📝 About This Recipe
Born from the rich tradition of repurposing brewery byproducts, this homemade yeast extract is a deep, savory powerhouse of pure umami. This dark, silken paste captures the essence of fermentation, balancing intense saltiness with complex malty undertones and a hint of vegetal sweetness. Crafting your own allows for a cleaner, more nuanced profile than commercial versions, resulting in a versatile condiment that elevates everything from morning toast to gourmet sauces.
🥗 Ingredients
The Yeast Base
- 2 liters Fresh Brewer’s Yeast Slurry (collected from a local brewery, preferably from an Ale or Stout)
- 1 liter Filtered Water (chlorine-free to prevent off-flavors)
The Flavor Extraction
- 2 tablespoons Sea Salt (fine grain)
- 2 stalks Celery (finely diced)
- 1 large Carrot (finely grated)
- 1/2 Yellow Onion (finely minced)
The Umami Boosters
- 1 tablespoon Malt Extract (liquid or powder for depth and color)
- 1 teaspoon Onion Powder (for concentrated savory notes)
- 1/2 teaspoon Celery Seed (ground)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Natural Caramel Color (optional, for that classic dark aesthetic)
👨🍳 Instructions
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1
Begin by washing your brewer's yeast. Mix the yeast slurry with an equal amount of cold filtered water in a large sterilized glass jar. Let it sit in the refrigerator for 12-24 hours; the yeast will settle at the bottom while the bitter hop resins stay in the water.
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2
Carefully pour off and discard the liquid on top (the supernatant), leaving the thick creamy yeast at the bottom. Repeat this process once more if the yeast smells excessively bitter.
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3
Transfer the washed yeast to a heavy-bottomed saucepan. Add the sea salt and stir well. The salt initiates 'plasmolysis,' where the yeast cells break open and release their flavorful contents.
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4
Heat the mixture very gently to 50°C (122°F). Maintain this temperature for about 1 hour. Do not boil at this stage, as we want the enzymes to work on breaking down the proteins naturally.
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5
In a separate small pan, simmer the finely diced celery, carrot, and onion in a splash of water until they are completely soft and have released their juices. Strain through a fine-mesh sieve, reserving only the concentrated vegetable liquid.
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6
Add the vegetable liquid, malt extract, onion powder, celery seed, and black pepper to the yeast mixture.
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7
Increase the heat to a low simmer. You will notice the mixture start to thin out and then slowly begin to darken.
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8
Simmer the mixture for 2-3 hours, stirring frequently with a silicone spatula to prevent the bottom from scorching. The goal is to evaporate the water content.
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9
As the volume reduces by half, the mixture will become more viscous. Keep the heat at the lowest possible setting to avoid burning the sugars and proteins.
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10
Continue reducing until the mixture reaches a thick, paste-like consistency that coats the back of a spoon heavily. It should be dark brown and glossy.
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11
If using caramel color for that iconic 'black' look, stir it in during the last 5 minutes of reduction.
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12
Pass the hot paste through a very fine sieve or muslin cloth one last time to ensure a perfectly smooth, professional texture.
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13
Transfer the hot extract into small, sterilized glass jars. Allow to cool completely at room temperature before sealing.
💡 Chef's Tips
Patience is key during the reduction; if you rush the heat, the extract will taste burnt rather than savory. Always use brewer's yeast (Saccharomyces cerevisiae) rather than baker's yeast for the correct depth of flavor. If the final product is too salty, you can balance it by whisking in a tiny amount of extra malt extract or honey. Ensure all equipment is meticulously clean to prevent spoilage during the long settling and cooking process. Store in the refrigerator; because of the high salt content and low water activity, it will last for several months.
🍽️ Serving Suggestions
Spread a paper-thin layer over hot, buttered sourdough toast for the classic experience. Whisk a teaspoon into beef or vegetable stews to add incredible depth and 'meatiness' without meat. Use as a secret ingredient in a Grilled Cheese sandwich, spreading it on the inside of the bread. Mix a small amount into softened butter to create a savory compound butter for topping steaks or roasted potatoes. Add a dollop to a Bolognese sauce during the simmering stage to enhance the fermented notes of the wine and tomatoes.