We used to keep pigeons, and they lived on a diet of malted barley, damaged bags from the brewery, and they loved it, growing fast and fat on it. Not bad to munch as a snack either, so I grew up eating it as well dry, and mom also used it to make dessert puddings as well, mixing with tapioca and baking, with a cinnamon dust on top forming the crust.
Just a head up - malting itself doesn’t convert much starch to sugars at all but instead kickstarts the release of amylase into the endosperm. The starch conversion (in the context of brewing) occurs during mashing which is a brewing step. This is where the malt is steeped in 62-67 degree C water which is the peak activity temperature for alpha and beta amylase. If there is significant conversion occurring during malting, that is usually a sure fire sign that the grain has “overshot” and that it’s activity should have been processed slower and the modification (technical name for what happens to the grain during malting) should have been curtailed sooner in the kiln.
Agreed. This guy left the majority of starches unconverted and recommended adding table sugar for sweetness. Better off adding 155F milk to the malt powder and letting it cool down slowly to ambient temps. That way you get a very sweet, maltose forward drink with very little starch. Rather than sucrose, starch and very little maltose.
I don't understand the technical side of what's being said here, but this has stuck with me and I appreciate the both of you sharing the info. Should I ever malt my own stuff I'll remember that it needs a heated bath for sugar conversion and incorporate a step in the process to achieve the conversion. It's little things like this that are great to have kicking around in the noggin. I don't need to know the specifics, but just a little flag to remember to look into it when the time comes for optimal deliciousness. Thank you guys again.
Thanks - I had to find out, well wanted to... had watched proper malting /mashing for making whiskey and this video didn't appear to be right for the starch to convert to sugar. Thank you for correcting this guys video!!!
To make malt less grainy, I wonder if dissolving it into water, sieving it, then dehydrating the solution would give you a nice powder. Could add some cocoa and make some Milo!
How did u think of that? HAve you heard of bournvita? It’s a malt drink in India and I’ve been researching their product process and I think this is why they “bake” the glucose, and invert syrup with the malt powder mix and then powder it again- which is probably why the pack is full of tiny chunks 🤔
This is really cool to know, thank you so much for teaching us how to make it. I friggin love malt, and I always wondered why malted milk is only used in a handful of applications and why only that one specific brand is the only one selling it for consumer use at the grocery stores. I will definitely be trying this in the future. I really like a lot of other grassy tasting drinks so I welcome a more herbal note on this. I typically mix my malt into a chocolate or vanilla milkshake, using bluebell ice cream, canned milk, and sometimes extra chocolate syrup, so not having the additional added sugar of store bought malt powder would be greatly beneficial. I think you probably don't even need the milk powder here either for this application, although perhaps it adds it's own certain flavor to this combination as well.
I recently had a craving for a malted milkshake...what we simply called a "Malt" when I was a kid...and was surprised that I couldn't find one. I ordered some malt powder, made my own and it was great but made me a bit sad that I wasn't enjoying it the way we used to at the burger joint or ice cream shop. I can also remember ordering those with a raw egg cracked into the mix, whick made them super creamy. Probably sounds terrible to the younger generations but those were delicious. There wasn't the same concern over salmonella back then. These days I would use paturized eggs, which are available at some grocers or you can do it yourself at home.
Can someone explain why malted milk became a thing? I've always wondered why we started putting malt in our milk and milkshakes and who considered it first... was it a brewer? Was it a farmer? Was it a way to extend shelf life? Was it a way to use up excess barley? Was it a nutritional additive? There are so many possibilities and I have not been able to find a definitive answer on WHY.
It was originally developed as one of the first infant formulas by Dr. Horlicks in the 1870's. At the time things like powdered milk were kind of new due to a better understanding of thermodynamics. It is very nutritionally dense, and light weight which makes it ideal for when you need calories but don't have a lot of room. For that reason it became popular in antarctic expeditions and mountaineering. Eventually it was utilized in soda shops because of its unique and distinct flavor, and it has remained popular since then. Great question!
malted barley flour is significantly higher in lysine than non-malted barley flour; malt syrup has almost as much protein (6.2%) and more lysine than short grain rice (6.5% protein).
must be a UK thing. I've never heard of a 'biscuit' (aka must be a cookie) made with malt, but that sounds really good. in the US it's only used in milkshakes, beer brewing, and a candy called whoppers, which is the inferior american version of maltesers. they're hard to find here but i absolutely love maltesers, sometimes the grocery stores have them at christmas. I think sometimes it's used in bread but I've never really noticed it here, at least where I live. Maybe more of a thing in places with better bread bakeries.
Don't tell me barley is inedible before it's malted. Ever seen stuff that looks like wheat grains in vegetable soup? That's pearl barley. Just the whole degermed barley grain cooked in the broth along with all the other stuff. Barley also makes flour that's used both to "enrich" bread and wheat flour, and for making stuff like barley cakes (hint: dough made with only barley flour won't rise, because there's no gluten matrix to trap fermentation gas, so these often add egg to the dough to take on that function).
