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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[@cubanmama4564]

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.

[@helloshiny8475]

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.

[@vitoiacopelli]

is totally different for dry yeast wait for next video next week is going to be with dry yeast

[@Pablogogo]

can't wait, you are a legend!

[@gwenng2752]

please do so

[@berighteous]

Good, because I can't find anywhere that sells fresh yeast.

[@ardy3936]

Thats the one ill be waiting for. I only have access to dry yeast

[@atk_1]

That was my next question il Maestro... how to make yeast from dry yeast. Thanks love watching your videos.

[@vitoiacopelli]

NOW NO MORE ISSUES WITH YEAST AFTER WATCHING THIS VIDEO!

[@samykm473]

don't forget to show us a photo of the final result 24h after . nice video tks

[@mgrandrodrigo]

Great PRO tip! Thanks for sharing and teaching!

[@mogamadgreyson143]

So glad you could not find the east,now I will learn how to make it myself

[@aurelienpiquet6711]

don't forget the Y in Yeastttttt when you speak haha !!! thanks for the tip ;)

[@vitoiacopelli]

I’m posting it now on feed

[@davediya6044]

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

[@ksp-crafter5907]

Most important thing to know: "No Owls in the East!" - Vito 2020 😎

[@jennifervelez4894]

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

[@guiguiator]

Thank you for teaching us everything !!

[@harrykohli6811]

THIS GUY IS MY GURU, MAKE GREAT PIZZA AFTER WATCHING HIS VIDEOS, BLESS HIM

[@finding_mojo]

Vito makes cooking fun! Love the energetic style!

[@daiviksahore762]

Was just hoping that someone posts a video about this.....thank you so much I will surely use this

[@eczapiga]

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

[@Simplysongbird]

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!

[@madasaad6471]

All your recipes are great made it for my family in quarantine they all loved it thanks 🙏

[@wellnessjunkie2564]

I would love to see the dough made from the fresh yeast!

[@DTWIKKE]

me too

[@donmicheal100]

Thank u very much

[@NYSESTRA]

There’s nothing like pizza, danishes, cakes but especially pastries made with fresh yeast

[@steevo124]

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!

[@marciofmusa]

One video better than another! Grazie Vito!

[@daiviksahore762]

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

[@lieuwina]

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.

[@asfaltena]

very informative master Vito, thanks for sharing

[@joelleschmidt5944]

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!

[@thegardenpizzeria8914]

Mmmm, fascinating! Cheers Vito, will try this 👍🏻

[@najlaouada8360]

I like your funny way of presenting things. I am a teacher and learning from you. Keep going 👌

[@michaelvadney5803]

Thanks Vito! The Instant Yeast is what I'm looking forward to. Seeya

[@larslarsen1919]

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

[@lurchamok8137]

I like your videos, every week a new surprise. I have to try this now.

[@solanisomeni]

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. 🙃

[@inocenciotensygarcia1012]

I loved this tip. That’s amazing Vito.👍🏼

[@conniedavis6274]

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.❤

[@dickdickenson7587]

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

[@lh2533]

Did you try it?

[@morgieerlank8739]

Im used to dry yeast and dont know the recipe...how much to use for 1kg flour to make pizza or bread ???

[@georgeherres2744]

Another great natural video and a great tip, thanks Vito!

[@arturniches7422]

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

[@mikehooligan3407]

Not only did I learn from your video, I def had a few good laughs as well. Keep up the great work my friend!

[@joedinofrio8189]

This is such a useful tip! You are the man, Vito! Grazie!

[@quentinpage5523]

Thanks so much sir Vito

[@milasana6165]

A real gift!!! Thank you so much!!! 💕🥰👌

[@delfine7163]

Fantastic. I will try this. Very difficult to buy fresh yeast locally in England! Thank you!

[@user-oi3zh8zx7u]

wow! this is amazing! Thanks a lot MR. Vito .

[@MedjayRS]

It will very helpful for me friend. Thanks for sharing.

[@gwarski]

Been a subscriber for a while, but just come across this video. Crazy how far you have come Mr 1m! Really handy video

[@keithbrookshire]

fantastic video. Thank you for the information. I'm looking forward to the instructions how to do this with dry yeast.

[@joedinofrio8189]

Yes-thanks Vito! Excellent tip! Grazi!

[@hannajoubert879]

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! ❤️🙏

[@farrier1234]

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

[@slaveofgod2353]

Thanks a lot Vito, you are very nice and kind to tell and share all your secret

[@kvarnis8549]

Great tip, thanks for that Vito!!!

[@tdevosodense]

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

[@mohzoheir]

Thank you very much Vito , you’re a good man , I appreciate all your videos , subscribed 👍

[@Chef_-xv7ms]

Amazing l always prefer fresh yeast as it works better than a dried yeast and the flavour is amazing! Thank you

[@usmcsnakeeyes899]

Thank you for this video. Very helpful.

