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I live in a country where nutritional yeast is not readily available. I'd like to make it. Anyone know how?

Other forms of yeast, such as baking yeast and brewer's yeast are easily found here. I understand these yeasts are essentially the same organism (Saccharomyces cerevisiae?), so I'm wondering if I can't combine yeast—instant baking yeast for example—with some kind of nutritional base like sugar water, let it ferment, dry it out, and "harvest" it.

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2 Answers 2

See: How can I create the equivalent of a fresh cake yeast from my sourdough culture?

Creating concentrated yeast requires industrial equipment, and is not really possible at home.

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I am sorry someone doesn't like this answer, but that doesn't make it any less true. –  SAJ14SAJ Jun 7 '13 at 17:10
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Is cake yeast the same as nutritional yeast? –  Mien Jun 7 '13 at 17:13
    
They may be grown on different substrates, and be different strains, but the science of concentrating them is going to be the same. –  SAJ14SAJ Jun 7 '13 at 17:18
    
Nutritional yeast is not concentrated? It's just killed and dried –  TFD Jun 7 '13 at 21:38
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Actually, no it is centrifigued and washed, at least according to the public information from one manufacturer: lesaffre-yeast.com/five-steps.html I stand by the answer that this not something you would do at home. –  SAJ14SAJ Jun 8 '13 at 15:31
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Basically the process is:

  • Take your starter yeast and grow it in a carbohydrate medium (glucose solution is simple). Very good hygiene is require here to stop other things growing
  • Let it fully develop over a few days at optimum temperature for your starter (likely to be 20° to 30° C)
  • Spread a thin layer on parchment paper, and Kill it in an oven on trays at the lowest temperature that will safely kill the yeast (likely to be > 55° C)
  • Use a domestic food drier with fruit pulp screens, spread in thin layers so as to dry it over night
  • Store in airtight containers

It won't be flaky, more crumbs, but it will have the same properties

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Have you tried this? SAJ's comments make me think some portion or component of the mix has to be removed to make it into the product we are familiar with. Also, "a few days" seems awfully long. In my experience with bread making yeast eats all the available food pretty quickly at its ideal temperature, at which point it begins producing some waste products which may or may not be desirable. So time seems fairly sensitive to me, especially if you will not add more "food" to the yeast later on in the process. –  Lee K-B Jun 8 '13 at 17:51
    
So, in countries where nutritional yeast is not available, where do you get your starter from? Even if one were to import tablets from another country, they would presumably only contain dead yeast. –  rumtscho Jun 8 '13 at 18:01
    
@rumtscho food yeast, the stuff you use for bread, beer, and wine. I am sure you can buy bread yeast in every country of the world –  TFD Jun 9 '13 at 4:06
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@tfd wikipedia says "The species of yeast used is often a strain of Saccharomyces cerevisiae. The strains are cultured and selected for desirable characteristics, and often exhibit a different phenotype from strains of S. cerevisiae used in baking and brewing." From what I understand, the difference between the two yeasts is something like the difference between a dobermann and a dalmatian - same organism, but different strains with different properties. –  rumtscho Jun 9 '13 at 21:49
    
@rumtscho nice analogy, but we are eating it, not looking at it. Can you taste the difference between dalmatian or dobermann meat when cooked? Same for yeast –  TFD Jun 11 '13 at 0:53
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