about it, it never hurts to know lots about these things 😉
Now I’ll have to research this! I’m always running out of yeast
Hi dear friend's
Khup Chan recipes share keli mast keep it up 👌👌👌👌😚👍👍👍👍👍👍
Thank you
Very nice recipe,👍👌👍👌but aap ny flour ki quantity kitni li zaroor bataya ga ❤❤
I have heard that professional bakers use the same batch of yeast for 20 or more years. They just keep feeding it and reusing it. Can I do this at home?
Yes watch sourdough recipe
Hi, how long can we use the yeast after we have made it ? Can we store it in the refrigerator for later use ?
Refrigerators may not be available.
@@sylviabodiford6603 so where do we get curd?
@@MikesFitnessGoals exactly. I began making sour dough for that reason, but am also looking into making liquid yeast - not sure how they differ. Anything cow-related (dairy) will get very expensive and it sounds like the NWO organizations are trying to get rid of cows and maybe other livestock, too, such as chickens - and thus eggs.
Just to be safe, I think we should all try to cook in alternative ways.
I am vegan now for a few years, so its easier _now_ for me, but I still worry that these quick, rather cruel changes will freak people out.
Bread flour and whole wheat flour are very expensive for me and some recipes don't taste great with sour dough, so i am looking for other ways, too.
Very good sharing
Wow friend 🤩🤩this is fabulous ✌👌👌😋😋😋
Oh!wow.I like your making yeast 😊💕🇰🇭👌👍
Thank you
បាទ,yes 😊💕🇰🇭
Amazing 👍
The liquid how long can be kept In refrigerator
For a week
@@mytaste5356 thanx 🥰
Hello I'm confused is this yeast or is it sourdough? Also what is curd? Is it yogurt? Thank you very much for your time much love and respect
Yogurt
This is bread made with that yeast
ruclips.net/video/U9PJWNkPxIE/видео.html
Ok, so when you said "curd" in the recipe, it's "yogurt "? I was wandering the same thing
for emergencies, sour dough is safer and it uses either whole wheat or whole rye flour and water only to start then takes 4 days of feeding the starter. Curd or anything cow related will soon be harder to come by. I think it is wise to know how to make as many types as possible. Bad things are coming our way and it sounds like in America, civil war could occur within 5 to 10 years. learn to cook without an over, too, just in case.
Can you please let me know what curd is exactly …. Thank you !
Yogurt
@@mytaste5356 Thank you so much ! 🌸
So curd is yogurt? Is there any specific kind of yogurt? I'm assuming it's just plain yogurt, so could it be probiotic yogurt? Thanks in advance.
@@qleartearcrusade9361 I would guess plain
Thanks for explaining curds..old word was hoping it was yogurt
👍nice..💐.. yeast ko kitne din rakh sakte hain??
In the fridge for a week
Shukriya, dhannewaad, thankyou..💐😊
Really amazing recipe great 👍 sharing6
Thank you 🥰
How long can you keep it/can you use that batch?
One time use only
@Musaiyyab Mohsin How to feed it?
How much this yeast is needed for one cup of flour?
Great recipe. Thank you so much. How can we store this yeast?
I am thinking that maby let i dry up on a flat surface and then crush it in a bag !?...
Wow it's easiest to make yeasts...It's gives well results 😅👌
I think , you grow lactic acid bacteria 🦠 . They also do fermentation. But they are not fall in the category of Yeast. Nice video, today i learn a new method of making 🍞 . Thanks and good luck 👍
So in other words it's a sourdough starter recipe without allowing it to ferment to the point of souring.
Seems like a preferment
I was waiting for the moment the “yeast” would be dried up, because the thumbnail of the video is dried yeast. That did not happen. It is most probably a starter for sour dough.
I read in the reply to another comment, that this mixture can be stored 1 week in the fridge. That was a reply from the author of the video.
I don’t use yeast more than once a week. So it is useless for me.
Right
Sourdough starter can be kept alive for.....generations...and has done. Just feed it regular
@@philiphicks1273 interesting. I might try it then. Thanks
You must feed the mixture for severals days to develop a good lively yeast. When it doubles in just a few hours of adding more flour and water it's time to spread on wax paper and dry in oven with just the warmth of the oven light. (several days) Crumble and store in clean jar forever until needed. Rehydrate when needed with a little water and start regrowth by repeating feeding method. Will keep dry forever. This is for keeping your strain of yeast.
Random baking ? You can store in fridge forever too but needs care and refeeding ever so often with a few tbs of water and flour. I only keep about 1/2 cup saved because I refeed a few days before baking. Liquid may form after awhile and may appear blackened, just pour off or stir back in. I keep mine pretty thick like thin frosting. Too thin and gases bubble off and doesn't make mixture rise in container. You only need flour and water. Adding honey and other stuff is personal preference.
@@jcagy2 thanks for the tips !
