Just for clarification as I seemed to have confused some: I only keep the open jar I am working through in the freezer now. The ones that are vacuum sealed I keep on a shelf until I need them, then once opened, it gets stored in the freezer so I do not have to reseal it after each use. I hope this helps!
I just finished a 2 pound package of active dry yeast that we purchased in 1999, and it took us that long to use the entire thing. We kept the opened bag inside a ziplock, inside the freezer. We did NOT bring it up to room temperature every time we used it. We would simply drop the yeast into a measuring cup along with the (room temperature) water and sugar required for the recipe, wait for it to begin to foam, and then whack it into the bread maker. Works every time.
I have two packages of yeast around right now...and oh my gosh! I love that break bleeder right now! We used it to seal several jars yesterday.... We are definitely "food secure". More than enough to share with family and friends and neighbors!
I had a over 3 year old package and I used it it just to see if it was still alive and by George it raised just like normal...I was shocked...I just thought there must be a safe way to store...thank you Miss Heidi..
I assumed that freezing would kill the yeast. Thank you so much for this info. Your videos are so helpful and I cannot thank you enough!!! Bless you!!!
I buy Red Star active dry from my local grocery in the 4 ounce jar and I freeze it without any problems. An unopened jar may sit in the freezr for 6+ months.
I have always kept my yeast in the freezer. I have never had a problem with it. I have been drying and vacuum sealing alot of things using your inspirations. I am also working on recipes to use my dried goods so that we enjoy eating them.
Thank you so much! I’ve always kept my opened yeast in the fridge in the little amber jars it came in. I recently got a Sam’s Club membership and discovered they sell 2-1lb. packages of yeast for $5!!! I pay nearly that much for one little jar! Needless to say I’ve been sticking up and just freezing it until I knew better what to do with it all. I’m new to your channel and loving it! You are so helpful! God bless you real good!
Yes been putting yeast in the freezer for years. Thank you for sharing I been buying yeast because I'm wanting a huge stockpile of it. Thanks again God Bless
@@liberty8424 Hi---I put it inside the neck of the jar so there is a gap, then wipe the lid area to make sure there is no 'powder'=ensures a good seal and protects your machine.
@@liberty8424 The other suggestion of putting powders in a plastic bag/cutting a little whole/putting the bag in a jar...is also good/works well...but I personally am uncertain about plastics/plastics breaking down over time. For some this may be an option.
@@liberty8424 The other suggestion of putting powders in a plastic bag/cutting a little whole/putting the bag in a jar...is also good/works well...but I personally am uncertain about plastics/plastics breaking down over time. For some this may be an option.
Heidi you are a true gem. Thank for sharing your vast knowledge and how you research is wonderful. You are amazing and I can't thank you enough, but thank you. 🥰💖🙏
I'm so glad to see this video Heidi. I just ordered a case of the same instant yeast, thought I made a huge rookie mistake. Thanks for sharing your knowledge.
Thank you so much for sharing this!! I tried to vacuum seal cornstarch awhile back and what a fail🤣. I’ll try again using your method. Love Mary’s Nest! Thank you so much for sharing AND caring! May God richly bless you!❤️
I did not know about the piece of cloth trick for vacuum sealing! I have 5 lbs of garlic powder to seal for long term pantry and this trick will help so much!! I always learn something (usually lots, lol) from your videos! Thank you Heidi!!
Thank ypu for your videos. Im learning so much. I jad no idea that you couls frezze yeast and butter. From the comments beliw i found out ONLY dry yeast can be froze. God Bless.
Awesome video. I just learned a while back that its ok to freeze yeast. That is awesome. Now to find some good sales. In the past I just bought the little packages. Thanks for sharing.
Thank you for this video. I have been a prepper for several years and, with some food supplies now under threat, shortages already, and prices inevitably rising as the currency devalues, I am increasing my stocks. I take little note of sell-by/use-by dates on canned/jar/dried foods, etc (many lasting MUCH longer)and I had already learned that it is good to first freeze my bread flour for a day or two before storing longer term. This seems to prevent weevils appearing, them doing so in some I left unfrozen. I have wondered if I can also store my small 7g packets of dried yeast powder for the longer term, having had to buy from Europe during past shortages of it. Now I know! God Bless and Best Wishes from the UK.
U have best tips ever!! I just did my first dehydrated chicken & vacuum sealed. I cut cotton rounds for dehydrated tray thx to u & it’s perfect. Keep up great job. Thx💕🐾
I have a half gallon jar of yeast in the freezer that gets broken down to quart and pint jars as time goes on and then refilled every year or so. When I transfer to smaller jars, I just use my stainless steel canning funnel to avoid any spills or waste.
Thank you so much I started buying yeast in the set of 3packages almost 3yrs ago Now I make my own because I now own a bread machine and the bread is so much better
Thank you so much, Heidi! I recently bought some yeast similar to what you showed in the video at a bulk store. I was looking into the best way to store it and was getting conflicting information. Then I found your video! It definitely put my mind at ease as to what I should do!
I took a jar of yeast out of the freezer yesterday to make some rolls and my yeast wouldn't proof. I tried it twice. I was listening to your video while typing this and you answered my question. I didn't let it come to room temp.
