Thursday, 26 March 2015


Maggie de Castro


1½ litre of brewer's yeast
1 large onion, diced
2 large garlic cloves
3 large carrots, diced
1 turnip, diced
1½ celery stick, diced
Salt to taste
1. The solution is to wash the yeast. You achieve this by putting the top fermentation in a jar full of water. Eventually the yeast will settle on the bottom of the jar. Pour off the water and fill the jar again with fresh water. Do this several times to wash the yeast. Then follow the recipe below.
2. After you finished washed the yeast, put the brewer's yeast with a little salt, in a bain-marie. Simmer at blood heat, 30ºC to 40ºC for ten hours or overnight.
3. Then simmer this mixture at 50ºC to 60ºC for 2 to 3 hours.
4. Boil now at low temperature of 90ºC for half an hour.
5. Filter the mixture though coffee papers or a sieve and cheese cloth.
6. Let it cool for a day or two. It will separate further.
7. Filter again. You then want to convert it to a paste. This is best achieved by putting it in a large flat pan and simmering, you can simply leave the lid on pan for a few hours. Keep an eye on the mixture.
8. Meanwhile boil up all the vegetables until they are cooked and very soft. Strain off the liquid, pulse into a smooth paste and incorporate it into the Marmite mixture.
9. Further boil the mixture to reduce into a Marmite like texture. Do not allow it to burn: The entire process takes about ten solid days.
*ask your nearest brewery for the top fermentation.
*bain-marie is a hot water bath, preferably one that works with electricity so that you can keep the heat constant. You may use a larger vessel with hot water, but then you must keep an eye on it all the time and adjust the water to keep same temperature all the times.