Can we make this liquid yeast as granules and store it? If so how? Glad to see this process ...thank you..
To make dry yeast as seen in the thumbnail , apply the liquid yeast made in the video on butter paper and let it dry in the sun for a day or two.
@@mytaste5356 thank you...
@@mytaste5356 What is the Shelf life of that Dry Yeast?
Squeeze an apple and get pure apple juice. Put it in Some floor and with added sugar for few days, you will have yeast.
use that to create bread you will be suprized how good it rises.
Hit like if you have tried it and results were wonderfull
Wow 😅.... This is great.... Thank you.... Greetings from Nigeria
So cool! What is curd? Is it sour cream or yogurt?
Yogurt
Wow! This is absolutely brilliant! Unbelievable 👏👏
Thank you
While I agree with you, I must complement your parents for giving you such a beautiful name.
@@harshabiliangady3211 Was that for me? Thank you so much.... 🥰🙏
@@adwitiyak2370 Absolutely for you.
@@harshabiliangady3211 Thank you ! 😊💕 It's probably my Father and Grandfather's combined effort 😄
You have a nice name too, sings happiness ! 🥰
والله حاااجة كده
فناااااانة يووووخ....😊☺
Mam u r so good....bcoz kuch log to zyada like miltehe reply to dur comment ko like bhi nahi karte....and this is nice recipe u made so easier
Thank you dear ❤
Ohh nice 😊😊 ab bazaar se nhi lana padega yeast. Kitne time tak store kr sakte hai is wale yeast ko...?
Can we use wheat flour instead of maida..?
Did the dough really raised or it's fake u kept another dough instead I'm not understanding anyone please explain me
I don't think that's how it all works. I'm thinking this is completely fake.
Yeast naturally occurs in honey and flour (of the non-bleached/bromated variety). What this person did was essentially to make a sponge starter to feed and multiply the yeast already present in honey and flour. These are wild yeast mind you, so may not have the same predictable result as your dry instant types, but are roughly akin to yeast found in sourdough.
@@drdavey777
That helps!
I think .its a natural way to raise d dough.we must try it in home.
Can you replace curd with something else?
Lemon juice also can use
Whey or serum
can you use plain yogurt?
In the opening image you display yeast in a granulated form. I anticipated seeing you transform it to a dehydrated form…
…do you have a process where you actually dry the yeast for storage?
Wow. Great. Wll try. Thanks dear
is there an alternative for the curd?
Love this video, thanks so much. In your video you state using curd. Is this curd, the curd from raw milk when it turns into curds and whey? Thank you!
I’m curious this too!
Hi, what is the difference between this method and the one that uses only fluor and water and have to be fed regularly? I mean aren't this and sourdough starter the same thing?
Flour and water method presumably only cultures the yeasts already on the flour from the fields where the wheat was grown or picked up along the process from field to mill, etc. This method also cultures any yeasts in the honey and yogurt as well.
@@PhilLesh69 Ok thanks.
@@PhilLesh69 so i feed this yeast with honey n yogurt daily (teaspoon each of one is ok right?) plz help me to keep the yeast alive
What? This much easy? Wowww I'm out of words. My yeast smells too bad. Now i can make my own yeast without smell
Great! 👍This is the easiest and fastest way!🙏 Thank you for sharing❤
For how many days we can store and use this yeast .
Good
Amazing trick. Never knew yeast can be made like this
Ok It seems interesting ❤ but I have a question.. which flour you used for making the dough ? Wheat flour or all purpose flour ?
And If I choose to mix both the flours in a same ratio.. will it come out to be the same ? As your dough looks in this video.. please I seek for your ans 🙏
I haven't tried this recipe, but my guess is (based on previous experimentations) that it WILL NOT work using whole wheat or white flour or a combination because of the short fermentation time. If you try this recipe based solely on her demonstration, let us know if it works for you.
She answered this question quite a few comments below yours. She said she uses All Purpose flour.
Thanks.Iwill try this.Anything new is good for me.
Awesome👍.👍👍 Good job. Thanks for sharing👍👍Stay connected🔔🔔😍😍
First time, I am seeing this homemade yeast. 👌👌👌😊 well prepared. Stay connected friend Appreciate your support
Is there any use of specific flour or we can use any flour like all purpose flour or even wheat flour?
All purpose flour ( Maida)
Never knew I needed this video. Thank you
Flour ki quantity jab yeast ka work dekhny k lyay zaroor bataya ga ❤❤❤
Thank you verymuch.😘 have a beautiful day and take care.👍.🙇
🥰🥰🥰
Can we use sugar rather than honey
Can we use wheatflour instead of maida in honey and sugar syrup?
Unbelievable!! i haven't seen it before!! 👌👍
Waaao easy to make
Fatima Misbah it's good mom will try ❤❤❤🎉
And i even tried various other methods , even expired yeast are not enough ! I have done more than 50 experiments perhaps , and u need yeast to raise a thing , not to make it glutinous ( sticky and tight not bubbly), so the stage and species of yeast do matter !