@@FlavorLab Interesting. Haven't tried it with barley, but when i was a kid we used to eat wheat we gleaned from the edges of fields along the road. Pick a head, rub it between your palms and blow the chaff off, and then crunch, crunch, crunch. Needs good teeth, for sure...
If you have to add Ovaltine AND extra sugar then there's something off with your method. Ovaltine contains both sugar and malt extract... (ironically some forms of Ovatline contain cocoa but not all - depends on which country you're in) that in combination with "grassy flavor" means that entire process was a lot of work for not a lot return. :/
slapping a correction in as a text note, when you dubbed in the first place is not very helpful, i guess anyone trying this will find out when they go by the spoken instructions and get char.
We used to keep pigeons, and they lived on a diet of malted barley, damaged bags from the brewery, and they loved it, growing fast and fat on it. Not bad to munch as a snack either, so I grew up eating it as well dry, and mom also used it to make dessert puddings as well, mixing with tapioca and baking, with a cinnamon dust on top forming the crust.
I remember much those too, and that homemade "pudding"
Just a head up - malting itself doesn’t convert much starch to sugars at all but instead kickstarts the release of amylase into the endosperm. The starch conversion (in the context of brewing) occurs during mashing which is a brewing step. This is where the malt is steeped in 62-67 degree C water which is the peak activity temperature for alpha and beta amylase. If there is significant conversion occurring during malting, that is usually a sure fire sign that the grain has “overshot” and that it’s activity should have been processed slower and the modification (technical name for what happens to the grain during malting) should have been curtailed sooner in the kiln.
Agreed. This guy left the majority of starches unconverted and recommended adding table sugar for sweetness. Better off adding 155F milk to the malt powder and letting it cool down slowly to ambient temps. That way you get a very sweet, maltose forward drink with very little starch. Rather than sucrose, starch and very little maltose.
I don't understand the technical side of what's being said here, but this has stuck with me and I appreciate the both of you sharing the info. Should I ever malt my own stuff I'll remember that it needs a heated bath for sugar conversion and incorporate a step in the process to achieve the conversion. It's little things like this that are great to have kicking around in the noggin. I don't need to know the specifics, but just a little flag to remember to look into it when the time comes for optimal deliciousness. Thank you guys again.
Thanks - I had to find out, well wanted to... had watched proper malting /mashing for making whiskey and this video didn't appear to be right for the starch to convert to sugar. Thank you for correcting this guys video!!!
To make malt less grainy, I wonder if dissolving it into water, sieving it, then dehydrating the solution would give you a nice powder. Could add some cocoa and make some Milo!
How did u think of that? HAve you heard of bournvita? It’s a malt drink in India and I’ve been researching their product process and I think this is why they “bake” the glucose, and invert syrup with the malt powder mix and then powder it again- which is probably why the pack is full of tiny chunks 🤔
@@Snowlily01 interesting. My suggestion was a typical refinement approach for separation of soluble and insoluble solids. Nothing special haha
That's already a commonly used product in beer making.
Nice experiment to do with the kids! Lots to talk about and very visceral.
Grew up drinking Ovaltine or just plain malted milk, and most ice cream shops used it either in milkshakes or as a side to sprinkle on ice cream.
Few things in this World are as good as a malted milkshake
This is awesome! It would be great to have a followup video covering interesting ways to use the powder.
If you've never had a malt milkshake, do it! DELICIOUS!
Straightforward and informative, really appreciated
This is really cool to know, thank you so much for teaching us how to make it. I friggin love malt, and I always wondered why malted milk is only used in a handful of applications and why only that one specific brand is the only one selling it for consumer use at the grocery stores.
I will definitely be trying this in the future. I really like a lot of other grassy tasting drinks so I welcome a more herbal note on this. I typically mix my malt into a chocolate or vanilla milkshake, using bluebell ice cream, canned milk, and sometimes extra chocolate syrup, so not having the additional added sugar of store bought malt powder would be greatly beneficial. I think you probably don't even need the milk powder here either for this application, although perhaps it adds it's own certain flavor to this combination as well.
I absolutely love milk powder and will have to try this. Thank you so much for sharing this; I am stoked to see your face!
Looks soo good i just watch the videos cuz they are fun to watch and you have such a nice voice to listen too
I recently had a craving for a malted milkshake...what we simply called a "Malt" when I was a kid...and was surprised that I couldn't find one. I ordered some malt powder, made my own and it was great but made me a bit sad that I wasn't enjoying it the way we used to at the burger joint or ice cream shop. I can also remember ordering those with a raw egg cracked into the mix, whick made them super creamy. Probably sounds terrible to the younger generations but those were delicious. There wasn't the same concern over salmonella back then. These days I would use paturized eggs, which are available at some grocers or you can do it yourself at home.
