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 Malt O Meal????
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Author Farm Kitchen: Previous Topic Malt O Meal???? Next Topic  

CountryLisa72
True Blue Farmgirl

58 Posts

Lisa

58 Posts

Posted - Dec 16 2010 :  06:07:30 AM  Show Profile  Reply with Quote
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.

Aunt Jenny
True Blue Farmgirl

11381 Posts

Jenny
middle of Utah
USA
11381 Posts

Posted - Dec 16 2010 :  09:10:58 AM  Show Profile  Reply with Quote
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

22763 Posts

Alee
Billings MT Sister # 8
USA
22763 Posts

Posted - Dec 16 2010 :  1:38:11 PM  Show Profile  Click to see Alee's MSN Messenger address  Send Alee a Yahoo! Message  Reply with Quote
Off a different forum:

2 c water
1/4 c sugar
1/4 c chocolate syrup

bring to a boil and stir constantly, while adding 1/2 c. white cornmeal(the kind with no flour added), bring to boil again and set off the heat until it thickens.



Alee
Farmgirl Sister #8
www.farmgirlalee.blogspot.com
www.allergyjourneys.blogspot.com
Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com
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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  Show Profile  Reply with Quote
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

1930 Posts

Susan
Lonsdale MN
USA
1930 Posts

Posted - Dec 16 2010 :  5:41:10 PM  Show Profile  Reply with Quote
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  Show Profile  Reply with Quote
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  Show Profile  Reply with Quote
Jenny. I liove the orignal. Try the chocolate
And other kind didn't like them
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grace gerber
True Blue Farmgirl

2792 Posts

grace
larkspur colorado
USA
2792 Posts

Posted - Dec 17 2010 :  5:36:43 PM  Show Profile  Reply with Quote
Oh it is one of my fav's - the orginal and then a bit of butter and a few marshmellows. Yummy! Now I know what I am making for Saturday's breakfast...

I sure hope someone has the recipe - even with it just being myself it does get a tad pricey...but so good.

Grace Gerber
Larkspur Funny Farm and Fiber Art Studio

Where the spirits are high and the fiber is deep
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Simply Ann
True Blue Farmgirl

162 Posts


WI
USA
162 Posts

Posted - Dec 17 2010 :  8:24:04 PM  Show Profile  Reply with Quote
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

1930 Posts

Susan
Lonsdale MN
USA
1930 Posts

Posted - Dec 18 2010 :  07:54:48 AM  Show Profile  Reply with Quote
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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