The recipe

Cook instruction

1. Measure malt and corn syrup (separately), set aside.
2. Mix yeast and soy flour, hydrate with 0.3 liters of the water, more if necessary (use a hand mixer, or press out larger lumps with fingers or the back of a large spoon), set aside.
3. Measure cornmeal and agar into a large container, add 0.5 liters of the water, mix until lump-free, using more water if necessary to produce a smooth slurry.
4. Set aside about 0.4 liters of the water.
5. Bring the remaining water to a full boil.
6. Stir cornmeal and agar mixture again (add some of the set-aside water if needed) and pour the smooth slurry into the rapidly boiling water (both points are important to avoid lumps that will clog the pump). Stir the pot at the same time if possible (we have an electric stirrer). If the cornmeal-agar mixture begins to form lumps as it is poured, add more of the set-aside water and mix well before pouring the rest of it into the boiling mixture. Use any remaining set-aside water to rinse the cornmeal-agar dregs into the pot.
7. Stir in malt. Lumps will form at first, but unlike cornmeal lumps, these will cook out.
8. Stir in malt-soy mixture and then the corn syrup.
9. When mixture has just begun to bubble at the edges start timing and cook for 10 minutes, stirring frequently.
10. Turn off heat source.
11. Stir in propionic acid.
12. Dispense the medium, 10 ml for each vial.
13. Cool before plugging if time allows.