You can use a pasteurized egg, or you can just go the extra step of turning your "milk with raw egg" into a proper liquid custard.
YUM. Sounds fantastic!
You forgot to note the step when you gave the very good seeds the pets at the beginning
So where's the weird part?
This is the content I love. Keep up the great work.
Can someone explain why malted milk became a thing? I've always wondered why we started putting malt in our milk and milkshakes and who considered it first... was it a brewer? Was it a farmer? Was it a way to extend shelf life? Was it a way to use up excess barley? Was it a nutritional additive? There are so many possibilities and I have not been able to find a definitive answer on WHY.
It was originally developed as one of the first infant formulas by Dr. Horlicks in the 1870's. At the time things like powdered milk were kind of new due to a better understanding of thermodynamics. It is very nutritionally dense, and light weight which makes it ideal for when you need calories but don't have a lot of room. For that reason it became popular in antarctic expeditions and mountaineering. Eventually it was utilized in soda shops because of its unique and distinct flavor, and it has remained popular since then. Great question!
@@FlavorLab thank you!
malted barley flour is significantly higher in lysine than non-malted barley flour; malt syrup has almost as much protein (6.2%) and more lysine than short grain rice (6.5% protein).
Mmmmm I love this. See how it fairs with ice cream! Come on! It is so hard to find a good malt nowadays
Love me a good "chocolate malted!"
Straining it in a nut milk bag would have made it much more pleasant to drink. Your gut microbes likely appreciated the fiber though.
Never knew malted milk was a thing you could drink only ever knew of it as the biscuit made from this.
must be a UK thing. I've never heard of a 'biscuit' (aka must be a cookie) made with malt, but that sounds really good. in the US it's only used in milkshakes, beer brewing, and a candy called whoppers, which is the inferior american version of maltesers. they're hard to find here but i absolutely love maltesers, sometimes the grocery stores have them at christmas.
I think sometimes it's used in bread but I've never really noticed it here, at least where I live. Maybe more of a thing in places with better bread bakeries.
barley is a very dense food... brewers yeast is a superfood... I think malt its also full of b vitamins... What do you think
Here in the uk malted milk is a biscuit (cookie)
Ah, this is why people don't do this at home...
Weird or not, it's delicious.
looks like a single malt to me xD
You have studied a lot about food ingredients. Thank you for giving me good information.
I like it
I kept hearing 'Germanated'. Grüße aus Bayern! :o)
you should roast it at 180 C and brew it like coffee :D
🤫
What is the brand/model of the oven (dehydrator?) that you have?
350* Fahrenheit ???
For FIVE HOURS ???
No Way.
Hello 👋💚
Quick question, please.
Can malted barley flower that is sold be a good replacement to a process that you teach here?
I think so!
@@FlavorLab
cool !
thanks
Wouldn't say it's weird it's just how malt is made.
You should try making maltose!
I love you flavor lab
Don't tell me barley is inedible before it's malted. Ever seen stuff that looks like wheat grains in vegetable soup? That's pearl barley. Just the whole degermed barley grain cooked in the broth along with all the other stuff. Barley also makes flour that's used both to "enrich" bread and wheat flour, and for making stuff like barley cakes (hint: dough made with only barley flour won't rise, because there's no gluten matrix to trap fermentation gas, so these often add egg to the dough to take on that function).
It's inedible in it's raw form, cooking it also makes the starch edible
@@FlavorLab Interesting. Haven't tried it with barley, but when i was a kid we used to eat wheat we gleaned from the edges of fields along the road. Pick a head, rub it between your palms and blow the chaff off, and then crunch, crunch, crunch. Needs good teeth, for sure...
would this be similar to Horlicks? seeing as its 'malt'. Horlicks here is a malt drink.
Yes, I think this type of drink was originally created by a Dr. Horlick, and it is still named for him in some parts of the world. Good question!
Can you add almond milk?
Sure, why not. It won't taste the same, but might be interesting.
If you have to add Ovaltine AND extra sugar then there's something off with your method. Ovaltine contains both sugar and malt extract... (ironically some forms of Ovatline contain cocoa but not all - depends on which country you're in) that in combination with "grassy flavor" means that entire process was a lot of work for not a lot return. :/
Yum yum
this like horlicks?
yumm
It doesn’t BEG the question!!! It RAISES a the question!!!!! Question begging is a type of fallacy!
Given how cheap malt is, I think I'm gonna skip this one. Interesting to see the process, though.
Pretty poor explanation of malting, but otherwise good.
You're right; try this one! czcams.com/video/nf3maJWJgSo/video.html
slapping a correction in as a text note, when you dubbed in the first place is not very helpful, i guess anyone trying this will find out when they go by the spoken instructions and get char.