Why does blending blueberries, milk, banana and vanilla extract cause the mixture to have a yogurty consistency?I'm trying to make yogurt, but it won't turn out. Can someone help?How does substituting yogurt into a cake change the texture and why can it be used?I have been cooking yogurt cakes in the US for a while and each time it has to cook for an extra 20 min. Why?
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Why does blending blueberries, milk, banana and vanilla extract cause the mixture to have a yogurty consistency?
I'm trying to make yogurt, but it won't turn out. Can someone help?How does substituting yogurt into a cake change the texture and why can it be used?I have been cooking yogurt cakes in the US for a while and each time it has to cook for an extra 20 min. Why?
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- A cup of milk
- A cup of blueberries
- A banana
- Three shakes of vanilla extract liquid
The original plan was to have a milkshake, but the result is quite a nice desert! Like a no cook yogurt.
Looking more closely, the milk has curdled, but not like when mixing it with orange juice. Sort of reminds me of the cheese making process too 😀
yogurt
edited May 4 at 18:06
Glorfindel
2541415
asked May 4 at 10:11
Ant KutscheraAnt Kutschera
1837
add a comment |
- A cup of milk
- A cup of blueberries
- A banana
- Three shakes of vanilla extract liquid
The original plan was to have a milkshake, but the result is quite a nice desert! Like a no cook yogurt.
Looking more closely, the milk has curdled, but not like when mixing it with orange juice. Sort of reminds me of the cheese making process too 😀
yogurt
edited May 4 at 18:06
Glorfindel
2541415
asked May 4 at 10:11
Ant KutscheraAnt Kutschera
1837
Is any yogurt a cooked yogurt?
– tox123
May 5 at 1:05
@tox123 ok, heated, not cooked:-)
– Ant Kutschera
May 5 at 10:29
add a comment |
- A cup of milk
- A cup of blueberries
- A banana
- Three shakes of vanilla extract liquid
The original plan was to have a milkshake, but the result is quite a nice desert! Like a no cook yogurt.
Looking more closely, the milk has curdled, but not like when mixing it with orange juice. Sort of reminds me of the cheese making process too 😀
yogurt
edited May 4 at 18:06
Glorfindel
2541415
asked May 4 at 10:11
Ant KutscheraAnt Kutschera
1837
- A cup of milk
- A cup of blueberries
- A banana
- Three shakes of vanilla extract liquid
The original plan was to have a milkshake, but the result is quite a nice desert! Like a no cook yogurt.
Looking more closely, the milk has curdled, but not like when mixing it with orange juice. Sort of reminds me of the cheese making process too 😀
yogurt
yogurt
edited May 4 at 18:06
Glorfindel
2541415
asked May 4 at 10:11
Ant KutscheraAnt Kutschera
1837
edited May 4 at 18:06
Glorfindel
2541415
asked May 4 at 10:11
Ant KutscheraAnt Kutschera
1837
edited May 4 at 18:06
Glorfindel
2541415
edited May 4 at 18:06
Glorfindel
2541415
edited May 4 at 18:06
Glorfindel
2541415
2541415
asked May 4 at 10:11
Ant KutscheraAnt Kutschera
1837
asked May 4 at 10:11
Ant KutscheraAnt Kutschera
1837
asked May 4 at 10:11
Ant KutscheraAnt Kutschera
1837
1837
Is any yogurt a cooked yogurt?
– tox123
May 5 at 1:05
@tox123 ok, heated, not cooked:-)
– Ant Kutschera
May 5 at 10:29
add a comment |
Is any yogurt a cooked yogurt?
– tox123
May 5 at 1:05
@tox123 ok, heated, not cooked:-)
– Ant Kutschera
May 5 at 10:29
Is any yogurt a cooked yogurt?
– tox123
May 5 at 1:05
Is any yogurt a cooked yogurt?
– tox123
May 5 at 1:05
@tox123 ok, heated, not cooked:-)
– Ant Kutschera
May 5 at 10:29
@tox123 ok, heated, not cooked:-)
– Ant Kutschera
May 5 at 10:29
add a comment |
1 Answer
1
active
oldest
votes
The pectin from the blueberries jelled in the presence of the calcium in the milk. The texture might be unexpected, but it is perfectly safe and tasty. It is the same process that thickens blueberry jam.
