If you’re a fan of strong flavors, marmite is definitely a spread for you. Marmite is a dark, sticky paste made from brewer’s yeast. Originally from England, marmite has made its way across the world and is now enjoyed by many. Whether you’re spreading it on toast or adding it to your spaghetti, marmite is a unique condiment that adds a savory kick to any dish.
So, how do you make marmite? Well, that’s a good question. Marmite is actually quite simple to make, but it does require time and patience. The process involves brewing yeast for several hours and then straining it through a muslin cloth. The resulting liquid is then boiled down until it becomes a thick, concentrated paste. It may sound daunting, but trust me, the end result is worth it.
There are many versions of marmite out there, including a popular Australian version called Vegemite. While these variations may have slight differences in taste, the basic process remains the same. So, if you’re looking to make your own marmite, these steps will guide you in the right direction.
First, you’ll need to gather your ingredients. You will need brewer’s yeast, water, salt, and a few other measures that vary based on the recipe you choose to follow. Once you have all your ingredients, it’s time to start brewing the yeast. This process can take several hours, so be prepared to wait. The longer you brew the yeast, the stronger the flavor of your marmite will be.
After the yeast has brewed, strain it through a muslin cloth to separate the liquid from any solids. Discard the solids and transfer the liquid to a pot. Bring the liquid to a boil and then reduce the heat to a simmer. Allow the liquid to simmer for several hours, until it has reduced by about half. You can test for the right consistency by dipping a spoon into the liquid and letting it cool. If it forms a thick, sticky coating on the spoon, your marmite is ready.
Once your marmite has reached the desired consistency, remove it from the heat and let it cool for a few minutes. Then, transfer it to sterilized jars and seal them tightly. Your homemade marmite is now ready to be enjoyed!
Now, you may be wondering, why go through all this trouble when you can simply buy a jar of marmite from the store? Well, the answer is simple. Homemade marmite is fresher and has a stronger flavor than the store-bought version. Plus, there’s a certain satisfaction that comes from making your own condiments. So, why not give it a try? You may discover that your homemade marmite is even better than the one you buy from the store!
Marmite or Vegemite
When it comes to yeast spreads, two names come to mind: Marmite and Vegemite. These savory spreads have long been a staple in many households across the globe, especially in the United Kingdom and Australia. While they may seem similar, there are some subtle differences that set them apart.
Marmite, which originated in the UK, is made from brewers’ yeast extract. It has a strong and salty flavor that some describe as an acquired taste. On the other hand, Vegemite, hailing from Australia, is also made from brewers’ yeast extract but has a slightly milder taste.
To make Marmite, the yeast extract is combined with various spices, which gives it its unique flavor. Vegemite, on the other hand, is made by blending the yeast extract with additional ingredients such as houmous and spices.
Both Marmite and Vegemite are versatile ingredients that can be used in a multitude of recipes. They can be spread on toast, added to spaghetti sauce, or used to flavor stews and soups. However, it’s important to note that a little goes a long way with these spreads. Due to their strong flavors, it’s best to use them in small measures to avoid overpowering the dish.
Some people prefer one over the other, while others enjoy both equally. It often comes down to personal preference. Some argue that Marmite has a more distinctive taste, while Vegemite is smoother and more adaptable.
If you haven’t tried Marmite or Vegemite before, it’s worth giving them a taste. Who knows, you might discover a new favorite spread. Just be prepared to wait a little before making up your mind, as these spreads tend to be an acquired taste.
In conclusion, whether you’re a Marmite fan or a Vegemite enthusiast, these yeast spreads offer a unique and flavorful addition to your meals. With their rich and savory taste, they are sure to add a little extra something to your favorite dishes.
| Marmite | Vegemite |
| Origin: UK | Origin: Australia |
| Made from brewers’ yeast extract | Made from brewers’ yeast extract |
| Strong and salty flavor | Mild and adaptable flavor |
| Often described as an acquired taste | Slightly milder taste |
Spaghetti With Marmite
If you’re a fan of Marmite, you might be surprised to learn that it’s not just for spreading on toast. There are many delicious recipes that incorporate this unique and divisive spread, and one of the most popular is spaghetti with Marmite. This dish combines the strong, savory flavor of Marmite with the comforting appeal of a classic pasta dish.
To make spaghetti with Marmite, you’ll need a few key ingredients. First, you’ll need some good quality spaghetti. The exact amount will depend on how many people you’re serving, but a general rule of thumb is to measure out about 75-100g per person. You’ll also need about 1 tablespoon of Marmite, although you can adjust this to taste if you prefer a stronger or milder flavor.
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. While the spaghetti is cooking, you can prepare the Marmite sauce.
In a separate pan, melt a knob of butter over medium heat. Add a tablespoon of Marmite and stir it into the butter until it melts together. You can also add a splash of stock or water to help loosen the sauce and make it easier to coat the spaghetti. Some versions of the recipe also call for a squeeze of lemon juice or a sprinkle of grated Parmesan cheese for added flavor.
Once the spaghetti is cooked, drain it well and add it to the pan with the Marmite sauce. Toss the spaghetti in the sauce until it’s well coated, adding more stock or water if needed. At this point, you can also add any additional ingredients you like. Some people like to stir in a spoonful of houmous or some leftover vegetables from a day-after-the-roast.
Once the spaghetti is thoroughly coated in the Marmite sauce, it’s ready to serve. You can garnish it with a sprinkle of grated Parmesan cheese and a drizzle of olive oil, or simply enjoy it as is. Spaghetti with Marmite makes for a quick and easy meal that’s full of flavor.
If you haven’t tried Marmite before, it’s worth giving it a chance. While its strong and salty taste might not be to everyone’s liking, many people find that once they give it a go, they become lifelong fans. If you’re a fan of its Australian cousin, Vegemite, you’ll likely enjoy Marmite as well. And if you’re on the fence, give spaghetti with Marmite a try – it might just convert you!
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There are many recipes out there for making marmite, and each one has its own measures and steps. Some versions will tell you to wait until the day after the roast to start making your marmite, while others will have you start the process right away. Some recipes use brewers yeast, while others suggest using vegemite or houmous.
If you’re looking for a strong marmite flavor, you may need to let your mixture brew for several hours or even overnight. Straining the mixture through a muslin cloth will also help create a smoother texture.
Every child has their own preferences when it comes to marmite, so you may need to experiment with different recipes and ingredients to find the one they like best. Some recipes suggest adding spaghetti or toast to the marmite, while others say it’s best enjoyed on its own.
If you haven’t tried marmite before and you’re not sure if you’ll like it, it’s always a good idea to start with a small amount. Marmite has a strong, savory taste that not everyone enjoys.
Here are some sources you can consult for further marmite recipes:
- www.marmite.com
- www.foodnetwork.com
- www.delish.com
- www.bbcgoodfood.com
