📝 About This Recipe
Born from the ingenuity of Australian food science, this homemade version of the iconic dark spread captures the deep, savory essence of spent brewer's yeast. It is a concentrated explosion of umami, featuring a complex profile of salt, malt, and fermented depth that is far superior to store-bought alternatives. Perfect for those who crave that bold, savory 'bite' on their morning toast, this recipe transforms humble yeast into a gourmet pantry staple.
🥗 Ingredients
The Yeast Base
- 4 cups Fresh Brewer's Yeast Slurry (Obtained from a local brewery if possible; must be liquid)
- 1 cup Distilled Water (For thinning the slurry)
The Flavor Extract
- 2 tablespoons Malt Extract (Liquid) (Provides the characteristic sweetness and color)
- 3 tablespoons Sea Salt (Fine grain; adjust to taste at the end)
- 1/2 teaspoon Celery Seed Powder (Essential for the classic savory undertone)
- 1 teaspoon Onion Powder (Adds depth to the savory profile)
The Vegetable Reduction
- 2 medium Carrots (Finely grated)
- 2 pieces Celery Stalks (Finely chopped)
- 1 small Parsnip (Peeled and grated)
- 500 ml Vegetable Stock (Unsalted or low-sodium)
👨🍳 Instructions
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1
Begin by washing the brewer's yeast. Mix the slurry with distilled water in a large glass jar and let it sit in the fridge for 12 hours. The yeast will settle, allowing you to pour off the bitter 'hop' water from the top.
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2
In a large heavy-bottomed pot, combine the grated carrots, celery, parsnip, and vegetable stock. Bring to a boil, then simmer for 45 minutes until the vegetables are completely soft.
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3
Strain the vegetable mixture through a fine-mesh sieve or cheesecloth, squeezing hard to extract every drop of nutrient-rich liquid. Discard the solids and return the liquid to the pot.
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4
Reduce the vegetable liquid over medium-high heat until it has thickened into a syrupy consistency, roughly 1/4 of its original volume.
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5
Add the washed yeast slurry to the vegetable syrup. Stir gently to combine using a silicone spatula.
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6
The 'Autolysis' Phase: Heat the mixture very gently. It must stay between 45°C and 50°C (113°F-122°F) for at least 3 hours. This low heat triggers the yeast enzymes to break down their own cell walls, releasing the umami flavor.
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7
Once the mixture has become more fluid and darker, increase the heat to 80°C (176°F) for 15 minutes to pasteurize the yeast and stop the enzymatic process.
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8
Strain the mixture through a very fine coffee filter or several layers of cheesecloth to remove the spent yeast hulls. You should be left with a clear-ish, brown liquid.
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9
Whisk in the malt extract, onion powder, celery seed powder, and sea salt until fully dissolved.
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10
Simmer the liquid on the lowest possible heat setting. This is the reduction phase. You are looking for the water to evaporate until the mixture becomes a thick, dark, and glossy paste.
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11
Stir frequently during the final 30 minutes of reduction to prevent the sugars in the malt from scorching the bottom of the pan.
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12
Once the paste is thick enough to coat the back of a spoon heavily and holds its shape, remove from heat. It will thicken further as it cools.
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13
Transfer the hot paste into sterilized glass jars. Seal immediately and allow to cool at room temperature before refrigerating.
💡 Chef's Tips
Patience is key; if you boil the yeast too early, it will become incredibly bitter rather than savory. If the spread is too bitter, add a tiny touch more malt extract to balance the profile. Always use a clean, dry knife when scooping from the jar to ensure it lasts for months. For a smoother texture, you can use a high-speed blender on the final paste before jarring. If you cannot find brewer's yeast, nutritional yeast flakes can be used as a shortcut, though the flavor will be less 'funky'.
🍽️ Serving Suggestions
The Classic: Spread a paper-thin layer over heavily buttered sourdough toast. Umami Bomb: Add a teaspoon to your Bolognese or beef stews for incredible depth of color and flavor. Cheesy Delight: Smear inside a grilled cheese sandwich before toasting. Savory Pastry: Use as a filling for puff pastry scrolls along with sharp cheddar cheese. Morning Brew: Dissolve a small amount in hot water for a savory, salty 'tea' similar to beef tea.