It shouldn't be curdled, that is the clumping of milk proteins in the presence of acid. Here, the milk proteins stay suspended in the milk as usual, it is the pectin that builds the "mesh" of the creamy consistency.
answered May 4 at 13:22
rumtscho♦rumtscho
83.7k28194360
1
are there any more well known recipies that combine milk and pectin to make mousse type foods?
– Ant Kutschera
May 5 at 10:30
Can you elaborate a bit more? Does this always happen when blueberries are blended with milk? Do any of the other ingredients help start this process or help maintain the consistency? Does the ratio of of milk to blueberry make any difference?
– JJJ
May 5 at 19:32
@AntKutschera yes, there are such recipes. I have no idea how "well known" they are, but I have made some of them.
– rumtscho♦
May 6 at 7:29
@JJJ these are interesting additional questions. You could ask them separately. I don't know which conditions are needed, exactly, I have had it happen both on purpose and by accident. I think the ratio of sugar to pectin will be more important.
– rumtscho♦
May 6 at 7:35
add a comment |
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1 Answer
1
active
oldest
votes
1 Answer
1
active
oldest
votes
active
oldest
votes
active
oldest
votes
The pectin from the blueberries jelled in the presence of the calcium in the milk. The texture might be unexpected, but it is perfectly safe and tasty. It is the same process that thickens blueberry jam.
It shouldn't be curdled, that is the clumping of milk proteins in the presence of acid. Here, the milk proteins stay suspended in the milk as usual, it is the pectin that builds the "mesh" of the creamy consistency.
answered May 4 at 13:22
rumtscho♦rumtscho
83.7k28194360
1
are there any more well known recipies that combine milk and pectin to make mousse type foods?
– Ant Kutschera
May 5 at 10:30
Can you elaborate a bit more? Does this always happen when blueberries are blended with milk? Do any of the other ingredients help start this process or help maintain the consistency? Does the ratio of of milk to blueberry make any difference?
– JJJ
May 5 at 19:32
@AntKutschera yes, there are such recipes. I have no idea how "well known" they are, but I have made some of them.
– rumtscho♦
May 6 at 7:29
@JJJ these are interesting additional questions. You could ask them separately. I don't know which conditions are needed, exactly, I have had it happen both on purpose and by accident. I think the ratio of sugar to pectin will be more important.
– rumtscho♦
May 6 at 7:35
add a comment |
The pectin from the blueberries jelled in the presence of the calcium in the milk. The texture might be unexpected, but it is perfectly safe and tasty. It is the same process that thickens blueberry jam.
It shouldn't be curdled, that is the clumping of milk proteins in the presence of acid. Here, the milk proteins stay suspended in the milk as usual, it is the pectin that builds the "mesh" of the creamy consistency.
answered May 4 at 13:22
rumtscho♦rumtscho
83.7k28194360
1
are there any more well known recipies that combine milk and pectin to make mousse type foods?
– Ant Kutschera
May 5 at 10:30
Can you elaborate a bit more? Does this always happen when blueberries are blended with milk? Do any of the other ingredients help start this process or help maintain the consistency? Does the ratio of of milk to blueberry make any difference?
– JJJ
May 5 at 19:32
@AntKutschera yes, there are such recipes. I have no idea how "well known" they are, but I have made some of them.
– rumtscho♦
May 6 at 7:29
@JJJ these are interesting additional questions. You could ask them separately. I don't know which conditions are needed, exactly, I have had it happen both on purpose and by accident. I think the ratio of sugar to pectin will be more important.
– rumtscho♦
May 6 at 7:35
add a comment |
The pectin from the blueberries jelled in the presence of the calcium in the milk. The texture might be unexpected, but it is perfectly safe and tasty. It is the same process that thickens blueberry jam.
