3 Ways to Make Powder Yeast Substitute

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3 Ways to Make Powder Yeast Substitute
3 Ways to Make Powder Yeast Substitute

Yeast is a yeast used to make baked doughs grow. If you're in a hurry and don't have yeast at home, you can make your own yeast from ingredients in almost any pantry. The homemade mixture will act quickly on the dough. Therefore, it is very important that you immediately put it in the oven.


Using cream of tartar

  • 1 tablespoon (15 g) of baking soda.
  • 2 tablespoons (10 g) of cream of tartar.
  • 1 teaspoon (3 g) of cornstarch (optional).

It corresponds to 3 tablespoons (40 g) of yeast.

Adding lemon juice to the recipe

  • 1 teaspoon (4.5 g) of baking soda.
  • ¼ teaspoon (1 ml) of lemon juice.

It corresponds to 1 teaspoon (15 g) of yeast.

Using yogurt or buttermilk

  • ¼ teaspoon of baking soda.
  • ½ cup (125 g) of regular Greek yogurt or ½ cup (120 ml) of buttermilk.

It corresponds to 1 teaspoon (15 g) of yeast.


Method 1 of 3: Using Cream of Tartar

Step 1. Mix one tablespoon (15 g) of baking soda and two tablespoons (10 g) of cream of tartar

With a small fouet, mix the two powders well. The cream of tartar will react with the baking soda, creating powdered yeast.

To find cream of tartar, check out the bakery ingredients section of your nearest supermarket

Step 2. Use the mixture immediately or store it in a container with a lid

Choose a plastic pot and store the yeast in the kitchen cupboard. Do not allow moisture to enter the pot so that the mixture does not become lumpy.

Yeast has indefinite validity. To see if it's fresh, turn the mixture hot water and wait for it to bubble

Step 3. Add a teaspoon (3 g) of cornstarch so the mixture does not lump

Unless you immediately add it to a recipe, homemade yeast can end up getting lumpy and difficult to use. To prevent this from happening, mix a teaspoon (3 g) of cornstarch to the powder with a fouet.

Method 2 of 3: Adding Lemon Juice to Recipe

Step 1. Add a teaspoon (4.5 g) of baking soda to the dry dough ingredients

Beat the baking soda together with the other dry ingredients in a bowl.

Step 2. Pour ¼ teaspoon (2 ml) lemon juice over wet ingredients

Put wet ingredients, such as eggs and milk, in another bowl, away from dry ingredients.

Lemon juice can affect the flavor of pasta if used in excess. Avoid it if you don't want to leave the pasta with a citrusy taste

Step 3. Mix dry and wet ingredients as per the recipe

Beat the dough in a bowl, combining the baking soda and lemon juice to cause the reaction that will give rise to the yeast.

Yeast produced in this way only acts once. What is sold in supermarkets tends to have double action, which means that it makes the dough rise when it is mixed with the other ingredients and in the oven. Bake the dough as soon as you add the yeast

Method 3 of 3: Using Yogurt or Buttermilk

Step 1. Add a teaspoon (4.5 g) of baking soda to the dry ingredients

Keep ingredients dry and wet in separate containers. Using a fouet, mix the baking soda with the dry ingredients.

Step 2. Use half a cup (125 g) of Greek yogurt or half a cup (120 ml) of buttermilk

Both dairy products are fermented and will produce the reaction needed to create yeast. Opt for a simple, flavorless product so as not to affect the taste of the dough and mix the chosen dairy product with the wet ingredients.

Take a look at the dairy section of the supermarket to find buttermilk or Greek yogurt

Make Substitute Baking Powder Step 9

Step 3. Reduce the amount of other liquids used in the recipe

Buttermilk and yogurt will make the dough watery if you don't change the amount of the other ingredients. Adjust until half a cup (120 ml) of wet ingredients is removed.

  • If the recipe calls for some other dairy product, start reducing it for him. Then adjust the levels of extracts and flavors.
  • This can affect the flavor and cooking time of the dough.

Step 4. Combine dry and wet ingredients as required by recipe

Mix the ingredients in one of the bowls to start the reaction that will produce the yeast.

Use the dough immediately so that the yeast has the expected action


Mix the yeast substitutes just before making the dough


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