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- เผยแพร่เมื่อ 13 ต.ค. 2024
- This is how I grew wheatgrass and turned it into malt syrup. ✨#emmymade #maltsyrup #wheatgrass
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This video is not sponsored. Just making syrup out of grass! 🌱
I was inspired by these videos:
Yan Pan's Homemade Maltose: • Homemade maltose。自製麥芽糖...
Fusion Food Blog - How to Make Maltose Syrup: • How to make malt syrup...
Country Life Vlog - 1 Ingredient Dessert: • Kəndsayağı Səməni Halv...
Ann Reardon - Debunking TikTok Healthy Desserts: • Debunking "Healthy" Ti...
Wheat berries (Amazon affiliate link): amzn.to/32WySMz
Glutinous rice (Amazon affiliate link):amzn.to/3ruZOgB
Zojirushi pressure rice cooker (Amazon affiliate link): amzn.to/31nEnDa
Iwatani slim burner (Amazon affiliate link): amzn.to/3AiJUXV
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All this talk about syrup has me craving pancakes.🥞What are your favorite toppings? Ours include: real maple syrup, chopped nuts, and fresh fruit. The kiddos like mini chocolate chips because they melt faster. 🔥
Cheese, maybe an over easy egg and syrup.
I like making vanilla pancakes with a cinnamon swirl! And then top it with some icing so it's like a cinnamon roll pancake
Bacon and blueberry jam is basically the topping we always have in Norway.
I like making super soft scrambled eggs and placing it next to my pancakes to let the syrup run all over. The sweet salty combo, you can’t go wrong!
Peanut butter and blackberry jam
One thing I've noticed about Emmy is that no one's really ever tried to "replicate" her success. I genuinely think that's because she doesn't exactly have a certain "style" of video, but rather what we mostly watch her videos for are her willingness and love of trying new things. I love that about her!
It's also hard to capture Emmy's essence. Only Emmy does Emmy well.
it’s because you cant replicate effort to satiate actual curiosity! and that is my fave thing about this channel, it’s quirky and unapologetic, curious but not unfounded, whimsical but not naive. this channel truly gives me that feeling of childish wonder but with adult skill and practicality lol
We watch her just because it's EMMY ND we love her lol. And her content
@@SpaghettiPlays very well said!
Actually I think nobody can replicate her style because she got popular before youtube became a so clickbaity and competitive.
Fun fact, the first part of this process is essentially how beer gets made. Barley instead of wheat is germinated (not left to grow to the long grass stage but only the first short rootlet stage) and then kilned or heated to stop the growth of the plant. This process, called malting, activates enzymes called amalases that convert starch (in this case provided by rice but in beer is also provided by the malt or wheat or other ingredients) into smaller sugars like maltose that brewer's yeast can convert into alcohol. -Sincerely, a food scientist who works at a malt company. 😊
Funny, I have a malt intolerance/allergy basically any time malt hits my lips I get lactose intolerance symptoms (gastrointestinal distress)! Who would have thought a chemical process could cause that but, the grain itself done nothing?
I wonder whether it would work to get malt from a brewing supply store and use it instead of the wheatgrass.
@@Jeff_Lichtman Any germinated cereal grain will work, they all produce the needed enzyme. Commercial brewers malt is germinated and then dried barley. You could even germinate brown rice, then use that with more rice as a starch source.
Hello 👋 how are you doing today
@@Jeff_Lichtman if the malt is not heated to death it will work. I know, because i just do that. I order whole, gently dried barley malt and grind that into a powder whenever i need enzymes in powder form. This way i turn sticky rice into rice syrup.
i liked how dialed-back this video was. really relaxing, nice to have on in the background, but still easy to follow. it felt like i was there in the kitchen with you :)
Nobody puts emmy in the background!
@@ohglobbits THAT'S a 4 👍 statement!!
Hello 👋 how are you doing today
@@contactjoy4140 i was thinking too obscure / old
I swear. Your channel always has the most interesting ideas but I love it 😂
Thank you!
Never in a million years would I have thought a sweet syrup could be made from rice and wheat grass..wow
Right?! So cool.
@@emmymade super cool, we learn a lot of great stuff on your channel 🥰
Well rice is a starch…
This is exactly the same process as brown rice syrup. Just she used white rice with malted wheat instead of the typical malted barely.
