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I currently have a largish bottle of cider fermenting away in my kitchen. I will rack it in the next weeks. I prepared the batch from mashed apples (not juice) and I expect some sediment of yeast and apple leftovers.

Any ideas what I can do with that? Any recipes that make use of this yeast?

I will store part of it for the next cider, but certainly not all. So I'm looking for other uses around the kitchen.

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This might be better asking on the brewing site? – SAJ14SAJ Oct 23 '13 at 14:09
I suppose you could make bread with it. – derobert Oct 23 '13 at 14:18

I tried making bread once with leftover beer yeast. It was the densest bread I've ever tasted. Breadmaking not recommended.

You could try making vegemite.

How to make Vegemite.

Brewer's yeast is a good source of vitamin B, but live yeast tastes boring, it is poorly digested. Inactivated yeast lacks the disadvantages, but is still bland. The inventor of vegemite solved this problem using autolysis: a process where the yeast's own enzymes break it down.

Spent brewer's yeast is sieved to get rid of hop resins, and washed to remove bitter tastes. Then it is suspended in water at a temperature greater than 37 C with no nutrients: the yeast cells die, and vitamins and minerals leach out. Then the proteolytic (protein-splitting) enzymes take over, breaking the yeast proteins down into smaller water-soluble fragments, which also leach out. The yeast cell membrane is unruptured during this time, and can be removed by centrifuging. The clear light brown liquid is then concentrated under a vacuum to a thick paste (the vacuum helps preserve flavours and vitamin B1, thiamine). It is seasoned with salt, and a small proportion of celery and onion extracts to increase the palatability.

From (Last section on page)

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+1 for an axcuse to get a vaccuum distillation equipment. – mart Oct 23 '13 at 15:07
also, this is the kind of answer I was hoping for. – mart Oct 23 '13 at 15:09
Yeast is very nutritious. You could probably figure out a way to give it some flavour and eat it. – Chris Cudmore Oct 23 '13 at 15:10

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