How to Make the YEAST to Never END! and Last FOREVER
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Ok this is a very usefull video! specially here in USA because it's very hard to find yeast. or fresh yeast, in this magical video i show you how to make, your self at home, the fresh yeast to never END! yes is possible take a look of the full video, then leave a comment of what you think about it.
Here is the math to use or better, the secret formula
2.2gr. X the gr. of your yeast that you want to make unlimited.
so in my case i had 25gr. of fresh yeast i made this
2.2 x 25 =55 gr. and this is the flour grams that you'll need to use!
i hope that this was clear i leave here some examples
2.2gr x 50gr.(yeast)=110gr.(flour) and water is the same of the yeast
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Italiano
Ok, questo è un video molto utile! specialmente qui negli Stati Uniti perché è molto difficile trovare il lievito. o lievito fresco, in questo video magico ti mostro come farlo a casa, il lievito fresco da non finire mai! sì, è possibile dai un'occhiata al video completo, quindi lascia un commento su cosa ne pensi.
Ecco la matematica da usare o meglio, la formula segreta
2.2gr. X il gr. del tuo lievito che vuoi rendere illimitato.
quindi nel mio caso avevo 25gr. di lievito fresco ho fatto questo
2,2 x 25 = 55 gr. e questi sono i grammi di farina che dovrai usare!
spero che sia stato chiaro lascio qui alcuni esempi
2,2gr x 50gr. (Lievito) = 110gr. (Farina) e l'acqua è la stessa del lievito
Spanish
Ok, este es un video muy útil! especialmente aquí en EE. UU. porque es muy difícil encontrar levadura. o levadura fresca, en este video mágico te muestro cómo hacer, tu mismo en casa, ¡la levadura fresca para que NO TERMINE nunca! Sí, es posible ver el video completo y luego dejar un comentario de lo que piensas al respecto.
Aquí están las matemáticas para usar o mejor, la fórmula secreta
2.2gr. X el gr. de tu levadura que quieres hacer ilimitada.
así que en mi caso tuve 25gr. de levadura fresca hice esto
2.2 x 25 = 55 gr. ¡y estos son los gramos de harina que necesitarás usar!
espero que esto quede claro les dejo aquí algunos ejemplos
2.2gr x 50gr. (Levadura) = 110gr. (Harina) y el agua es lo mismo que la levadura
arabic
حسنا هذا فيديو مفيد جدا! خاصة هنا في الولايات المتحدة لأنه من الصعب جدًا العثور على الخميرة. أو الخميرة الطازجة ، في هذا الفيديو السحري ، أريكم كيفية صنع نفسك في المنزل ، الخميرة الطازجة التي لا تنتهي أبدًا! نعم ، من الممكن إلقاء نظرة على الفيديو الكامل ، ثم ترك تعليق حول رأيك.
هنا الرياضيات لاستخدام أو أفضل صيغة سرية
2.2 غرام. X the gr. من الخميرة التي تريد أن تجعلها غير محدودة.
لذلك في حالتي كان لدي 25gr. من الخميرة الطازجة صنعت هذا
2.2 × 25 = 55 غرام. وهذا هو غرام الدقيق الذي ستحتاج إلى استخدامه!
آمل أن يكون هذا واضحًا ، أترك هنا بعض الأمثلة
2.2 غرام × 50 غرام. (خميرة) = 110 غرام. (الدقيق) والماء هو نفس الخميرة
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You are the real thing! Taking care of kids while you are working in the kitchen, having things go wrong and fixing the problem, and teaching well. I am so glad I found your videos.
I 100% thought he was talking to a cat or dog , then he picks up a kid😜!
wasn't a fan of him letting the kid touch the food though.