@@jarred267 Excellent! So, using the same process, but changing from wheat to barley makes Brown Rice Syrup? Thanks.
has anyone else discovered or rekindled a whole other level of love, fascination, and appreciation for different foods since watching emmy? i personally find myself no longer just treating all foods as purely sustenance, and i love it :D
Yes! I’ve gotten to a point in life where I was so pre-occupied with other things that I no longer cared about what I put in my system, and sometimes I’d find thinking about what to eat the most annoying task ever and I wished I could survive on photosynthesis. Watching Emmy’s videos again during the winter break has helped me with this issue and now I at least look forward to eating!
Emmy-
"Alright, first thing we need to do is grow our wheat grass"
Okay Emmy, I'll be back in 8 days. 😂🤣
You might find it interesting to look up samanu, which is an ancient Persian dessert made just from malted wheat, which is still made today in countries which were formerly part of the Persian Empire.
I usually have malt syrup in the cupboard, but I've never made my own. It was interesting to see how it's made. The one I use is made from barley. I've seen one made from rye, too.
Did you give the grain you strained out to the chickens? My mom used to make mash for her chickens using a similar process, though she never made syrup.
I look this up on TH-cam and it was excellent. Tks.
YES
Whenever one of my fav youtuber mentions another one of my fav, I know I'm subscribed to the right people 🥰🥰🥰 Emmy and Ann thank you for saving this platform from BS and fakery. Keep doing what you're doing! Stay safe 🥰🥰🥰
Hello 👋 how are you doing today
Yes same, I was happy when Emmy mentioned Ann!
I love the way Emmy describes the way the food tastes, like I could never describe something so effortlessly and so accurately
I love Ann and her Lego breakdowns, lol!
Until now I only knew about malt made from barley. I've always loved the flavor of malt. I buy malt powder and put it in a lot of desserts and in my coffee and certain types of tea. Barley malt is delicious! I'm very tempted to try wheat grass malt syrup.
Malt is germinated "cereal grain" that has been dried in a process known as "malting". Therefore you can make malt from any cereal grain. en.wikipedia.org/wiki/Malt
malt is so delicious, so cool how its made! I love that its good for you as well! :-)
With that sprouted wheat, could you try to replicate Ezekiel breads? I think it would be an interesting experiment
"I'll be growing grass, not that kinda grass" I-
Have you ever had amazake before? This is a very similar process to that, except here it is the enzymes in the seeds (amylase) that normally break down the wheat seed starch being used to also break down the rice starch into various simple sugars. Heh, instead of reducing the strained liquid to syrup, you could add yeast and make an unusual form of rice wine! Grass-sake, so to speak. 😆
kusake
I really appreciate the way you give credit to those who teach you about these topics!
Hi Emmy! I can't help not to comment on this video. I'm from Europe and we have quite a long tradition of making maltose this way you did on the video! We would normally stop the wheat (or more often barley) a bit earlier than you did to preserve starch inside the grain, though. This sprouted grain we call MALT - hence the MALTOSE - sugar derived from malt. But what you do next is NOT at all called "fermentation" !!!! It is called "mashing" - activating an enzyme that emerges during sprouting in grain. This enzyme in exactly 63°C (145°f) is able to convert starch (long chain of carbohydrates) into maltose (double bond glucose). You did that with your rice! The sweet water you have filtered out we call WORT. You can boil it down into a syrop - like you did. Or better!!! - Let it ferment (now it is called fermentation). Depending on the kind of yeast you use for fermentation (top - high temperature yeast, or bottom - low temperature) you'd get one of two most exciting european drinks. One is called Ale, and the other called Beer. I really recommend doing one of those drinks in next video!! :)
Nice explanation. I think "fermentation" is why a commenter seemed concerned whether this contained alcohol.
I am legit so in love with this channel I get so excited when I see a new video!!
Emmy always makes me feel better. She's awesome.😊
I grow fodder for my chickens, guinea pig and quail! I love how versatile grass can be!
This reminds me of Maangchi's (Queen!) video of making 쌀조청 Ssal jocheong Korean rice syrup. Very interesting process, I recommend giving it a watch!
Thanks for the great video Emmy!
I watched Ann’s video as well! I loved it I
Trying to limit my sugar and it was great to see her explain they are literally all the same lol
That color reminds me of a sugary caramell snack we eat for christmas here in Sweden - Knäck!
