Interestingly, when the UK went into lockdown in 2020 (and pubs closed), the demand for beer dropped low and brewers brewed so little that it caused a Marmite shortage in the supermarkets.
I'm surprised that demand dropped in the UK for beer. When lockdown hit, Americans drank HARD. Maybe the UK did as well, but with other alcohols? It would be an interesting comparison.
@@brett_norris a fair whack of bottles/cans sold in supermarkets here are imported brands, whereas domestic beer is more likely to be sold in pubs. traditionally, pubs here would be part owned or tied to a specific brewery and mostly only allowed to sell beer from that brewery. this is less common now as "free houses" have become dominant, but its still the case for many pubs
There was an issue with the Marmite production plant in New Zealand about 10 years ago, which lead to no Marmite being made at all for over a year. Some stockpiled what they could and people started selling jars of the stuff for hundreds of dollars on the internet.
I was out of veggie stock for my stew, but then remembered this video and had an idea. I browned some tomato paste, deglazed with a shot of brandy and enough water to cover everything, then added some soy sauce and maybe a teaspoon of yeast. The result was fantastic, the most complexly-flavored stew I've ever made. Thanks, Adam; you saved my night after a very long day at work
My British mother wanted to tell you that marmite eaters do not ‘cut’ the marmite with butter after they have put it on their toast the way you showed in the video. They simply butter their toast as normal and then scrape/smear a small amount of marmite on the toast afterwards.
She’s 100% right. In fact, he probably put too much marmite on the bread too - marmite should be barely scraped on. The amount he added in the video is the equivalent of dredging your vegetables in pepper like they were beignets. Way too much.
Tell her that 'cutting' flavour is a quasi-technical term for taking the edge off of a strong flavour with something milder. Balancing may be the word.
Hey Adam, have you ever considered making a video about koji? It's a Japanese fungus, grown on rice, that's the key ingredient used to ferment miso, soy sauce, mirin, sake, and all other manner of things. There's a lot about it in the Noma Guide to Fermentation. Seems like it could be an interesting video!
And Koji is interesting because normal yeast cant break down the starch in rice. Koji contains enzymes that convert the starch to sugar which is then broken down by yeast
Adam, I’m a home brewer, so I know a little about this. If you really want to do home made yeast extract, brew an unhopped ale. I’d use celery seeds to mildly bitter the beer, but have an agreeable flavor in the yeast. The ale would be to sweet, but probably drinkable with a dash of bitters, or used in a beer cocktail. Maybe mix with tomato juice. But the flocculated yeast should be perfect for yeast extract. For around $60 in ingredients you would yield 50 12oz bottles of very strange celery sweet ale, and wild guess 2+. Jars of sweet yeast extract. A few years ago, I made a chi spice cream ale, so the wort was seasoned with cinnamon, ginger, clove, nutmeg, cardamom, and star anise. So I made yeast extract with chi spice yeast. It was a wonderful sauce on fish, chicken, and pork. It also played very nicely with roasted root vegetables, and winter squash. To make my yeast extract I just use my immersion circulator at 48c for the first 3 hours the 50c another 22.. the two times I tried with hopped beer it was to bitter to use. Hope that was useful, cheers 🍻
@@Gr3nadgr3gory I make cider too...but I deliberately do a Hooligan's version of it. haha! Namely, I load the juice with a tonne of extra dextrose, and then ferment it with Champagne yeast, to kick up the alcohol level to about 19%. 1 bottle of that stuff made me unable to climb stairs. I had to crawl to my bedroom, and even then, I didn't even make it into the bed. I simply curled into fetal position behind the bedroom door. hahahaha
As an Australian who’s a fan of both Vegemite and Marmite (in that order), the way we put it on toast is butter first, preferably melted. Thickness of spread varies on the person but I’m a light spread guy as i feel the less intense taste combined with the melted butter is the best balance
also cheese, which can cut through the intensity of the taste if you're new, or just tastes good with Vegemite in Australia we call it tasty cheese for some reason, but elsewhere its really just slightly aged cheddar
FWIW, if you want to try growing your own yeast again, I suspect you'll have a better time if you: use a more complex sugar (like your beloved malt extract syrup if it doesn't contain preservatives), and use a taller than wider vessel. That stink was likely an excessively-aerobic lactic fermentation that produced all kinds of stuff you don't want. I do yeast starters in erlenmeyer flasks (which aren't common in the home kitchen, of course, but a tall mason jar could do the trick too). Also worth investigating that yeast have a reproduction phase (which actually *IS* aerobic) before the fermentation phase. Your brewer friend from recent videos could probably lend some wisdom/information.
@@cavemancamping you're thinking of when you move the cooled down wort from the boil kettle to the fermenter. pre-fermentation is when you want to add all the oxygen you can. once fermentation has started you want to be sure to minimize any oxygen exposure, preferably none of you can do closed transfers. any oxidation after fermentation can cause off flavors.
Replying to myself: you can also try adding a yeast nutrient if you want to stick with simple sugar (that will be much cheaper). The yeast probably runs out of nitrogen the way you tried. A certain other community uses tomato paste as a yeast nutrient (which doesn’t carry through the… uh… purification process), and might actually be interesting in a yeast “sauce” (look up “tomato paste wash” if interested).
@@ljakeupl I suspect @cavemancamping means before natural carbonation, in which case, the bottle fermentation will use up the oxygen unless it’s *really* excessive. (This is why bottle conditioned beers tend to age well compared to forced carbonated examples.)
@@kennyholmes5196 that will add some nutrients, sure, but most of the sugar in flour is locked up in the starch and needs an enzymatic (normally) process (via an ingredient such as malt, “diastatic power”) to convert the starch to sugars that the yeast can consume, so you won’t actually get a lot of growth out of the yeast, without yeast food, and you will get a starchy mess.
A brewer's two cents: To harvest more yeast i would suggest making a starter of brewer's yeast, not baker's. They are the same species, saccharomyces cerevisisae, but the brewer strains are more capable of consuming sugars and will resist to alcohol production. As a cheap source of food for the yeast go with malt extract (either liquid or in powder) to make some wort. Inoculate the wort and let it ferment in a warm place, shake it often, decant every 1-2 days and repeat the process in larger amount. You should end up with a lot of yeast in a few days. Then just evaporate slowly, you could leave it on a hot radiator for a few days. Autolysis will occur even below 50°C, it happens naturally in beer at room temperature. Yeast extract is fantastic, here in Switzerland we have Cenovis, which is just like Marmite.
I believe you've missed the actual reason why there's "yeast extract" on so many ingredients lists. That natural umami flavour from the yeasts available to us in the store is just the start! Yeasts can be genetically programmed to taste like just about anything. In Europe this will be labelled as "natural flavouring". I watched an episode on it from a TV show about food production in my country, and it was eye opening and crazy interesting. They had quite some trouble to find a yeast flavouring producer willing to participate. As the food industry apparently rather not explain that not all generic engineering is created equal. And they really don't mind sticking with the assumption that most of us now have that the "natural flavouring" in our strawberry yogurt comes from strawberries. When in reality it's yeast programmed to taste like a fruit.
"Yeasts can be genetically programmed to taste like just about anything. In Europe this will be labelled as "natural flavouring". That's actually a bit horrifying...
Marmite has a pretty interesting marketing campaign in the UK. They're probably the only company that proudly advertises the fact that 50% of all people who try Marmite absolutely hate the taste of it. It's where the British phrasing of something being Marmite comes from... something polarising or controversial. You either love it or you hate it, as their slogan goes.
@@Hyraethian It's an acquired taste. People who don't like it don't buy it for their kids, those kids never eat it and therefore don't grow to like it, the cycle repeats. You really had to have had it as a kid to like it imo. It's like beer, everyone hates it the first time they have it. We just pretend to like it to look cool as teenagers until we eventually do like it as adults lol.
I have a theory that at least some people try it with a very specific expectation to what it may taste like and the experience is so at odds with their expectations they end up hating it.
most poisonous fungi aren't deadly poisonous, more likely to make you severely shit and voom in fact, going out and eating a random plant is more likely to kill you than going out and eating a random fungus is (not that eating either at random is ever a good idea)
Yeast extract of sorts can also be made, as I accidentally found, by mixing yeast, sugar, and water together, and then leaving that for a week or two. When you come back, the yeast is replaced by black goo that tastes like sweet vegemite
It's just hydrolyzing enzymes that bust out of the cell walls. That sugar solution was probably strong enough to puncture the cells due to the osmotic gradient. Letting the enzymes get to work after.
That was really interesting. Thanks. For any novice interested in trying yeast spreads here's some pro tips from a veteran Vegemite eater. The butter goes on the toast or bread FIRST. Marmite is slightly sweeter than Vegemite and l believe that English Marmite is different to the Australian one. A little vegemite or marmite goes a long way! The aim is to spread it as thin as is humanly possible. From memory about ½ teaspoon will do for a slice of toast. Remember. It. Is. Not. Nutella.
It always annoys me when you see these videos of people being given Marmite to try ("Americans try weird British foods!") they always spread it on like jam or peanut butter and look surprised when people think it tasted horrible. With Marmite, especially for the uninitiated, less is more.
@@IanSlothieRolfe There's a video somewhere of Tom Hanks trying Vegemite when he was in Australia. He's spread it on like Nutella and l reckon half of Australia AND New Zealand are in the comments shouting; "No. We like you bro, don't do it.!"
I love Vegemite on toast but I would say that even 1/2 a teaspoon is being generous! Definitely go easy you can always add a little more, but it’s hard to scrape back if you accidentally go death by Vegemite 😜😂
@@corruptedcola393 I've had both and I disagree, for one vegemite has a stronger flavour imho and is just... not sure how to put it but "meatier" tasting, to me anyway. Nothing wrong with marmite, it's good stuff, but vegemite will always have my heart
South Africans here reporting to tell you we eat Marmite by bucketloads here too. Love it with simple sandwich of avo, thinly spread marmite(marmite must always be used sparingly as the other taste is intense) crumbed feta cheese& rocket leaves. Also mix some marmite with tiny bit of butter and heat for few seconds in microwave and drizzle and mix into your already popped popcorn 😋 Marmite as a food is vegan and it’s a good source of B12 🌱
My first thought about the incubation issue: a yogurt maker would be ideal. The one my mom used (multiple times weekly) when I was a kid was pegged to 50°C, and most modern ones have pretty decent temperature control. I see them occasionally in thrift stores for
9:24 Adam, this is a good cultural learning opportunity. You spread some butter on the toast first so that it will form a thin melty layer of butter, then use that thin layer of butter to help you spread a thin layer of marmite. It's even better on crumpets! Seeing you prep that toast with marmite hurt my eyes - my partner and I were in fits of laughter after seeing that, but I guess it's one of those things you can't know if it isn't within your food culture. Great video as ever, thanks for the great information!
I did the exact same, love Adam but seeing him apply Marmite first then butter second was like a knife through my heart. Almost as bad as people who pour cold milk onto their teabag and then add the boiling water after.
@@rvfharrier what's the difference? technically you could pour a bit of robinson's into a glass of water, instead of adding water to robinson's, what difference does it make?
yeah, the whole point of toasting bread, and the reason you toast the bread, is to use it as a vessel to move large amounts of butter into your mouth. when making cheese-on-toast, be sure to add butter to the toast before the cheese, as it helps with the malliard reaction, the browning you want, on the cheese. crumpets, are basically just MASSIVE butter-sinks, So there is no point in buying them at all if you only ever eat them dry. they are designed first and foremost to get butter into your mouth as efficiently as possible. so if you don't like butter, or you avoid it for some reason, like I do, I'd suggest not bothering with toast or crumpets, just put your olive spread, like i do, on something that tastes nice by itself, like malted-bloomer loaf, which I also eat, instead of white bread.
Adam, the exact temperature requirement for autolyzing the yeast could have been easily achieved with a sous vide machine. I'm surprised you don't have one. You could have bought one for the price of two heating pads. And they're also useful for cooking.
I've been eating marmite since I was a kid, love it, and not thin - gob it on. Mom is from England, and it was always a treat that could only be had when she went shopping in Edmonton [ we lived in northern Alberta ] Now I keep it in the pantry all the time. So sad with the global pandemic it was not available for about a year, when I saw it on the store shelf again it was like - - woo hoo!! It it also fantastic to kick it up for soups, stews, and gravy. The word marmite is french, refers to a cooking pot for making soup.
As an English Marmite eater who used to live in Burton-on-Trent and drove past the original factory every day, I'm happy that you have your 'woo hoo!' back.
@@thehalalreviewer not all Americans are uncultured & this isn't a room full of just Americans. a lot of us have a little geography knowledge and know Alberta is in Canada. perhaps an atlas could help you
@@14mspickles I am a Geography minor. My point is about the psychological way that Canadians reference themselves when amongst Americans wether intentionally or not they always attempt to identify boh Americans and Canadians as a single entity.
@@carlchapman4053 Whereabouts is the factory? I was born in Burton and mostly grew up in Uttoxeter and didn't know Marmite was from Burton until this video
9:18 Personally when I have Marmite (or rather a own-brand Yeast Extract, which is just as good) on toast, I will butter the hot toast, let the butter melt a little and then add a thin spread of the yeast extract. Others, including my 3yo niece just lather the stuff on, but then she will quite happily sit there and eat the stuff with a spoon. Brilliant video, kind of curious now to try making a stock/soup/sauce base using bread yeast.
I do the same with Vegemite always makes me laugh when Americans slather it on like peanut butter. What triggers me aswell is when they don't even let the butter melt its like they butter a cold piece of toast.
Weirdly I will lick eat it from a knife with nothing else. But over marmiting toast just ruins it. There is some ratio of butter or marmite on toast that where they accentuate each other in a way too much marmite ruins. Also come on butter first, Adam must have done that on purpose.
