How to make Marmite at home. I made it myself, is it any good? скачать в хорошем качестве

How to make Marmite at home. I made it myself, is it any good?

A proper one man cooking show experiment. How to make Marmite?! Sit back and relax while I try to recreate this english classic. I tried it twice and it wasn't bad at all! I used a mix of the following recipes: From msmarmitelover.com: 1) Put a litre of brewer’s yeast with a little salt, in a bain-marie. Simmer at blood heat, 30 to 40 ºc for ten hours or overnight. 2) Then simmer this mixture at 50 to 60 º c for 2 to 3 hours. 3) Boil at low temperature 90ºc  for half an hour. (In the factory they have a special machine for this, or you could ascend a mountain of 10,000ft, to achieve low altitude boiling) 4) Filter though coffee papers or a sieve and cheesecloth 5) Let it cool for a day or so. It separates further. 6) Filter again. 7) You then want to convert it to a paste. This is best achieved by putting it in a large flat pan and simmering. On an Aga, you can simply leave the pan on the lid for a few hours. Keep an eye on the mixture.  8) Meanwhile boil up all the vegetables until they are cooked. Strain off the liquid and incorporate into the Marmite paste.  9) Let the mixture reduce into a Marmite like texture. Do not allow it to burn From a random forum: 1. Take slurry and add water in order to make a nice liquid solution. 2. Add a lot of salt- a lot! This will make the yeast autolyse 3. Heat to around 40 degrees and leave with lid on for a while- until the solution darkens 4. Separate the yeast walls somehow! 5. Reduce the liquid down to a paste.