Nutritional Yeast Recipe

Nutritional yeast is a beloved ingredient, known for its cheesy, nutty flavor and nutritional benefits. While commercial nutritional yeast is meticulously produced, you can make a close approximation at home with some basic ingredients and equipment. Follow this step-by-step guide to create your own homemade nutritional yeast and enhance your dishes with its unique taste and nutrients.

Ammonium sulfate and potassium phosphate are available from brewing supply stores or online.

Ingredients

1 liter of filtered water
100 grams of cane sugar or molasses
10 grams of baking yeast (Saccharomyces cerevisiae)
5 grams of ammonium sulfate
5 grams of potassium phosphate

Large, clean fermenter (a glass or stainless steel container)
Stirring rod or spoon
Dehydrator or oven
Dehydrator trays or baking sheets
Blender or coffee grinder
Cheesecloth or fine mesh strainer
Airtight container for storage

Instructions

⚠ Ensure all equipment and containers are thoroughly cleaned and sterilized to prevent contamination.

⚠ Maintain the recommended temperature range during fermentation for optimal yeast growth.

⚠ Spread the yeast paste as evenly as possible to ensure consistent drying

Prepare the Nutrient Solution

In the fermenter, dissolve 5 grams of ammonium sulfate and 5 grams of potassium phosphate in 1 liter of filtered water. These nutrients will support the growth of the yeast culture.

Stir in 100 grams of cane sugar or molasses. This will serve as the primary food source for the yeast, enabling it to grow and multiply.

Cultivate the Yeast

Sprinkle 10 grams of baking yeast over the nutrient solution. Stir gently to combine.

Cover the fermenter with a clean cloth to allow airflow while preventing contaminants from entering. Place the fermenter in a warm, dark place, maintaining a temperature between 30-35°C (86-95°F). This is the ideal temperature range for yeast growth.

Allow the yeast to ferment for 3-4 days. Stir the mixture gently once a day to ensure even distribution of nutrients and oxygen.

Harvest the Yeast

After 3-4 days, the mixture should be thick and creamy, indicating that the yeast has grown sufficiently.

Pour the mixture through a cheesecloth or fine mesh strainer to separate the yeast from the liquid. Collect the yeast paste in a clean bowl.

Dry the Yeast

Spread the yeast paste in a thin, even layer on dehydrator trays or baking sheets lined with parchment paper.

If using a Dehydrator - Set the dehydrator to a low temperature (around 40-50°C or 104-122°F). Dry the yeast for several hours until it is completely dry and brittle.

If using an Oven - Preheat the oven to its lowest setting (around 50°C or 122°F). Place the baking sheets in the oven and prop the door open slightly to allow moisture to escape. Dry the yeast for several hours until it is completely dry and brittle.

Process the Yeast

Once the yeast is thoroughly dried, use a blender or coffee grinder to process it into flakes or powder, depending on your preference.

Transfer the finished nutritional yeast into an airtight container. Store it in a cool, dry place to preserve its flavor and nutritional properties.