Malt extract - what to do with it?

[Ava]

I really love the taste of malt and recently finally got some malt extract - Rayners, it's liquid/syrup rather than powdered - but to my great disappointment it doesn't seem to work well for me. I've tried using it in a milkshake and hot chocolate, and both times it barely added any sweetness or malty flavour even after adding more and more.

 

So firstly: did I get the wrong thing? All the recipes I see for milkshakes, for example, actually use a powder. Other than needing more I don't see why there should be a difference.

 

Secondly, if it isn't going to work for my purposes (milkshakes, ice-cream, etc) what can I use it for instead?

 

P.S. This forum seemed like the best fit for my topic, but sorry if it's the wrong one.

[Kerry Beal]

I think you want the malt powder for your purposes.  

 

Malt syrup can be used to boil bagels, I use a little in couple of bread recipes that I have. 

[helenjp]

Malt cookies My family recipe always included raisins - both raisins and malt syrup burn rather easily, but the result is worth the worry! They are usually very crisp, but should not be crumbly. These are not malt thins - the recipe is a melt and mix soda-raised cookie.

1.5 cups of flour = about 7.5 oz., because a NZ standard cup is 250 mls or 8 oz. However, although NZ "plain" flour is a lowish protein flour intended for baking cakes or cookies, the protein level is probably lower than a similar American flour, so you may need less flour than the recipe states.

[mgaretz]

The powder is a lot more concentrated since it's missing the water.  So a large amount of liquid would be required to get the same flavor as the powder.

[jim loellbach]

How much do you have?  You could make beer, just need some yeast and hops.  You could use it in place of honey in any bread or most other recipes that call for it. 

[shain]

You can review the topic I started about the same product in the savory cooking forum: 

 

As stated there, I use it for bread baking and recently in mashed potatoes. 

[Ava]

Thank you for the replies. I think I'll try it again in a milkshake (but a lot more) and an ice cream recipe I've been meaning to try, and other than that will probably save it for baking. It might be nice in my rye bread recipe

 

I can't stand beer, unfortunately, so can't use it for that.  Good idea though.

 

Oh, and adding it to mashed potatoes definitely sounds interesting, I'll give that a go!

Edited March 1, 2016 by Ava (log)

[Franci]

I always use it in cooking grissini and anytime I need a little bit of help in giving the crust of my bread a nice color.

[Slick]

I use powdered malt to make molecular mashed potatoes. I wonder how it will work in them? The ratio i follow for powder is 1 malt : 100 potato by weight. Not sure what to do with liquid though. Not sure how to convert. Try it and let every one know! 

 

We're planning to add some malt powder to the next bread we make.

[Ava]

I haven't gotten around to trying it out in mashed potatoes yet, but will update when I do

 

Good news is, I managed to use it to make David Lebovitz's malted milk ice cream. I used the conversion here:

http://homebrew.stackexchange.com/questions/1348/what-is-the-conversion-rate-between-dry-malt-extract-dme-and-liquid-malt-extra

 

It seemed to work well Had a nice malty flavour. Admittedly I did use muscovado sugar rather than white (I always do) so I don't think the flavour came through as well as it otherwise could have. Hopefully though, I can use the same conversion and use it for other recipes too.

[kbjesq]

Jamie Oliver has a recipe for a malt custard and jam tart that piqued my interest: http://www.delicious.com.au/recipes/malt-custard-jam-tart/c5e63ef0-88f8-4c4e-8db1-6ee5ab8af3f7?current_section=recipes

This is the photo from the recipe link:

 

[rustwood]

Since we are talking about malt here, I recently purchased some malt powder which is described as " Malt Powder, aka Malted Milk Powder, is perfect for making old fashioned milkshakes. Also great in homemade ice creams, cookie doughs, cake batters, and more."  I used a 1/4 cup per 1.5 cups of flour as per a King Arthur pancake recipe.  I thought they would have great malt flavor, but they didn't seem any different than any other pancakes I've made with sugar.  I am wondering if that was a less than ideal use for it or if, perhaps, I have less than ideal malt powder.  Of course I could just have less than ideal taste buds that can't appreciate the nuance of it.

 

 

[chromedome]

It's good just used as a syrup. I eat it occasionally on homemade bread, instead of molasses. 

Both are old-school tastes acquired from my parents. 

[Anna N]

I have plans to make a malt loaf from Crumb by Ruby Tandoh.  I am looking to recapture a memory and so far have not been highly successful. Since Ruby is British I'm hoping she has the magic key.