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.
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
From a Canadian who was raised using the metric system. The beauty of metric is it's simplicity. For this case 1 gram of water = 1 ml of water = 1 cc of water at room temperature. Another tidbit is 1 calorie = the amount of energy required to increase 1 gram of water by 1 degree Celsius.
Nearest we have to 00, in the UK, is Plain, if making cakes, or Strong white flour for bread, pizza and so on, where a crispy finish is required. This vid is about feeding your yeast to ensure you have a constant and inexpensive supply.
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.
Gracie Mille Vito. I am from Wales (UK) and that was really helpful in how to make yeast and more yeast, and that dance at the end of the video gets a 10 from me. I look forward to seeing your video on how to make bread using this yeast. Ciao! Steph
My maestro (mentor) once told me they used something like a dough to make breads and other things(before dry yeast became available). They called it ghul. He said if it was kept with a fragrant fruit or vegetable it absorbed it's smell and would rot. It should be kept very tight. I searched for it on internet but couldn't find it. Now today I watched your video and all the Traits match what he told me.
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 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
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!
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!
Very interesting video. Thank you . When we are replacing dry yeast in a recipe with fresh yeast what would be the ratio? Most recipes I have for bread etc only give the measurements for dry yeast. Thanks.
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.❤
@@keithroberts4686 I used 43c water, but did have to flake the yeast somewhat, and spend a fair bit of time mixing it in it with a small whisk. But it did work.
@@Twenty-fifthofMay1967 Ok I'll try the higher temperature water. I would like to know how to make fresh yeast from scratch. Sometimes stores near me have it, sometimes they don't. It is the most obnoxious ingredient to get if you don't have a business in my state. I know in New York fresh yeast is very easy to get.
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!
And for long-term storage, dehydrate your dough ball. It's what they did in the 18th century and before when yeast might be unavailable from the brewers.
YOUr SO Totally Amazing and it was so Amazing to see you embrace your daughter with your awesome love and joy for her and life :) very amazing thank u for sharing your heart and soul with us :)
I tried this a few years ago, worked well but after a while the natural yeast in the flour took over. I was thinking of culturing up the yeast in a sugar wash, like wine with an airlock :)
So you had a sour dough starter? A very small amount of baking soda can often reverse the sour dough but not for long. Personally I like sour dough breads so I keep a small amount. But freezing dry yeast in an airtight packet or jar will let you keep it for years past the BBD.
@@happygardener28 Actually freezing can decrease the shelf life of some dry yeasts, so you may want to do some research before doing that. It might work for your typical dry yeast, but not all in my experience.
@@mddestin That is good to know, I have never had an issue with my bread yeast though. I don't plan to make wine, so I am probably ok in my circumstance as I prefer dry active to instant.
Do you follow exactly what he does in the video? Mine isn't coming out as fresh yeast the next day. When I mix everything it looks like his and then I put it in a plastic container and put a lid on it and put it in the fridge for 24 hours. I don't know what I'm doing wrong.
@runefb I would love it so much if I could get this correct so I don't have to go to the store anymore for fresh yeast. It's so random when the store has it.
This won't make everlasting yeast. He just diluted the yeast. So when you take 5grams of his "yeast" it's not going to have the same effect as 5 grams of the original yeast. I have no idea why you people think this works. It doesn't. At the very best it dilutes the yeast more and more and more. Maybe there's also some multiplication of yeast going on, but if you store it in the freezer then that's obviously not going to happen and even in the fridge this probably won't happen very much.
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
in Canada it is very, very difficult to buy real yeast. I remember my mother making 9 loaves of bread every week!!! I am glad it can be frozen! I make sourdough bread....can you make sourdough pizza dough that is fermented for 10 days?
Oh, I think is what my neighbor called "old dough". When she would pinch off about a golf ball size of dough from the pizza dough or bread she was making after the rise before shaping. Strange how you don't let it sit out and let it rise to give it a kick start on it to grow.
Mille grazie from San Sebastian 🏖️ 🇧🇮 🇪🇸 🇫🇷. I will wait for the video when you do it from dry yeast. Here in Lockdown in the mountains impossibile to get fresh yeast. Dry yeast just on the Black Market 😃. A presto y mille grazie. Greg 😘
sounds like a good idea......Tell you a funny story....I was trying to make focaccia not made before...but took for ever to prove.....happened several times. Finally I look at the Box of quick yeast and it had expired in 2010 ten years....I used to keep it in the fridge...Evidently it was an old box which I thought I had only recently bought since found the new box lol now to see if it works better
O.k. You nearly had a smashing time there !! And the slip of the tongue “ oh shit “ was to die for….lol…. What a fresh start to the day you are. Look forward to more of these slips of the tongue….😂😂😂😂😂😂
Ciao Vito, I like your videos about the fresh yeast recipe, here in.our.country we have dry instant yeast is it also possible to make fresh.yeast from it?
