I'm interested if anyone has made homemade marmite? I'm thinking about trying to make some, but I lack the basic knowledge of its production. How does one encourage autolysis? What other flavors are there in Marmite(I think celery...)
So its like how soysauce is made? You add water and salt to bring it up to a 30% salinity and let it age in the sun until it creates the desired taste? Then what... boil it down?
Yeah it just depends on how thick you want it I suppose. I don't know how high you want the salinity, low enough that it's edible after you boil off the extra water.
I'd be very interested if you find/found a recipe. I think you'd need a bit of yeast though...
And.... fwiw, my dog will eat his own crap, but will not touch a cracker with Marmite on it.