Marmite

[Andy]

For anyone who is interested and slightly geeky.  Heres how i made Marmite from the yeast slurry from the last brew.

Heres what i did.

Take the yeast from the bottom of the frementor.

Strain into a jug, and washed it three times.

Added 1% salt, 3% sugar (these will be concentrated during the evaporation)

Heated to 50C and place in a thermos for 6 hours, to let the yeast cells release their contents.

Finally, cook the slurry in a frying pan to evaporate the excess moisture and concentrate to a paste.

There you have it, a dark brown paste - tastes like Marmite, with a slightly hoppy undertone.

[Dai]

That is slightly geeky ;)

[Pilgrim]

True, but I'm down to my last three jars so (Mar)might give it a go :-)

[Ralph]

Marmite has some other herbs and spices in there... I have no idea what tho...

[Sam]

Hi Andy,

How do you wash the yeast? Are you straining the sludge into a jug and pouring through water to wash out the liquidly parts leaving you with water with yeast in it to boil down? If so how much water? Been to long with out marmite, keen to give it a go out of curiosity 

Cheers

[Andy]

Hi Sam

all i did was to put the yeast into a large jar, pour water onto it and mix well, then wait for the yeast to settle off, then pour the water off and repeat.  I did this three times, each time washing out more of the hop flavours.

Andy

[Sam]

Cheers for the info Andy,

Turned out tasting like marmite, but had a very overpowering after taste of bitter hops, maybe I let it settle for to long, or not enough water. Good experiment though, next time I'll have to try washing the yeast more - maybe use more water to -  and see how it turns out. 

 

[Dougal]

Just hazarding a guess, but wouldn't Marmite be made from bulk lager yeast from the mega-swill breweries? If this is the case, hops play a very small part in their beers so you'd need to choose a non-hoppy lager style to harvest yeast for making Marmite. Something like a Munich Helles, or a Doppelbock could be a good choice?