It's boiled syrup, cream and sugar that is cooked to the soft ball stage and at then we place them in little molds and sprinkle almonds over it.
I'd love to see you try your hand at it!
I'm glad to see you're still around and making videos! Happy holidays
This reminds me of that one time my sister, aunt and I got caught eating grass together by my next-door neighbor. Seeing Emmy make grass into something edible makes me feel somewhat better lol
...but...why were you eating grass. So. many. questions.
What???
@insanity wolf actually, I'm allergic to peanuts. My aunt told us that the root of the grass was edible and we ate it together.
@@stephaniepapaleo521 According to my aunt, the root of it was edible. So she cut it off for us and we all ate it together.
@@potaht-flop9482 mystery solved! Thank you! As a kid I eating onion grass, I picked wild from our front yard, not knowing it was actually mini scallions/chives!
When emmmy says "no not that kinda grass" I laughed a little too hard 😂 💙
No one can describe something as well as Emmy... you know just how something feels, smells, tastes. I could never!
I love science!! This is so cool. You and Ann can really collab coz your contents really blends well
Easy tip to help with mold is ground cinnamon. It kills mold and also orevents it as well. I use it alot in my indoor garden
Great description on the flavor, almost poetic
This is amazing! Emmy, you are a gem. Thank you for all your videos. I really do learn something every time I watch. 😀
I just happen to have some wheargrass seeds, coco coir and trays...LET'S DO THIS!
Yes! Happy syrup making.
This was so awesome and interesting. I've been watching Emmy for years and anyways enjoy her videos. Thank you Emmy. 😊
The grass instantly reminded me of Nowruz! thats how its grown for it with the seeds and water Especially w the ribbon for decor
Yes cooking is science! Love you Emmy... Never missed one of your vids EVER
Emmy, Emmy, Em-myyy!!! Thank-you doesn't come close to expressing my appreciation for your research and courage to discover amazing food sources!!
I was enthralled watching you take the first taste of the watery, fermented slush! Absolute Bravery!!
The result, after you boiled it into syrup, was spectacular!
I grow wheat grass, then drink a wheat shot a day, but never knew it could be modified so completely into a wholesome, sweet syrup.
Millions of humans across the world are "Prepping" for a future, cataclysmic event, wherein there will be food shortage.
Yet, right here you have shown how to use a small amount of seeds and rice to replace a multitude of other sweetness....
One could learn to use the Wheat Syrup in coffee, definitely in tea, and in all other sweetened foods, yet, the ingredients don't take up crucial storage space.
No doubt whatever is left after draining the fermented slush can be tossed to the farm animals to eat so nothing is wasted at all and the process is also not labor intensive.
You explain the details and history beautifully.
I'm going to share, share, share your video with everyone on my contacts list because I feel this is a knowledge that is essential to survival and staying healthy.
Growing and eating sprouted wheat is a necessary, nutritional building block and creating the syrup is an amazing bonus which is full of Umami.
Thank-you Emmy. I'm a long time subscriber and grateful that I discovered your channel where Science meets Culinary for the Win!!
I have been watching your videos since sometime last year. I've always been a science "nut" and ask how that or this took place. You have fulfilled this part of my everyday "normal" life. Thankyou so much. Keep up the great recipes and experiments. You're amazing.
Hello 👋 how are you doing today
Wow! This was so amazing, Emmy. Thanks for demonstrating this. Loved it
Loved your description of the flavour.
Took me back to the malt candy lollipops my grandpa loved from growing up in the prairies. There's something about the kind of glassy look of the syrup that just precisely matches those lollipops! And it really was a different flavor than other candy.
Aaaaammmmmaaaazzzzzziiiinnnnggggg! Emmy! Defo going to do it tomorrow.
The consistency is just incredible. Lovely.
Hi Emmy, Thanks for another great recipe! Two questions: Did you bring the liquid to a boil on medium, or medium-low heat? Second, do people traditionally make anything with the leftover fermented rice & wheat-berry mixture? (I was thinking to maybe make some protein or energy balls with the drained mixture, since the enzymes are still active and that's where all the fiber is.)
You could use it, but there really isnt much protein in that leftover mix. 100 grams white cooked rice only has about 2.5 grams protein, and 100grams wheat berries are only about 13 grams. So the whole mix is less protein than 100 grams of peanut butter.
