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
DONATE $ 1paypal.me/pool... TO SUPPORT AND HELP ME WITH A PROJECT :)
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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please comment below if you have any questions
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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.

[@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

[@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

[@ksp-crafter5907]

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

[@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

[@guiguiator]

Thank you for teaching us everything !!

[@harrykohli6811]

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

[@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

[@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!

[@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. 🙃

[@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!

[@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!

[@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 ???

[@sindeeesquibel5198]

Starter masa..crucial for SW Native American oven bread baked in a horno outdoors. Delicious bread.

[@billyandrew]

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.

[@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

[@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.

[@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

[@Chef_-xv7ms]

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

[@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.❤

[@madasaad6471]

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

[@najlaouada8360]

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

[@daiviksahore762]

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

[@kennethcope7266]

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.

[@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! ❤️🙏

[@quentinpage5523]

Thanks so much sir Vito

[@finding_mojo]

Vito makes cooking fun! Love the energetic style!

[@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.

[@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

[@delfine7163]

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

[@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.

[@marciofmusa]

One video better than another! Grazie Vito!

[@brendajoanmosselman6599]

🎉🙏🎉 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 🙏🌺🥰🙏

[@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

[@michaelvadney5803]

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

[@velimir74]

thanks for very interesting videos. I find them very usefull but most of it you are so positive and I realy enjoy watching every video. wish you success. 👌👍

[@layling6113]

Look forward how to use in dough, tks

[@MedjayRS]

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

[@CHI-ts2dk]

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."

[@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

[@hayammohammed2164]

Thank you so much Can you please show us how to make the yeast itself from the start? Thank you

[@frenchysandi]

Thanks for this information.

[@klausmouse]

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

[@lurchamok8137]

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

[@gwarski]

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

[@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.

[@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

[@PepBo]

Sei un grande Vito!!! 💪🏻

[@stephaniebotfield7188]

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….😂😂😂😂😂😂

[@slaveofgod2353]

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

[@kelly1038]

Thank you I learned something useful

[@dattack1970]

I was worried for you at the beginning. I thought they had looted your store and stole all your yeast.

[@baljitsingh-ce5rf]

it's worth trying,amigo. thanks.

[@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.

[@kierancarberry7601]

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

[@c00p3rm4n]

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?

[@juliosanches3018]

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.

[@boxers999]

Julio Sanches but will 10g of vitos mix equal 10g fresh from the shop ?

[@vitoiacopelli]

After 24 hours it will become 100% all fresh yeast

[@MrFlamboyant]

If we keep it air tight and cold in the fridge and do not allow it to ferment, how will the yeast multiply?

[@chodon6868]

@@MrFlamboyant it still will but slowly

[@marcytroxelmusic]

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

[@thewolf888]

Just found your channel. 😀🍕👍🏻 Subscribed and binge watching your vids, fantastico!!

[@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

[@krakra6551]

"How to make the east to never end". Love it 😊😁

[@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!

[@Bellemogli]

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

[@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.

[@MANJ686]

Very informative

[@vivianarts244]

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)

[@bobmorton1868]

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

[@Sabrina1998]

grazie! è molto difficile trovare lievito fresco in America e sono così grato per il tuo consiglio

[@joedinofrio8189]

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

[@xxsenseixx2917]

I love this guy, really

[@fupatrooper1638]

Thank you for this. I think this info doesn't get shared enough so people will carry on buying yeast.

[@spaideman7850]

12:00 ok that dance got yourself a LIKED

[@samodawood1386]

Vito..you’re amazing..it’s wasting time to watch anther pizza man or woman..good luck mate

[@vitoiacopelli]

thank you

[@athenajasmine9092]

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

[@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

[@anthonybarnes]

VITO - Mille grazie!!!!!! 🙏

[@robertdewalt8711]

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.

[@habib-jr3vh]

Real yeast through CENTRIFUGATION is done in the Nuclear Plant with flour 200 grams to uranium 30 grams.

[@tonidantonio9877]

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

[@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.

[@lindaleroux4218]

Yes please...like your recipe

[@clementbellande8720]

Good job. Cheers from France !

[@chodon6868]

Salut

[@inocenciotensygarcia1012]

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

[@margiesnyder7086]

Oh yes! I want to see the video! Laughed alot! Lol Si cool to kniw this! Thank you.

[@ronnie2.803]

Wow from Japan thanks for teaching now what do I do with the yeast? How do I mix with bread flour?

[@stephenrobinson3301]

Thanks for the cheat code!

[@igiveupfine]

so he's suggesting to make a "sourdough starter" using the fresh yeast. the storage and refresh steps are the same for a yeast starter, so this looks fine and reasonable.

[@vitoiacopelli]

No no this is real fresh yeast 100% is no fermentation on this On the sower starter is fermentation

[@aus2230]

Sourdough starter has to ferment but this yeast goes air tight container and put straight into the fridge for 24hrs

[@carlospereira8320]

Nothing like a sourdough stater

[@aus2230]

@@carlospereira8320 that's because it isn't a sourdough starter,it's like the video says fresh yeast

[@maccoll3644]

Very useful instructions! Thanks.

[@Katya-zj7ni]

Fantastic! Your little daughter is precious ❤

[@thegardenpizzeria8914]

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

[@carloscomba1498]

Hi Vito!! The new fresh yeast in fridge or freezer? expire ? Is necessary agrégate flour or water?tks

[@keithbrookshire]

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

[@navoditverma9133]

Hi Vito! I noticed you use 5-6 g of dry yeast whether with 5kg flour or 1kg. So, my question is: If I am making only one pizza (250g flour), how much yeast should I use?

[@ZeeLedge777]

Vito?? Great question....how much yeast to grams flour....

[@ZeeLedge777]

2.2g x 25 to get the amount of yeast to flour.

[@ZeeLedge777]

Vito, I will think of you for yeast.

[@ZeeLedge777]

0000??? This is very technical VITO.

[@ZeeLedge777]

You funny.. write down the points vito.

[@anoxxi]

Grazie tanti no lo sapevo ! Buon conciglion👏👏👏👏👏

[@vijayshreeupadhyaya4310]

Thank you Vito it's very difficult to get fresh yeast in India.very helpful is your video

[@ericyetter4339]

Thanks for the info

[@kirstenmartin2650]

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?

[@arturartyarturrroarturarty918]

Fantastic Thank you 😊

[@robertgildenhuys4963]

Great news thank you Jaco