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Farm Kitchen:  Malt O Meal????  |
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CountryLisa72
True Blue Farmgirl
58 Posts
Lisa
58 Posts |
 Posted - Dec 16 2010 : 06:07:30 AM
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I love having it in the winter time before going to work..It has now gotten up close to $4.00 a box..Is there a recipe for homemade Malt O Meal out there??
Thanks. |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Dec 16 2010 : 09:10:58 AM
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It is my favorite hot cereal as well and you are right..it IS getting expensive. I wish there were even a bulk way to buy it. With 4 teenagers and a husband who also love it we can go through a box in two days. Rolled oats are way more economical for us..but I love Malt o meal too. Such a good question Lisa...I hope someone has a recipe!
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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Alee
True Blue Farmgirl
22937 Posts
Alee
Worland
Wy
USA
22937 Posts |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - Dec 16 2010 : 5:36:02 PM
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I thought malt of meal was farina based? If it is, then simple cream of wheat with cocoa added might be a good sub.
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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Cindy Lou
True Blue Farmgirl
2325 Posts
Susan
Lonsdale
MN
USA
2325 Posts |
Posted - Dec 16 2010 : 5:41:10 PM
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I smiled when I read your post. We live about 15 miles from where Malt-O-Meal is made, Northfield, MN. The town often had that wonderful toasty smell when its processed. Other days they make the chocolate variety. The whole town smells of cocoa! Yet I like the plain better than the chocolate. They have huge bags of their cold cereals, but I've never seen the hot cereal in bulk.
Susan
"Tell me, what is it you plan to do with your one wild and precious life?"
Mary Oliver |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Dec 16 2010 : 9:11:00 PM
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Oh...I forgot they make a chocolate version. I like the original. Once got the maple flavor and it was good but too sweet for me. My kids thought it was wonderful since they don't often get things that sweet for breakfast. What a wonderful place to live so close to THAT factory!
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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CountryLisa72
True Blue Farmgirl
58 Posts
Lisa
58 Posts |
Posted - Dec 17 2010 : 04:54:39 AM
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Jenny. I liove the orignal. Try the chocolate
And other kind didn't like them |
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grace gerber
True Blue Farmgirl
2804 Posts
grace
larkspur
colorado
USA
2804 Posts |
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Simply Ann
True Blue Farmgirl
163 Posts
WI
USA
163 Posts |
Posted - Dec 17 2010 : 8:24:04 PM
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I love Malto Meal also, try going on web site..www.maltomeal.com Then special offers and you can sign up for coupons, this will help a little. I also found a cheaper version at Aldi last year. It was just as good and half the price.
There is no set path, follow your heart stay the course. |
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Cindy Lou
True Blue Farmgirl
2325 Posts
Susan
Lonsdale
MN
USA
2325 Posts |
Posted - Dec 18 2010 : 07:54:48 AM
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I think the biggest difference from farina and malt-o-meal it the toasting. Like I said before the factory has a wonderful toasted aroma. I bet farina could be toasted, like you toast sesame seeds! Second is that Malt-o-meal has malted barley. I don't think malted barley flour would be the right texture, but what about malt for beer making? I don't have either farina or malt or I'd give it a try. Anybody out there with the ingredients and enthusiasm to give it a try? Let me know if it works.
Susan
Below is info about "malting" barley. I found it interesting but it sounds more like a science experiment than a recipe.
Barley is the seed of the barley plant, it is a grain that is similar to wheat in appearance. It is harvested mostly in the United States and in Europe. Specific types of barley are used in the production of different types of beers, each strain imparts a unique characteristic taste and body that is suited for different beers. Malted barley is barley that has been allowed to germinate (sprout) to a degree and is then dried. This is accomplished industrially by increasing the water content of the seed to 40-45% by soaking it for a period close to 40 hours. The seed is then drained and held at a constant temperature (60 F) for close to 5 days until it starts to sprout. The barley is slowly dried in a kiln at temperatures gradually rising to 122 F for lighter malts and 220 F for darker malts. This kiln drying takes about 30 hours. Finally, the rootlets from the partially germinated seeds are removed.
The germination process converts starch, the seed's stored energy, into simpler sugars used in its initial growing stage. The conversion of starch to sugar is accomplished by diastase enzymes that the seed produces during this process. The germination and drying stages capture fermentable sugars, soluble starch, and the diastase enzymes for beer brewing. Malted barley is the eventual source of the fermentable sugar consumed by the yeast.
"Tell me, what is it you plan to do with your one wild and precious life?"
Mary Oliver |
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Farm Kitchen: Malt O Meal???? |
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Malt O Meal????