Thanks for video Vito. I almost named my son Vito!! You are so cute and funny. I totaly subscribed! Stay real and dont go Food Net. Even though you could have your own show. We will find you on youtube. You made me smile big today💚 👍👍👍👍👍👍👍I see you past 5,000 like grest job. Saludos to you and your family💥😍
I just found you and what a great tutorial Vito thank you..I hope you can put me straight on this please, if I use say 9 grams of dry active yeast but wish to try fresh yeast for the same recipe, do I use the same amount 9 grams of fresh also or less..if any one else could answer I would be much obliged.... Thanks very much..
Thank you very much for this video. I tried to take out all the air and put it in the refrigerator straight away and yet, it doubled its volume. Is that a failed experiment?
A lot of people trying out cooking in these times, yeast is sold out everywhere! I get my fresh yeast from the less known stores in town, always stocked :)
Maestro, Surely all you have done is diluted the fresh yeast? It now has moisture and food so it will hopefully continue to live, but if you use 25gm from that mixture you have approx 1/4 of the actual yeast you expected. So it will just take longer to ferment. Does the fresh yeast in the mixture actually replicate?
Technically that method you are using is preferment method with hydration of 45.5% and 45.4% with cake yeast. Fresh compressed yeast is made in fermentation vessel and typically uses molasses. When fermentation vessel is full it gets harvested by centrifugation. The off liquid is typically called cream yeast. This cream is further processed into other forms like compressed yeast (largely used commercially, soft beige solid block with limited storage properties.
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.
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
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.
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
From a Canadian who was raised using the metric system. The beauty of metric is it's simplicity. For this case 1 gram of water = 1 ml of water = 1 cc of water at room temperature.
Another tidbit is 1 calorie = the amount of energy required to increase 1 gram of water by 1 degree Celsius.
Absolutely!🇨🇦
It is indeed more scientific and precise.
Amazing l always prefer fresh yeast as it works better than a dried yeast and the flavour is amazing! Thank you
Nearest we have to 00, in the UK, is Plain, if making cakes, or Strong white flour for bread, pizza and so on, where a crispy finish is required.
This vid is about feeding your yeast to ensure you have a constant and inexpensive supply.
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.
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
Gracie Mille Vito. I am from Wales (UK) and that was really helpful in how to make yeast and more yeast, and that dance at the end of the video gets a 10 from me. I look forward to seeing your video on how to make bread using this yeast. Ciao! Steph
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
My maestro (mentor) once told me they used something like a dough to make breads and other things(before dry yeast became available). They called it ghul. He said if it was kept with a fragrant fruit or vegetable it absorbed it's smell and would rot. It should be kept very tight. I searched for it on internet but couldn't find it. Now today I watched your video and all the Traits match what he told me.
Starter masa..crucial for SW Native American oven bread baked in a horno outdoors. Delicious bread.
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
Most important thing to know:
"No Owls in the East!" - Vito 2020 😎
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
Fantastic. I will try this. Very difficult to buy fresh yeast locally in England! Thank you!
THIS GUY IS MY GURU, MAKE GREAT PIZZA AFTER WATCHING HIS VIDEOS, BLESS HIM
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 Vito it's very difficult to get fresh yeast in India.very helpful is your video
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
May God bless your beautiful daughter Vito .... Que dios los bendiga ....
Fantastic! Your little daughter is precious ❤
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!
Great 'yeast' tip, thanks. Occasionally, we make lots of bread. And having amount on hand is extremely helpful.
Restaurant Depot always has fresh yeast. Excellent video thanks for sharing it
Very interesting video. Thank you . When we are replacing dry yeast in a recipe with fresh yeast what would be the ratio? Most recipes I have for bread etc only give the measurements for dry yeast. Thanks.
Not only did I learn from your video, I def had a few good laughs as well. Keep up the great work my friend!
Been a subscriber for a while, but just come across this video. Crazy how far you have come Mr 1m! Really handy video
Hello from America Vito!! This is such an AWESOME AMAZING TIP THANK YOU!!!!
I like your funny way of presenting things. I am a teacher and learning from you. Keep going 👌
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.❤
Maaaaaan you saveeed me there is no fresh yeast to be found here in Algeria ❤🙆🏻♀️🙆🏻♀️ thaaaanks (u helped my futur project)
Thank you so much
Can you please show us how to make the yeast itself from the start?