I guess you could try to make some form of crackers with it ?
Hello 👋 how are you doing today
@@saulemaroussault6343 Maybe some form of dehydrated cracker vs a baked cracker? Hmm, interesting...
@@jarred267 HI Jarred, Yes thanks, I know there's minimal to no protein in the wheat & rice - that has enzymes and fiber. I would add a nut butter, nuts, seeds and/or maybe some protein powder for the protein - then chia seeds, dates... and whatever else would make it into a yummy snack, and formable into balls
I'm saving this video and sharing it with some of the homestead groups I'm in. They will love this.
Sweet little decorations Emmy! Who knew? Cool video! Thank you and Happy Holidays love ❤ Seat🏔tle
Thank you! And Happy Holidays to you!
Emmy, making the unfamiliar absolutely delightful!
Hello 👋 how are you doing today
This is fascinating. Thank you for yet another fabulous video Emmy.
This is pretty neat! If I enjoyed cooking more I'd give this a try. It's fun, though, to watch the lovely Emmy experiment with cooking 👩🍳☺️
Simple enzyme reaction! The sprouted wheat grass has the malt + enzyme, & the gluintous rice provides the bulk gluten. The maltase enzyme then cracks the glutins into simple sugars which make up the malt syrup!
This is the same process basically for malting for beer fermenting!
Nice 1!
Would love to see other ways to use wheat grass! It looks easy to grow and I’d love to try it.
Amazon sells everything you need to get started! That's where I bought all of my wheat seed, trays, etc.
Hello 👋 how are you doing today
She is so adorable....i love ur enthusiasm 😂❤
I watch How To Cook That all the time. I always get so excited when a channel I love quotes another channel I love! 😍
I've had wheatgrass it's good lol I used to eat it at our playground and clover tops with honeysuckle.
I found it! Country Life Vlog. I watched the whole process. They ate it like soup. It's one of a special seasonal dish. Then I looked and saw you had it in the description! Hi Emmy!😎
I was bored. Emmy posted. Perfect.
This was such a great interesting video. Love you Emmy!😁
AWSOME.... ABSOLUTELY AMAZING ❤️ DEFINITELY GOTTA TRY THIS PROJECT
My mom taught us to eat pancakes with butter and brown sugar. I do that from time to time it’s good for a treat. But I like jam or a good berry syrup. One restaurant in my town used to have a pina colada syrup that was amazing!
You can make this with any cereal grain! Rice, barley, wheat, all make their own malts!
How about corn? Can you do it with corn? Is the rice that is mixed with malted grains edible? Or do you discard it?
Everything you do is cool, but this one especially! I'm familiar with malt syrup, wheatgrass, and glutinous rice but never knew they had this relationship! Thanks for sharing!
I love wheat grass shots!
Your videos always bring me calm after a crazy day. Itadakimasu!
Oh, good. 🧡
@@emmymade 🤍🤍🤍
Emmy! You should get a peanut butter maker machine off Amazon! I’d love to see you try one of those out. :) make all sorts of different nut butters.
I've heard you can make nut butters in a Vitamix blender (but I haven't tried it).
Two of my most favorite smells are fresh cut grass and garages, no joke
I too love the scent from newly cut grass and my mothers garage- maybe a bit odd but it’s true :)
Love love love this! TY for researching it and sharing
Absolutely love you Emmy!
Hello 👋 how are you doing today
An awesome idea! I regularly ferment my chicken scratch feed (they won't eat it any other way lol) and I always leave some around my roses to grow. But I never thought to turn it into malt syrup!
I tried this recipe and just finished! I'm surprised at the result. Thick, gooey and very yummy! My son calls it "almost honey". The painful part was temperature regulation of the rice/wheat mixture. My oven doesn't go any lower than 170, so I had to heat up to 150-ish and then turn off about every 1/2 hour. Worth it though.. Will definitely do again :-)
What an interesting idea, I love how you grow your own food and ingredients! But Emmy, isn't the temperature dangerzone , especially for rice because of spores, between 40-140F? Wouldn't keeping the rice at 135F for 6 hours be quite risky? :o I guess it is close enough to being out of the danger zone, but i feel like that might still be kind of risky
Sometime, you might like to try sap from Phragmites (common reeds). They release a sweet syrupy substance from the stalk when you nick it. But be careful, phragmites can pull heavy metals out of the soil, best to find a clean source.
