Does anyone know a place I can buy fresh yeast?

I'm from Scandinavia and we use fresh yeast for our Cinnamon buns.

It's in the cold department and solved in Luke warm water or milk.

Dry yeast doesn't do the same taste

Troll post removed 

 

@Ralf001

https://www.chuanchombakery.com/shop/saf-viet-comprress-fresh-yeas-gold-ยีสต์สด-500-กรัม-รหัส-59704/

 

Lazada & Shopee have it also.

I have seen it previously in large Lotus's but that was Koh Samui. No reason to think other large branches wouldn't stock it. Swedish guy I know was buying it for the baked goods in his restaurant. 

Yes, lived on Koh Samui 15 years, now work in Pattaya, 

10 minutes ago, Keeps said:

I have seen it previously in large Lotus's but that was Koh Samui. No reason to think other large branches wouldn't stock it. Swedish guy I know was buying it for the baked goods in his restaurant. 

 

15 minutes ago, Bacon1 said:

https://www.chuanchombakery.com/shop/saf-viet-comprress-fresh-yeas-gold-ยีสต์สด-500-กรัม-รหัส-59704/

 

Lazada & Shopee have it also.

Thanks,I have a bag bag of turbo yeast from Sweden, it's for making spirits

44 minutes ago, PoorSucker said:

Thanks,I have a bag bag of turbo yeast from Sweden, it's for making spirits

Did you try that in your buns?

7 hours ago, KannikaP said:

Did you try that in your buns?

Turbo yeast you use for making alcohol , take an 25l bottle of water ,take of off 5l ,one kg sugar and a bag of Swedish turbo yeast.

Cook the mash ...buy some copper rod, make the rod circle  for cooling, some active coal and you have same vodka.

Just proved the point for my Thai friends it's easy

 

But friend in police department said....oh no.

Highly illegal better buy some cheap vodka.

Agreed. To much work for moonshine.

 

But all Thai got impressed about the concept, making moonshine, cheaper than Lao Khaoo. But they use fermented rice, I theach them to use sugar cane.

12 hours ago, PoorSucker said:

Does anyone know a place I can buy fresh yeast?

I'm from Scandinavia and we use fresh yeast for our Cinnamon buns.

It's in the cold department and solved in Luke warm water or milk.

Dry yeast doesn't do the same taste

 

Forgive what may seem ignorance, but I  sort of follow a rather likeable Danish journeyman chef on IG as he works and travels around the world. He makes his own active yeast, by taking a dry yeast and activating by mixing with water and flour.

 

Tops has active yeast in some stores and sells it online.

https://www.tops.co.th/en/perfect-instant-yeast-34g-8850543282010

1 hour ago, Patong2021 said:

 

Forgive what may seem ignorance, but I  sort of follow a rather likeable Danish journeyman chef on IG as he works and travels around the world. He makes his own active yeast, by taking a dry yeast and activating by mixing with water and flour.

 

Tops has active yeast in some stores and sells it online.

https://www.tops.co.th/en/perfect-instant-yeast-34g-8850543282010

He's not really doing anything special, as simply one of the ways to use the yeast.  That way is supposed to add a bit more flavor.  You can just put the dry yeast in water, or water & sugar, to 'bloom' it, and many do that just to make sure the yeast isn't dead.

 

Or you can simply throw it in with the dry ingredients and go from there, and yeast will still do it's thing.

 

Fresh yeast will usually taste better, and the only kind of yeast I used in the bakeries I worked at.   Dry yeast is simply more convenient for the home cook, as keeps longer, especially in the freezer and where I keep mine, since buying 500gr at a time.

 

Equal per use ratios are 2 to 1 grams of use, fresh to dry.  Fresh shelf life is short, though also can be stored in the freezer, though need to portion it, instead of as a block.   Dry yeast simply pours freely out of the freezer, and plentiful here in TH.

8 hours ago, PoorSucker said:

Turbo yeast you use for making alcohol , take an 25l bottle of water ,take of off 5l ,one kg sugar and a bag of Swedish turbo yeast.

Cook the mash ...buy some copper rod, make the rod circle  for cooling, some active coal and you have same vodka.

Just proved the point for my Thai friends it's easy

 

But friend in police department said....oh no.

Highly illegal better buy some cheap vodka.