Thank you
Well, blow me down; this fresh yeast recipe actually does work. Respect to you from Edinburgh, Scotland, Vito...
@thofMay Do you do exactly what he does in the video? I'm having trouble getting my mixture to dissolve like the fresh yeast I buy from the store.
@@keithroberts4686 I used 43c water, but did have to flake the yeast somewhat, and spend a fair bit of time mixing it in it with a small whisk. But it did work.
@@Twenty-fifthofMay1967 Ok I'll try the higher temperature water. I would like to know how to make fresh yeast from scratch. Sometimes stores near me have it, sometimes they don't. It is the most obnoxious ingredient to get if you don't have a business in my state. I know in New York fresh yeast is very easy to get.
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!
And for long-term storage, dehydrate your dough ball. It's what they did in the 18th century and before when yeast might be unavailable from the brewers.
My mother told me the same. However, she added a teaspoon of sugar to the water yeast mixture first
YOUr SO Totally Amazing and it was so Amazing to see you embrace your daughter with your awesome love and joy for her and life :) very amazing thank u for sharing your heart and soul with us :)
Thanks a lot Vito, you are very nice and kind to tell and share all your secret
Thank you for teaching us everything !!
Thank you Vito I made as you did and my pizza and bread came out good 👍 keep smiling
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! ❤️🙏
I love this guy, really
It is the best recipe for a vegan! I can have my own yeast now :) Thank you! Thank you! Thank you!
Thank you Vito so much for the info on how to make fresh yeast
I tried this a few years ago, worked well but after a while the natural yeast in the flour took over. I was thinking of culturing up the yeast in a sugar wash, like wine with an airlock :)
So you had a sour dough starter? A very small amount of baking soda can often reverse the sour dough but not for long. Personally I like sour dough breads so I keep a small amount. But freezing dry yeast in an airtight packet or jar will let you keep it for years past the BBD.
@@happygardener28 I love sourdough starter....I dry it when I want to have a back up supply.
@@happygardener28
Actually freezing can decrease the shelf life of some dry yeasts, so you may want to do some research before doing that. It might work for your typical dry yeast, but not all in my experience.
@@mddestin That is good to know, I have never had an issue with my bread yeast though. I don't plan to make wine, so I am probably ok in my circumstance as I prefer dry active to instant.
I had 5 grams of fresh yeast left. Now I have 20! What a fantastic tip. Thanks 👍🙂
Do you follow exactly what he does in the video? Mine isn't coming out as fresh yeast the next day. When I mix everything it looks like his and then I put it in a plastic container and put a lid on it and put it in the fridge for 24 hours. I don't know what I'm doing wrong.
@runefb I would love it so much if I could get this correct so I don't have to go to the store anymore for fresh yeast. It's so random when the store has it.
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
yes.. thank you, I didn't know this.; it's very helpful, And I liked your Presentation.
I make all the time now its great and the pizzas are always great thank vito
🎉🙏🎉 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 🙏🌺🥰🙏
This won't make everlasting yeast. He just diluted the yeast. So when you take 5grams of his "yeast" it's not going to have the same effect as 5 grams of the original yeast.
I have no idea why you people think this works. It doesn't. At the very best it dilutes the yeast more and more and more. Maybe there's also some multiplication of yeast going on, but if you store it in the freezer then that's obviously not going to happen and even in the fridge this probably won't happen very much.
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
You never stop surprise, you really are a teacher, I will prove it!
Big thanks for the tip from Israel 👍
Thanks Vito!
The Instant Yeast is what I'm looking forward to.
Seeya
Grazie Vito, this was very enjoyable and great to learn how to make the yeast go further. Complimenti and Buona giornata. ❤️
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
Was just hoping that someone posts a video about this.....thank you so much I will surely use this
All your recipes are great made it for my family in quarantine they all loved it thanks 🙏
Thank you I learned something useful
Thanks so much sir Vito
in Canada it is very, very difficult to buy real yeast. I remember my mother making 9 loaves of bread every week!!! I am glad it can be frozen! I make sourdough bread....can you make sourdough pizza dough that is fermented for 10 days?
very informative master Vito, thanks for sharing
Oh, I think is what my neighbor called "old dough". When she would pinch off about a golf ball size of dough from the pizza dough or bread she was making after the rise before shaping. Strange how you don't let it sit out and let it rise to give it a kick start on it to grow.
Mille grazie from San Sebastian 🏖️ 🇧🇮 🇪🇸 🇫🇷. I will wait for the video when you do it from dry yeast. Here in Lockdown in the mountains impossibile to get fresh yeast. Dry yeast just on the Black Market 😃. A presto y mille grazie. Greg 😘
Thank you for this. I think this info doesn't get shared enough so people will carry on buying yeast.
