How to Prepare Yeast Extract

Yeast extract can be found in the yeast added to bread to help it rise in the oven.

Yeast extract can be used for unique and savory flavoring and food additives on bread, toast and other food products, such as ones found in Marmite and Vegemite jars. The process of separating the yeast comes from removing the cell content from the yeast, which gives the extract the full flavor. Whether you are using yeast extract for food flavoring or to study the bacterial culture in yeast, the processes of preparing baker's yeast for separation of the liquid yeast from the solid particles are similar.

Things You'll Need

• Steel pot
• One pound baker's yeast
• 500 ml of water
• Strainer
• Mixer

Instructions

1. Place one pound of baker's yeast into a steel pot. Make sure the steel pot has a lid to ensure the efficiency of the extraction process.

2. Pour 500 ml of distilled water into the steel pot and cover the solution with the lid.

3. Place the pot on a stove top and allow the temperature to heat the solution for 24 hours at a temperature of 122 degrees Fahrenheit.

4. Continue to stir the solution lightly each hour for the full 24-hour period.

5. Turn the stove top off and allow the yeast extract to cool for two-to-three hours before attempting to separate the liquid from solid. If the process is performed correctly, you should be able to see the separation of bits of solid from the liquid yeast extract into two distinct layers.

6. Use a strainer to separate the solids from liquid. The liquid portion of the solution is the yeast extract.

References

• The Spurgeon Archive: The Marmite Yeast Extract FAQ
• Disknet.com: Yeast Extract