Maltose
A molasses-like substance which is made by fermenting barley or a similar grain. Maltose can be substituted in recipes by honey, corn syrup or treacle.
Course Cooking 101, Ingredients
Servings 1 bottle
Calories 3200 kcal
- 2 lbs barley grains 1 kg, you can purchase them from a bake shop or home-brew supply store
Submerge the grains in a large pot of water for three to five days until they begin to sprout or germinate.
Take the grains from the pot by straining them.
Separate and collect the sprouts from the grains, and use a food dehydrator to dry the sprouts for three to eight hours until the sprouts are dry and crisp.
Crush and mash the sprouts with a rolling pin.
Bake them in an oven at a low temperature, between 200 and 250 degrees Fahrenheit (120 degrees Celsius), until the sprouts have formed a thick dark syrup.
Strain the syrup to remove impurities.
Bottle the syrup to preserve it.