📝 About This Recipe
Born from the historic traditions of British brewing, this homemade yeast extract is a concentrated explosion of pure umami. This dark, glossy condiment transforms spent brewer's yeast into a savory powerhouse through the magic of autolysis, yielding a salty and complex flavor profile that is far superior to mass-produced versions. It is the ultimate expression of kitchen alchemy, turning a simple byproduct into a rich, velvety spread that elevates any dish it touches.
🥗 Ingredients
The Yeast Base
- 2 quarts Fresh Liquid Brewer's Yeast (sourced from a local craft brewery if possible; must be fresh)
- 1.5 tablespoons Sea Salt (fine grain to aid in the breakdown of yeast cells)
- 1/2 cup Spring Water (only if the yeast slurry is excessively thick)
The Flavor Extraction
- 2 medium Carrots (finely grated)
- 2 pieces Celery Stalks (finely minced)
- 1 small Yellow Onion (grated into a pulp)
- 1/2 small Turnip (finely grated for traditional earthy depth)
Seasoning and Finishing
- 1 teaspoon Vegetable Stock Concentrate (for added complexity)
- 1/2 teaspoon Celery Salt (to enhance the savory notes)
- 1/4 teaspoon Black Pepper (finely ground)
- 1 tablespoon Malt Extract (optional, for a hint of sweetness and darker color)
👨🍳 Instructions
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1
Place your fresh liquid brewer's yeast into a large, sterilized glass jar. If the yeast is very thick, stir in the spring water to achieve a heavy cream consistency.
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2
Stir in the sea salt thoroughly. The salt creates osmotic pressure, which triggers 'autolysis'—the process where the yeast cells break down and release their flavorful contents.
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3
Seal the jar and place it in a warm spot (around 100°F or 38°C) for 24 hours. You can use a proofing oven, a dehydrator, or a warm spot near a radiator.
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4
After 24 hours, the mixture should have thinned out. Pour the mixture into a heavy-bottomed saucepan and heat gently to 140°F (60°C). Maintain this temperature for 1 hour to ensure all enzymes are activated.
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5
Increase the heat and bring the mixture to a simmer. Add the grated carrots, celery, onion, and turnip. These vegetables provide the necessary sugars and aromatic compounds.
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6
Simmer the mixture very gently for 2 hours. The goal is to infuse the yeast liquid with the vegetable essences while the yeast proteins continue to break down.
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7
Prepare a fine-mesh sieve lined with several layers of cheesecloth or a coffee filter over a clean bowl.
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8
Strain the mixture through the cheesecloth. Squeeze firmly to extract every drop of liquid from the solids. Discard the remaining vegetable pulp.
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9
Return the strained liquid to a clean, wide saucepan. Whisk in the vegetable stock concentrate, celery salt, black pepper, and malt extract if using.
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10
Simmer the liquid on the lowest possible heat setting. You are now reducing the liquid into a thick syrup. This requires patience; do not let it boil vigorously or it may become bitter.
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11
Continue reducing for 1-2 hours, stirring frequently as it thickens to prevent scorching. The extract is ready when it is dark brown, glossy, and has the consistency of thick molasses.
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12
Perform a 'plate test': drop a small amount on a cold plate; if it holds its shape and doesn't run, it is finished.
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13
Pour the hot extract into small, sterilized glass jars. Allow to cool completely at room temperature before sealing.
💡 Chef's Tips
Use the freshest yeast possible; 'spent' yeast from a brewery that has just finished a batch of Ale or Stout yields the best flavor. Be extremely careful with the temperature during the reduction phase; if the sugars burn, the entire batch will turn unpleasantly bitter. If the final product is too salty, you can balance it with a tiny touch more malt extract or honey. Sterilization is key; ensure all jars and utensils are perfectly clean to prevent spoilage during the long fermentation and storage. Store in a cool, dark place; because of the high salt and concentration, it will last for several months.
🍽️ Serving Suggestions
Spread a paper-thin layer onto hot, heavily buttered sourdough toast for the classic experience. Whisk a teaspoon into beef stews or French onion soup to add incredible depth and a 'meatier' flavor. Use it as a secret ingredient in a vegetarian gravy to provide an authentic savory backbone. Smear a small amount inside a grilled cheese sandwich made with sharp cheddar for a salty, tangy kick. Pair with a strong English Breakfast tea or a robust Stout to complement the fermented notes.