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Spherification of thick cream

B_rd_vreb__63221

Hi,

I am going to create spheres from thick cream, do they have enough calcium in order to make sphere of it? Or do i need to add calcium?

I have tried with adding calcium, they spherized, but there was a bad taste to the cream after adding calcium.

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B_rd_vreb__63221

Ok, thank you. I will try creating the mixture again with less Calcium to see if i might have used to much. It actually tasted toxic.

Chris_Young_80640

Most of the calcium in milk and cream is already bound to casein, which means it is not available to react with the alginate during spherification. So you'll usually need to add extra calcium to get the desired reaction.

B_rd_vreb__63221

I used 6g Calciom Lactate gluconate for 250g of the cream liquid. Then i used 5g of Sodium Alginat with 1000g of distilled water as bath. Maybe i used to much Calcium?

Bart_64065

Well, you need to calculate to get a 0.18% calcium solution in your cream. What kind of calcium did you use? Calcium chloride gives it a pretty bitter and bad taste. Calcium lactate would be an excellent option.

Normal cream has a calcium content of 75 milligrams per 100 grams.