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Drink

Potato Yeast

A fermented beverage made by boiling potato, adding sugar, salt, and potato yeast, then cooling and storing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Potato Yeast

Why it works: Potato and sugar are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 3,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Potato Yeast

Ingredients

Directions

Make the mixture

  1. Pour boiling water over grated potato in a pot.

  2. Boil for a few minutes.

  3. Stir in sugar and salt until dissolved.

Cool, culture and store

  1. Let the mixture cool.

  2. Add potato yeast to raise.

  3. Store in a cool place for up to two weeks.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + sugartop 30% of all pairs
    Smell alikelow
    Cooked together3,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grated potato
Supplies starch and moisture that form the body of the mixture.
White sugar
Provides food for the yeast, so it can ferment and build activity.
Potato yeast
Supplies the live yeast and microbes that make the mixture rise.

The step that matters

Let the mixture cool before adding the potato yeast. Live yeast is damaged or killed by very hot liquid. Cooling the mixture first keeps the yeast active so it can raise the mixture as intended.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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