I took a large jar of marmite with me when I went to Tokyo for two months. At the end, I still had a lot left and I gave it to a German-Japanese woman who knew what it was and liked it. Her boyfriend had never heard of it and, assuming it was chocolate sauce, stuck a big fingerfull of it in his mouth - which, as anyone who knows Marmite will know, made for a very intense and not too pleasant surprise. I was surprised it wasn't marketed in Japan, though. I mean, it's dark, salty and umami.
im japanese and cook a lot of east-asian food, and i think the reason marmite might not have caught on in japan could be the salt content. you tend to put enough soy sauce in everything so you don't need to add extra salt, and that makes it harder to adapt to using marmite. although, now that i think about it, i bet you could do a really good vegan tonkotsu ramen broth with marmite. broth needs salt, and the demiglace-adjacent quality of marmite would probably work great in place of bones and stuff.
I was part of a high school group that did a biology project involving the growing of yeast. I'm 76 years old, so it was a while back; however I do remember three details you may have missed. 1) You have to boil that sugar water before you add the yeast or bacteria could kill the yeast. 2) You have to bubble air through the yeast. 3) You have to make sure the air is sterile. We used an aspirator on a water faucet, to make a partial vacuum. On the air inlet side, we pulled the air through sterile cotton, which (amazingly) filtered out the bacteria. You probably want to use some kind of pump that doesn't waste water, but I recommend the cotton.
here in the Uk we use OXO cubes all the time, all varieties. IF you can get the Vegi oxo cube a neat way to make a fish sauce is to put 2 desert spoons of crème fraîche in a small pan, add a couple of table spoons of milk (no need to measure really) and a vegi oxo cube. bring to boil to thicken and melt the oxo cube and you have more or less an instant white sauce, you can add herbs as you wish. you can make a mock hollandaise in a similiar way, 2 table spoons of crème fraîche an egg yolk or perhaps 2 if they are smallish and a vegi oxo cube, a little white wine or cider vinegar stir and heat to cook the egg yolk and thicken the sauce. Quick and the taste is very like Hollandaise IMHO. PS I am also a marmite eater but I put the butter on the toast under the marmite.
I grew up watching Good Eats, and am so glad to have found your channel. It reminds me of that show a lot, which is the highest compliment I can give to any UA-cam food personality. Thanks for making these videos.
Adam, correct marmite on toast is: Spread butter on toast, allowing to melt into the bread, so it it shiny Marmite should be applied with a sideways knife, so it skims the surface It’s brilliant! Honestly, the folks I know who hate marmite usually do because they’ve used too much in the past. Also non-melted butter tastes a bit rancid with thick marmite in my experience.
Exactly. Marmite is delicious. I am fed up of watching Americans try it on UA-cam and pulling a disgusted face, because they invariably spread it on like Nutella, and pulling a dumb face is thumbnail clickbait.
Marmite should be treated like a condiment for toast, spread thinly. If your first taste of salt was someone pouring a teaspoon of it directly on to your tongue, you would instantly decide that salt is revolting and should never be eaten. I didn't like it as a young child, but at around the age of 10, thanks to my dad, I saw the light, so if anyone wants to experience an epiphany, here is THE recipe for introducing yourself to the delights of it: 1. Butter a slice of HOT toast, then spread a thin layer of Marmite on it. 2. Butter a second piece of toast and place it on top of the Marmite, butter side up. 3. Place a soft poached egg on top. Knife and fork. Pepper to taste. Enjoy! The combo of the salty Marmite and the runny egg yolk is a marriage made in heaven.
@@doob195 After enjoying Marmite for decades, last week I tried Vegemite for the first time. Meh... vastly inferior. I suppose you need the child-sense memory to get it, but it tastes just like the black, raw beer wort that came in cheap homebrew-beer kits back in the day. I know this because a mate once served some of that wort to me on toast, pretending it was Marmite, as a practical joke. Eating Vegemite for the first time has helped me understand why some people don't like Marmite. It's definitely something I'll never buy again.
It may require a slightly specialized tool, but a Sous Vide bath would work great for holding that yeast at 50c/122f. I have a pretty inexpensive circulator from Wal-Mart and it does a fantastic job.
@@richardparadox163 yep was really surprised he didnt mentioned SousVide, because, as you say, its the goto thing for holding set temps. i even use my sous vide machine to "break in" my vape e-juice that i make, makes it so much easier to mix everything if i have it set at 39°C, and that shortens the wait time from 3-4 weeks down to 1-1.5 week while it "steeps" if i have it in the sousvide bath for 4-6 hours at first.
I guess sous vide works well because whatever you put inside can never overshoot the temperature of the bath you set. He does mention that at some point, when the yeast starts "waking up", it also heats up quite a lot, and while a circulator may be good at heating water up slowly and consistently, it's way harder to get a big volume of water to cool down if you overshoot that temp. And who cares about that after all, this never happens when you cook meat or fish or whatever else. The yeast being the sensitive little creatures that they are, I'm afraid even a mild temperature overshoot might ruin and kill the whole batch, so that's a caveat. I'm not ruling it out entirely, but it might not be the miracle solution to that issue too
@@Grilnid That's hardly an issue. You just use a large enough water bath to allow sufficient surface evaporation while the yeast is doing it's metabolic heat up. If the water is at or over temp, a circulator will reduce or kill the power to it's heating element while still pumping the water through so it won't provide additional heat. So long as the water has enough surface exposed to cooler ambient air it'll lose energy to the air and drop temp which will cause the yeast to do the same to the water and if the whole system isn't able to maintain the set temp, then the circulator kicks back on it's heating. The only tricky parts are maintaining enough water at temp until the yeast finishes then covering the entire bath after so it doesn't keep rapidly evaporating.
Great video! Adam, I was always taught that yeast doesn't like metal. You might try growing your yeast in a glass bowl using only two cups of warm water and one eighth of a cup of sugar. I have not tried growing yeast like that. I have been using part of a bread recipe as a starter to grow yeast. It's refrigerated between uses. It has extended the life of a jar of yeast.
Isn't it only true with active metals, like aluminium, zinc and tin that covers other metals? Stainless steel should be fine here, as it does not corrode -> does not release ions into water.
You tipped me off on marmite in your bangers and mash video and I gotta say it's been a game changer in my cooking. I generally don't eat meat, and marmite has helped my create some deeply flavoured sauces. My favourites is a vegetarian bolognese met chopped mushroom, the usual veggies, some white wine and whole milk and finish it off with a spoon of marmite. A close second is basically black beans and rice, with some marmite to enrich the beans.
Adam, dude, butter first, Marmite/Vegemite after! (also Vegemite>Marmite) Also you need to look into the difference between aerobic and anaerobic yeast respiration (it is VERY interesting)-aerobic should grow more yeast faster. If you let the sugar ferment out ‘dry’ it will naturally settle and you can simply pour/siphon the liquid phase off. If your ferment was still sweet after the yeast stopped fermenting, then you probably added too much sugar, and/or you lacked sufficient nutrients for the yeast to keep working-you might look up “‘kale wash” or “‘tomato paste wash” which home distillers use, as some simple vegetable additives in your ferment provide sufficient nutrients to help the yeasts work through all the sugar without ‘stress’. Such additives may no doubt add nutrients for a better healthier faster complete ferment (and yeast growth) and add some good taste to your yeast extract. If you wanted to grow more yeast I would repeat the experiment with some vegetable (tomato, kale, etc) nutrient additive to your ‘wash’, keep sugar levels moderate (aiming for no more than 10-12% ABV) and use a new sterile aquarium air stone if possible with the air pump enclosed in a simple HEPA filter so as not to introduce bacteria and such. In theory once fermented you could dump the water/alcohol after it settles, and add in fresh sugar/water/nutrients on top of your yeast cake and keep on growing.
I'm Canadian/American and moved to New Zealand many years ago. I was introduced to NZ Marmite and took a liking to it. I returned to the US and was only able to get British Marmite via Amazon. I went back to NZ on a visit with a girlfriend and she was offered Marmite but refused, saying that it "looked like something made from insects". She was offered honey instead and was happy with something else made by insects. 😆
I knew this day would come. My Mom let me try Marmite when I was a kid and I’ve been hooked for life. I highly recommend trying it on a bagel with cream cheese (apply on top of the cream cheese) I find the butter toast method is so hard to spread unless you apply too much butter first. You can use even less marmite than you would with butter and it tastes amazing. My buddy from college hails from Australia and to this day we’ve had an on going “battle” of Marmite vs. Vegemite. I tried to convince him to try vegemite on a cream cheese bagel and he was perturbed by the idea. Though, there’s something about the umami yeast flavor of a bagel that perfectly mixes with the rich tartness of cream cheese already and when you apply marmite on to that it create a literal umami sandwich. If there are any NY bagel shop owners out there, please add this to your menu, It will catch on as much as Lox. Funnily enough my mother and I love marmite and my two brothers prefer vegemite. My dad, a saint of a human, gets physically upset at the sight of both hahaha I hope you like it.
I recently tried Vegemite after years of curiosity and being a lover of Marmite. I found it to have a weirdly metallic taste and I'll be sticking with Marmite in the future
As a marmite officianado, have you made or tried any dishes where marmite is the star? I only see it added to stews and such, and any attempts to do more are usually treated as a gimmick. I have been hoping to try some cheesey marmite biscuits (US style biscuits that is).
Also, Marmite is great with cheese. My mum makes these things that are basically just a little piece of puff pastry with butter, cheese and Marmite and they are amazing
@@llamzrt Here in the UK, I seen marmite peanut butter in the shops. Can't say its appeals to me as not a fan of peanut butter so never tried it, but if you like peanut butter it might be worth a shot.
Amateur mead maker here. I think the reason your yeast died out before eating all the sugar was because they were nutrient deficient. Sugar satisfies the caloric requirement of yeast, but in order for them to grow up big and strong, they need a source of nitrogen. This is the same problem I face when making mead. Honey has lots of sugar but very little nitrogen. So you have to supplement the nitrogen source somehow. Options include diammonium phosphate (aka DAP), or proprietary blends of nutrients (Fermaid O and Fermaid K are popular). Additionally, the funky smell probably came from bacterial contamination. Yeast are easily outcompeted by bacteria or mold if your equipment is not properly sanitized. Hope this helps. Side note: I have a jar of old yeast in my fridge from my last brew and have been wondering what to do with it. I might try some homemade marmite.
You put butter on the toast when it's still hot so it melts into the bread, then a sparing layer of marmite. The melted butter helps distribute a small amount of marmite over the bread
Came here to say this! Actually cackled a bit when I saw that preparation. Use room temp butter on freshly toasted bread, and then spread about half the Marmite shown. I'm convinced that most of the people who "hate" Marmite (or Vegemite) are using way too much of it. If you hate Marmite you hate savory...which no one does.
The yeast cell wall is mainly polysaccharides. So it's basically like putting in xanthan gum or any other vegan 'binder'/'thickener', so it's no wonder you get a nice emulsion. I would also use the yeast wall... The polysaccharides are prebiotic and feed your good bacteria.
I remember going on a scout camp where most of our food and equipment was left behind. We managed for a few days but on the last we had only mushrooms, Vegemite and pasta-nothing else. I managed to make a serviceable pasta sauce out of what we had and ate it no issue, although it was a bit salty. I was also 14 so I cannot really attest to the quality of that food, but it was edible.
There's an interesting experiment combination that might actually give you a combination of homemade ingredients. Like other commenters said, malt extract syrups as the food for a highly-flocculant yeast (Wyeast London Ale) would get you a malt liquor of sorts with no bittering and a pile of yeast on the bottom of the vessel as that yeast drops out of suspension on its own. Use the yeast to make yeast extract, but then toss in a vinegar mother colony as in earlier videos you've done and make malt vinegar. Could even reduce that down into a malt equivalent of balsamic vinegar.
Sous vide may be a way to maintain the temps at 50 C. You can use a pot within a pot method like they sometimes do with sous vide cheesemaking :) Also, another source of un-hopped spent yeast could be wine and or cider production. I get a pretty good layer when I have done hard cider at home but always tossed it out.
Using the yeast from wine, mead or cider making may have the exact opposite problem of using beer yeast. All those typically have a fair amount of sugars that are indigestible to the yeast that will remain in with the yeast when you go to process it. That could mean a reduction with enough of a sweet taste to overpower the savory taste.
@@chiblast100x As far as I know beer contains more unfermentable sugars than ciders and wines (and possibly meads) so I doubt this would be a problem. More likely that concentrated flavours from the apples or grapes would cause problems than the sugars but they may also add interesting flavours.
0:49 Fun fact: "umami-y" sounds really like going back and forth, if one knows a bit Japanese: the word "umami" is formed by attaching the nominal suffix "-mi" to from the adjective "umai", which basically means "delicious" here.
I suspect the yeast you were trying to grow didn't get enough oxygen if your pan was completely covered by the clingfilm and therefore they started fermenting your sugar into alcohol which slows down yeast reproduction fairly quickly. If you are trying to grow yeast just to get more of it (basically farming yeast cells) you would be better of doing it under aerobic conditions (meaning access to oxygen) where they use their normal metabolic pathway which allows them to get much more energy and avoids producing the alcohol that will slow down and then kill your yeast.
Thank you! I was hoping somebody would post it. For yeast to grow, it needs oxygen. The original inventor of modern industrial pressed yeast, Ignaz Mautner Markhof, also didn‘t just use sugar, but basically a mash of barley malt and rye flour that would form lots of yeast foam on top which would then get skimmed off. This kind of mash provides better nutrition to the yeast than just pure sugar would.
@@OttoStrawanzinger Yes you're right but the oxygen alone in this case would already help it work significantly better. If you wanted to increase your yield you would want to use something like barley syrup or another kind of unrefined sugar product to give the yeast all the amino acids and minerals they can't get from refinded sugar.
I really doubt it got to the point where oxygen was an issue at all. The biggest problem, I think, is the lack of additional nutrients/minerals in the water. When making alcoholic beverages, yeast is able to grow and reproduce because the hops/grapes/honey/etc all have additional chemicals that are able to maintain the growth of the yeast.
