And for any non-Anglophones hanging out here, marmite = molasses.
Ow! I looked it up somewhere. My culpa! I'm going to delete that post before someone else gets the right idea.Marmite, like Vegemite, is a yeast extract. Molasses is a byproduct of making sugar from sugar cane. Marmite is extremely salty while molasses is sweet. They are as similar as chalk and cheese.
I'm trying to think of something similar to Marmite that people may be familiar with. Perhaps aka (red) miso. Both have lots of umami.
I don't eat it much now
But our favorite brand as kids, and later, married/1980, was always 'Nordica' ( low fat/small curd) sold only at our local High's convenience stores ( in Northern Virginia). Long gone!
It had just a great flavor ( a little tangy) and texture- but we had to eat it cold!
( just like milk, yuck! If room temp)
Had it occasionally growing up. Once in a blue moon now.
Here’s a recipe borrowed from the legend of Kingsley Amis:
3 English T of cottage cheese in small bowl
1/2 t marmite
Scant handful watercress, minced
3 ice cold shots of vodka
Slam the vodka shots. Dump that ghastly mixture of cow phlegm in trash.
Feel better, right?
Can you get Ricotta?The ONLY way I eat it is as a crucial ingredient in home-made lasagna. If it isn't in the recipe it will not be good lasagna.
Wife loves the stuff.