Agreed. To much work for moonshine.

 

But all Thai got impressed about the concept, making moonshine, cheaper than Lao Khaoo. But they use fermented rice, I theach them to use sugar cane.

In the Compounds for Contract workers in Saudi the Supermarkets used to stock  non alcoholic beer, sugar and yeast side by side.

For the more adventurous, distilled Moonshine (SID) was very lucrative if you where willing to take the risk.

Dry Yeast vs. Fresh Yeast: What’s the Difference?

There are four key differences between dry yeast (both active dry yeast and instant yeast) and fresh yeast (or cake yeast).

1. 1. Texture: Fresh compressed yeast has a moist, crumbly consistency, like a block of feta cheese. Dried yeast—both active dry and instant—looks and feels like sand or cornmeal.
2. 2. Shelf life: Both instant and active dry yeast have much longer shelf lives than fresh yeast. Active dry and instant yeast remain usable for several months when stored at room temperature, while fresh yeast must be used within a week or two and shouldn't leave the fridge. Instant yeast has the lowest moisture content of the three commercial yeasts, and it therefore has the longest shelf life.
3. 3. Activation: Active dry yeast requires a proofing or blooming step before it can be incorporated into dough. This involves combining the dry yeast granules with warm water and whisking until bubbles appear. Both fresh yeast and instant yeast skip this step.
4. 4. Rising time: The drying process involved in producing active dry yeast kills about a quarter of the yeast cells. Those dead yeast cells form a protective coating around the living cells, slowing down fermentation and producing a noticeably yeasty flavor. Fresh yeast and instant yeast contain more living yeast cells, so they produce more carbon dioxide than active dry yeast, resulting in a bigger, faster rise.

Scandinavia uses fresh yeast, rest of world dried, barbarians..

Most commercial bakers in America, for one, use fresh yeast. Home makers used dried as it lasts longer. I would think it's the same most anywhere, seeing how many bakers there are that are world class in larger cities worldwide. 

11 minutes ago, fredwiggy said:

Most commercial bakes in America, for one, use fresh yeast. Home makers used dried as it lasts longer. I would think it's the same most anywhere, seeing how many bakers there are that are world class in larger cities worldwide. 

Thank you, it gives a nicer flavour.

That's why I'm hunting it in Pattaya but most western people here are on retirement and Thai can't bake, how many Thai do you know that have an oven.

 

"Bake" is for bread not the other one, Thai can do that

5 minutes ago, PoorSucker said:

Thank you, it gives a nicer flavour.

That's why I'm hunting it in Pattaya but most western people here are on retirement and Thai can't bake, how many Thai do you know that have an oven.

True, I don't see too many ovens here. I have one, but mostly for meat. Not really a dessert eater, but i grew up near NYC, where they have some of the best bakeries, along with a few in the San Antonio area. I suppose Thailand has some bakeries that use it. Chuanchom seems to have it in Pattaya, along with Lazada and Shopee. I see Bacon1 already noted that.

Just now, fredwiggy said:

True, I don't see too many ovens here. I have one, but mostly for meat.

Bought an 25 litre airfryer from Häfele, so happy with it so I bought one more for my 14 year old son wannabe chef

7 minutes ago, PoorSucker said:

Bought an 25 litre airfryer from Häfele, so happy with it so I bought one more for my 14 year old son wannabe chef

25 litre air fryer??? That's big. Where did you buy it?
Did you mean a 25-litre toaster/oven?

12 minutes ago, fredwiggy said:

True, I don't see too many ovens here. I have one, but mostly for meat

My new TGF is a widow from Saraburi, apparently her late husband was a western chef, perfect kitchen.

So my house in Chiang Dao is going to like holiday, my son in law takes care.

The house in Saraburi is in the mountains miles wide view western built.

She is 52 and I'm 58 if you wonder how to score an MILF

8 minutes ago, Madgee said:

25 litre air fryer??? That's big. Where did you buy it?
Did you mean a 25-litre toaster/oven?

No I got on promo for 4800 baht

https://www.central.co.th/en/hafele-hafele-oven-air-fryer-25-l-mkp1142574

 

This thing is bad ass

 

Had it for three years, excellent.

 

5 minutes ago, PoorSucker said:

My new TGF is a widow from Saraburi, apparently her late husband was a western chef, perfect kitchen.

