tag:blogger.com,1999:blog-5206342369420039936.post6306052231934069073..comments2023-06-20T03:05:46.005-07:00Comments on Average Palate, a blog about Vancouver dining, deals, recipes, and food & cooking science: Ginger Milk Curd: How the Milk Coagulates (no magic)J.http://www.blogger.com/profile/08386237905696958632noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5206342369420039936.post-55882008453247084032010-06-23T18:38:29.531-07:002010-06-23T18:38:29.531-07:00Hi, thanks for the comment. What's your userna...Hi, thanks for the comment. What's your username on RFD?<br /><br />Interesting idea with the yogurt! <br /><br />It's hard to predict and the product might not turn out as desired, but it would be a cool experiment.<br /><br />I know some people have tried pineapple with ginger milk curd, but the result was "rough" and "bitter".<br /><br />Keep me informed!<br /><br />As you mentioned, more traditional ways of thickening yoghurt are straining, gelatin, milk powder, and heating (dehydration). I think if you add the right amount of gelatin or skim milk powder, it shouldn't be too jello like. You can also try agar powder.J.https://www.blogger.com/profile/08386237905696958632noreply@blogger.comtag:blogger.com,1999:blog-5206342369420039936.post-71512413462425334342010-06-23T12:24:40.748-07:002010-06-23T12:24:40.748-07:00got to ur blog form RFD.
I have been partially suc...got to ur blog form RFD.<br />I have been partially successful in making skim milk yogurt at home. The resultant is ok, but needs more solidifying (right now-consistency is of stirred yogurt).<br />In the absence of gelatin/skim milk powder- which give jello like consistency- I will try the the addition of proteases found in fruits (adding pineapple juice/papaya bits) to the milk; after heating-before adding the culture.<br />your thoughts !!!!!!<br />thanksAnonymousnoreply@blogger.com