making marmite/yeast extract?

[Clara]

A Brit abroad cliche, but OH and DD get through pots of marmite and it costs loads here.

Is there a way of making it? I understand that it is a by product of the brewing industry (but have no idea if it is still made that way), but is there a way to cultivate it without making beer (that is just a long way down our list of priorities - particularly mine!- right now)?

Not turning up anything on the internet aside from brewing forums - any ideas?

[contadina]

I rely on visitors to bring over the really big jars - one lasts about year. I've got a recipe for branston-ish pickle though if you've any cravings for it.

[contadina]

Just found this - never tried it though.

From Chef Deb @ VegSource (http://www.vegsource.com/talk/recipes/m ... 70738.html):

MarVeg

1/2 tsp molasses
1 Tbs rice syrup
1 tsp Better Than Bouillon (bouillon paste), vegetable flavor
2 Tbs nutritional yeast flakes (or 1 Tbs powder)

Mix all ingredients well.
Store in a small jar in fridge.

NOTE: If Better Than Bouillon is not available, use miso.

And here's one for vegemite

1 dessertspoon celery salt
2 teaspoons tomato juice
2 teaspoons onion juice
125g compressed yeast
parisian essence to colour (whatever that is!!!)

Mince yeast and place in a saucepan, add remaining ingredients. Bring gently to the boil and simmer for 15 minutes, stirring constantly. Pour into small jars and seal.

[Clara]

Thanks for that I might try one of those recipes because I have most of the stuff lying around, but seems that it is a case of making something that tastes like yeast extract rather than making the real deal.

I'll have to get on to my next visitors about this huge jar business, though I usually ask for a huge a sack of teabags from Oxfam.....perhaps I will have to forfeit that one this time!