You meant the age of the yeast matters.
As far as the chemistry that is very true... Old dead yeast is certainly nothing.
@@janaprocella8268 yes and also the stage , i tried culturing yeast using curd and flour without any starter , though it had that smell of yeast , that bakery sweet smell but it didn't raise and also even in fridge didn't last long , perhaps the species of yeast without starter was wild local yeast as here climate is hot and humid ,so it was not effective for baking or perhaps the stage at which they produce CO2 , i couldn't make them stay in that stage . As here yeast is not available , i had a dream of culturing yeast naturally, or atleast a sourdough that raise the bread atleast a little ,not dense , I often wonder how to make it right .
@@swetakar7248 you might have better luck in your climate making a yeast water with fruit. It's just as easy as making a sourdough yeast, but also will take 3 -5 days. You can continue to feed it as well to keep it alive indefinitely.
I didn't understand what you meant by the word 'gluttony". Could you please explain? Thanks
@@joebloggs7425 sry it was glutinous , while typing fast i made this error.
wow. thank you so much. this is an absolutely brilliant video. well done
Thank you 🥰
Thanks.
Wow yummy yummy 😋
This yeast made by you can we preserve it for longtime.
Can we alternate jagerry/ palm candy instead of white sugar?. May i know the name of the flour you have shown in this video?
She is using maida..
Can we use wheat flour
@@mohinipatil6669 yes you can .
Really you did a great wonder. But how to save and store the home made wet yeast? Because store bought one is dry powder. Please suggest. As I like to make Naan and other pastries. But afraid for yeasts and it's health benefits.
Refrigerate
i love you so much! no unnecessary talks, straight to the point and very helpful info step by step and end made sure you checked whether it worked as well. you're amazing, have a great day!
Very Simple,practical.God bless you for sharing.
How many days can the liquid yeast be kept????
In the fridge for 1 week
@@Rehaan_bg thanks!
Thank u so much! I just learned a great thing to use in my cooking.
🥰🥰🥰
Yeast is so expensive these days. I'm definitely going to try this method! I was curious if it affected the taste of the bread at all? Also, can you use this yeast to make wine or other fruit alcohols? Thanks for sharing this!❤😊
Great work👍👍👍 💯💯💯
Hi can you give us the measurement of the usage of this yeast. As in how many spoons to how many cups of flour
1 cup flour 2 tabls yeast
@@mytaste5356 tq so much😊
Hi , it's wonderful idea but how to store the leftover yeast for later use?
In the fridge for a week
No words just superb 👌 👏 👍
Thank you 🥰🥰
I'm going to try it. Thank you very much. 💖💖💖
Did you make it, tell us if it turned out as good as in the video. Thanks
Wow awesome I will try this recipe soon❤❤❤
I've serious trust issues, should've made the timelapse of dough rising.
Exactly wht I was thinking. Who knows if they mixed it with ready-made yeast and showed us the final product
@@suryavaishnavi5979 😏Try it yourself first and then leave your comment. don't doubt already
I too doubt it
It's not working for me. I tried it. Maybe i did some mistake but its not working!
U r right, better to by one instead of experimenting
WOW, I never knew this. Thank you for sharing.
💗💗💗💗
Yes. A quickie sourdough mass for making a loaf of freeform bread.. quickly...
Believe me that works and it tastes great.! 😉😉
Thank you dea
I wish you would tell us, what do you do with the remaining yeast. How do you preserve it to use the next day.... do you refrigerate it or keep it at room temperature? Did you use two tablespoons for one cup of flour? that was not clear.....
Amazing 👌 thanks for sharing 🎉🎉❤❤
Can we store the rest of the liquid..if yes, for how long and how? Thanks in advance.
In the fridge for a week
To make dry yeast as seen in the thumbnail , apply the liquid yeast made in the video on butter paper and let it dry in the sun for a day or two.
@@mytaste5356
for how long can the dried yeast be stored and how to store?
@@mytaste5356 llllllll"
She made a quick starter. Like you would do for longer, with feeding, for a sourdough starter
the yeast comes from the air. A little flour, sugar, honey a touch of water to make a slurry. Let it sit overnight. Only thing I'd have done different would have been to cover it with a towel, not seal it with plastic wrap. Get as much exposure to the surrounding air to gather natural yeast from.
Nope mine did not rise
Wonderful prepared 👍👍
Thank you
Thanks for saving money from Market buy. Home-made is home-made. Thanks. 👍👌👍
U welcome and thank you
@@mytaste5356 I already prepared exactly as you have shown, but half the quantity. 23 hours more to go. Let's see. Thanks again
Super Recipe thanks for sharing such a nice Recipe 👍👍👍👍 Great job well done 👍👌👍👌