Yogurt, Sphereical-ish....

Carefully measuring water to match the 2g alginate packet I have.


Measuring the packet to ensure that it is as labelled


Degassing the blended alginate, thanks to MuchoBocho for the foodsaver mason jar attachment idea!


Spheres...well, blobs...of yogurt resting in the bath for 2 minutes


Got 9 sphe-blobs...that...tasted a lot like yogurt...


They are much sturdier than I would have expected...


I think I'm going to try it again but add some raita masala and make them much smaller to see how that affects texture. Still not exactly sure how I would use these...or to what effect.

To get a cleaner sphere you can try using half sphere molds.

wellminded1 said:

To get a cleaner sphere you can try using half sphere molds.

Click to expand...

Yeah, I figured that out on the last couple of them I think I'll go smaller next time too. The alginate bath was much thicker than I'd expected.

small molds and freeze your mix in them, slightly warm you S.A bath and let the spheres thaw in the bath, best results I have had when I did this stuff.

If I remember it may have been 5g alginate per 1000ml water so 1 full vitaprep was like 10 g. Instead of straight yoghurt, make it into a tzatziki sauce, serve it on thin sliced spiced lamb on top of a pita crostini. Boom! Mini gyros!!

ThEoRy said:

If I remember it may have been 5g alginate per 1000ml water so 1 full vitaprep was like 10 g. Instead of straight yoghurt, make it into a tzatziki sauce, serve it on thin sliced spiced lamb on top of a pita crostini. Boom! Mini gyros!!

Click to expand...

I was headed a more Indian direction than that...but this gave me an idea. Thinly sliced Tandoori chicken (I always use boneless, skinless thighs for this) over toasted roti. Now that I'm thinking finger foods, several ideas have come to me, actually.

The ideas to use this raita and tzatziki are awesome. I will have to try it sometime.

ThEoRy said:

If I remember it may have been 5g alginate per 1000ml water so 1 full vitaprep was like 10 g. Instead of straight yoghurt, make it into a tzatziki sauce, serve it on thin sliced spiced lamb on top of a pita crostini. Boom! Mini gyros!!

Click to expand...

Oh man... I would eat a million of those.