My experiments showed that full cream milk and agar agar are a no no, it becomes too firm. The best is half cream milk or equal parts full cream milk and water. To activate the agar agar, the liquid must come to a boil to dissolve the agar agar. However on cooling, it starts to harden. The texture is well, a bit firmer.
Gelatine produces a softer jelly but requires about 2 tbsp for 1 litre of liquid, bearing in mind that milk actually requires more gelatine. But gelatine powder has a strong aftertaste. I have tried gelatine leaves and even though there is no aftertaste, it just doesn't set the milk. Again, half fat or equal parts full cream milk and water seem to work best. The liquid cannot be boiled, so the best is to rehydrate the gelatine in water, then add to warmed liquid before turning off the fire. The liquid needs to be chilled for 8 hours otherwise it will not harden fully. Texture is jello.
Finally, almond milk works the best with gelatine, about 2 tbsp to 1 litre liquid. This produces the best texture, like tofu.
I've heard of using evaporated milk but have not tried.
Evaporated milk and gelatine:
https://bcdairy.ca/milk/recipes/judys-almond-jelly (1 packet = 7g or 2tsp gelatine powder)
Evaporated milk and gelatine sheets:
Evaporated milk and agar agar:
Updated: Tried with evaporated milk
No comments:
Post a Comment