📝 About This Recipe
Born from the historic traditions of British brewing, this homemade yeast extract is a savory powerhouse of 'umami' that transforms the humble spent yeast into a luxurious, salty spread. This recipe utilizes the scientific process of autolysis to break down yeast cells, releasing a deep, complex profile of malty, salty, and earthy notes. It is a labor of love that rewards the patient cook with a condiment far superior to any store-bought jar, perfect for those who truly love the 'love it or hate it' cult classic.
🥗 Ingredients
The Yeast Base
- 2 quarts Fresh Brewer's Yeast Slurry (sourced from a local brewery or top-fermenting ale yeast)
- 2 tablespoons Sea Salt (fine grain, non-iodized)
- 1 cup Filtered Water (warm, approximately 110°F)
The Flavor Infusion
- 2 large Carrots (finely grated)
- 2 pieces Celery Stalks (finely minced)
- 1 teaspoon Onion Powder (high quality)
- 1/2 teaspoon Garlic Powder (for depth)
- 1 tablespoon Black Malt Extract (for color and sweetness)
- 1/4 teaspoon Dried Thyme (ground)
- 1/4 teaspoon White Pepper (finely ground)
👨🍳 Instructions
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1
Begin by washing your brewer's yeast. Place the slurry in a large glass container and add an equal amount of cold water. Stir well, let it settle for 2 hours in the fridge, and pour off the bitter liquid from the top. Repeat this twice to remove excessive hop bitterness.
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2
In a heavy-bottomed pot, combine the cleaned yeast slurry with 1 cup of warm filtered water and the 2 tablespoons of sea salt. The salt is crucial as it triggers 'plasmolysis,' drawing the liquid out of the yeast cells.
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3
Heat the mixture very gently to exactly 120°F (49°C). Do not exceed 140°F, or you will denature the enzymes needed for autolysis. Maintain this temperature for 12 to 24 hours using a slow cooker on 'warm' or a dehydrator.
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4
After the long steep, the mixture should look thinner. Increase the heat to 180°F (82°C) for 30 minutes to stop the enzyme activity and ensure food safety.
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5
Strain the mixture through a very fine sieve lined with several layers of cheesecloth or a coffee filter. This will take time; let it gravity-strain until you are left with a clear, thin, brown liquid.
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6
Pour the strained liquid into a clean saucepan and add the grated carrots, minced celery, onion powder, garlic powder, thyme, and white pepper.
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7
Simmer the liquid over medium-low heat. You are looking for a slow reduction. As the water evaporates, the flavors will intensify significantly.
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8
Once the liquid has reduced by half, strain it again to remove the vegetable solids, pressing firmly to extract every drop of flavor.
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9
Return the clarified liquid to the pan and whisk in the black malt extract. This provides the signature dark, near-black color and a hint of balancing sweetness.
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10
Continue to reduce the liquid on the lowest possible heat setting. Stir frequently with a silicone spatula to prevent scorching as the mixture thickens into a viscous paste.
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11
Test the consistency by placing a small drop on a cold plate. If it holds its shape and has the texture of thick honey, it is ready.
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12
Transfer the hot extract into sterilized glass jars. Let it cool completely at room temperature before sealing. The flavor will continue to mellow and develop over the first week.
💡 Chef's Tips
Always use a thermometer during the autolysis phase; if the yeast gets too hot too fast, the flavor will become unpleasantly metallic. If your extract is too bitter, increase the number of 'washes' in step 1 or add a touch more malt extract at the end. Store the finished product in the refrigerator; because of the high salt content, it will last for up to a year. Avoid using active dry bread yeast if possible, as it lacks the complex nutrient profile of brewer's yeast. Use a non-reactive stainless steel or glass pot to prevent off-flavors during the long reduction process.
🍽️ Serving Suggestions
Slather thinly over hot, buttered sourdough toast for the classic experience. Whisk a teaspoon into beef stews or French Onion soup to add incredible depth and color. Mix with softened butter and rub under the skin of a chicken before roasting. Add a small amount to a grilled cheese sandwich featuring sharp cheddar and caramelized onions. Stir into a Bloody Mary cocktail for a savory, salty kick.