To Preserve Yeast

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (7)
  1. When you have plenty of yeast, and are apprehensive of a future scarcity, take a quantity of it, stir and work it well with a whisk until it becomes liquid, and thin.
  2. Then get a large wooden platter, cooler, or tub, clean and dry, and with a soft brush lay a thin layer of yeast on the tub, and turn the mouth downwards, that no dust may fall upon it, but so that the air may get under to dry it.
  3. When that coat is very dry, then lay on another, and so on till you have a sufficient quantity, even two or three inches thick, always taking care that the yeast is very dry in the tub before you lay any more on, and this will keep good for several months.
  4. When you have occasion to use this yeast, cut a piece off, and lay it into warm water; then stir it together, and it will be fit for use.
  5. If it is for brewing, take a large handful of birch tied together, dip it into the yeast, and hang it up to dry.
  6. In this manner you may do as many as you please; but take care no dust comes to it.
  7. When your beer is fit to set to work, throw in one of these, and it will make it work as well as if you had made fresh yeast.
Original Text
To Preserve Yeast. IF you wish to preserve a large stock of yeast, which will keep and be of use for several months, either for brewing, or to make bread or cakes, you must follow these directions. When you have plenty of yeast, and are apprehensive of a future scarcity, take a quantity of it, stir and work it well with a whisk until it becomes liquid, and thin. Then get a large wooden platter, cooler, or tub, clean and dry, and with a soft brush lay a thin layer of yeast on the tub, and turn the mouth downwards, that no dust may fall upon it, but so that the air may get under to dry it. When that coat is very dry, then lay on another, and so on till you have a sufficient quantity, even two or three inches thick, always taking care that the yeast is very dry in the tub before you lay any more on, and this will keep good for several months. When you have occasion to use this yeast, cut a piece off, and lay it into warm water; then stir it together, and it will be fit for use. If it is for brewing, take a large handful of birch tied together, dip it into the yeast, and hang it up to dry. In this manner you may do as many as you please; but take care no dust comes to it. When your beer is fit to set to work, throw in one of these, and it will make it work as well as if you had made fresh yeast.
Notes
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