Stabilizing Coconut Milk

I like to make my own coconut milk, but the fat and coconut solids in the milk separate out over time. I know that most commercial nut milks use guar gum to stabilize them, but that's like the only hydrocolloid I don't have. I have high and low acyl gellan, kappa and iota carrageenan, agar, and xanthan on hand. I'm most hopeful about the carrageenans offering a solution, but I don't know what concentration I should try (and if it should be relative to the amount of water I put in at the beginning or the total weight of the milk after blending and straining). Any tips would be appreciated!

Find more posts tagged with

Recipes Q's

Comments

sebastian_palmigiani_21610

i derive the % of the hydrocolloid to used based on the final strained product weight. in terms of what % to use with carrageenan, here is an instructive page:

http://www.molecularrecipes.com/hydrocolloid-guide/carrageenan/

sebastian_palmigiani_21610

from the link: Iota Carrageenan thickens at 0.02%-1% concentrations and gels from 1%-1.5%. Kappa Carrageenan thickens from 0.02%-1.5% and gels above 1.5% concentration.