One thing I wanna mention about Vegemite is that while it is roughly similar in terms of colour compared to Marmite it's not as similar in a few other categories, for one it's more stiff in terms of consistency and also you would not want to square up to just dipping your finger in and having a taste, it has an incredibly salty flavour so much in fact that it can be applied to an ulcer and it'll heal, you also would not want to put your nose anywhere near it just smelling it would make your eyes water, it's still amazing on toast (with some butter of course)
Instead of an electric blanket might I suggest using an Instant Pot with a sous vide setting? I’ve been experimenting with making my own yogurt but instead of using a standard starter culture I used Lactobacillus Reuteri which requires a lower temperature than the usual yogurt setting. The Instant Pot maintained the temperature very tightly over 36 hours of culturing and yielded great results. It seems like it might be ideal for this application as well. Instead of the pressure dome I used the optional glass lid to keep an eye on things but probably any lid would do.
I grew up putting powdered brewer's yeast on so many foods, buttered toast, buttered popcorn, buttered oatmeal, (butter obviously makes it even better lol), and in breading for vegetarian meat substitutes like seitan if I want to make it taste like chicken nuggets. It's one of my favorite seasonings. So good!
It has become a phrase here in the UK that something is a 'Marmite thing'. You either love it or hate it - no middle ground. I absolutely love Marmite - on buttered toast. I also brew beer and bake bread and regard yeast with absolute wonder!
It's relatively easy to grow your own yeast by amending what Adam did. I would look for a flask or a gallon glass carboy and add say, a quart of water. To that quart I would add about 4 oz of either liquid malt or dry malt extract . Completely dissolve or mix the malt extracts and to that I would add a pack of beer or wine (or bread yeast - For the latter I never use fast acting and I believe the bulk yeast has no emulsifier). You want to constantly agitate the liquid to aerate this and after about 3 days the biomass of the yeast will have increased immensely. Because you are aerating the yeast you are encouraging them to reproduce rather than produce alcohol and so you can after a few days allow the yeast to settle and then add more water and more DME or LME and repeat. The living cells are going to be more massy than the dead cells and so you can "wash" the cells by filling the carboy with distilled or spring water (chlorine free) and allow the cells to drop to the bottom of the vessel. On top will be water, beneath the water will be be dead cells and beneath the dead cells will be yeast.
Here in NZ, our Marmite is a lot darker than that, and it's not runny at all. If you dig a hole in it, that hole stays the same shape. I'm picking it to be a lot stronger than the one you have there. If you put a single teaspoon of our Marmite into your stew, you can easily taste the difference it makes. Vegemite is a lot milder in flavour than Marmite
Dear Adam, great insights as ever. No less than I expect these days when turning in to one of your Internet motion pictures. Allow me please, and pray take no offence, to highlight the disservice you performed on the Marmite-on-toast-eating contingent of the British isles. One does not cut the thinly spread black gold with the butter. One applies a generous coating of butter to a hot slice of toast and then, and only then, applies a thin coating of the Extract. A slice of dry, mature cheddar is an optional accoutrement to the affair that I would personally recommend. I don’t doubt that the method described will provide you a far more satisfactory experience than any of the alternatives. Wishing you and all who follow thee a glorious festive season.
I'm glad someone else spotted this! This is also how us Aussies prepare our Vegemite toast. I also second the slice of cheese. Such a heavenly combination!
For maintaining 50°C, Adam, maybe you can try using sous vide, which is pretty good at controlling temperature and basically the same as what scientists did in the lab. Definitely better than a heating blanket with potential fire hazards.
you can experiment with SOURDOUGH STARTER, to avoid flour you can wash the starter and feed the water you used with sugar to make it rise. Wonderful video.
0:37 This is why pets go nuts for wet food at feeding time. Pet foods are packed with yeast extractives which fool pets' olfactory senses into thinking there is meat afoot, even when the meat-adjacent contents of the can -- mostly offal that has been entirely deodorized -- do not. I experimented with Lallemand's commercial yeast extracts a few years back and was amazed at just how much flavor of various kinds they impart to prepared food. Isn't it amazing what you can grow on the waste from paper mills?
Home brewers and breweries often make Yeast Starters, which typically do not contain hops. It's easy peasy. It's much more effective if you have a stir plate and an Erlenmeyer flask. Instead of using dry malt extract like you would do if you wanted to "train" the yeast to eat the more complex maltose, and maltotriose sugars that they will get from a barley grain mash you could feed them simple dextrose which is cheaper and very easy for the yeast to eat. A brewer would boil the water, add the sugar and then after 15min or so cover and cool the liquid before transferring to the flask, adding the yeast, covering with foil and putting on a stir plate for 2-3 days. You could decant off the liquid and do this all again to make more and more yeast, but eventually you'd need a bigger vessel to get more yeast.
As a meat-eater that loves exploring vegan cooking, marmite/vegemite works amazing as the base flavour for vegan gravy. Become a favourite of mine. Vegan or not, just great gravy. Yes, it has similar umami+salty like soy sauce or stock. But diluted marmite really does taste like beef gravy or like a beef stew. Not beef as a piece of steak. But long cooked, braised beef flavour. So it mainly tastes of beef, a little of mushrooms and something of its own. All together yummy. I've seen some australians put a thin layer of vegemite on their steaks before putting it on the barbie sort of like a rub (though I don't think this is a super common thing to do. But is a thing), probably because of that beefy flavour. Its a fun ingredient to play around with. A little goes a long way though.
Homebrewing has some pretty good process to multiply yeast. Also, yeast for homebrewing can be found in special shop and might be much cleaner than the bread yeast that you can buy at the store. Dry yeast is easily accessible but liquid yeast might be even better and with dozen of yeast strain available, it may have a good impact on the final taste too.. Now for the experiments! hehe
I imagine that's the only economical use case of homemade yeast extract. It's far easier to buy marmite online and have it shipped to you than trying to make it yourself with yeast you bought at the store. Seems kind of silly. But if you already have a crap ton of yeast slurry you'd normally dump, might as well try to reduce it into a nice food additive. I love adding nutritional yeast to soups as both a thickener and slight flavor enhancer, and it boosts the protein and b-vitamins of my soup to boot.
Putting butter on the toast after the marmite might be the craziest thing I've ever seen you do. Understandable though as apparently most people don't butter bread as thoroughly as us Brits do. I will put butter on toast before any other topping (jam, peanut butter, marmite) and every sandwich starts with buttering the bread.
Everytime I see Americans make toast they never melt the butter either. It's like they make the toast and wait untill it's cold to butter it. And yes like you said they never use enough butter.
I worked for a biotechnology research center and I studied yeast metabolism. The key to make yeast reproduce is making it ferment in an oxygen rich environment. Yeast can still live without oxygen but under this condition it will produce alcohol instead of biomass. Since we are doing this at home, I would try to use a fish tank air pump to introduce oxygen into the water. In the lab or a factory you would be using essentially the same thing. Also, yeast is mostly protein (not counting water) and the proteins must come from somewhere. To synthesize them, yeast needs nitrogen (all proteins contain nitrogen atoms). There is no nitrogen in water nor in sugar but there is some in the air we are pumping in anyways. This source works, albeit not very well. Flour contains proteins and micronutrients that will promote yeast growth. Thus, using flour or flour+sugar is probably better than sugar alone. In short, flour+sugar+air pump should work well.
You can also add marmite to hot water to effectively make a stock. I add it to soups all the time. Make fun of the Brits all you want, but marmite is basically the savory equivalent of molasses.
*at one time (over 20 years ago) we had an Australian restaurant here in Knoxville called Wallaby's...the owner was in fact Australian and his wife was from Louisiana so the menu was a unique blend of creole and down under fare...always enjoyed the Vegemite on grilled toast and the grilled plantains...great stuff*
Here's an idea: On using the coffee filter to separate the solids, go to a restaurant supply and get the large commercial size coffee filters that fit standard home strainers almost exactly. I use them for straining my pho broth. Wet the filter first with water as this makes it easier to manage. One other thing, they aren't expensive.
I love how Adam is still going out of his way to use products an average person would have like a heating pad. I know full well he could go out and get a state of the art sous vide machine but he doesn't, cus we wouldn't be able to
agreed but sous vide machines are like $100 these days so well within what "normal people" might buy thing is there's an older adam R video about plastics in food and his frustration with unanswered questions about harmful effects, and sous vide means essentially cooking your food in a plastic bag for a really long time i was thinking "standalone induction hob", that harks back to his complaint about his gas stove vs his older electric stoves, that the gas stove couldn't go low enough before it just went out and vented unburned gas into the room (though now while thinking about _that_ for a second, how about the gas stove on super-low with the pot lifted up a couple inches on a rack of some sort?)
@@ub3rfr3nzy94 I don't know about that, unlike with many really gimmicky gadgets there is allot of shit you can do with a sous vide machine and they're pretty straight forward to use. Like honestly barely any harder then literally boiling water, and they have a bonus of producing really idiot proof results too. Most of them are actually quite small too since they work by just clipping to an existing pot or tub. Most of them are basically a stick maybe a foot tall and like four or five inches wide.
@@ub3rfr3nzy94 I said the same thing until I got a sous vide... now I use it 5+ times a week, I have started preping "dinner bags" for several days at once (Huge time saver) and just "drop um in" a half hour or so before I start my rice/pasta/starch and by the time that's ready I have one bag with my protein and one bag with my veggies, very little effort and wonderful flavor and lots of good stuff still in the veggies cuz it never got too hot and the meat is Sooo tender...
You can make yeast extract from sourdough bread!! Cube and toast 1kg bread, soak for 24 hours in 4 litres of water + 7g yeast, 10g sugar. Strain, squeeze and discard the solids, then reduce to 200ml.
I'm a homebrewer, I'd love to see how to turn my leftover yeast into something useful. You mentioned de-bittering. There are recipes (porters, stouts, etc) that aren't very bitter and might do well with that.
I don't eat it all that often, but I absolutely love Marmite. Unfortunately, since the pandemic started it's been really hit and miss as to whether I can find it in stores in my part of Canada. At first it was because all the pubs shut down in the UK and as a result UK beer makers cut way down on production, so there wasn't enough "waste" yeast for Marmite to keep their production up. Lately it's more because of supply chain problems that are affecting pretty much everything imported from other countries.
During the early pandemic it was hard to source Marmite even in the UK. Although interestingly they have an "extra mature" luxury type variant and that was still fairly easy to find. I guess it was made from pre-pandemic stock?
Something I experimented with that might be worth exploring if you like yeasty flavors and aren't gluten intolerant is mixing up some dough, allowing it to rise/proof longer than you would for making bread (I let it go about twice as long), then making it into boiled dumplings instead of baking it. The resulting dumplings had a bit of a different flavor than the blandness I usually expect from boiled dumplings, but given that I'd tossed them into soup I'm not sure how much of that is just the confirmation bias of me going in assuming it would work.
Adam, this video is gold and I can see you're already getting great suggestions for further fermentation videos. Can I put in a plug for lactobacillus. They'd be worth talking about just for their deliberate use in fermentation, but their relationship with humanity turns out to be _much_ deeper and more ancient, and tells us some profound things about how we should think about both bacteria and ourselves. I think you would have a great time with the contrarian aspect of it: here is a *bacterium* (euch!) that turns out to be a powerful ally of humankind (hooray!) that only _occasionally_ slips by our well-calibrated immune defenses to _mindlessly destroy us by simply trying to exist_ (...what?). Oh and also it makes pickles and yoghurt! You get the idea.
if you want your yeast to not produce alcohol you'll have to aerate it. Also, you need to add some kind of nitrogen source to your sugar water if you want the yeast to efficiently grow. Funnily enough, the yeast medium we use in the lab contains yeast extract. You could try boiling some offal in water and using that broth as base for your yeast growth. Brain-Heart infusion is a commonly used rich medium for bacteria and I assume it will work fine for yeast too.
@@MandrakeFernflower That's actually not such a bad idea. Gelatin only contains predominantly glycine and (hydroxy)proline, I don't know whether yeast can make the other amino acids on it's own. Additionally, the yeast might require some vitamins and some trace elements like phosphorus, but gelatin in sugarwater might actually be a worthwhile experiment.
When I was taking culinary classes, we gathered yeast from the air by submerging raisins in boiling water and then letting them ferment at room temperature. i dont remember the process wholly. its been a while. but im sure you could find something about doing it that way.
@ 1:57 VEGEMITE makes Adam's video! 😊 We Aussies LOVE our VEGEMITE - since 1922 ! I always spread it thickly on my buttered toast. Great with a fried egg too. YUMMO ! 😋 Thanks for another fun and informative video, Adam. 👍🙏 M 🦘🏏😎
To grow yeast you'll need more than just sugar. You most add other stuff that contains nitrogen, phosphorous, potassium, sulfur and other micronutrients. I think you could maybe make a broth from some grains so you would have a good amount of those nutrients. The sugar must be in a lower concentration and you must let air into the system so the yeast will prefer the aerobic metabolism instead of anaerobic, which produces alcohol. Ideally you need a forced aeration, maybe using a aquarium air pump. But it could also help to have constant agitation and a big surface area in relation to the volume. As you would make the broth that I mentioned, this medium would also be attractive for other microrganisms from the room. So ideally you should use a closed and previously sterilized or at least decontaminated vessel. To prevent contamination from airborne bacteria, you can acidify de medium, maybe with some vinegar. If you use forcefull aeration, you would need some microbiological filter for air, but maybe you could try using a lot of hidrofobous cotton really compressed into some tube, but then you may also need a more powerful air pump. It may be simpler to use recipients covered with some thick cloth (locked with some strant tied arround the vessel) or some cotton stopper. It must be breathable, but prevent contamination. You could put the broth inside, close with cloth and then decontaminate the whole system by boiling. Just be carefull not to wet the cloth or stopper in this process. Then you would open it just to put the yeast. I think you can find some stuff to make it in an artisanal (DIY) beer shop. Idk if you have that there, but we have a few of those stores for home brewers here in Rio. And that's it. I bet you can find people who have already done this in UA-cam. Maybe from some home brewers
I'm kind of surprised that you didn't try this with fresh yeast, but maybe that's not a big thing in the states? In Scandinavia, we mainly bake with fresh yeast, and there's almost no recipe that states the amount of dried yeast. Fresh yeast is also pretty cheap here, it's about 0.3 USD for 50 g. There's also no additives in fresh yeast.
