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?
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!
arrowroot – “arrowroot thickens at a lower temperature than flour or cornstarch”
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.