And that's what I've been looking for!
Oh yes! I want to see the video! Laughed alot! Lol Si cool to kniw this! Thank you.
This is great! Never thought about this. I do a lot of sourdough, so excited to use home grown yeat.
sounds like a good idea......Tell you a funny story....I was trying to make focaccia not made before...but took for ever to prove.....happened several times. Finally I look at the Box of quick yeast and it had expired in 2010 ten years....I used to keep it in the fridge...Evidently it was an old box which I thought I had only recently bought since found the new box lol now to see if it works better
Thank you for this tips. Yes please make one video to show how to make the dought with that...
It will very helpful for me friend. Thanks for sharing.
It's better to choose bread flour or cake flour Maestro? Thanks
grazie! è molto difficile trovare lievito fresco in America e sono così grato per il tuo consiglio
fantastic video. Thank you for the information. I'm looking forward to the instructions how to do this with dry yeast.
Hi im new 😊 im from Holland and i found your video on the timeline and got curious, im happy i watched, xxx Vivi (love your accent)
O.k. You nearly had a smashing time there !! And the slip of the tongue “ oh shit “ was to die for….lol…. What a fresh start to the day you are. Look forward to more of these slips of the tongue….😂😂😂😂😂😂
Ciao Vito, I like your videos about the fresh yeast recipe, here in.our.country we have dry instant yeast is it also possible to make fresh.yeast from it?
Very well explained thank you brother
The 0s are related to how fine the flour is milled; it has nothing to do with protein content! A long time ago, the "00" was called "Fior di farina."
Hi Vito!! The new fresh yeast in fridge or freezer? expire ? Is necessary agrégate flour or water?tks
Thanks for video Vito. I almost named my son Vito!! You are so cute and funny. I totaly subscribed! Stay real and dont go Food Net. Even though you could have your own show. We will find you on youtube. You made me smile big today💚
👍👍👍👍👍👍👍I see you past 5,000 like grest job. Saludos to you and your family💥😍
Wow from Japan thanks for teaching now what do I do with the yeast? How do I mix with bread flour?
I love your videos and channel.
You teach us soooo much. Your great.
Thank you.
Just found your channel. 😀🍕👍🏻 Subscribed and binge watching your vids, fantastico!!
This is such a useful tip! You are the man, Vito!
Grazie!
One video better than another! Grazie Vito!
I just found you and what a great tutorial Vito thank you..I hope you can put me straight on this please, if I use say 9 grams of dry active yeast but wish to try fresh yeast for the same recipe, do I use the same amount 9 grams of fresh also or less..if any one else could answer I would be much obliged.... Thanks very much..
magnificent. Really wonderful.
You are a lovely personality and fun to watch your videos. Thanks 😊😊
Grazie tanti no lo sapevo ! Buon conciglion👏👏👏👏👏
Thank you very much for this video. I tried to take out all the air and put it in the refrigerator straight away and yet, it doubled its volume. Is that a failed experiment?
A lot of people trying out cooking in these times, yeast is sold out everywhere! I get my fresh yeast from the less known stores in town, always stocked :)
Maestro,
Surely all you have done is diluted the fresh yeast?
It now has moisture and food so it will hopefully continue to live, but if you use 25gm from that mixture you have approx 1/4 of the actual yeast you expected. So it will just take longer to ferment.
Does the fresh yeast in the mixture actually replicate?
The yeast is a fungi. If it has food, it will start to multiply, so after 24 hours there will be more yeast cells in the mixture.
Julio Sanches but will 10g of vitos mix equal 10g fresh from the shop ?
After 24 hours it will become 100% all fresh yeast
If we keep it air tight and cold in the fridge and do not allow it to ferment, how will the yeast multiply?
@@MrFlamboyant it still will but slowly
Thank you for sharing this!
Vito, SUPERB!!! But, How to refresh our new yeast?!
Technically that method you are using is preferment method with hydration of 45.5% and 45.4% with cake yeast. Fresh compressed yeast is made in fermentation vessel and typically uses molasses. When fermentation vessel is full it gets harvested by centrifugation. The off liquid is typically called cream yeast. This cream is further processed into other forms like compressed yeast (largely used commercially, soft beige solid block with limited storage properties.
Real yeast through CENTRIFUGATION is done in the Nuclear Plant with flour 200 grams to uranium 30 grams.
Vito makes cooking fun! Love the energetic style!
Can you show how to do dry yeast as fresh yeast. Thanks. I have been wanting to learn this forever. Thank you
Sei un grande Vito!!! 💪🏻