It's definitely less of a thing in the states. My Swedish partner had a real hard time finding fresh yeast to make semlor(might have been something else) when we first met. We substitute dry yeast into all the Swedish recipes now.
You can buy a full pound of yeast at Costco for roughly $5. I buy it once a year and park most of it in the freezer, taking out some every month or so as needed.
I'm very glad that you kept in the "quality b-roll" where you're holding the yeast packet upside-down; that and the bonus text took that otherwise simple moment and added a little something extra
Adam, thanks for such an interesting video! I brew both beer and cider, and have used the spent yeast as starter for bread, but I have found that the yeast from the beer sometimes makes the bread unpleasantly bitter. Now, I pretty much solely use the spent yeast from cider brewing, which doesn't have any of the unpleasant hop flavors, and I think the same thing could be done for making yeast extract. Cider produces a large volume of spent yeast, probably four or five cups of liquid, and since everything has to be sterilized for cider making anyways, it doesn't have any of the off flavors your weird bathtub rum would have had. I think that's the way to go if you want to make it yourself.
did you find any difference in brewing cider with and without yeast, if you tried? I'm interested in starting, but I feel it'd be much easier to only smash apples than to put yeast in as well.
@@danielepetecca6014 it’s something that tried once and I suspect there was some bacterial contamination - the cider tasted disgusting. I always meant to give it another try but never did.
You may also find that in the right mixture theres a rly good flavour you can get my mixin your more bitter yeasts with the cider ones in the right amounts to get the best of both flavours and not have too strong a bitter taste.
@@danielepetecca6014 Just get yeast, even bread yeast will work there tho its unideal; relyin on wild yeast can be painfully slow bcuz you cant get high enuf amounts to start out so it takes much longer to reach the amount you wud start with if you used your own yeast. A bread yeast alcohol can get anywhere from 6-12% dependin on a lot of factors, but presume closer to the low end there; you rly need the most ideal environment to get that 12% abv out of bread yeast even if it can technically reach it, it usually just lacks the nutrients and such to produce perf and its rarely kept at ideal temps which makes it less fruitful as well.
I have been homebrewing for about 15 years and have dumped a TON of yeast! I have recently started brewing seltzers but there aren't enough nutrients in a sugar wash for healthy fermentation and the nutrients on the market are expensive. I got the idea to make my own yeast nutrient from old yeast and found your great video!
Many homebrewers (myself included) siphon the beer into a secondary fermentation where they dry hop. It gives a different flavor to the beer, but it would remove the debittering step for the yeast since the hops are added after you isolate the yeast. I've had some garum style yeast extracts going for a few years this way, I'll let you know if I ever manage to get that technique to work 😄
I homebrew and to grow yeast, you need to santize the container with food grade sanitizer and you need nutrients in addition to an energy source. So use a light malt extract. Plus, in their initial growth phase, they need oxygen. I make yeast starters before every batch in a flask covered in a coffee filter that I stir on a magnetic stir plate. Also, I bet putting the bowl in a water bath heated with a sous vide heater would be easier than heating pads.
Hi. Not sure if you are still reading comments here, but if you want to grow yeasts at home, you need to find a way to aerate them and give them complete, nutritious meals :) In still sugar water they will be making alcohol, which will eventually inhibit yeast growth. In the lab we simply put flasks with yeasts on a shaker. At home one could try to aerate yeast cultures by using a stand mixer or maybe aquarium air pump. To make the perfect food for yeasts, boil 300 g potatoes, 25 g carrots, 1 tomato, 10 g sugar in 1 L of water and add 1.5 g yeast extract.
It's been said (I'm unsure how accurate this is mind) that civilization wouldn't have existed without beer, so I mean yeast can be blamed and praised for being the start of it all
It is entirely accurate. Beer and alcohol in general were some of the only ways to preserve grain and fruit for any remotely useful period of time. Beer is liquid bread, after all. It was 100% vital to civilization, as without it, many many more would've simply starved. It also served as a way to make bad water potable, as you gotta boil it to make the beer.
Hi Adam! I’ve lived in Burton-on-Trent for 35 years and worked across 2 of the breweries in the last 10 years. Both the brewery I work at and the one I used to work at still send waste yeast to the Marmite factory. When you are heading in/out of town along the road Marmite is on, you can definitely smell it! The whole street smells like that jar
Whereabouts is the Marmite factory? I was born in Burton and, with the exception of 4 years as a child, grew up within 20 minutes of the town. I don't think I ever knew Marmite was from Burton until this video
When you drive out to Morrison's from Burton Tom Venter you pass it on the way. I'm born and raised in burton. Not a marmite can and always hated going food shopping as a kid. Moved to Birmingham for uni, first visit home, I arrived at the station, the smell of the brewery made me throw up. That weekend I went food shopping with my mum - passed the marmite factory and again had a severe reaction. 18 years living there and it only took me 6 weeks to become very reacted to it! Lol
"One of humanity's best friends", but only if you're into throwing your friends in a saucer and boiling them until their skin rips open and their guts are ejected so that you can drink them later.
Fascinating, thanks Adam. Been eating Marmite all my life, and I knew it was a biproduct of the brewing process but didn't know about the full origins or history of it. BTW if you're not used to eating vegemite/marmite but want to try it, start with pita bread, spread (lots of) butter on and then the yeast extract. Because pita has such fine grain (no big bubbles/holes) you can get a really thin spread of it, which is good because the yeast extract is very strong and salty if you're not used to it.
As a Englishman who adores Marmite I'm so glad you like it. I've given it to friends from overseas before and they unanimously hated it! (Edit) Thinly spread on a buttered crumpet is food of the gods! (Yes i realise that combination is about as British as they come lol) (Edit 2) Just a tip but when making Marmite on toast butter the toast first and let it melt a little then spread the Marmite even thinner than you did in the video.
unless you as old as I am, you would never have tasted the original Marmites which would take the skin off the inside of your mouth. Those of us that have ever tasted the original Marmite deplore the rather feeble substitute produced today which is nothing like the original.
11:30 You dont have to debitter it if youre usin wine yeast, includin honey wine aka mead. The yeast leftover from that wont have any bitter hops notes and will instd have notes reminiscent of wine or honey; both of which are desireable
As always, eloquent and articulate about the background science which is often overlooked or misunderstood 🤔 Thanks also (again) for highlighting UK foods in such an unbiased manner which don't always translate well across the Atlantic; yes, tastes vary, but that's not to say that either side are right or wrong. Lastly, I am very much in you camp wrt quantity; a light smattering, well mixed with butter, on hot toast so it melts through to invigorate the taste buds rather than obliterate them.
Marmite is the best. I eat it on toast with no butter, or dissolved in hot water for a nice warming drink. Interestingly I'm told that Marmite's flavour has changed over the years as lager became more popular. The special they did one year made just from ale yeast was different (and tastier in my opinion). They used Champaign yeast for a different special too.
Yeah I do recall the guinness special edition which was pretty good. I always think the reduced salt version is the best, when i can find it....essentially just tastes more marmitey
@@kaitlyn__L I wasn't thinking of that, I remember the Marston's Pedigree version, I thought they did a Fuller's London Pride one too, but that appears to be me misremembering. According to Wikipedia XO does forego the Lager yeast as well as being aged longer.
@@tristanmills4948 I knew it was aged longer but always felt it had a deeper, richer taste on top of that too, which is probably due to omitting the lager yeasts?
Your solution here is to buy some malt powder or some pure malt extract without any hops. Yeast need more than sugar to thrive, they need minerals and other additives to be really healthy and most of that can be found in malt extract. 1 can to 5 gallons of water boiled and cooled then add a packet or two of brewers yeast and allow to ferment for a week or two until the wort becomes clear. Siphon the beer (it'll be a lousy beer, but it is beer) off the trub then collect all those dormant yeast cells covering the bottom of your fermentation vessel and turn that into yeast extract. The malt extract will be more costly than the yeast at about $12 can but your yeast will be cheap at about $1 packet. If you save a couple of ounces of your yeast from the trub you can do it again, and again, and again. Eventually due to mutation the yeast will change the flavor of your beer, but if you're not drinking the beer who cares, you could also distill it into vodka.
Interestingly, when the UK went into lockdown in 2020 (and pubs closed), the demand for beer dropped low and brewers brewed so little that it caused a Marmite shortage in the supermarkets.
That's actually pretty interesting. I'm surprised that you weren't experiencing beer shortages, as we were here in Canada.
I'm surprised that demand dropped in the UK for beer. When lockdown hit, Americans drank HARD. Maybe the UK did as well, but with other alcohols? It would be an interesting comparison.
@@brett_norris we did, but I think it shows just how much pubs are a part of our culture.
@@brett_norris a fair whack of bottles/cans sold in supermarkets here are imported brands, whereas domestic beer is more likely to be sold in pubs. traditionally, pubs here would be part owned or tied to a specific brewery and mostly only allowed to sell beer from that brewery. this is less common now as "free houses" have become dominant, but its still the case for many pubs
There was an issue with the Marmite production plant in New Zealand about 10 years ago, which lead to no Marmite being made at all for over a year. Some stockpiled what they could and people started selling jars of the stuff for hundreds of dollars on the internet.
I was out of veggie stock for my stew, but then remembered this video and had an idea. I browned some tomato paste, deglazed with a shot of brandy and enough water to cover everything, then added some soy sauce and maybe a teaspoon of yeast. The result was fantastic, the most complexly-flavored stew I've ever made. Thanks, Adam; you saved my night after a very long day at work
That sounds wonderful
Theres no better feeling than saving a dinner like this
Nice save! That sounds delicious though, I'm going to have to try that
I literally copy pasted this because uh, word?
@@sfr2107 y y y
My British mother wanted to tell you that marmite eaters do not ‘cut’ the marmite with butter after they have put it on their toast the way you showed in the video. They simply butter their toast as normal and then scrape/smear a small amount of marmite on the toast afterwards.
He literally did the exact same thing just in the reverse order
@@nhedanyou dont put cheese on bread and then put the butter on there do you, smh
She’s 100% right. In fact, he probably put too much marmite on the bread too - marmite should be barely scraped on. The amount he added in the video is the equivalent of dredging your vegetables in pepper like they were beignets. Way too much.
This is the way. It is important that the butter melts onto the hot toast first.
Tell her that 'cutting' flavour is a quasi-technical term for taking the edge off of a strong flavour with something milder. Balancing may be the word.
Hey Adam, have you ever considered making a video about koji? It's a Japanese fungus, grown on rice, that's the key ingredient used to ferment miso, soy sauce, mirin, sake, and all other manner of things. There's a lot about it in the Noma Guide to Fermentation. Seems like it could be an interesting video!
And he’s already got a connection with a beer brewer who has the right lagering setup to make some sake…
And Koji is interesting because normal yeast cant break down the starch in rice. Koji contains enzymes that convert the starch to sugar which is then broken down by yeast
Koji is great for imitation dry aged meat when you only have a small amount, are on a budget and have little time/space~
@@ststst981 sounds like the enzyme Nuruk Koreans use to make makgoli (and other spirits I assume)
A video about miso would also be great!
Adam, I’m a home brewer, so I know a little about this. If you really want to do home made yeast extract, brew an unhopped ale. I’d use celery seeds to mildly bitter the beer, but have an agreeable flavor in the yeast. The ale would be to sweet, but probably drinkable with a dash of bitters, or used in a beer cocktail. Maybe mix with tomato juice. But the flocculated yeast should be perfect for yeast extract. For around $60 in ingredients you would yield 50 12oz bottles of very strange celery sweet ale, and wild guess 2+. Jars of sweet yeast extract.
A few years ago, I made a chi spice cream ale, so the wort was seasoned with cinnamon, ginger, clove, nutmeg, cardamom, and star anise. So I made yeast extract with chi spice yeast. It was a wonderful sauce on fish, chicken, and pork. It also played very nicely with roasted root vegetables, and winter squash. To make my yeast extract I just use my immersion circulator at 48c for the first 3 hours the 50c another 22.. the two times I tried with hopped beer it was to bitter to use.
Hope that was useful, cheers 🍻
As a fellow home brewer, I feel like you're speaking my language, Mark! Cheers! haha
Unhopped ale is really really similar to wash. If you have a nice copper-bottomed pot still and a small oak barrel, you could try to make some whisky.
> I made a chi spice cream ale
Well, I'm putting that on my to do list.
Sounds weird. Not a beer man myself, but I do like ciders. Sounds like it would be useful in making one.
@@Gr3nadgr3gory I make cider too...but I deliberately do a Hooligan's version of it. haha! Namely, I load the juice with a tonne of extra dextrose, and then ferment it with Champagne yeast, to kick up the alcohol level to about 19%. 1 bottle of that stuff made me unable to climb stairs. I had to crawl to my bedroom, and even then, I didn't even make it into the bed. I simply curled into fetal position behind the bedroom door. hahahaha
As an Australian who’s a fan of both Vegemite and Marmite (in that order), the way we put it on toast is butter first, preferably melted. Thickness of spread varies on the person but I’m a light spread guy as i feel the less intense taste combined with the melted butter is the best balance
also cheese, which can cut through the intensity of the taste if you're new, or just tastes good with Vegemite
in Australia we call it tasty cheese for some reason, but elsewhere its really just slightly aged cheddar
Butter is the key, well for me at least. Margarine just doesn't do the same.
I love how we Australian can talk Vegemite all the time.
I was horrified to watch him spread marmite and THEN butter
Not as popular, but I'm a fan of the thick spread. A lot of butter, a lot of vegemite, perfection.
