Liquid pectin as a thickener??? Has anyone had luck using LIQUID pectin, such as "Certo" to thicken homemade yogurt?
1386665
I am on a hunt to discover the best way to make yogurt from nuts and seeds, as I am allergic to milk and soy :o(. I discovered an answer to your question: (from the owner of Pomona Pectin) I don't have any experience making yogurt from nut milk. When people are making yogurt from cow or goat milk and it isn't coming out thick enough, I tell them how to add pectin to help thicken it . I tell them to use 1 teaspoon of pectin per quart of milk. You might need to use a little more than that. Like 1 1/2 teaspoons or perhaps 2 teaspoons. I tell them they don't need calcium water because their milk has calcium in it naturally. If you have calcium fortified nut milk then you don't need to add calcium water either but if you don't, then you would add 4 teaspoons of calcium water per quart of milk. When you have heated the milk to its hottest point, take 1 cup of the hot milk and put it in a blender or food processor. Add the pectin, vent the lid, and run the machine for a good solid minute until the pectin powder is totally dissolved. No lumps at all just perfectly smooth. Then add the pectinized milk in with the rest of the milk and stir well. Then proceed with your yogurt recipe. Sincerely, Connie Sumberg, Owner Workstead Industries P.O. Box 1083 Greenfield, MA 01302 413-772-6816 www.pomonapectin.com
1832917
Yogurt naturally has whey in it. Whey is a slightly yellow, watery liquid. You control the thickness of yogurt by the amount of whey liquid it has. When you make homemade, natural yogurt, it is about as thick as most store bought yogurts (non-Greek style). To increase the thickness you would strain out some whey liquid. I do this by using the Cuisipro Donvier Yogurt Cheese Maker, which is just a small plastic box containing another box inside which has a metal screen for a bottom. I put the yogurt that I made in the CYM-100 into the Yogurt Cheese Maker and put that into the fridge for 1 hour. When I take it out I have super thick yogurt in the inner box and whey liquid in the bottom of the outer box (which I pour out). Greek yogurt is just super-thick yogurt. Using this strainer I can make yogurt that is thicker than any Greek yogurt that you can buy in the store. I LUVLUVLUV the yogurt that the CYM-100 and the Yogurt Cheese Maker create (and I *do* like it thick). Just google "how to make Greek yogurt" for a lot more info.
1057572
We have never done it, but I have found a link to making Greek yogurt which is thicker using another similar dehydratorhttp://www.ehow.com/how_8342492_make-yogurt-home-excalibur-dehydrator.html
2223161
this stuff works great for jams and jellies. You can use it in freezer jams or canned jams and jellies. Pectin uses precise amounts and this sometimes does not set up. Add some Ultra gel and you are good to go. They have a cook book with many different recipes . I recommend it for learning how to use Ultra gel
1198725
I tried using Clear Jel instead of classic pectin when canning blackberry jalapeno jam and it worked for that recipe. Not sure how it would work for any other recipes, though. Ball has recipes for Clear Jel.
1854566
Give it a try and find out. I have used outdated pectin before, with mixed results. If something did not jell, I whipped it up in the blender and turned it into syrup. Nothing wasted.
161263
This is great. I use Elaine G's recipe too so this info helps. I wanted to know if I could use 2% lactose-free milk since I'm short on regular. I'm also going to add 5% cream- which I didn't realize had other ingredients in it- like "modified milk ingredients. " If you can make yogurt with soy milk- [which I would never use], I don't see why this wouldn't work. I'll try and see. I have also found keeping the temp. at the simmer point for a minute before cooling and the culturing temp. a little cooler than suggested makes a thicker, firmer result.
744501
If it is too thick add something to it. Like apple which is a little more watery. I always combine fruits and veggies some thick with some thinner ones. hope this helps. I also add whole organic plan yogurt which thins it out too.
2080459
In order to answer this question, I tried it with frozen strawberries, & milk. It was thick and creamy, but really needed sweetener(I used stevia) It was OK but would not be my first choice with fruit. I normally add it to soups, warm or cold vegetable smoothies, or tomato juice. In my opinion, it works best for the savory rather than the sweet.
241497
I just use 1/3 cup powdered milk and it always comes out great. If you are asking about pectin because you are trying to make soy yogurt, you might find some useful info here: http://www.bryannaclarkgrogan.com/page/page/1999382.htm
184415
I never used it with a liquid, but it mixed easily enough in my oatmeal & yogurt. I wouldn't buy it again though because you have to use too many of the packets to get desired sweetness. However, I have a friend who loves it.
811376
I wouldn't. Any questions you should be able to find on the Pomona Pectin website.I do know that you can view their instructions online - these are also included with the Pomona Pectin.One thing I read: "...Pomona's works differently from other pectins. Pleaseread our directions and recipes carefully...."
325665
It makes thick yogurt if you use Greek yogurt as a starring culture. Also using whole milk and adding a little heavy cream makes it thicker too
1600290
I have never tried non-fat dried milk. In recent research on yogurt making I did not come across use of non-fat dried milk as a base or more than an additive to thicken home-made yogurt so I can't really say it will work as a stand alone. However, reconstitute and/or a mixed base might be worth a try to see to see if it works. Use a good starter and proceed as you would normally. If it does not set up in 10 hours, I doubt it will. I personally think yogurt making is fun. I like the fresh taste. I have used whole, 2% and goat's milk mixed but I have not had as good a results with goat's milk as I would like even when mixed with cow's milk or at least with the brand I can find. It is probably cost saving to make your own although you lose volume when draining yogurt to make Greek. Without some draining the homemade product is typically a little thinner so I compromise by draining and reincorporating some of the whey back in to desired consistency. I use yogurt for smoothies and as a substitute for buttermilk, which is nice for biscuits and breads. The whey is useful alone and can be added to other dishes as a high protein supplement. I often drink it because it does not upset stomach as milk sometimes does. Some people use it on plants. I haven't tried that yet. I believe yogurt making is worthwhile and may be more economical depending on your preferences. Some commercial yogurts have additives to thicken them so label reading helps there. I don't like anything with high fructose syrup. I can add my own choice of fruit, honey, nuts, chia seeds and it tastes very fresh. Hope that helps.
962986
Pretty much what Barbara said. Tofu is another one. Which thickening agent you use depends on what food you're trying to make.
1772086
Sorry for late response. Our Family member Chef now said has not baked with Now Liquid Stevia YET. -- Good Luck. Blessings.
829800
All Greek yogurt is is yogurt that has more of the whey removed from it when it is yogurt. However, if you are looking for a thicker richer version of yogurt, you can use 1/2 half & half & 1/2 regular milk to make a very thick Greek yogurt like consistency in this machine. This is what I use & do. Heavy cream makes it more watery, so dont try that thinking it will make it thicker. It wont.