So my house in Chiang Dao is going to like holiday, my son in law takes care.

The house in Saraburi is in the mountains miles wide view western built.

She is 52 and I'm 58 if you wonder how to score an MILF

Wish the best for you. Finding a good partner is the hardest thing we have.Hopefully when we move back to the US I'll do the same. I'm looking forward to being back in the west where I can enjoy what I was used to.

5 minutes ago, fredwiggy said:

I'm looking forward to being back in the west where I can enjoy what I was used to.

But is she going to be happy?

I opted to stay in Thailand, I'm happy, she is also.

Takes a lot to be an immigant., both ways.

 

 

Born Finland, grew up in Sweden , college in Minnesota, 20 years in Thailand

Just now, PoorSucker said:

But is she going to be happy?

I opted to stay in Thailand, I'm happy, she is also.

Takes a lot to be an immigant., both ways.

I meant my daughter. Hoping to find a partner when I'm back home.

1 minute ago, fredwiggy said:

I meant my daughter. Hoping to find a partner when I'm back home.

Actually I'll approve, shouldn't be a problem.

You, my friend is a good father

Didn't bring my son to the west, instead put him English school.

Now he don't speak any scani language as I do, but he speak mandarin and Nippon.

Hard choice, but the future is knowledge of Asian languages not Finnish or Swedish

46 minutes ago, PoorSucker said:

Bought an 25 litre airfryer from Häfele, so happy with it so I bought one more for my 14 year old son wannabe chef

I have one the same, superb piece of kit!

On 11/1/2025 at 10:54 AM, PoorSucker said:

Does anyone know a place I can buy fresh yeast?

I'm from Scandinavia and we use fresh yeast for our Cinnamon buns.

It's in the cold department and solved in Luke warm water or milk.

Dry yeast doesn't do the same taste

 

Just sent a girl packing because of her yeast. Want her line ID? 

https://www.dailymail.co.uk/lifestyle/article-3332169/Feminist-blogger-uses-vaginal-yeast-make-sourdough-bread.html

 

There ya go. Find the right woman and you'll never have to post a thread like this. 

We use sourdough ,wife had kept it going multiple years.Its a regular in the suitcase when we return to Canada for few months .

On Shopee at: https://shopee.co.th/***ส่งรถเย็น***-SAF-VIET-Fresh-Yeast-แซฟ-ยีสต์สด-ยีสต์นก-500G-i.542847736.22416526338?sp_atk=e6424d7c-c71e-4370-b9db-633791399468&xptdk=e6424d7c-c71e-4370-b9db-633791399468

 

฿99 for 500g but ส่งรถเย็น means refrigerated car delivery, so shipping expenses may be a bit higher than usual...

Well indeed I checked and it says: 

Seller’s own fleet delivery, with shipping fee ฿300

I regularly use instant yeast that I reactivate first, beware that you have to use half the weight of fresh yeast.

 

On 11/2/2025 at 12:59 AM, KhunLA said:

He's not really doing anything special, as simply one of the ways to use the yeast.  That way is supposed to add a bit more flavor.  You can just put the dry yeast in water, or water & sugar, to 'bloom' it, and many do that just to make sure the yeast isn't dead.

 

Or you can simply throw it in with the dry ingredients and go from there, and yeast will still do it's thing.

 

Fresh yeast will usually taste better, and the only kind of yeast I used in the bakeries I worked at.   Dry yeast is simply more convenient for the home cook, as keeps longer, especially in the freezer and where I keep mine, since buying 500gr at a time.

 

Equal per use ratios are 2 to 1 grams of use, fresh to dry.  Fresh shelf life is short, though also can be stored in the freezer, though need to portion it, instead of as a block.   Dry yeast simply pours freely out of the freezer, and plentiful here in TH.

Hey KhunLA , did you see how much the fermipan yeast costs now ?

230 B !  

https://www.lazada.co.th/catalog/?page=1&q=Fermipan Dried Yeast Red&sort=priceasc&spm=a2o4m.pdp_revamp.search.d_go.4ea45f89yeackg

 

I bought it at 123 B in august.

 

Someone is p-ssed us farang don't want their "bread" anymore and baking our own.

What is a good alternative with low sugar ?