Wheat Malt is germinated wheat grain that has been dried in a process known as “malting process”. Malted wheat, or ‘Malt’ mostly used for producing beer.
I am guessing that you did a lot of stirring with the metal spoon so that the malt grist would not adhere to the metal pot (like glue). Stirring food with a spoon can prevent food from turning black and burning. I have a recommendation: use two pots. Put a very large pot on the burner. Put clean stones on the bottom of the large pot. Fill the large pot of rocks with water. Put the small pot of malt grist inside of the large pot of water and stones. The stones will prevent the food from touching the bottom. No stirring with a spoon is necessary. The small pot of food can be placed inside of a large pot of water and stones. A lid on top of the small pot will prevent water from getting in. A lid on top of the large pot will help with retaining heat. Do do not want heat to move from the inside of the big pot to the outside of the big pot.
10:35, when no cheese cloth is available, I recommend using a pillow case sterilized in a pot of boiling water. Boiling water will kill all pathogenic microorganisms living in your pillow case. After the pillow case has been sterilized, it can be used to separate liquids from granular solids.
The topic above is a little bit off . This should be called "wheat malt syrup," not "barley malt syrup." To make barley malt syrup you'd have to use barley malt, otherwise known as malted barley. I am sure it was an oversight. Great tutorial, by the way - very detailed, well explained, and very clear. Thanks for sharing.
What is the name of an item at the grocery store having the strongest fish flavor? I was thinking about making somthing that tastes like fish, but is mostly vegetable. Maybe I can make homemade fish cakes from somthing with a strong fish flavor mixed with sugar syrup and powdered dried tofu.
Thank you for your perfect video. I have 3 questions and appreciate it if you answer. 1- How much did you dissolve the sprout powder in 2.5 liters of water? 2- What was the reason for using temperatures of 45, 63 and 72 degrees? 3- Is there a scientific reference for this method?
Thank you, here's my answer 1. 1 Kg 2. 45 degrees , for enzyme protease to breakdown protein. 63 and 72 degrees for enzyme amylase to breakdown starch into sugar. 3. It's the method of mashing process of brewing beer, you can search, thank you
I have been trying to buy Barley Sugar without success. Now I can make myself thanks to you. A big question, this recipe makes how much in weight or milligrams?
