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Disclaimer: this is only a partial answer because I have not tried these suggestions. In essence what you're asking about is vegan hydrocolloids which don't require heating. I don't think that the...
Answer
#2: Post edited
by
Peter Taylor
·
2022-01-25T16:26:22Z (almost 3 years ago)
Oops, forgot that the milk is being substituted
- Disclaimer: this is only a partial answer because I have not tried these suggestions.
- In essence what you're asking about is vegan hydrocolloids which don't require heating. I don't think that the vegan requirement rules out any plausible candidate except gelatin. For low-temperature hydrocolloids, we consult [a standard reference on hydrocolloids in cooking](https://blog.khymos.org/recipe-collection/) by Martin Lersch. We want cold dispersion and hydration, which filters down to:
- * Guar gum
- * Konjac glucomannan (although you'll want specialised stirring equipment for that one)
* Low methoxyl pectin (requires calcium ions, but that's not a problem because milk is a major ingredient)* Sodium alginate (probably won't give a good texture with that much calcium)- * Xanthan
- * Or some mixture of the above
- I suggest reading the sections on those hydrocolloids yourself to decide in which order to try to obtain and test them.
- Disclaimer: this is only a partial answer because I have not tried these suggestions.
- In essence what you're asking about is vegan hydrocolloids which don't require heating. I don't think that the vegan requirement rules out any plausible candidate except gelatin. For low-temperature hydrocolloids, we consult [a standard reference on hydrocolloids in cooking](https://blog.khymos.org/recipe-collection/) by Martin Lersch. We want cold dispersion and hydration, which filters down to:
- * Guar gum
- * Konjac glucomannan (although you'll want specialised stirring equipment for that one)
- * Low methoxyl pectin (requires calcium ions - check which vegan milk substitutes include them)
- * Sodium alginate (probably won't give a good texture with too much calcium, but with milk substitutes that may not be a problem)
- * Xanthan
- * Or some mixture of the above
- I suggest reading the sections on those hydrocolloids yourself to decide in which order to try to obtain and test them.
#1: Initial revision
by
Peter Taylor
·
2022-01-25T16:24:32Z (almost 3 years ago)
Disclaimer: this is only a partial answer because I have not tried these suggestions. In essence what you're asking about is vegan hydrocolloids which don't require heating. I don't think that the vegan requirement rules out any plausible candidate except gelatin. For low-temperature hydrocolloids, we consult [a standard reference on hydrocolloids in cooking](https://blog.khymos.org/recipe-collection/) by Martin Lersch. We want cold dispersion and hydration, which filters down to: * Guar gum * Konjac glucomannan (although you'll want specialised stirring equipment for that one) * Low methoxyl pectin (requires calcium ions, but that's not a problem because milk is a major ingredient) * Sodium alginate (probably won't give a good texture with that much calcium) * Xanthan * Or some mixture of the above I suggest reading the sections on those hydrocolloids yourself to decide in which order to try to obtain and test them.