Thanks a ton Vito for disclosing of making our own yeast as it really solved my problem of fresh yeast for ever. Thanks a lot
Can’t believe it. So glad I happened by your channel. So many simple things have been lost from this generation. Knowledge is power and security. Your great! Thank you so much for making this so simple. Blessings to you and your family
Thank you for teaching us everything !!
is totally different for dry yeast wait for next video next week is going to be with dry yeast
can't wait, you are a legend!
please do so
Good, because I can't find anywhere that sells fresh yeast.
Thats the one ill be waiting for. I only have access to dry yeast
That was my next question il Maestro... how to make yeast from dry yeast.
Thanks love watching your videos.
Was just hoping that someone posts a video about this.....thank you so much I will surely use this
Most important thing to know:
"No Owls in the East!" - Vito 2020 😎
All your recipes are great made it for my family in quarantine they all loved it thanks 🙏
Vito makes cooking fun! Love the energetic style!
THIS GUY IS MY GURU, MAKE GREAT PIZZA AFTER WATCHING HIS VIDEOS, BLESS HIM
very informative master Vito, thanks for sharing
Thank you for taking the time to show us and I am one happy customer to know this as it is hard to get where I live. I am so glad I have come across your videos and I love your humour and your daughter is so sweet.
I would love to see the dough made from the fresh yeast!
me too
Thank u very much
There’s nothing like pizza, danishes, cakes but especially pastries made with fresh yeast
I am really into cooking and baking and maybe I will pursue it as my main careers....your enthusiasm encourages me more to do so...thank you vito
One video better than another! Grazie Vito!
Thanks so much sir Vito
Vito!! Oh my gosh, thank you so much! I have learned so much from you since I found you about a month ago. Thank you for all of your teaching! Also, I hope you and your family are well, and staying happy and healthy!
Mmmm, fascinating! Cheers Vito, will try this 👍🏻
thank you so much. was looking for a way to keep on producing my own yeast. glad i found your channel. keep up the great work. molte grazie
Another great natural video and a great tip, thanks Vito!
Thankyou sir. You speak decently easy to understand. I can tell you are very passionate about the ingredients you prefer to use and I appreciate your efforts and what you have brought to us all.❤
A real gift!!! Thank you so much!!! 💕🥰👌
Thanks Vito😊such a great tip and really enjoyed your video and seeing you managing so well with your little girl. God bless you and your family! ❤️🙏
wow! this is amazing! Thanks a lot MR. Vito .
Thanks Vito!
The Instant Yeast is what I'm looking forward to.
Seeya
It will very helpful for me friend. Thanks for sharing.
Great tip, thanks for that Vito!!!
Thank you very much Vito , you’re a good man , I appreciate all your videos , subscribed 👍
I like your funny way of presenting things. I am a teacher and learning from you. Keep going 👌
fantastic video. Thank you for the information. I'm looking forward to the instructions how to do this with dry yeast.
Thanks a lot Vito, you are very nice and kind to tell and share all your secret
This is such a useful tip! You are the man, Vito!
Grazie!
Thank you Vito this is a great advice I have bought the fresh yeast on Amazon they are expensive but I used it for backing European fruit yeast cakes I had finally made my first Napoletana and from leftover dough I made the bread followed every thing from your recipes the pizza was delicious and bread is wonderful as well I use the polish it was thank you Vito
Thank you for this video. Very helpful.
I like your videos, every week a new surprise. I have to try this now.
I loved this tip. That’s amazing Vito.👍🏼
Yes-thanks Vito! Excellent tip!
Grazi!
NOW NO MORE ISSUES WITH YEAST AFTER WATCHING THIS VIDEO!
don't forget to show us a photo of the final result 24h after .
nice video tks
Great PRO tip! Thanks for sharing and teaching!
So glad you could not find the east,now I will learn how to make it myself
don't forget the Y in Yeastttttt when you speak haha !!! thanks for the tip ;)
I’m posting it now on feed
OK... I decided to try this method to see if it actually works... YES IT DOES!! 😳😁 While doing my monthly shopping last week, I found 2 cubes of fresh yeast at my local store that were half price, due to short date... I bought them. Money is very tight right now so... Came home, threw them in the fridge and forgot about them for 4 days... LOL Thursday last week I saw them in the fridge and decided to give it a try...
