Homemade Marmite
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If you're a Marmite addict, try making your own from scratch with this ingenious recipe. At Alchemilla, Alex Bond and his team make their own Marmite in-house, using leftover sourdough to give it an unbelievable toasted flavour before reducing the yeast extract down to a treacly syrup. Next time you have some leftover bread, why not try making your own Marmite instead of throwing it away? It's a great way of adding an intense umami flavour to all sorts of dishes.
First published in 2020
Ingredients
Metric
Imperial
- 1kg sourdough bread, toasted and cut into large dice
- 4l water
- 7g of fresh yeast
- 10g of sugar
SAVE RECIPE
Method
1
Soak the bread in the water with the yeast and sugar for 12 hours
- 7g of fresh yeast
- 1kg sourdough bread, toasted and cut into large dice
- 4l water
- 10g of sugar
2
After 12 hours, remove the bread, squeezing it as you do so, then discard so you're left with just the liquid. Loosely cover and leave the liquid to ferment at room temperature for the next two days
3
Reduce the liquid on the hob to a thick Marmite consistency. 4 litres of water should make about 200ml of Marmite, so it may take several hours to reduce to the right consistency
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