I am wondering if anyone has some experience making vegimite or marmite from the yeast left over after the brewing process. I have been doing some reading and have found this information about the process:
I just thought I would ask if anyone has a recipe or if anyone has experience trying this before. I have never had vegimite before so I wouldn't know if I made it properly just by adding salt and heating the yeast. So I am essentially looking for an exact recipe. A friend of mine who grew up in Australia says she can't find the stuff here in the U.S. and I thought it might be fun to try and make some.The general method for making yeast extract for food products such as Vegemite and Marmite on a commercial scale is to add salt to a suspension of yeast making the solution hypertonic, which leads to the cells shrivelling up; this triggers autolysis, in which the yeast self-destructs. The dying yeast cells are then heated to complete their breakdown, after which the husks (yeast with thick cell walls which wouldn't do the texture much good) are separated.