How to make Marmite at home. I made it myself, is it any good?
TLDRThe video script details an experiment to create homemade Marmite due to a shortage of the main ingredient, bent brewer's yeast, caused by reduced beer consumption during lockdown. The process involves making yeast extract from the yeast sludge left after beer brewing, filtering it, and simmering it with vegetable extract or stock made from simmered vegetables. Despite an initial attempt resulting in a bitter aftertaste, the creator refines the process by rinsing the yeast to reduce bitterness and adjusting the ingredients. The final product is tested and found to be surprisingly close to the taste of authentic Marmite, although the creator admits it's not quite as good as the original.
Takeaways
- 🍺 The main ingredient of Marmite is yeast extract, which is in short supply due to people not drinking enough beer during lockdown.
- 🧀 Marmite consists of three main ingredients: yeast extract, vegetable extract, and salt, with yeast extract being the most important.
- 🧊 Yeast extract is the leftover sludge at the bottom of the tank after brewing beer.
- 🔥 The sludge is filtered using a sieve and cheesecloth to separate the yeast from the liquid.
- 🍲 The brown yeast substance is then simmered at a low temperature for about 8 hours or overnight.
- 🥣 A vegetable extract or stock is prepared by simmering onions, turnips, and celery in water for a few hours.
- 🌡️ The yeast mixture is heated to 60 degrees Celsius for 2 hours and then combined with the vegetable stock.
- 📏 The final product should have a consistency close to that of Marmite.
- 🤔 The first attempt resulted in a bitter aftertaste, which was not desirable.
- 🚰 To reduce bitterness, a process called yeast rinsing is used, followed by the addition of sodium hydroxide, sodium phosphate, and salt.
- 🔬 The mixture is simmered at a low temperature for an entire day to further reduce bitterness.
- 🍞 The final homemade Marmite is tested and found to be very close to the original, with no unpleasant aftertaste.
Q & A
What is the main ingredient in Marmite that is currently facing a shortage?
-The main ingredient facing a shortage is bent brewer's yeast.
Why is there a shortage of bent brewer's yeast in the UK?
-The shortage is due to people not drinking enough beer during the lockdown, which affects the amount of yeast available from the brewing process.
What are the three main ingredients used to make Marmite?
-The three main ingredients are yeast extract, vegetable extract, and salt.
What is the process of making yeast extract from the sludge at the bottom of a beer brewing tank?
-The sludge is filtered using a sieve and cheesecloth, then simmered at a low temperature for several hours to create a brown substance.
How is vegetable extract or vegetable stock made in the script?
-It is made by simmering diced onion, turnip, and celery in water for a few hours, then filtering it through a sieve.
What issue did the initial homemade Marmite have with taste?
-The initial homemade Marmite had a very unpleasant and bitter aftertaste.
What is the 'yeast rinsing' process and why is it used?
-Yeast rinsing involves adding water to the yeast, shaking it vigorously, and then allowing it to settle. The water at the top is discarded, which helps to reduce the bitterness of the yeast.
What additional substances are added to the yeast extract to counteract bitterness?
-Food grade sodium hydroxide, sodium phosphate, and copious amounts of salt are added to counteract the bitterness.
How long does the yeast extract need to simmer at blood heat after adding the sodium compounds and salt?
-The yeast extract needs to simmer at blood heat for a whole day.
What is the final step in making homemade Marmite?
-The final step is to add the vegetable stock to the reduced sludge, reduce it again until the viscosity is right, and then add it to a jar.
How does the taste of the second attempt of homemade Marmite compare to the first attempt?
-The second attempt of homemade Marmite has no bitter aftertaste and is described as really good, much closer to the taste of store-bought Marmite.
What is the narrator's preference between store-bought Marmite and the homemade version?
-The narrator still slightly prefers the taste of store-bought Marmite, although the homemade version is considered very close.
Outlines
🍺 Marmite Shortage and DIY Solution
The video begins with the host discussing a shortage of Marmite, a popular yeast spread in the UK, due to a lack of the main ingredient, bent brewer's yeast. The host humorously attributes this shortage to people not drinking enough beer during the lockdown. The video then delves into the process of making Marmite at home, which involves three key ingredients: yeast extract, vegetable extract, and salt. The yeast extract is obtained from the sludge left after brewing beer, which is then filtered and simmered. The host also creates a vegetable stock by simmering onions, turnips, and celery in water. After filtering the stock, it is combined with the yeast extract and heated until it reaches a thick consistency similar to Marmite. The host then tastes the homemade Marmite and, despite a somewhat bitter aftertaste, is impressed with the result.
Mindmap
Keywords
💡Marmite
💡Bent Brewer's Yeast
💡Yeast Extract
💡Vegetable Extract
💡Sieving
💡Simmering
💡Yeast Rinsing
💡Food Grade Sodium Hydroxide
💡Viscosity
💡Lockdown
💡Bitterness
Highlights
The main ingredient in Marmite, bent brewer's yeast, is facing a shortage due to reduced beer consumption during lockdown.
Marmite is made from yeast extract, vegetable extract, and salt, with yeast extract being the key component.
Yeast extract is the residue left at the bottom of beer brewing tanks.
The process of making Marmite involves filtering the yeast sludge using a sieve and cheesecloth.
The brown substance obtained from the yeast is simmered at low heat for about 8 hours or overnight.
The heat is then increased to 60 degrees for an additional 2 hours to concentrate the yeast extract.
Vegetable extract is created by simmering onion, turnip, and celery in water for a few hours.
The vegetable stock is filtered and added to the reduced yeast sludge, then heated to thicken.
The homemade Marmite initially had a bitter aftertaste, which was addressed in a second attempt.
Yeast rinsing, a process involving shaking yeast with water, was used to reduce bitterness.
Food grade sodium hydroxide, sodium phosphate, and salt were added to counteract the bitterness.
The mixture is simmered at a low temperature for an entire day to further refine the taste.
A second vegetable stock is made and added to the sludge before reducing it again to achieve the right consistency.
The final product is tested with butter on toast, and the aftertaste issue is resolved.
The homemade Marmite is deemed to be very close to the original, with a preference for the homemade version.
The homemade Marmite process is detailed, providing a practical application for those facing shortages.
The experiment demonstrates the impact of brewing practices on the taste of homemade Marmite.
The importance of temperature control during the cooking process to avoid a bitter taste is emphasized.
The use of specific additives to improve the taste of homemade Marmite is highlighted.
Transcripts
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