Measured out everything for the smaller version of the yeast that Vito demonstrated and yes, when you pour everything out onto your counter, you do not believe that you will be able to get all that flour into a "dough". You can! However, it takes muscle and determination. When you think you are done, keep going awhile longer... I did everything he showed. Put the finished yeast dough in a small jar, covered it with plastic wrap, so that the plastic wrap was touching the yeast and and then put the lid on tight, locking the plastic wrap down on the sides. In the fridge and was planning on baking the next day.
Next day came and I didn't have time to bake so, it sat in my fridge for a little more than 2 days.
Now, I don't bake pizza's but, I do bake bread so, I wanted to try this to see if it works with bread too... I chose my favorite white bread recipe which is a "milk dough". I heated the milk, melted the room temperature butter in the milk, added the sugar and salt and stirred until all the sugar and butter was melted and the milk was the right temperature so I wouldn't kill the yeast... Broke off 50 gr of the new yeast and broke it into smaller pieces into the milk mix. Problem number one and actually only problem... I couldn't get the yeast to dissolve like store bought fresh yeast or instant dry yeast.
I stuck my hands into the milk/yeast liquid and started squishing the yeast between my fingers. Still had problems getting it to dissolve... Said "EFF" this and got my stick blender out and got everything dissolved. Stirred in a half tablespoon of flour. I always do that so I can really see if the yeast I'm using works. Put a clear shower cap on the bowl and let sit for 10 minutes. Came back and WOW... It was really frothy and I could see that the flour I'd added was growing...
Made my dough, let it rise twice. Put it into greased loaf pans and let it rise again before I put it in the oven. 45 minutes in the oven, I had 2 beautiful loaves, looking no different than if I had used a regular store bought yeast!!
Thank you Vito!! ❤️ Tomorrow, I am going to try to see if I can turn dry yeast into fresh yeast... 😉
And yes, I did also make the larger yeast with the second cube I'd bought right after I'd finished the first and am now going to freeze that larger yeast CUBE into 50 gr cubes and take them out next week a day before I need them when I'm going to bake and see how that works. 🙃
You've got incredible charisma and great pasticieri skills and knowledge typically Italiano 😂 love your videos, keep up the excellent content and good sense of humor! Grazie mille amico
thank you so much! I just received my fresh yeast that I ordered on line,I have 3 small package of a total of 6 ounces ,I paid $ 42.00 ,yes that's right $42 ,and I thought no,I can't do that ,this is too much ,crazy,and I started looking around and found your video ,I m so happy ,thank you so much!
Fantastic. I will try this. Very difficult to buy fresh yeast locally in England! Thank you!
Thank you Vito so much for the info on how to make fresh yeast
Dude this IS amazing xx thank you
This is the best pizza channel. I love Vito. Thank you for all your videos. Follow these steps:
1). Make sure da pizza is Soft & Kronchee "in the same time"
2). Use Fresh East
3). No Hair in the East
Vito is the Best!
Thank you for sharing this!
Amazing l always prefer fresh yeast as it works better than a dried yeast and the flavour is amazing! Thank you
Thanks for this information.
Very useful instructions! Thanks.
This is great! Never thought about this. I do a lot of sourdough, so excited to use home grown yeat.
You are amazing! thank you very much maestro! A nd yes certainly i want to see some pizza made from this yeast!
Great Tip Cheers Vito 👌
Been a subscriber for a while, but just come across this video. Crazy how far you have come Mr 1m! Really handy video
Very well explained thank you brother
Thank you I learned something useful
I make all the time now its great and the pizzas are always great thank vito
Not only did I learn from your video, I def had a few good laughs as well. Keep up the great work my friend!
Love a good honest video. Well done.
