From: "Antti Kurenniemi" 

"Geo"  wrote in message
news:424fc9ed$1{at}w3.nls.net...
>> Basic M„mmi:
>> Makes: about 6 pans
>
> thank you! couple questions:

Aw man, you don't really think I know how to make that stuff? I just buy it
- I copied the recipe.


>> 5 liters (1.3 gallons) water
>> 500g (1.1 pound) malt
>
> I've never bought malt, any specific type or brand, how many cups
> is 500g (volume vs weight?) as I don't think I've ever seen a recipe
> that used weight before.

No idea, but I don't think it's a precicion science. Approximations allowed.


>> Bring to a boil and allow it to thicken.
>
> Typically, how long to you boil it? I've no idea how thick it
> should be.

Well, "bring to boil", so don't really keep it boiling, just
bring it to boil. It should be like very very thick Guinness and then some
- not quite porridge but not really liquid.


>> Take the pot from the stove and, while cooling the mixture,
>>whip the m„mmi.
>
> Hand whip or electric mixer?

It takes a while to whip so I'd use an electric mixer.


>> Fill the m„mmi boxes half-full.
>
> what's a mammi box? Is this like a bread pan?

Oh, yeah, forgot to mention about that: it's tradinionally served (and also
the final baking is done) in birch bark cups or boxes or baskets. There's a
picture on this page: http://www.sci.fi/~ntns/museo502.htm - look for
"Tuokkonen" about 3/4 down the page. But any sort of desert cup
or such will do.


>> Bake at 180C/355F (electric oven works well) for 1.5-2 hours.
>
> Is there a visual way to tell when it's done?

Well, it should look like shit actually. No, really, when it's like brown
goo that looks really awfull and makes you go "you're kidding,
right" to anyone who's offering it to you, then it's good. It should
taste a whole lot better than look though ;-)

I couldn't find a recipe with pictures in English, but here's a Finnish
one: http://www.superkokki.com/index.php3?id=RES11 . I can try to translate
it for you if you really would like to try it.


Antti Kurenniemi

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