FWIW, if you want to try growing your own yeast again, I suspect you'll have a better time if you: use a more complex sugar (like your beloved malt extract syrup if it doesn't contain preservatives), and use a taller than wider vessel. That stink was likely an excessively-aerobic lactic fermentation that produced all kinds of stuff you don't want. I do yeast starters in erlenmeyer flasks (which aren't common in the home kitchen, of course, but a tall mason jar could do the trick too). Also worth investigating that yeast have a reproduction phase (which actually *IS* aerobic) before the fermentation phase. Your brewer friend from recent videos could probably lend some wisdom/information.
@@cavemancamping you're thinking of when you move the cooled down wort from the boil kettle to the fermenter. pre-fermentation is when you want to add all the oxygen you can. once fermentation has started you want to be sure to minimize any oxygen exposure, preferably none of you can do closed transfers. any oxidation after fermentation can cause off flavors.
Replying to myself: you can also try adding a yeast nutrient if you want to stick with simple sugar (that will be much cheaper). The yeast probably runs out of nitrogen the way you tried. A certain other community uses tomato paste as a yeast nutrient (which doesn’t carry through the… uh… purification process), and might actually be interesting in a yeast “sauce” (look up “tomato paste wash” if interested).
@@ljakeupl I suspect @cavemancamping means before natural carbonation, in which case, the bottle fermentation will use up the oxygen unless it’s *really* excessive. (This is why bottle conditioned beers tend to age well compared to forced carbonated examples.)
When you refer to complex sugars, out of curiosity, would mixing flour into the water instead of sugar be a good idea?
@@kennyholmes5196 that will add some nutrients, sure, but most of the sugar in flour is locked up in the starch and needs an enzymatic (normally) process (via an ingredient such as malt, “diastatic power”) to convert the starch to sugars that the yeast can consume, so you won’t actually get a lot of growth out of the yeast, without yeast food, and you will get a starchy mess.
A brewer's two cents: To harvest more yeast i would suggest making a starter of brewer's yeast, not baker's. They are the same species, saccharomyces cerevisisae, but the brewer strains are more capable of consuming sugars and will resist to alcohol production. As a cheap source of food for the yeast go with malt extract (either liquid or in powder) to make some wort. Inoculate the wort and let it ferment in a warm place, shake it often, decant every 1-2 days and repeat the process in larger amount. You should end up with a lot of yeast in a few days. Then just evaporate slowly, you could leave it on a hot radiator for a few days. Autolysis will occur even below 50°C, it happens naturally in beer at room temperature. Yeast extract is fantastic, here in Switzerland we have Cenovis, which is just like Marmite.
@Nooneinparticular987 unknown
Neat
@Nooneinparticular987 thats very interesting
@Nooneinparticular987 thanks for sharing. Do you recommend molasses vs white sugar?
I believe you've missed the actual reason why there's "yeast extract" on so many ingredients lists.
That natural umami flavour from the yeasts available to us in the store is just the start!
Yeasts can be genetically programmed to taste like just about anything.
In Europe this will be labelled as "natural flavouring".
I watched an episode on it from a TV show about food production in my country, and it was eye opening and crazy interesting.
They had quite some trouble to find a yeast flavouring producer willing to participate.
As the food industry apparently rather not explain that not all generic engineering is created equal.
And they really don't mind sticking with the assumption that most of us now have that the "natural flavouring" in our strawberry yogurt comes from strawberries. When in reality it's yeast programmed to taste like a fruit.
This was an awesome comment. Feel like you made me better informed! Cheers
"Yeasts can be genetically programmed to taste like just about anything.
In Europe this will be labelled as "natural flavouring".
That's actually a bit horrifying...
What about the monosodium glutamate present in the yeast extract? That's why they prefer to write yeast in the ingredients instead of msg
I can't understand what we will benefit from making yeast extract?
@@kaka3630Uhm, because it's delicious? What are you even asking?
Marmite has a pretty interesting marketing campaign in the UK. They're probably the only company that proudly advertises the fact that 50% of all people who try Marmite absolutely hate the taste of it.
It's where the British phrasing of something being Marmite comes from... something polarising or controversial. You either love it or you hate it, as their slogan goes.
I had no idea that the polarizing taste was part of the marketing.
@@Hyraethian It definitely makes people wanna try it and see what's going on, I unfortunately don't have access to it but would love to try it.
@@Hyraethian You should see the ads ua-cam.com/video/GoRcU0Ul7tU/v-deo.html
@@Hyraethian It's an acquired taste. People who don't like it don't buy it for their kids, those kids never eat it and therefore don't grow to like it, the cycle repeats. You really had to have had it as a kid to like it imo. It's like beer, everyone hates it the first time they have it. We just pretend to like it to look cool as teenagers until we eventually do like it as adults lol.
I have a theory that at least some people try it with a very specific expectation to what it may taste like and the experience is so at odds with their expectations they end up hating it.
I love the intensity of fungi’s functions. It’s either make delicious food, get you high or drunk, or straight up kill you. There’s no in-between.
lol
In short: fungi are fun guys, and metal.
😂😂😂
most poisonous fungi aren't deadly poisonous, more likely to make you severely shit and voom
in fact, going out and eating a random plant is more likely to kill you than going out and eating a random fungus is
(not that eating either at random is ever a good idea)
there's quite a lot in-between as a matter of fact
Yeast extract of sorts can also be made, as I accidentally found, by mixing yeast, sugar, and water together, and then leaving that for a week or two. When you come back, the yeast is replaced by black goo that tastes like sweet vegemite
@ANANDA ISWARA maybe it need to be kept under stirring, that way the yeast is oxygenated
@@OculusAbsconditus oxygen may actually be the answer - his pan was covered with plastic wrap, so the yeast may have suffocated.
I'm surprised you had the balls to put that black goo in your mouth
@@SugarPopLauren initially I was about to throw it away, but then I accidentally tasted a bit sticking to my finger, and realized what it was.
It's just hydrolyzing enzymes that bust out of the cell walls. That sugar solution was probably strong enough to puncture the cells due to the osmotic gradient. Letting the enzymes get to work after.
That was really interesting. Thanks. For any novice interested in trying yeast spreads here's some pro tips from a veteran Vegemite eater. The butter goes on the toast or bread FIRST. Marmite is slightly sweeter than Vegemite and l believe that English Marmite is different to the Australian one. A little vegemite or marmite goes a long way! The aim is to spread it as thin as is humanly possible. From memory about ½ teaspoon will do for a slice of toast. Remember. It. Is. Not. Nutella.
Came here to say exactly this. Butter first, and aus/nz marmite is way better than UK marmite.
It always annoys me when you see these videos of people being given Marmite to try ("Americans try weird British foods!") they always spread it on like jam or peanut butter and look surprised when people think it tasted horrible. With Marmite, especially for the uninitiated, less is more.
@@IanSlothieRolfe There's a video somewhere of Tom Hanks trying Vegemite when he was in Australia. He's spread it on like Nutella and l reckon half of Australia AND New Zealand are in the comments shouting; "No. We like you bro, don't do it.!"
I love Vegemite on toast but I would say that even 1/2 a teaspoon is being generous! Definitely go easy you can always add a little more, but it’s hard to scrape back if you accidentally go death by Vegemite 😜😂
@@nicoleleys7818 Yeah. You're probably right but, l couldn't be bothered actually making some to check. Definitely a case where less is best though!
Australian here, I've been adding vegemite to gravy for years, old family recipe, adds great colour and flavour.
Diluted it also makes a good chicken baste. (BTW for anyone reading, Vegemite tastes much less disgusting than Marmite.)
@@ThreadBomb It's literally just weaker marmite lol
@@corruptedcola393 they don't even taste anywhere near the same.
Australian moment
@@corruptedcola393 I've had both and I disagree, for one vegemite has a stronger flavour imho and is just... not sure how to put it but "meatier" tasting, to me anyway. Nothing wrong with marmite, it's good stuff, but vegemite will always have my heart
South Africans here reporting to tell you we eat Marmite by bucketloads here too. Love it with simple sandwich of avo, thinly spread marmite(marmite must always be used sparingly as the other taste is intense) crumbed feta cheese& rocket leaves. Also mix some marmite with tiny bit of butter and heat for few seconds in microwave and drizzle and mix into your already popped popcorn 😋 Marmite as a food is vegan and it’s a good source of B12 🌱
“That is good soup” 😂
adam's been tiktoking again
lol, they're both named Adam.
@@absp2006 and they look alike
And nnnnnnNNNNNOOOO!!!
Put some veg on a pot with some water and BOIL IT!
These are facts!
I'm glad that some people (you) still have time to invest into old school experimentation. Love your channel. Keep on making awesome content! Cheers.
You mean the scientific method?
My first thought about the incubation issue: a yogurt maker would be ideal. The one my mom used (multiple times weekly) when I was a kid was pegged to 50°C, and most modern ones have pretty decent temperature control. I see them occasionally in thrift stores for
9:24 Adam, this is a good cultural learning opportunity. You spread some butter on the toast first so that it will form a thin melty layer of butter, then use that thin layer of butter to help you spread a thin layer of marmite. It's even better on crumpets!
Seeing you prep that toast with marmite hurt my eyes - my partner and I were in fits of laughter after seeing that, but I guess it's one of those things you can't know if it isn't within your food culture.
Great video as ever, thanks for the great information!
I did the exact same, love Adam but seeing him apply Marmite first then butter second was like a knife through my heart. Almost as bad as people who pour cold milk onto their teabag and then add the boiling water after.
Tbh I reckon it might taste pretty dank round the way that Adam did it. But at first I was like wtf.
"Why I marmite my toast, not my butter"
@@rvfharrier what's the difference? technically you could pour a bit of robinson's into a glass of water, instead of adding water to robinson's, what difference does it make?
yeah, the whole point of toasting bread, and the reason you toast the bread, is to use it as a vessel to move large amounts of butter into your mouth.
when making cheese-on-toast, be sure to add butter to the toast before the cheese, as it helps with the malliard reaction, the browning you want, on the cheese.
crumpets, are basically just MASSIVE butter-sinks, So there is no point in buying them at all if you only ever eat them dry. they are designed first and foremost to get butter into your mouth as efficiently as possible.
so if you don't like butter, or you avoid it for some reason, like I do, I'd suggest not bothering with toast or crumpets, just put your olive spread, like i do, on something that tastes nice by itself, like malted-bloomer loaf, which I also eat, instead of white bread.
Adam, the exact temperature requirement for autolyzing the yeast could have been easily achieved with a sous vide machine. I'm surprised you don't have one. You could have bought one for the price of two heating pads. And they're also useful for cooking.
I've been eating marmite since I was a kid, love it, and not thin - gob it on. Mom is from England, and it was always a treat that could only be had when she went shopping in Edmonton [ we lived in northern Alberta ] Now I keep it in the pantry all the time. So sad with the global pandemic it was not available for about a year, when I saw it on the store shelf again it was like - - woo hoo!! It it also fantastic to kick it up for soups, stews, and gravy. The word marmite is french, refers to a cooking pot for making soup.
As an English Marmite eater who used to live in Burton-on-Trent and drove past the original factory every day, I'm happy that you have your 'woo hoo!' back.
I do t understand why Canadians leave out Canada when mentioning their cities or territories in a room full of Americans.
@@thehalalreviewer not all Americans are uncultured & this isn't a room full of just Americans. a lot of us have a little geography knowledge and know Alberta is in Canada. perhaps an atlas could help you
@@14mspickles I am a Geography minor. My point is about the psychological way that Canadians reference themselves when amongst Americans wether intentionally or not they always attempt to identify boh Americans and Canadians as a single entity.
@@carlchapman4053 Whereabouts is the factory? I was born in Burton and mostly grew up in Uttoxeter and didn't know Marmite was from Burton until this video
9:18 Personally when I have Marmite (or rather a own-brand Yeast Extract, which is just as good) on toast, I will butter the hot toast, let the butter melt a little and then add a thin spread of the yeast extract. Others, including my 3yo niece just lather the stuff on, but then she will quite happily sit there and eat the stuff with a spoon.
Brilliant video, kind of curious now to try making a stock/soup/sauce base using bread yeast.
I do the same with Vegemite always makes me laugh when Americans slather it on like peanut butter.
What triggers me aswell is when they don't even let the butter melt its like they butter a cold piece of toast.
I burst out laughing watching Adam put butter on the marmite. I eat mine the same way as your niece!
Weirdly I will lick eat it from a knife with nothing else.
But over marmiting toast just ruins it. There is some ratio of butter or marmite on toast that where they accentuate each other in a way too much marmite ruins.
Also come on butter first, Adam must have done that on purpose.
Try adding peanut butter or mashing a starchy banana (or both!) on top of the marmited toast. An accidental yet delicious discovery.
@@xXSinForLifeXx butter with Vegemite seems wrong though, just stop being weak and slather that shit on hard
I took a large jar of marmite with me when I went to Tokyo for two months. At the end, I still had a lot left and I gave it to a German-Japanese woman who knew what it was and liked it. Her boyfriend had never heard of it and, assuming it was chocolate sauce, stuck a big fingerfull of it in his mouth - which, as anyone who knows Marmite will know, made for a very intense and not too pleasant surprise.
I was surprised it wasn't marketed in Japan, though. I mean, it's dark, salty and umami.
I eat marmite by the big fingerfull anyway. I think I love that stuff _too_ much.
@@pooki-dooki :D Yes, you sound like an addict. Still, there are worse things to be addicted to.
@@pooki-dookijust watch the sodium
im japanese and cook a lot of east-asian food, and i think the reason marmite might not have caught on in japan could be the salt content. you tend to put enough soy sauce in everything so you don't need to add extra salt, and that makes it harder to adapt to using marmite.
although, now that i think about it, i bet you could do a really good vegan tonkotsu ramen broth with marmite. broth needs salt, and the demiglace-adjacent quality of marmite would probably work great in place of bones and stuff.
