Thickeners to Stop Runny Yogurt in its Tracks
|
||||||
Does your homemade yogurt seem more soupy than that creamy rich texture you love. Dry your tears because there are tons of products to stop runny yogurt in its maker!
- Agar agar
This tasteless gel derived from seaweed is popular in Japan and with vegetarians. It's sold as white and semi-translucent flakes, strips or powder. As an added bonus, agar is 80% fiber. Don't use agar if you have a thyroid imbalance.
Mix agar with liquid at a 1-4 ratio (1 cup like with 4 teaspoons agar) and simmer for several minutes until the agar is dissolved.
- Arrowroot
A lovely perennial herb grown in the West Indies, arrowroot is very similar to cornstarch. Works well under the acidic environment of yogurt but doesn't get on well with dairy products making them a bit slimy. Will stand up well under freezing.
Mix arrowroot in cold liquid at a 2-3 ration (2 teaspoon cornstarch and 3 teaspoons of liquid).
- Carageenan or Irish moss
Carageenan is a seaweed and often drank as a tea for stomach upset and respiratory problems. Carageenan has a reddish color and a bit of a seaweed taste. As with agar, don't use carageenan if you have a thyroid imbalance. Works well with dairy products and stands up well under freezing.
Mix carageenan with liquid at a 1-3 ratio (1 cup with 3 teaspoons carageenan) and simmer for several minutes until the it is dissolved.
- Cornstarch or Cornflour
Derived from the corn kernal, this starch is an old time favorite in any kitchen. It is foolproof, tasteless, vegetarian and gluten-free. It works well with dairy products but does lose potency under the high acidic environment of yogurt. Cornstarch will taste starchy if not cooked.
Mix cornstarch in cold liquid at a 1-3 ration (1 teaspoon cornstarch and 1 tablespoon liquid).
- Gelatin
A most common thickener because it is so inexpensive. Made from animal collagen and frequently used in commercial yogurts. Comes in sheets, granules or powder. Get the instant varieties so you don't have to soak.
A little goes a long way. A 1-4 ratio is a starting point (1 teaspoon gelatin to 4 cups of yogurt.
- Pectin
Pectin is a plant extract (usually fruits such as apple and citrus). It is frequently used in making jams. Pectin increases viscosity and volume and is very effective in treating constipation and diarrhea. Pectins need sugar to gel due to methoxyl content. Dedemethylated pectins eliminates this requirement. Look for low-methoxyl pectin, which is activated by the calcium.
1 tablespoon of liquid pectin is equivalent to 2 teaspoons powdered pectin. A 1-4 ratio is a starting point (1 teaspoon powdered pectin to 4 cups of yogurt.
- Powdered Milk
Always a good option if you don't want the jelled effect. Also, gels work better in a higher fat environment so if you use low, non-fat or non-dairy milk, powdered milk usually is a better choice.
Use a 1-4 ration (1 cup of dry milk to 4 cups of liquid milk).
- Tapioca starch or Tapioca flour
Derived from a Amazon plant root, tapioca is famous for its pudding. It is a quick thickener so what you first see will likely be what you get. Use instant tapioca otherwise you will have to cook it and the grains never dissolve completely leaving you with tiny lumps in your yogurt. Will stand up well under freezing
As like cornstarch and arrowroot, mix with cold liquid in 1-3 ration (1 teaspoon tapioca and 1 tablespoon liquid).
This list is not all inclusive but will give you a good start to thickening up that runny yogurt.
Related posts: