If anyone has a better idea for a title, this one’s a little iffy…
I found a new yogurt flavor (alpro lemon-lime) that tastes just like key lime pie to me. I’d like to make it into an actual pie, but it’s a bit too runny.
I’d prefer to avoid cooking the yogurt, so I figured corn starch, flour, and tapioca would all be out. I could do chia seeds, but I don’t necessarily want that texture.
Any ideas?
I was going to comment on this… then I double checked the community. Oops.
Yeah, otherwise I’d just make a key lime pie. I’m an experienced baker, but don’t have a big sweet tooth, so I haven’t done much non-bread baking lately and am pretty new to (and somewhat apprehensive of) vegan patisserie.
I’d try agar agar or maybe xanthan gum. Both are produced without animal products and are thickeners.
Agar is only going to work if you heat it. Xanthan gum might be the best alternative here that requires no heating. It’ll certainly make it more viscous, but might result in a less than appealing texture. I’d experiment with maybe heating a xanthan gum and agar mix, then removing from heat and stirring in the yogurt. I dunno, requires playing around depending on desired results.
Have you tried straining it? You can probably pull out a lot of the whey like that’s.
Xanthan gum might work, but I have admittedly never used it in yogurt.
I wouldnt advise it. You tend to end up with a ‘gloopy’ rather than ‘thick’ consistency.
arrowroot – “arrowroot thickens at a lower temperature than flour or cornstarch”
Rice flour?
I’d bet you could boil some marshmallow root in water, then strain and reduce before letting it cool a bit, adding it to the yogurt, and whipping it.
Anyone try meat glue? Transglutaminase? Yes, it is ALSO used to glue small low-quality bits of meat into roasts and such, but in addition to being a glue, it is also used as a thickener. I’m pretty sure all the “Greek yogurt” we’ve seen in the last 20 years are because Transglutaminase was added to regular yogurt (cheap!) rather than the traditional Greek method of straining regular yogurt until the water was halved (expensive!).
Info:
- https://www.healthline.com/nutrition/transglutaminase
- https://www.aceingredients.com/transglutaminase-enzyme-revolutionizing-plantbased-meat.html
sample vegan versions:
- https://www.thecheesemaker.com/tg-pro-veg-enzyme-90-ml/
- NO:
modernistpantry.com/products/moo-gloo-rm-transglutaminase.html - https://modernistpantry.com/products/moo-gloo-gs-transglutaminase.html
Edit: I linked to the wrong moo gloo. Added the correct link (first was milk-based, new link is microbial based).
I thought you were trolling until the links 😅I had no idea that meat glue was vegan, I figured they used gelatine or something like elmers. Thank you!
