Food recipe from Bloomington stock center
|Light malt extract
|Light corn syrup
- Measure malt and corn syrup (separately),
- Mix yeast and soy flour, hydrate
with 0.3 liters of the water, more if necessary (use a hand mixer, or press
out larger lumps with fingers or the back of a large spoon), set aside.
- Measure cornmeal and agar into
a large container, add 0.5 liters of the water, mix until lump-free, using more
water if necessary to produce a smooth slurry.
- Set aside about 0.4 liters of the
- Bring the remaining water to a
- Stir cornmeal and agar mixture
again (add some of the set-aside water if needed) and pour the smooth slurry
into the rapidly boiling water (both points are important to avoid lumps that
will clog the pump). Stir the pot at the same time if possible (we have an
electric stirrer). If the cornmeal-agar mixture begins to form lumps as it
is poured, add more of the set-aside water and mix well before pouring the
rest of it into the boiling mixture. Use any remaining set-aside water to
rinse the cornmeal-agar dregs into the pot.
- Stir in malt. Lumps will form
at first, but unlike cornmeal lumps, these will cook out.
- Stir in malt-soy mixture and then
the corn syrup.
- When mixture has just begun to
bubble at the edges start timing and cook for 10 minutes, stirring frequently.
- Turn off heat source.
- Stir in propionic acid.
- Dispense the medium, 10 ml for each vial.
- Cool before plugging if time allows.