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Setting agent for milk products

johG_241326

Hi'yall.

I've blended and strained some brown sugar, pepper, butter, cream, toasted hazelnuts, smoky salt, garlic and parsley. I want it to be set like a fluid gel so it's easy to make 'dots' with a squeeze bottle. What should I add? Carrageenan? What type, and how much? Thanks.

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Comments

Brandon_Byrd_40557

I'd use the CS soubise fluid gel recipe as a guideline, at least for the first pass. That recipe uses low-acyl gellan (Kelkogel F) to set onion-infused milk (and stock and cream) into a fluid. They use 1% of the weight of the strained liquid in that recipe. If you try it, let us know how it turns out!

Brandon_Byrd_40557

https://www.youtube.com/watch?v=C_-W7-_L-dY

tshewman

See @Brandon_Byrd_40557 response. You could also use agar. If you choose carrageenan, Lambda would like be the best choice as a thickener where Kappa and iota are both thermoreversible. Ultratex 3 or 8 are other options for the pudding like texture. If playing, compare the agar to the gellan and you may find yourself surprised by the mouthfeel difference (I certainly was). Have fun!