Emmy's video SHOWS a clean source. That's the whole point.
Banana and strawberry slices, topped with whipped cream, and a little maple syrup on the side for dipping.
I just saw that same yellow Pyrex in a local antique shop. I’m going back for it now haha love your videos :)
Wow.. amazing idea for content.. very creative ❤️
they are both essential parts of the persian new year. The wheat grass and the malt syrup. im making it now since it is our new year 21 of march. its called 'Sabze' and 'samanu' and they are a part of our 'haft sin'
Emmy describing it as having a herbaceous flavor now makes me want to taste it. I love herbal, grassy, floral, and vegetal flavors.
Ok now we need you to show us all of the cool things we can use this for Emmy!! We need recipes!
I'm so glad you mentioned Anne! I would just DIE if you two did a video together 😭
Hi Emmy. I did not know you could make syrup from grass. Thank you for sharing your video with us. God Bless you and your family. Stay safe and healthy. Maria. 🎄🎄🎄🎄🎀🎀🎀🎀❤️❤️❤️❤️❤️😘😘😘😘😘👍👍👍👍👍🙏🙏🙏🙏
When Emmy was smelling the fermented product and talking about it having a grassy scent, not gonna lie-when she held it to the camera my first instinct was to lean forward and smell it for myself…
Me too! 😂 I laughed at myself when I caught myself leaning forward and sniffing.
Same here. I couldn’t help myself 🤣🤣
Yes, yes! Emmy pulls us right in.... and when she brought the spoon to her lips to taste that liquidy, fermentation, my lips were puckered, and I was so tense that, after she tasted it, I felt myself relax and lean back....
Emmy fully engages her audience, for sure!
Made me remember to get my sprouting kit out hahah great video ❤️
This has got to be the most interesting food experiment video I have seen in a while. And I didn't even once stop to check how much time was left before the end 😁
Hello 👋 how are you doing today
I am convinced you can do any and everything 💖
I really appreciate you sharing this with us all! I have Celiac disease so can't have malt, but can live through your videos and lovely commentary :)
Actually, I don't think malt has gluten, which I think is what celiac disease is aggravated by, so I don't think it should be a problem. But also, I'm not an expert so make sure I'm correct before trying it lol
Thank you for sharing this process so I know that purchasing maltose is the better choice for me. I do like seeing how things get made, but I’ll be making toum.
@Emmymade What can you do with the leftover rice and wheatgrass? Just put it in your compost? Or can you feed it to your chickens?
Yes to both of your questions.
Generally you don't want to put cooked food in your compost as it will attract vermin
also you actually only need it to sprout the lil nub part, then you dry and shake to remove the root nub, then you crush the grains, after that you put it in water at a certain temp which activates the enzymes in the grain which converts the starch into sugars, is how it's done when you're using it for ferments at least
Yummy. I just saw that same Ann Reardon vid. Was extremely interesting and educational. Emmy I love how you show us these how tos even though I know I won't be doing them. Fun to watch you experiment. Thanks.
Hello 👋 how are you doing today
Awesome results!!!
You can turn the stuff I grow for my cats into a malt syrup! I did not know this!
emmy thats a great vlog I was giggling at the end as just before you tasted it and your normal saying on the subtitles it said "eat the ducky moss" lol
You are such a clever gal. Thanks for the edu-tainment
On a side note... You can do the same process with other seeds and let them sprout. Chickens love a bit of green in the winter. I do sprouts all winter long for my ladies!
Love your videos, always!
I was not expecting all that grass to turn to syrup looks so good tho!
Hello 👋 how are you doing today
Man this is so freakin cool! ✨💖
My aunt introduced me to maple syrup as a toddler. At the time, my family only used local cane syrup that had an ashy sour after taste so maple was my favorite. Now days? It's hard to find pure cane syrup, and I love it on biscuits with dinner bacon and grits.
Also? Yeah, I learned a long time ago that the syrup is formed by the enzymes released from the chopped up wheat grass converts the starch in the rice to basic sugars and strips them out into a liquid. It's like magic.
This was fascinating! I almost wanna make this myself as a substitute for maple syrup X3
The wheat grass has an enzyme called amylase which converts the starches in the cooked rice into sugar.
"Not that kind of grass" okay but if Emmy started a grow operation series I would watch it 💀
Hello 👋 how are you doing today