I Grew GRASS & Turned It Into A Sweet SYRUP | Homemade Malt Syrup

This is how I grew wheatgrass and turned it into malt syrup. ✨#emmymade #maltsyrup #wheatgrass

This video is not sponsored. Just making syrup out of grass! 🌱

I was inspired by these videos:

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[emmymade]

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. 🔥

[oshahott]

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!

[EmilyDelBel]

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. 😊

[pookiedookiedoo]

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 :)

[Mzmissy]

Never in a million years would I have thought a sweet syrup could be made from rice and wheat grass..wow

[afinecashewwholovesfood]

I swear. Your channel always has the most interesting ideas but I love it 😂

[alisa.maks]

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

[chriscarnage]

Emmy-

"Alright, first thing we need to do is grow our wheat grass"

Okay Emmy, I'll be back in 8 days. 😂🤣

[rinhallee]

I love the way Emmy describes the way the food tastes, like I could never describe something so effortlessly and so accurately

[mon_moi]

"I'll be growing grass, not that kinda grass" I-

[Neeneebee]

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 🥰🥰🥰

[ixchelkali]

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.

[lynnleigha]

I love Ann and her Lego breakdowns, lol!

[hannakinn]

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.

[josephvincent]

I am legit so in love with this channel I get so excited when I see a new video!!

[AP-ujfg]

I really appreciate the way you give credit to those who teach you about these topics!

[CrazyLegs]

Emmy always makes me feel better. She's awesome.😊

[SebastianGramsz]

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!! :)

[SophiaPetrillosBuddy]

With that sprouted wheat, could you try to replicate Ezekiel breads? I think it would be an interesting experiment

[johnathancorgan]

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. 😆