I’ve never tasted Marmite, but I’ll toss these crumbs at you! And squirt some grapefruit in your eyes!
You just look in the Vegemite Valley :eek:
Vegemite is pretty easy to get.
Si
It’s getting a lot more common. Most large supermarkets now stock it alongside the good stuff - but thankfully they don’t yet have that horrible New Zealand muck the Kiwis dare to call “Marmite”.
Hah. That’s if you survive the kedgeree bombardment.
Pfft, your kedgeree is no match for my fish feinting finesse.
Lets see how you go with my enfilade of ratatouille.
They make All Blacks out of that stuff. Black Caps, too.
So much for the insipid English marmite. 
Si
My jar of (Kiwi) Marmite says “autolysed yeast extract” in the ingredients
Autolysed yeast is basically old yeast that is breaking down it’s cell walls. It’s something we try to keep from happening in beer because it adds rubbery or meaty flavors to beer.
As to the identity of the ‘extract’ they are, well, extracting, I have no ideas.
But if you really want to try this, I would take some yeast slurry and heat it up to at least 150° F to get it to start breaking down.
I’ll have to see how vegemite goes with caviar.
Johnny, I eagerly await to hear the outcome of any of your production experiments!
Now, I like Vegemite. And I like Caviar. But there is a point where a line must be drawn!
The beer dregs have already gone to the compost pile, so I won’t be experimenting anytime soon. But after reading The Last Continent I’ve been curious.
Why would you ruin good vegemite
Si
You suggest I use promite??!?? :dubious: 
I’m thinking that you’d have to make a special batch to get yeast for homemade Vegemite. After all, with normal beer you’d have hop residue in with the yeast, which would change the flavor considerably. Maybe if you made an unhopped wort purely for incubation purposes.
I came in to mention exactly these things… You could wash the yeast, but it seems like more trouble than it would be worth.
How much is a tub of this stuff anyway?
Beer trub (the yeast & leftovers) has hop residues (oils, and perhaps particles) and based on the smell of those that I’ve dumped off of my homebrews (cider & beer), I’d not want to process & eat.
Totally off the subject, but I need to mention to all gardeners that beer trub is excellent for high-acid flowers like camelias and roses.