I was part of a high school group that did a biology project involving the growing of yeast. I'm 76 years old, so it was a while back; however I do remember three details you may have missed. 1) You have to boil that sugar water before you add the yeast or bacteria could kill the yeast. 2) You have to bubble air through the yeast. 3) You have to make sure the air is sterile. We used an aspirator on a water faucet, to make a partial vacuum. On the air inlet side, we pulled the air through sterile cotton, which (amazingly) filtered out the bacteria. You probably want to use some kind of pump that doesn't waste water, but I recommend the cotton.
here in the Uk we use OXO cubes all the time, all varieties.
IF you can get the Vegi oxo cube a neat way to make a fish sauce is to put 2 desert spoons of crème fraîche in a small pan, add a couple of table spoons of milk (no need to measure really) and a vegi oxo cube. bring to boil to thicken and melt the oxo cube and you have more or less an instant white sauce, you can add herbs as you wish.
you can make a mock hollandaise in a similiar way, 2 table spoons of crème fraîche an egg yolk or perhaps 2 if they are smallish and a vegi oxo cube, a little white wine or cider vinegar stir and heat to cook the egg yolk and thicken the sauce. Quick and the taste is very like Hollandaise IMHO.
PS I am also a marmite eater but I put the butter on the toast under the marmite.
Me, too. Butter under the (in my case) Vegemite. Which I’m eating on a thin piece of toast while I read the comments because I couldn’t stop myself.
@@jvallas Vegemite gang represent
@@Blackdiamond2 YES!
I grew up watching Good Eats, and am so glad to have found your channel. It reminds me of that show a lot, which is the highest compliment I can give to any UA-cam food personality.
Thanks for making these videos.
If I'm not mistaken Adam said in a QnA that Alton Brown is one of his food idols. That could be why.
I agree! Good Eats got me in to cooking, but these videos are significantly better than Good Eats.
As a fellow Good Eats fan (I've seen every episode... at least twice) I totally agree
One word.....Yeasties!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Adam, correct marmite on toast is:
Spread butter on toast, allowing to melt into the bread, so it it shiny
Marmite should be applied with a sideways knife, so it skims the surface
It’s brilliant! Honestly, the folks I know who hate marmite usually do because they’ve used too much in the past. Also non-melted butter tastes a bit rancid with thick marmite in my experience.
Exactly. Marmite is delicious. I am fed up of watching Americans try it on UA-cam and pulling a disgusted face, because they invariably spread it on like Nutella, and pulling a dumb face is thumbnail clickbait.
Marmite should be treated like a condiment for toast, spread thinly.
If your first taste of salt was someone pouring a teaspoon of it directly on to your tongue, you would instantly decide that salt is revolting and should never be eaten.
I didn't like it as a young child, but at around the age of 10, thanks to my dad, I saw the light, so if anyone wants to experience an epiphany, here is THE recipe for introducing yourself to the delights of it:
1. Butter a slice of HOT toast, then spread a thin layer of Marmite on it.
2. Butter a second piece of toast and place it on top of the Marmite, butter side up.
3. Place a soft poached egg on top.
Knife and fork. Pepper to taste. Enjoy!
The combo of the salty Marmite and the runny egg yolk is a marriage made in heaven.
Yeah it has to be a thin glaze of marmite/vegemite. People spread it too thick and then complain they don't like it.
@@emdiar6588 Also for chip sandwiches. Bread with a thin glaze of marmite with salted crisps in the middle.
@@NatashaEstrada Fuck that shit, spread the vegemite on thick. Not as first of course, but eventually, it's the best way.
@@doob195 After enjoying Marmite for decades, last week I tried Vegemite for the first time.
Meh... vastly inferior. I suppose you need the child-sense memory to get it, but it tastes just like the black, raw beer wort that came in cheap homebrew-beer kits back in the day.
I know this because a mate once served some of that wort to me on toast, pretending it was Marmite, as a practical joke.
Eating Vegemite for the first time has helped me understand why some people don't like Marmite. It's definitely something I'll never buy again.
It may require a slightly specialized tool, but a Sous Vide bath would work great for holding that yeast at 50c/122f. I have a pretty inexpensive circulator from Wal-Mart and it does a fantastic job.
Surprised Adam didn’t mention it. Seems like the go to kitchen method for holding things at consistent sub-boiling temperatures.
@@richardparadox163 yep was really surprised he didnt mentioned SousVide, because, as you say, its the goto thing for holding set temps. i even use my sous vide machine to "break in" my vape e-juice that i make, makes it so much easier to mix everything if i have it set at 39°C, and that shortens the wait time from 3-4 weeks down to 1-1.5 week while it "steeps" if i have it in the sousvide bath for 4-6 hours at first.
I guess sous vide works well because whatever you put inside can never overshoot the temperature of the bath you set. He does mention that at some point, when the yeast starts "waking up", it also heats up quite a lot, and while a circulator may be good at heating water up slowly and consistently, it's way harder to get a big volume of water to cool down if you overshoot that temp. And who cares about that after all, this never happens when you cook meat or fish or whatever else.
The yeast being the sensitive little creatures that they are, I'm afraid even a mild temperature overshoot might ruin and kill the whole batch, so that's a caveat.
I'm not ruling it out entirely, but it might not be the miracle solution to that issue too
@@Grilnid That's hardly an issue. You just use a large enough water bath to allow sufficient surface evaporation while the yeast is doing it's metabolic heat up. If the water is at or over temp, a circulator will reduce or kill the power to it's heating element while still pumping the water through so it won't provide additional heat. So long as the water has enough surface exposed to cooler ambient air it'll lose energy to the air and drop temp which will cause the yeast to do the same to the water and if the whole system isn't able to maintain the set temp, then the circulator kicks back on it's heating. The only tricky parts are maintaining enough water at temp until the yeast finishes then covering the entire bath after so it doesn't keep rapidly evaporating.
For the price of those two heating pads he bought to accomplish this task, he could have purchased one.
As a Brit, it’s flattering how you talk about our culture
Not to mention, I’m learning lots of this for the first time too!
It's the yeast he could do... I'll see myself out.
How about the amount of Marmite..... With butter on top ?
@@Pickchore ok the butter on top did make me cringe a little, but it's not so bad
@@Pickchore Yeah, I don't think he realised that you put the butter on first, and the melted butter helps you spread about a thin layer
bro says vegemite and marmine tastes like beer but all the beer ive had is pretty awful tho i'll down a whole spoon of vegemite / marmine if I wanted
Great video! Adam, I was always taught that yeast doesn't like metal. You might try growing your yeast in a glass bowl using only two cups of warm water and one eighth of a cup of sugar.
I have not tried growing yeast like that. I have been using part of a bread recipe as a starter to grow yeast. It's refrigerated between uses. It has extended the life of a jar of yeast.
Isn't it only true with active metals, like aluminium, zinc and tin that covers other metals? Stainless steel should be fine here, as it does not corrode -> does not release ions into water.
@@alissamedvedeva5614 I use glass, ceramic or plastic bowls when making anything containing yeast.
You tipped me off on marmite in your bangers and mash video and I gotta say it's been a game changer in my cooking. I generally don't eat meat, and marmite has helped my create some deeply flavoured sauces. My favourites is a vegetarian bolognese met chopped mushroom, the usual veggies, some white wine and whole milk and finish it off with a spoon of marmite. A close second is basically black beans and rice, with some marmite to enrich the beans.
Adam, dude, butter first, Marmite/Vegemite after! (also Vegemite>Marmite)
Also you need to look into the difference between aerobic and anaerobic yeast respiration (it is VERY interesting)-aerobic should grow more yeast faster. If you let the sugar ferment out ‘dry’ it will naturally settle and you can simply pour/siphon the liquid phase off.
If your ferment was still sweet after the yeast stopped fermenting, then you probably added too much sugar, and/or you lacked sufficient nutrients for the yeast to keep working-you might look up “‘kale wash” or “‘tomato paste wash” which home distillers use, as some simple vegetable additives in your ferment provide sufficient nutrients to help the yeasts work through all the sugar without ‘stress’. Such additives may no doubt add nutrients for a better healthier faster complete ferment (and yeast growth) and add some good taste to your yeast extract.
If you wanted to grow more yeast I would repeat the experiment with some vegetable (tomato, kale, etc) nutrient additive to your ‘wash’, keep sugar levels moderate (aiming for no more than 10-12% ABV) and use a new sterile aquarium air stone if possible with the air pump enclosed in a simple HEPA filter so as not to introduce bacteria and such. In theory once fermented you could dump the water/alcohol after it settles, and add in fresh sugar/water/nutrients on top of your yeast cake and keep on growing.
i bet he is the kind of guy to put sauce on his bread before the sausage and place is parallel to the edges instead of diagonally
I'm Canadian/American and moved to New Zealand many years ago. I was introduced to NZ Marmite and took a liking to it. I returned to the US and was only able to get British Marmite via Amazon. I went back to NZ on a visit with a girlfriend and she was offered Marmite but refused, saying that it "looked like something made from insects". She was offered honey instead and was happy with something else made by insects. 😆
Actually she makes sense. If you ate a food made by Americans it would be considerably different than a food made from Americans!😁
Since Honey is by a large part bee's spit, I'm not sure the difference is that big
I knew this day would come.
My Mom let me try Marmite when I was a kid and I’ve been hooked for life. I highly recommend trying it on a bagel with cream cheese (apply on top of the cream cheese) I find the butter toast method is so hard to spread unless you apply too much butter first. You can use even less marmite than you would with butter and it tastes amazing.
My buddy from college hails from Australia and to this day we’ve had an on going “battle” of Marmite vs. Vegemite. I tried to convince him to try vegemite on a cream cheese bagel and he was perturbed by the idea. Though, there’s something about the umami yeast flavor of a bagel that perfectly mixes with the rich tartness of cream cheese already and when you apply marmite on to that it create a literal umami sandwich. If there are any NY bagel shop owners out there, please add this to your menu, It will catch on as much as Lox.
Funnily enough my mother and I love marmite and my two brothers prefer vegemite. My dad, a saint of a human, gets physically upset at the sight of both hahaha
I hope you like it.
I recently tried Vegemite after years of curiosity and being a lover of Marmite. I found it to have a weirdly metallic taste and I'll be sticking with Marmite in the future
As a marmite officianado, have you made or tried any dishes where marmite is the star? I only see it added to stews and such, and any attempts to do more are usually treated as a gimmick. I have been hoping to try some cheesey marmite biscuits (US style biscuits that is).
Also, Marmite is great with cheese. My mum makes these things that are basically just a little piece of puff pastry with butter, cheese and Marmite and they are amazing
@@llamzrt From what I've seen, those biscuits look a lot like what we Brits call scones, and I can confirm that cheese scones with Marmite are great
@@llamzrt Here in the UK, I seen marmite peanut butter in the shops. Can't say its appeals to me as not a fan of peanut butter so never tried it, but if you like peanut butter it might be worth a shot.
As a Brit watching Adam put butter on the toast after the Marmite made me cry internally
Amateur mead maker here. I think the reason your yeast died out before eating all the sugar was because they were nutrient deficient. Sugar satisfies the caloric requirement of yeast, but in order for them to grow up big and strong, they need a source of nitrogen. This is the same problem I face when making mead. Honey has lots of sugar but very little nitrogen. So you have to supplement the nitrogen source somehow. Options include diammonium phosphate (aka DAP), or proprietary blends of nutrients (Fermaid O and Fermaid K are popular).
Additionally, the funky smell probably came from bacterial contamination. Yeast are easily outcompeted by bacteria or mold if your equipment is not properly sanitized. Hope this helps.
Side note: I have a jar of old yeast in my fridge from my last brew and have been wondering what to do with it. I might try some homemade marmite.
You put butter on the toast when it's still hot so it melts into the bread, then a sparing layer of marmite. The melted butter helps distribute a small amount of marmite over the bread
Came here to say this! Actually cackled a bit when I saw that preparation. Use room temp butter on freshly toasted bread, and then spread about half the Marmite shown.
I'm convinced that most of the people who "hate" Marmite (or Vegemite) are using way too much of it. If you hate Marmite you hate savory...which no one does.
He went full American 😂🤦🏻♂️
@@mrmojorisingii foreigners should only be allowed marmite under the supervision of a responsible Brit I agree
@@isaacscott4485 Same for non-Aussies trying Vegemite being under the supervision of an Aussie! XD
The yeast cell wall is mainly polysaccharides. So it's basically like putting in xanthan gum or any other vegan 'binder'/'thickener', so it's no wonder you get a nice emulsion. I would also use the yeast wall... The polysaccharides are prebiotic and feed your good bacteria.
I remember going on a scout camp where most of our food and equipment was left behind. We managed for a few days but on the last we had only mushrooms, Vegemite and pasta-nothing else. I managed to make a serviceable pasta sauce out of what we had and ate it no issue, although it was a bit salty. I was also 14 so I cannot really attest to the quality of that food, but it was edible.
There's an interesting experiment combination that might actually give you a combination of homemade ingredients. Like other commenters said, malt extract syrups as the food for a highly-flocculant yeast (Wyeast London Ale) would get you a malt liquor of sorts with no bittering and a pile of yeast on the bottom of the vessel as that yeast drops out of suspension on its own. Use the yeast to make yeast extract, but then toss in a vinegar mother colony as in earlier videos you've done and make malt vinegar. Could even reduce that down into a malt equivalent of balsamic vinegar.
Sous vide may be a way to maintain the temps at 50 C. You can use a pot within a pot method like they sometimes do with sous vide cheesemaking :)
Also, another source of un-hopped spent yeast could be wine and or cider production. I get a pretty good layer when I have done hard cider at home but always tossed it out.
Using the yeast from wine, mead or cider making may have the exact opposite problem of using beer yeast. All those typically have a fair amount of sugars that are indigestible to the yeast that will remain in with the yeast when you go to process it. That could mean a reduction with enough of a sweet taste to overpower the savory taste.
Also, sous vide machines are made by so many companies that they're cheap now. He could have bought one for the price of those two heating pads.