[@klausmouse]

Thank you Vito so much for the info on how to make fresh yeast

[@Patchworkdaddy007]

Here in germany we cant buy yeast many weeks. Now the lookdown is slowly ending the yeast is back in the stores.

[@davidcardinal9900]

This is great! Never thought about this. I do a lot of sourdough, so excited to use home grown yeat.

[@jenackisland]

Bellissimo! Grazie mille, Vito!

[@edge6441]

You are amazing! thank you very much maestro! A nd yes certainly i want to see some pizza made from this yeast!

[@Sohaib272]

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.

[@petethefeet0]

Dude this IS amazing xx thank you

[@runefb]

I had 5 grams of fresh yeast left. Now I have 20! What a fantastic tip. Thanks 👍🙂

[@keithroberts4686]

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.

[@keithroberts4686]

@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.

[@frenchysandi]

Thanks for this information.

[@karolinaj5045]

And that's what I've been looking for!

[@lindaplue4385]

Thank you for sharing this!

[@clementbellande8720]

Good job. Cheers from France !

[@chodon6868]

Salut

[@swintsdeco6109]

Wow this looks like a dream come true for me as I bake a lot 😍

[@maccoll3644]

Very useful instructions! Thanks.

[@kelly1038]

Thank you I learned something useful

[@PepBo]

Sei un grande Vito!!! 💪🏻

[@SimonHume81]

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 :)

[@happygardener28]

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.

[@kirstenmartin2650]

@@happygardener28 I love sourdough starter....I dry it when I want to have a back up supply.

[@mddestin]

@@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.

[@happygardener28]

@@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.

[@marcytroxelmusic]

Hello from America Vito!! This is such an AWESOME AMAZING TIP THANK YOU!!!!

[@squibboops9651]

Love a good honest video. Well done.

[@ravigovind547]

Very well explained thank you brother

[@candidotorres1852]

Bravo Maestro 👏🏻👏🏻👏🏻👏🏻 last weekend I make focaccia pizza and bread with you recipe absolutely amazing thanks for make amazing videos never stop!!!!

[@anthonybarnes]

VITO - Mille grazie!!!!!! 🙏

[@lucianoespinosa6094]

Thank you Vito!!!

[@nikogrozdeff]

u're amazing Vito thanks

[@gimmefries]

Can't wait for the dry yeast episode. It's impossible to find any yeast these days. Luckily I had a huge jar before this all started. But I'm running out!!

[@vitoiacopelli]

Next week

[@kierancarberry7601]

I make all the time now its great and the pizzas are always great thank vito

[@roberthill9359]

Beautiful Maestro... Thank You ...👍🏻👍🏻👍🏻🍕🍕🍕

[@davidhutchinson6108]

Excellent video. Thank you!

[@Bellemogli]

Great 'yeast' tip, thanks. Occasionally, we make lots of bread. And having amount on hand is extremely helpful.

[@tic857]

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.

[@stephencobbhomecooking8938]

Great Tip Cheers Vito 👌

[@tadanoshumi]

Perfect video, Vito

[@xxsenseixx2917]

I love this guy, really

[@GeorgiosPizza]

Thank u Vito u are G.O.A.T👍👍👍

[@quandosimangia7878]

Great.I can't wait the video about dry yeast!

[@vitoiacopelli]

Next week

[@ericyetter4339]

Thanks for the info

[@bobmorton1868]

yes.. thank you, I didn't know this.; it's very helpful, And I liked your Presentation.

[@tonidantonio9877]

Grazie Vito, this was very enjoyable and great to learn how to make the yeast go further. Complimenti and Buona giornata. ❤️

[@user-nx9lw6gn7n]

Hello Vito, greetings from Bulgaria! Please show us a recipe for dough with the autolyse method. Thanks in advance! You make a lot of good videos, they are very useful!

[@MickLoud999]

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.

[@husamarab1385]

This is an amazing trip I have to try it almost like thank you

[@sirtblairjr]

I love your videos and channel. You teach us soooo much. Your great. Thank you.

[@baljitsingh-ce5rf]

it's worth trying,amigo. thanks.

[@Mike007_]

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.

[@yervantarabian5314]

Vito you are the best !!!❤️❤️❤️ ... this is such a great secret!!! i was working with sourdough in order to conserve on the yeast now I can make my bread the way i like the taste "The VITO way" Thanks again

[@vincentlee6295]

Yes! I would like to watch the video you make pizza with this fresh yest~ please! Thank you very much Mr.Vito

[@MrHeliguy]

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

[@arturartyarturrroarturarty918]

Fantastic Thank you 😊

[@butterflieslove3334]

Thank you Vito I made as you did and my pizza and bread came out good 👍 keep smiling

[@Toscaner77]

You never stop surprise, you really are a teacher, I will prove it!

[@philipculver4821]

Great video! Thanks for sharing!