Simple Homemade Yogurt
Fresh Berries with Vanilla Yogurt
Calamansi Poppy Seed Muffin
Spherical Yogurt with Strawberry Coulis
This is a fun recipe to try using molecular gastronomy. The yogurt are made into almost spheres that pops.
This is one of the most fun thing I have ever done in my kitchen…as you might know (or not), I am a Pharm.D/biochemist by training, therefore I feel very comfortable in the lab, so when I heard about molecular gastronomy I was like “I need to try this…how come I have never thought of using my lab skills in the kitchen?” Anyway, to make the long story short, I did some reading through the internet and got myself some edible “reagents” and today I am so excited because I am sharing with you my very first “experiment”. I am expecting more “reagents” therefore I will have more posts to share in the future.
If you are interested, you can read all about molecular gastronomy by searching the internet, which by the way, I still do not understand why it is called this way, since every method done in the cooking process requires change of molecules.
This recipe is very simple, it is adapted from here with lots of changes…in spite of the recipe calling for plain yogurt, specifically not to use non-fat or low fat yogurt, claiming that fat-free or low fat yogurt contain less calcium, which is critical for this recipe. I went ahead and still used fat free yogurt. I personally don’t think that the calcium content of whole yogurt and non-fat yogurt would be that different being that calcium is water soluble and not fat soluble. Moreover, the difference in these yogurts should be the content of fat and not calcium.
Well, it was very interesting…when eating these spherical yogurt you feel the pop and a thin gelatinous membrane, almost like the salmon roes in sushi or the little balls filled with juices at frozen yogurt store.
Oh! One more thing…this method is called Reverse Spherification.
200 ml of filtered water
1 g sodium alginate
1 cup non-fat yogurt
Prepare the alginate bath by mixing the sodium alginate in water, until the sodium alginate is totally dissolved. You can use an immersion blender. Once the sodium alginate is dissolved, let the solution rest in the refrigerator for approximately 24 hours or until all the air bubbles disappear.
When ready to start the process of spherification, place the sodium alginate solution in a bowl and in another bowl place clean and filtered water.
Scoop the yogurt using a half sphere measuring spoon and carefully pour it into the alginate bath. Make sure that the yogurt spheres do not touch otherwise they will stick together (which I experienced)
Leave the yogurt spheres in the alginate bath for about 2 minutes and carefully remove them using a slotted spoon.
Place the yogurt spheres in the clean water bath. Remove the yogurt spheres and serve with fruit salad, or berry coulis.
I served my yogurt spheres with strawberry coulis.
I hope you enjoyed this fun recipe…for more Molecular Gastronomy recipe please look here.
Did you know that spherification is the process of shaping liquid in spheres by a thin gelatinous membrane? The main “reaction” is the forming of the gelatinous membrane by combining alginate and calcium.
Thank you for stopping by Simple Recipes [dot]me….have a colorful day!
Brandied Cherry Froyo
Mango Frozen Yogurt with Agave Syrup
Orange Cupcake with Mascarpone Frosting
Yogurt Marinated Chicken
This is a very easy and simple recipe for chicken. I like the idea of marinating the chicken and hand it to my husband to grill on the BBQ, this way we can “share” the cooking.
What I like about this recipe is the low content of salt for the ones watching for their blood pressure. So many spices are added to the mixture of yogurt that you will not miss the salt for flavor and the chicken comes out of the grill so tender.
½ cup plain yogurt
2 tablespoon lemon zest
2 tablespoon lemon juice
4 garlic cloves finely chopped
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon red pepper flake
½ teaspoon black pepper
½ teaspoon dry rosemary
½ teaspoon salt
1 tablespoon olive oil
2 lbs of chicken breast or deboned thigh
Mix all the ingredients in a bowl, except the chicken. Pour the yogurt mix to the chicken, mix gently and cover the bowl. Marinade the chicken in the refrigerator for at least 4 hours or overnight for more an enhanced flavor.
Grilled the chicken on the BBQ and serve hot.
Thank you for stopping by Simple Recipes!
Strawberry Frozen Yogurt
For the longest time I wanted to get an ice cream maker after seeing so many ice cream, sherbet and frozen yogurt recipes from fellow bloggers…now I have one! For my first trial I wanted to try something easy and simple and more importantly use ingredients that I had available in the fridge…I got this recipe from the Food Network and worked beautifully with some minor adaptations.
4 cups strawberries, hulled and chopped> (1 lb strawberries chopped)
3/4 cup sugar (1/3 cup agave syrup)
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon rum
1 vanilla bean, halved lengthwise and seeds scraped
1 cup plain whole-milk Greek yogurt
Mint leaves for garnish
A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer.
In a bowl, add strawberries, sugar, lemon zest, lemon juice, and rum to a bowl and mix gently. Using a hand blender or food processor pulse the berries and the vanilla.
Place in the refrigerator to chill for approximately 1 hour. Mix the yogurt with the strawberry mix and turn your ice cream machine.
Pour the yogurt mixture in the machine. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
Garnish with mint leave and serve immediately or place in the freezer for several hours until hard enough to scoop.