It shouldn't be curdled, that is the clumping of milk proteins in the presence of acid. Here, the milk proteins stay suspended in the milk as usual, it is the pectin that builds the "mesh" of the creamy consistency.
answered May 4 at 13:22
rumtscho♦rumtscho
83.7k28194360
The pectin from the blueberries jelled in the presence of the calcium in the milk. The texture might be unexpected, but it is perfectly safe and tasty. It is the same process that thickens blueberry jam.
It shouldn't be curdled, that is the clumping of milk proteins in the presence of acid. Here, the milk proteins stay suspended in the milk as usual, it is the pectin that builds the "mesh" of the creamy consistency.
answered May 4 at 13:22
rumtscho♦rumtscho
83.7k28194360
answered May 4 at 13:22
rumtscho♦rumtscho
83.7k28194360
answered May 4 at 13:22
rumtscho♦rumtscho
83.7k28194360
answered May 4 at 13:22
rumtscho♦rumtscho
83.7k28194360
83.7k28194360
1
are there any more well known recipies that combine milk and pectin to make mousse type foods?
– Ant Kutschera
May 5 at 10:30
Can you elaborate a bit more? Does this always happen when blueberries are blended with milk? Do any of the other ingredients help start this process or help maintain the consistency? Does the ratio of of milk to blueberry make any difference?
– JJJ
May 5 at 19:32
@AntKutschera yes, there are such recipes. I have no idea how "well known" they are, but I have made some of them.
– rumtscho♦
May 6 at 7:29
@JJJ these are interesting additional questions. You could ask them separately. I don't know which conditions are needed, exactly, I have had it happen both on purpose and by accident. I think the ratio of sugar to pectin will be more important.
– rumtscho♦
May 6 at 7:35
add a comment |
1
are there any more well known recipies that combine milk and pectin to make mousse type foods?
– Ant Kutschera
May 5 at 10:30
Can you elaborate a bit more? Does this always happen when blueberries are blended with milk? Do any of the other ingredients help start this process or help maintain the consistency? Does the ratio of of milk to blueberry make any difference?
– JJJ
May 5 at 19:32
@AntKutschera yes, there are such recipes. I have no idea how "well known" they are, but I have made some of them.
– rumtscho♦
May 6 at 7:29
@JJJ these are interesting additional questions. You could ask them separately. I don't know which conditions are needed, exactly, I have had it happen both on purpose and by accident. I think the ratio of sugar to pectin will be more important.
– rumtscho♦
May 6 at 7:35
1
1
are there any more well known recipies that combine milk and pectin to make mousse type foods?
– Ant Kutschera
May 5 at 10:30
are there any more well known recipies that combine milk and pectin to make mousse type foods?
– Ant Kutschera
May 5 at 10:30
Can you elaborate a bit more? Does this always happen when blueberries are blended with milk? Do any of the other ingredients help start this process or help maintain the consistency? Does the ratio of of milk to blueberry make any difference?
– JJJ
May 5 at 19:32
Can you elaborate a bit more? Does this always happen when blueberries are blended with milk? Do any of the other ingredients help start this process or help maintain the consistency? Does the ratio of of milk to blueberry make any difference?
– JJJ
May 5 at 19:32
@AntKutschera yes, there are such recipes. I have no idea how "well known" they are, but I have made some of them.
– rumtscho♦
May 6 at 7:29
@AntKutschera yes, there are such recipes. I have no idea how "well known" they are, but I have made some of them.
– rumtscho♦
May 6 at 7:29
@JJJ these are interesting additional questions. You could ask them separately. I don't know which conditions are needed, exactly, I have had it happen both on purpose and by accident. I think the ratio of sugar to pectin will be more important.
– rumtscho♦
May 6 at 7:35
@JJJ these are interesting additional questions. You could ask them separately. I don't know which conditions are needed, exactly, I have had it happen both on purpose and by accident. I think the ratio of sugar to pectin will be more important.
– rumtscho♦
May 6 at 7:35
add a comment |
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Is any yogurt a cooked yogurt?
– tox123
May 5 at 1:05
@tox123 ok, heated, not cooked:-)
– Ant Kutschera
May 5 at 10:29