Direct Spherification question

justinkent505

So I was inspired by the Bloody Mary sphere and wanted to attempt a White Russian Sphere. (I recently made my own batch of "Kahlua") When I dropped the liquid into my alginate bath, the sphere ended up with a super think gel layer and ended up turning into huge globs of clear and coffee colored gel. My guess was it had something to do with the milk but I honestly have no idea. They didn't end up curdled or anything. I saw that frozen-reverse spherification was mentioned in another discussion regarding Calcium Spherification and Baliey's Irish Cream spheres. Would that technique be a best bet for this? Thanks!

http://forum.chefsteps.com/discussion/747/calcium-spherification#latest

Liz_Biss_13535

@Justin  Milk and milk products have considerable amounts of calcium.  They will cause the liquid to gel if you put it in an alginate bath.   For examples take a look at the Yogurt Sphericals recipe here:  http://www.molecularrecipes.com/spherification/spherical-yogurt-recipe/

Frozen reverse spherification is mainly to make getting sphere shapes more easily. 

I just started reading here - hop you are still around.

~LB