Roomie’s making beer. It’s too late now, since he’s already tossed the dregs; but I was wondering: Can one make Vegemite/Marmite/Vegex at home?
I’ll be watching this post. Our jar is starting to run low.
There’s a recipe here. I can’t vouch for it, since I don’t care for Vegemite.
It doesn’t sound much like the vegemite I’m used to.
The EPA has rules about this sort of thing.
It should be just sludge + salt by my guess.
I don’t think you are supposed to set out to make Vegemite anymore than you decide to create nuclear waste. It is just the undesirable byproduct of a desirable reaction. If someone later tricks people into using the waste later, that is just a bonus.
If you want to make Vegemite from the sludge, you don’t need a recipe. Try anything. If you screw it up, how would anyone know?
You are being very generous. That just flat out isn’t it at all.
You could follow Rincewind’s method in Last Continent. This involves drinking a lot of the beer.
Best guess: take the residue and strain it. Then reduce the liquid to the correct texture in a long simmer, and add salt to taste.
Think you’ll need to add some extras to it:
“it was Dr. Callister who invented the first Vegemite spread. He used brewer’s yeast and blended the yeast extract with ingredients like celery, onion, salt, and a few secret ingredients to make this paste”
http://whatscookingamerica.net/History/VegemiteHistory.htm.
SO my guess would be take residue, boil with celery and onion and salt, strain and reduce.
I agree - there’s going to be some long reduction process - marmite/vegemite is not entirely dissimilar in flavour or composition to the brown, sticky residues that may be found in a roasting pan after cooking a chicken. Reproduce the chicken juice with stock based on yeast and I think you’ll end up with something quite a lot like Marmite/Vegemite.
Chickite! I’d buy that!
The addition of veggie reduction could be achieved with some bouillon.
That said, there’s a lovely veggie stock you can get in health shops that is meant for gravies etc. but is fantastic as a Marmite-style spread too.
I suppose Bovril is the same thing, but made with beef stock (except when they removed all traces of beef from the recipe)
That recipe is missing the Vital Ingredient: Vaseline.
Whats wrong with Vegemite?
Nothing is better than a warm piece of toast with just the right spread of butter on it and juuuust the right amount of Vegemite spread on that again. Mmhh! You can feel it right down in your toes after the first bite.
I prefer Marmite, personally. Let’s fight!
Your favourite ass-smelling yeast extract spread sucks!
I’ve heard that Marmite is brimming with glutamate, so you might want to load your yeasty sludge with MSG. Then it’ll be palatable, but people just won’t know why…
Now I want a real kiwi breakfast …
NZ Marmite on Vogels toast (unsliced loaf, by popular demand). I can get the Vogels (sliced), but the marmite is 11000 miles away.
I know, I can get it from the Kiwi shop in London, but I want marmite toast NOW 
Si (who is far too far away from his favourite foods)
You funny, mister. Just out of interest, how easy is it to come by vegemite in Blighty?