Hello from America Vito!! This is such an AWESOME AMAZING TIP THANK YOU!!!!
Vito, you smashed the system! I'm more than happy that you shared your knowledge with us because I was searching for informations about yeasts lately and it is extremly difficult to find any...! THANK YOU! You're the man! :D :D :D
Did you try it?
Im used to dry yeast and dont know the recipe...how much to use for 1kg flour to make pizza or bread ???
Bellissimo! Grazie mille, Vito!
Good job.
Cheers from France !
Salut
Excellent video. Thank you!
Thank you Thank you so much . In Sweden we Always use fresh yeast . Dry yest is so expencive and i bake a lot , I have a sour dough going onfor
years , I did not no it was this easy to make fresh yeast . We have in Every store 2 kind of fresh yeast one for ordinari bread dough and One for sweet dough, I Will do both Thanks again
Thank you Vito!!!
I love this guy, really
I love your videos and channel.
You teach us soooo much. Your great.
Thank you.
Beautiful Maestro... Thank You ...👍🏻👍🏻👍🏻🍕🍕🍕
Thanks for the info
u're amazing Vito thanks
Fantastic Thank you 😊
yes.. thank you, I didn't know this.; it's very helpful, And I liked your Presentation.
Wow this looks like a dream come true for me as I bake a lot 😍
Great video! Thanks for sharing!
🎉🙏🎉 Thank You Vito 🤩
So happy with your yeast recipe.. I will make your ever lasting yeast.
Thank you again and God Bless you and your family 🙏🌺🥰🙏
And that's what I've been looking for!
magnificent. Really wonderful.
You are a lovely personality and fun to watch your videos. Thanks 😊😊
Here in Denmark yeast is a biproduct of "snaps" production , so we can get yeast many places
We only uses dry yeast as a second options
Grazie Vito, this was very enjoyable and great to learn how to make the yeast go further. Complimenti and Buona giornata. ❤️
Great.I can't wait the video about dry yeast!
Next week
Sei un grande Vito!!! 💪🏻
Thank u Vito u are G.O.A.T👍👍👍
Thank for the info,
This is an amazing trip I have to try it almost like thank you
it's worth trying,amigo. thanks.
Great news thank you Jaco
very nice will try it
Let me know how it come out
Hey Vito. Love your videos. i'd like to know how to make fresh yeast out of dry yeast to start! God Bless you man
Thanks for the cheat code!
Thank you Vito I made as you did and my pizza and bread came out good 👍 keep smiling
very entertaining. love this.
Thank you!!!
Gracias!!!
Thanks a lot nice job
Yes please...like your recipe
You never stop surprise, you really are a teacher, I will prove it!
Bravo Maestro 👏🏻👏🏻👏🏻👏🏻 last weekend I make focaccia pizza and bread with you recipe absolutely amazing thanks for make amazing videos never stop!!!!
Vito`s Lievito Madre yeast.😁Its the same technique like with sour dough.👍✌I used to know the method by crushing the yeast and flour in a multi-crusher, it has to be a real powder. With one part fresh yeast and five parts flour the mixture will keep for at least 3 months. Any gluten-containing flour is suitable, including gluten-free pseudo-cereals with carbohydrates. It doesnt work with flours that contain less carbohydrates, i.e. chickpea, coconut and all low carb flours. The yeast feeds on the nutrients and carbohydrates in the flour, which maintains the yeast's power. To replace 1 gram of fresh yeast, you need 5 grams of this dry yeast powder.
With 1 part fresh yeast and 2 parts flour the mixture keep 6 weeks, then you need 3 gram of this powder to replace 1 gram fresh yeast. The DIY dry powder must be packed airtight. As plastic boxes are rarely really airtight, I would prefer to use a glass jar with a rubber lid.
Great 'yeast' tip, thanks. Occasionally, we make lots of bread. And having amount on hand is extremely helpful.
VITO - Mille grazie!!!!!! 🙏