@@chiblast100x As far as I know beer contains more unfermentable sugars than ciders and wines (and possibly meads) so I doubt this would be a problem. More likely that concentrated flavours from the apples or grapes would cause problems than the sugars but they may also add interesting flavours.
0:49 Fun fact: "umami-y" sounds really like going back and forth, if one knows a bit Japanese: the word "umami" is formed by attaching the nominal suffix "-mi" to from the adjective "umai", which basically means "delicious" here.
It‘s like saying “tastienessful”
@@3.saar.a unintastyfullness
That text “upside down, nice adam, quality b-roll” broke me so hard. Keep up the good work, man!
I suspect the yeast you were trying to grow didn't get enough oxygen if your pan was completely covered by the clingfilm and therefore they started fermenting your sugar into alcohol which slows down yeast reproduction fairly quickly.
If you are trying to grow yeast just to get more of it (basically farming yeast cells) you would be better of doing it under aerobic conditions (meaning access to oxygen) where they use their normal metabolic pathway which allows them to get much more energy and avoids producing the alcohol that will slow down and then kill your yeast.
Thank you! I was hoping somebody would post it. For yeast to grow, it needs oxygen. The original inventor of modern industrial pressed yeast, Ignaz Mautner Markhof, also didn‘t just use sugar, but basically a mash of barley malt and rye flour that would form lots of yeast foam on top which would then get skimmed off. This kind of mash provides better nutrition to the yeast than just pure sugar would.
@@OttoStrawanzinger Yes you're right but the oxygen alone in this case would already help it work significantly better.
If you wanted to increase your yield you would want to use something like barley syrup or another kind of unrefined sugar product to give the yeast all the amino acids and minerals they can't get from refinded sugar.
I really doubt it got to the point where oxygen was an issue at all. The biggest problem, I think, is the lack of additional nutrients/minerals in the water. When making alcoholic beverages, yeast is able to grow and reproduce because the hops/grapes/honey/etc all have additional chemicals that are able to maintain the growth of the yeast.
@@davidonfim2381 Well Adam said it started producing alcohol which I think would inhibit growth sooner than yeast can run out of necessary nutrients.
@@davidonfim2381 I think you're right. Sugar alone only has Cs, Hs and Os. Yeast probably needs some of the Ns and other elements.
One thing I wanna mention about Vegemite is that while it is roughly similar in terms of colour compared to Marmite it's not as similar in a few other categories, for one it's more stiff in terms of consistency and also you would not want to square up to just dipping your finger in and having a taste, it has an incredibly salty flavour so much in fact that it can be applied to an ulcer and it'll heal, you also would not want to put your nose anywhere near it just smelling it would make your eyes water, it's still amazing on toast (with some butter of course)
Instead of an electric blanket might I suggest using an Instant Pot with a sous vide setting? I’ve been experimenting with making my own yogurt but instead of using a standard starter culture I used Lactobacillus Reuteri which requires a lower temperature than the usual yogurt setting. The Instant Pot maintained the temperature very tightly over 36 hours of culturing and yielded great results. It seems like it might be ideal for this application as well. Instead of the pressure dome I used the optional glass lid to keep an eye on things but probably any lid would do.
I grew up putting powdered brewer's yeast on so many foods, buttered toast, buttered popcorn, buttered oatmeal, (butter obviously makes it even better lol), and in breading for vegetarian meat substitutes like seitan if I want to make it taste like chicken nuggets. It's one of my favorite seasonings. So good!
Butter makes everything butter!!
I'll show myself out
It has become a phrase here in the UK that something is a 'Marmite thing'. You either love it or hate it - no middle ground. I absolutely love Marmite - on buttered toast. I also brew beer and bake bread and regard yeast with absolute wonder!
It's relatively easy to grow your own yeast by amending what Adam did. I would look for a flask or a gallon glass carboy and add say, a quart of water. To that quart I would add about 4 oz of either liquid malt or dry malt extract . Completely dissolve or mix the malt extracts and to that I would add a pack of beer or wine (or bread yeast - For the latter I never use fast acting and I believe the bulk yeast has no emulsifier). You want to constantly agitate the liquid to aerate this and after about 3 days the biomass of the yeast will have increased immensely. Because you are aerating the yeast you are encouraging them to reproduce rather than produce alcohol and so you can after a few days allow the yeast to settle and then add more water and more DME or LME and repeat. The living cells are going to be more massy than the dead cells and so you can "wash" the cells by filling the carboy with distilled or spring water (chlorine free) and allow the cells to drop to the bottom of the vessel. On top will be water, beneath the water will be be dead cells and beneath the dead cells will be yeast.
9:19 - Whoa! That's a hideous amount of marmite.
Butter the toast first and maybe 1/10th of that amount of marmite
That ain't nothin. I've slathered on more and still enjoyed the black goop
Here in NZ, our Marmite is a lot darker than that, and it's not runny at all. If you dig a hole in it, that hole stays the same shape. I'm picking it to be a lot stronger than the one you have there. If you put a single teaspoon of our Marmite into your stew, you can easily taste the difference it makes.
Vegemite is a lot milder in flavour than Marmite
Dear Adam, great insights as ever. No less than I expect these days when turning in to one of your Internet motion pictures. Allow me please, and pray take no offence, to highlight the disservice you performed on the Marmite-on-toast-eating contingent of the British isles. One does not cut the thinly spread black gold with the butter. One applies a generous coating of butter to a hot slice of toast and then, and only then, applies a thin coating of the Extract. A slice of dry, mature cheddar is an optional accoutrement to the affair that I would personally recommend. I don’t doubt that the method described will provide you a far more satisfactory experience than any of the alternatives. Wishing you and all who follow thee a glorious festive season.
“…internet motion pictures.” 😁
I read this in a proper English accent and I was even more properly entertained by that.
I'm glad someone else spotted this! This is also how us Aussies prepare our Vegemite toast. I also second the slice of cheese. Such a heavenly combination!
For maintaining 50°C, Adam, maybe you can try using sous vide, which is pretty good at controlling temperature and basically the same as what scientists did in the lab. Definitely better than a heating blanket with potential fire hazards.
you can experiment with SOURDOUGH STARTER, to avoid flour you can wash the starter and feed the water you used with sugar to make it rise. Wonderful video.
0:37 This is why pets go nuts for wet food at feeding time. Pet foods are packed with yeast extractives which fool pets' olfactory senses into thinking there is meat afoot, even when the meat-adjacent contents of the can -- mostly offal that has been entirely deodorized -- do not. I experimented with Lallemand's commercial yeast extracts a few years back and was amazed at just how much flavor of various kinds they impart to prepared food. Isn't it amazing what you can grow on the waste from paper mills?
Pretty sure the next recipe video is gonna be Adam making demi-glace from yeast broth
Home brewers and breweries often make Yeast Starters, which typically do not contain hops. It's easy peasy. It's much more effective if you have a stir plate and an Erlenmeyer flask. Instead of using dry malt extract like you would do if you wanted to "train" the yeast to eat the more complex maltose, and maltotriose sugars that they will get from a barley grain mash you could feed them simple dextrose which is cheaper and very easy for the yeast to eat.
A brewer would boil the water, add the sugar and then after 15min or so cover and cool the liquid before transferring to the flask, adding the yeast, covering with foil and putting on a stir plate for 2-3 days. You could decant off the liquid and do this all again to make more and more yeast, but eventually you'd need a bigger vessel to get more yeast.
I literally wondered this yesterday when I read the ingredients of some dry chicken stock. What a coincidence 😅
As a meat-eater that loves exploring vegan cooking, marmite/vegemite works amazing as the base flavour for vegan gravy.
Become a favourite of mine. Vegan or not, just great gravy.
Yes, it has similar umami+salty like soy sauce or stock. But diluted marmite really does taste like beef gravy or like a beef stew.
Not beef as a piece of steak. But long cooked, braised beef flavour.
So it mainly tastes of beef, a little of mushrooms and something of its own. All together yummy.
I've seen some australians put a thin layer of vegemite on their steaks before putting it on the barbie sort of like a rub (though I don't think this is a super common thing to do. But is a thing), probably because of that beefy flavour.
Its a fun ingredient to play around with. A little goes a long way though.
Homebrewing has some pretty good process to multiply yeast.
Also, yeast for homebrewing can be found in special shop and might be much cleaner than the bread yeast that you can buy at the store. Dry yeast is easily accessible but liquid yeast might be even better and with dozen of yeast strain available, it may have a good impact on the final taste too.. Now for the experiments! hehe
I imagine that's the only economical use case of homemade yeast extract. It's far easier to buy marmite online and have it shipped to you than trying to make it yourself with yeast you bought at the store. Seems kind of silly. But if you already have a crap ton of yeast slurry you'd normally dump, might as well try to reduce it into a nice food additive. I love adding nutritional yeast to soups as both a thickener and slight flavor enhancer, and it boosts the protein and b-vitamins of my soup to boot.
Putting butter on the toast after the marmite might be the craziest thing I've ever seen you do. Understandable though as apparently most people don't butter bread as thoroughly as us Brits do. I will put butter on toast before any other topping (jam, peanut butter, marmite) and every sandwich starts with buttering the bread.
Everytime I see Americans make toast they never melt the butter either.
It's like they make the toast and wait untill it's cold to butter it. And yes like you said they never use enough butter.
love watching your videos! So informative yet so interesting! I've binged watched almost all of them ahahah
I worked for a biotechnology research center and I studied yeast metabolism. The key to make yeast reproduce is making it ferment in an oxygen rich environment. Yeast can still live without oxygen but under this condition it will produce alcohol instead of biomass. Since we are doing this at home, I would try to use a fish tank air pump to introduce oxygen into the water. In the lab or a factory you would be using essentially the same thing.
Also, yeast is mostly protein (not counting water) and the proteins must come from somewhere. To synthesize them, yeast needs nitrogen (all proteins contain nitrogen atoms). There is no nitrogen in water nor in sugar but there is some in the air we are pumping in anyways. This source works, albeit not very well. Flour contains proteins and micronutrients that will promote yeast growth. Thus, using flour or flour+sugar is probably better than sugar alone.
In short, flour+sugar+air pump should work well.
You can also add marmite to hot water to effectively make a stock. I add it to soups all the time. Make fun of the Brits all you want, but marmite is basically the savory equivalent of molasses.
He's done that in one of his videos. Used marmite as a condiment. I just can't remember which video it was.
@@FutureCommentary1 He used it in his bangers and mash recipe. Which I'm literally eating while I saw this video.
What do you mean ‘make fun of us Brits all you want’?
@@grrinc It is a common stereotype that British food is terrible, and they are the only ones who like marmite.
@@timseguine2 wot u tellin me a full english aint proper nosh m8?
*at one time (over 20 years ago) we had an Australian restaurant here in Knoxville called Wallaby's...the owner was in fact Australian and his wife was from Louisiana so the menu was a unique blend of creole and down under fare...always enjoyed the Vegemite on grilled toast and the grilled plantains...great stuff*
Plantains and Vegemite sounds awesome
give vegemite on toast with avocado and or a fried egg a go, just make sure that the yolk is runny
@@mpk6664 *they are...the flavor combination is especially good if the plantains are grilled with butter and served immediately*
Here's an idea: On using the coffee filter to separate the solids, go to a restaurant supply and get the large commercial size coffee filters that fit standard home strainers almost exactly. I use them for straining my pho broth. Wet the filter first with water as this makes it easier to manage. One other thing, they aren't expensive.
2:41 using the words beer brewing and Mecca in the same sentence sounds so wrong
I love how Adam is still going out of his way to use products an average person would have like a heating pad. I know full well he could go out and get a state of the art sous vide machine but he doesn't, cus we wouldn't be able to
agreed but sous vide machines are like $100 these days so well within what "normal people" might buy
thing is there's an older adam R video about plastics in food and his frustration with unanswered questions about harmful effects, and sous vide means essentially cooking your food in a plastic bag for a really long time
i was thinking "standalone induction hob", that harks back to his complaint about his gas stove vs his older electric stoves, that the gas stove couldn't go low enough before it just went out and vented unburned gas into the room
(though now while thinking about _that_ for a second, how about the gas stove on super-low with the pot lifted up a couple inches on a rack of some sort?)
@@walterw2 It's not always about money. If I bought a sous vide machine I'd barely use it and it'd take up space I don't have for it.
@@ub3rfr3nzy94 true enough, you have to watch out for "gadget creep" cluttering up the kitchen
@@ub3rfr3nzy94 I don't know about that, unlike with many really gimmicky gadgets there is allot of shit you can do with a sous vide machine and they're pretty straight forward to use. Like honestly barely any harder then literally boiling water, and they have a bonus of producing really idiot proof results too. Most of them are actually quite small too since they work by just clipping to an existing pot or tub. Most of them are basically a stick maybe a foot tall and like four or five inches wide.
@@ub3rfr3nzy94 I said the same thing until I got a sous vide... now I use it 5+ times a week, I have started preping "dinner bags" for several days at once (Huge time saver) and just "drop um in" a half hour or so before I start my rice/pasta/starch and by the time that's ready I have one bag with my protein and one bag with my veggies, very little effort and wonderful flavor and lots of good stuff still in the veggies cuz it never got too hot and the meat is Sooo tender...
You can make yeast extract from sourdough bread!! Cube and toast 1kg bread, soak for 24 hours in 4 litres of water + 7g yeast, 10g sugar. Strain, squeeze and discard the solids, then reduce to 200ml.
I'm a homebrewer, I'd love to see how to turn my leftover yeast into something useful. You mentioned de-bittering. There are recipes (porters, stouts, etc) that aren't very bitter and might do well with that.
Or you could use the yeast from wine or cider
I don't eat it all that often, but I absolutely love Marmite. Unfortunately, since the pandemic started it's been really hit and miss as to whether I can find it in stores in my part of Canada. At first it was because all the pubs shut down in the UK and as a result UK beer makers cut way down on production, so there wasn't enough "waste" yeast for Marmite to keep their production up. Lately it's more because of supply chain problems that are affecting pretty much everything imported from other countries.
