Now it’s official. I’m a little bit crazy.
I mean, who else would start making malt extract from scratch? But when I started to search for treasures in my pantry I found some left over barley malt from our last beer brewing. And that’s when the thought came to my mind that I could do my own malt extract. If you ever made beer by yourself you will know most of the procedure. Mixing milled malted barley with water and keeping it on defined temperatures for some hours. I do this in the oven which works very well with our normal mini batches (6 litre). After mashing I strained the mixture through some cheese cloths and then brought the malty liquid to boil. After the volume reduced to the half I had a thick, sweet syrup which looks and taste like the malt extract I normaly buy for baking bread.
I don’t think I will not start to make my malt extract by myself on a regular basis. But it is good to know that I could if I would like!