Compressed Yeast

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Brick Yeast Wet Yeast

Compressed Yeast is fresh yeast compressed into very small blocks.

It is made from cream yeast, from which a good deal of the water is drained off by centrifugal force.

It is moist (about 70% moisture), crumbly and creamy-white.

Each consumer-size block (aka cake) weighs about 0.6 of an ounce (17g.) For commercial use, it is also sold in larger blocks, weighing 1 pound (450g), 2 pounds (900g) or 5 pounds (2 1/4 kg) each.

Sometimes, stores are not good about clearing it out of their chiller cabinets when it's past it. So when buying, don't just toss it in the cart. Look for a date, and if there isn't one, either put it down and look for an alternative, or when you get home, proof it before you use it.

It is used by large commercial operations, because it's more economical than the more-processed dry yeast. Large commercial operations also have access to reliable sources for it, and will have the turn-over in using it to keep their stock fresh.

Cooking Tips
Generally use about 1 cake of Compressed Yeast per 3 cups (1 pound / 450g) of flour.

Equivalents
Equal in rising power to 1 tablespoon of active dry yeast.

1 1/2 to 1.8 pounds of cream yeast = 1 pound (450g) of compressed yeast = 6 to 8 oz of active dry yeast = 5 to 6 1/2 ounces of instant yeast.

Storage
Must be stored in refrigerator. Use within two weeks of purchase at most. Discard if it goes brown, slimy or smells sour. Will often have an expiry date on it.

Can be frozen for up to 3 months. To use, defrost at room temperature (not in microwave), and use within 24 hours.

History
This was the only form of yeast commercially available to "modern" housewives until dry yeast was invented in the 1930s.

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