During the early pandemic it was hard to source Marmite even in the UK. Although interestingly they have an "extra mature" luxury type variant and that was still fairly easy to find. I guess it was made from pre-pandemic stock?
@@lordhoot1 There's a limited edition Dynamite Chili, which is Marmite with chili. It tastes just like Marmite, but it warms up your gums. :D
Something I experimented with that might be worth exploring if you like yeasty flavors and aren't gluten intolerant is mixing up some dough, allowing it to rise/proof longer than you would for making bread (I let it go about twice as long), then making it into boiled dumplings instead of baking it. The resulting dumplings had a bit of a different flavor than the blandness I usually expect from boiled dumplings, but given that I'd tossed them into soup I'm not sure how much of that is just the confirmation bias of me going in assuming it would work.
Adam, this video is gold and I can see you're already getting great suggestions for further fermentation videos.
Can I put in a plug for lactobacillus. They'd be worth talking about just for their deliberate use in fermentation, but their relationship with humanity turns out to be _much_ deeper and more ancient, and tells us some profound things about how we should think about both bacteria and ourselves. I think you would have a great time with the contrarian aspect of it: here is a *bacterium* (euch!) that turns out to be a powerful ally of humankind (hooray!) that only _occasionally_ slips by our well-calibrated immune defenses to _mindlessly destroy us by simply trying to exist_ (...what?). Oh and also it makes pickles and yoghurt! You get the idea.
Haha, you're not wrong!
ua-cam.com/video/n7HY6ssS4Ak/v-deo.html
if you want your yeast to not produce alcohol you'll have to aerate it. Also, you need to add some kind of nitrogen source to your sugar water if you want the yeast to efficiently grow. Funnily enough, the yeast medium we use in the lab contains yeast extract.
You could try boiling some offal in water and using that broth as base for your yeast growth. Brain-Heart infusion is a commonly used rich medium for bacteria and I assume it will work fine for yeast too.
Maybe gelatin
@@MandrakeFernflower That's actually not such a bad idea. Gelatin only contains predominantly glycine and (hydroxy)proline, I don't know whether yeast can make the other amino acids on it's own. Additionally, the yeast might require some vitamins and some trace elements like phosphorus, but gelatin in sugarwater might actually be a worthwhile experiment.
The very same Marmite he has, probably has literally every nutrient the yeast could need. What about just diluting marmite in water as a media
@@thanhavictus That would work. you could use a aquarium bubbler to the pot to add some aeration and aid the carbon dioxide off-gassing too. :)
@@thanhavictus Malt extract powder or syrup would likely be cheaper, and last longer.
calling justus liebig a food scientist is a huge understatement considering his impact on chemistry…
its like calling a physicist a math teacher
When I was taking culinary classes, we gathered yeast from the air by submerging raisins in boiling water and then letting them ferment at room temperature. i dont remember the process wholly. its been a while. but im sure you could find something about doing it that way.
@ 1:57 VEGEMITE makes Adam's video! 😊 We Aussies LOVE our VEGEMITE - since 1922 ! I always spread it thickly on my buttered toast. Great with a fried egg too. YUMMO ! 😋
Thanks for another fun and informative video, Adam. 👍🙏
M 🦘🏏😎
To grow yeast you'll need more than just sugar. You most add other stuff that contains nitrogen, phosphorous, potassium, sulfur and other micronutrients. I think you could maybe make a broth from some grains so you would have a good amount of those nutrients. The sugar must be in a lower concentration and you must let air into the system so the yeast will prefer the aerobic metabolism instead of anaerobic, which produces alcohol. Ideally you need a forced aeration, maybe using a aquarium air pump. But it could also help to have constant agitation and a big surface area in relation to the volume. As you would make the broth that I mentioned, this medium would also be attractive for other microrganisms from the room. So ideally you should use a closed and previously sterilized or at least decontaminated vessel. To prevent contamination from airborne bacteria, you can acidify de medium, maybe with some vinegar. If you use forcefull aeration, you would need some microbiological filter for air, but maybe you could try using a lot of hidrofobous cotton really compressed into some tube, but then you may also need a more powerful air pump. It may be simpler to use recipients covered with some thick cloth (locked with some strant tied arround the vessel) or some cotton stopper. It must be breathable, but prevent contamination. You could put the broth inside, close with cloth and then decontaminate the whole system by boiling. Just be carefull not to wet the cloth or stopper in this process. Then you would open it just to put the yeast. I think you can find some stuff to make it in an artisanal (DIY) beer shop. Idk if you have that there, but we have a few of those stores for home brewers here in Rio. And that's it. I bet you can find people who have already done this in UA-cam. Maybe from some home brewers
I'm kind of surprised that you didn't try this with fresh yeast, but maybe that's not a big thing in the states? In Scandinavia, we mainly bake with fresh yeast, and there's almost no recipe that states the amount of dried yeast. Fresh yeast is also pretty cheap here, it's about 0.3 USD for 50 g. There's also no additives in fresh yeast.
It's definitely less of a thing in the states. My Swedish partner had a real hard time finding fresh yeast to make semlor(might have been something else) when we first met. We substitute dry yeast into all the Swedish recipes now.
You can buy a full pound of yeast at Costco for roughly $5. I buy it once a year and park most of it in the freezer, taking out some every month or so as needed.
This. Those jars cost the same as just buying a 1lb brick.
I'm very glad that you kept in the "quality b-roll" where you're holding the yeast packet upside-down; that and the bonus text took that otherwise simple moment and added a little something extra
Adam, thanks for such an interesting video! I brew both beer and cider, and have used the spent yeast as starter for bread, but I have found that the yeast from the beer sometimes makes the bread unpleasantly bitter. Now, I pretty much solely use the spent yeast from cider brewing, which doesn't have any of the unpleasant hop flavors, and I think the same thing could be done for making yeast extract. Cider produces a large volume of spent yeast, probably four or five cups of liquid, and since everything has to be sterilized for cider making anyways, it doesn't have any of the off flavors your weird bathtub rum would have had. I think that's the way to go if you want to make it yourself.
I too used to brew cider and I used bread yeast to good effect. No bitterness at all and tons of yeast!
did you find any difference in brewing cider with and without yeast, if you tried? I'm interested in starting, but I feel it'd be much easier to only smash apples than to put yeast in as well.
@@danielepetecca6014 it’s something that tried once and I suspect there was some bacterial contamination - the cider tasted disgusting. I always meant to give it another try but never did.
You may also find that in the right mixture theres a rly good flavour you can get my mixin your more bitter yeasts with the cider ones in the right amounts to get the best of both flavours and not have too strong a bitter taste.
@@danielepetecca6014 Just get yeast, even bread yeast will work there tho its unideal; relyin on wild yeast can be painfully slow bcuz you cant get high enuf amounts to start out so it takes much longer to reach the amount you wud start with if you used your own yeast.
A bread yeast alcohol can get anywhere from 6-12% dependin on a lot of factors, but presume closer to the low end there; you rly need the most ideal environment to get that 12% abv out of bread yeast even if it can technically reach it, it usually just lacks the nutrients and such to produce perf and its rarely kept at ideal temps which makes it less fruitful as well.
At 5:40 on the top left of the screen I believe you may have leaked your e-mail. Just a heads up.
"cell wall" and "creamy" are two words i definitely didn't expect in one sentence.
Growing up my dad would have Marmite everyday for breakfast. He died a few years ago and every time I eat it I think of him.
It's like a weekly class about random things related to food
I love it
I have been homebrewing for about 15 years and have dumped a TON of yeast! I have recently started brewing seltzers but there aren't enough nutrients in a sugar wash for healthy fermentation and the nutrients on the market are expensive. I got the idea to make my own yeast nutrient from old yeast and found your great video!
Many homebrewers (myself included) siphon the beer into a secondary fermentation where they dry hop. It gives a different flavor to the beer, but it would remove the debittering step for the yeast since the hops are added after you isolate the yeast. I've had some garum style yeast extracts going for a few years this way, I'll let you know if I ever manage to get that technique to work 😄
I've never put it into secondary myself, perhaps I should start.
I homebrew and to grow yeast, you need to santize the container with food grade sanitizer and you need nutrients in addition to an energy source. So use a light malt extract. Plus, in their initial growth phase, they need oxygen. I make yeast starters before every batch in a flask covered in a coffee filter that I stir on a magnetic stir plate. Also, I bet putting the bowl in a water bath heated with a sous vide heater would be easier than heating pads.
Hi. Not sure if you are still reading comments here, but if you want to grow yeasts at home, you need to find a way to aerate them and give them complete, nutritious meals :) In still sugar water they will be making alcohol, which will eventually inhibit yeast growth. In the lab we simply put flasks with yeasts on a shaker. At home one could try to aerate yeast cultures by using a stand mixer or maybe aquarium air pump. To make the perfect food for yeasts, boil 300 g potatoes, 25 g carrots, 1 tomato, 10 g sugar in 1 L of water and add 1.5 g yeast extract.
It's been said (I'm unsure how accurate this is mind) that civilization wouldn't have existed without beer, so I mean yeast can be blamed and praised for being the start of it all
It is entirely accurate. Beer and alcohol in general were some of the only ways to preserve grain and fruit for any remotely useful period of time. Beer is liquid bread, after all. It was 100% vital to civilization, as without it, many many more would've simply starved. It also served as a way to make bad water potable, as you gotta boil it to make the beer.
Wonder if it can now *save* civilization
Hi Adam! I’ve lived in Burton-on-Trent for 35 years and worked across 2 of the breweries in the last 10 years. Both the brewery I work at and the one I used to work at still send waste yeast to the Marmite factory.
When you are heading in/out of town along the road Marmite is on, you can definitely smell it! The whole street smells like that jar
Whereabouts is the Marmite factory? I was born in Burton and, with the exception of 4 years as a child, grew up within 20 minutes of the town. I don't think I ever knew Marmite was from Burton until this video
When you drive out to Morrison's from Burton Tom Venter you pass it on the way. I'm born and raised in burton. Not a marmite can and always hated going food shopping as a kid. Moved to Birmingham for uni, first visit home, I arrived at the station, the smell of the brewery made me throw up. That weekend I went food shopping with my mum - passed the marmite factory and again had a severe reaction. 18 years living there and it only took me 6 weeks to become very reacted to it! Lol
"One of humanity's best friends", but only if you're into throwing your friends in a saucer and boiling them until their skin rips open and their guts are ejected so that you can drink them later.
Fascinating, thanks Adam. Been eating Marmite all my life, and I knew it was a biproduct of the brewing process but didn't know about the full origins or history of it.
BTW if you're not used to eating vegemite/marmite but want to try it, start with pita bread, spread (lots of) butter on and then the yeast extract. Because pita has such fine grain (no big bubbles/holes) you can get a really thin spread of it, which is good because the yeast extract is very strong and salty if you're not used to it.
Ah man you just reminded me of how beautiful that is as a snack.
just eat it with a spoon until you learn to love it. thats how we grow up big and strong in australia.
As a Englishman who adores Marmite I'm so glad you like it. I've given it to friends from overseas before and they unanimously hated it!
(Edit) Thinly spread on a buttered crumpet is food of the gods! (Yes i realise that combination is about as British as they come lol)
(Edit 2) Just a tip but when making Marmite on toast butter the toast first and let it melt a little then spread the Marmite even thinner than you did in the video.
unless you as old as I am, you would never have tasted the original Marmites which would take the skin off the inside of your mouth.
Those of us that have ever tasted the original Marmite deplore the rather feeble substitute produced today which is nothing like the original.
11:30 You dont have to debitter it if youre usin wine yeast, includin honey wine aka mead.
The yeast leftover from that wont have any bitter hops notes and will instd have notes reminiscent of wine or honey; both of which are desireable
As always, eloquent and articulate about the background science which is often overlooked or misunderstood 🤔
Thanks also (again) for highlighting UK foods in such an unbiased manner which don't always translate well across the Atlantic; yes, tastes vary, but that's not to say that either side are right or wrong.
Lastly, I am very much in you camp wrt quantity; a light smattering, well mixed with butter, on hot toast so it melts through to invigorate the taste buds rather than obliterate them.
Marmite is the best. I eat it on toast with no butter, or dissolved in hot water for a nice warming drink.
Interestingly I'm told that Marmite's flavour has changed over the years as lager became more popular. The special they did one year made just from ale yeast was different (and tastier in my opinion). They used Champaign yeast for a different special too.
Yeah I do recall the guinness special edition which was pretty good. I always think the reduced salt version is the best, when i can find it....essentially just tastes more marmitey
Was that Marmite XO?
@@kaitlyn__L I wasn't thinking of that, I remember the Marston's Pedigree version, I thought they did a Fuller's London Pride one too, but that appears to be me misremembering.
According to Wikipedia XO does forego the Lager yeast as well as being aged longer.
@@tristanmills4948 I knew it was aged longer but always felt it had a deeper, richer taste on top of that too, which is probably due to omitting the lager yeasts?
Your solution here is to buy some malt powder or some pure malt extract without any hops. Yeast need more than sugar to thrive, they need minerals and other additives to be really healthy and most of that can be found in malt extract. 1 can to 5 gallons of water boiled and cooled then add a packet or two of brewers yeast and allow to ferment for a week or two until the wort becomes clear. Siphon the beer (it'll be a lousy beer, but it is beer) off the trub then collect all those dormant yeast cells covering the bottom of your fermentation vessel and turn that into yeast extract. The malt extract will be more costly than the yeast at about $12 can but your yeast will be cheap at about $1 packet. If you save a couple of ounces of your yeast from the trub you can do it again, and again, and again. Eventually due to mutation the yeast will change the flavor of your beer, but if you're not drinking the beer who cares, you could also distill it into vodka.
In Switzerland we also have a yeast extract brand called Cenovis, when I was a kid I hated it but I grew fond of it with years ^^