I have yeast in my freezer that is many years old that is still viable, so glad you shared this tip. Heidi, it would be helpful if you would share what flours you use for different things. I have made bread for many years, but have always used bread flour. I haven't had good luck with other flours, such as wheat, and would like to use a more nutrient dense flour. Any tips would be greatly appreciated. Thanks for sharing!
I don't mean to butt into your conversation but I've been using Bob's Red Mill whole wheat combined with bread flour for quite a while with good results. I limit the ww flour to no more than 40%, you still get a good flavor without turning into a brick. And occasionally I will mix in a bit of oat flour but no more than 50 grams per loaf. I hope this helps you a bit.
@@SuperSaltydog77 people who weigh their ingredients always amaze me! I do rough measured cups - especially with yeast dough it always depends on temp and humidity of the day how much liquid one needs. My basic is 2 c of organic white flour with 1/2 c either bread, rice, rye, buckwheat, or even a combination of those. up to 2 tsp yeast, warm whey or water and a tsp of sugar to get the yeast started; salt spices to taste. that will give me one small loaf or 6-7 engl. muffins. If I bake more I have to give it to the neighbors, we will not eat it all. I have no freezer space for bread and I like it best fresh or a day old, so I'd rather bake more often. BTW we like it when people butt in :)
It only really needs to be frozen once it has been opened though, you an keep in the sealed bag it comes in on a shelf in a cool pantry for years but once it has been opened, it is best to freeze it
Keeping the yeast in its vacuum sealed blocks on the shelf is completely safe. Vacuum sealing in jars placed in dark places works great, if you can acquire the dark glass jars to store them after vacuum sealing that's even better. It's not really the air itself that ruins yeast its the moisture If, after you open your yeast and freeze it,do it in small packs or airtight jars. Never freeze the whole package then keep taking it out warming and putting back. Doing this allows moisture to get into the pack and can partially activate your yeast. Thus rendering it inert after a time. We did tests like this in food science classes in college. We found that placing in small airtight containers, and taking only what you're going to use out immediately then putting the jar back into freezer immediately negates most of the problem. By separating into several small containers you lessened the risk of ruining all of your yeast
@@RainCountryHomestead I realize you know to take out only what you're using but I've spoken to and even seen other RU-vid videos where they place the whole container on the counter advising people to allow to come to room temperature before using.
Thank you for this information. It is what I was looking for. I am NOT keen on freezer storage what with pending power outages coming you will lose everything! Its good to know I can use my vacuum sealer and store in a SAFE dark and dry place
I know around me (Hudson valley, upstate new york) yeast has been so hard to find. But I've been getting it every time I find it. I've been baking a lot more bread. Gotta practice your skills!
Sam's Club sells yeast in store and online. 2 1lb packages are $5. So, $2.50 per pound. Last month there was a limit of 1 per order online, and 1 per membership per day in store. As of today, I'm able to order 2 2 lb packages online. Costco in store is $5 for 1 2 lb package, but they were out last time I went. I had a 1 lb package in the freezer for 2 years, and it did go bad. I've been researching how to store it, and it seems most online recommendations are that the fridge is better than the freezer. I have a friend who has baked for years, and she says the light would do more damage than the temperature. Of course, she makes her own everything and bakes 2-3 times a week, so her yeast doesn't get a chance to go bad.
We get our yeast in lil jars I put them in the freeze it’s kinda funny couldn’t find yeast at all during covid so soon as it was available every one and their dogs gave me a jar So they wouldn’t ever go with out any of my baking and breads ever again haaaa received about 20 jars it was so funny on my birthday when almost every gift was yeast or yeast with a gift bhaaaaa
Two things: 1. Awesome video and very timely for me. 2. Now I'm starving after watching all the close up bread and baked goods "B" roll. Thanks for sharing your knowledge and experience!
Awesome video - nothing worse than finding out your yeast is bad while you are trying to make bread, bagels, etc. I'm still working on learning to make sourdough starter but great to know there are other methods too as most only think of those two.
Still in the beginning of the video, so Heidi may cover it, but if not: I recently read that you can save a "glob" of your yeast dough once it rose and before you work your bread etc. Put it in a jar with water, close with lid, put in fridge and use in your next dough. It will have to rise over night, or at least longer than with dry yeast added, but it more than doubles over night. Then before you make what ever take a glob off.... So far I have my third glob in the fridge. Going to see how long I can keep it going just to know. I still have yeast, I just trying it. (Only one pack like Heidi and one jar, but also have sour dough)
Jean Roeder yes, that’s how my grandma always kept her yeast. She would buy it from the school cafeteria. I have a one quart milk bottle that I have been using for close to ten years to keep my yeast in the refrigerator. If I am going to bake the next day I will take some out and put it in a small jar so it’s room temperature.
I thought abut the things that need to be keept in the dark, I'm going to paint my Jars black.If i want a different color, paint it black first then whatever color .keep those jars for that reason.
Yes, that is because it was in the freezer, however if you want to store it on a shelf and save freezer space, you can vacuum seal and store on the shelf. I only freeze the open container
