Buttermilk fluid gel
· 190 g water
· 310 g buttermilk
· 1 g sodium citrate (0.2%)
· 0.5 g sodium hexametaphosphate (0.1%)
Sodium hexametaphosphate and sodium citrate are used for calcium sequestration.
Shear the sequestrants into the buttermilk. Shear the gellan into the water. Then shear the
water and buttermilk together. Heat the mixture to at least 200F in a saucepan, stirring
constantly once bubbles appear around the outside of the pan. Immediately pour the hot
mixture into a shallow dish and refrigerate until fully gelled. Cut the gel into inch cubes and
puree them in a blender. Push the resulting fluid gel through a chinois or tamis and
refrigerate for up to two weeks.
Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418
Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: cinogel.com
