Bryanna
Owner/Moderator
1100 posts
Aug 11, 2005
11:53 AM
|
Why didn't i think of this before? I used to make jam when the kids were at home and I made low-sugar jams, as probably some of you have, with Pamona's Universal Pectin:
http://www.pomonapectin.com/
I jels with the presence of a calcium salt, not sugar. You can also use it to jel other things! here is a PDF file of other uses for the pectin:
http://www.pomonapectin.com/card2.pdf
including fruit gel, aspic, lemon pie and milk pudding! So, I am going to try it in my soy yogurt!
Another possibility is Instant ClearJel, made from modified cornstarch. I have never used this.
----------
"To look like a goddess, eat like a peasant." Karen Andres
|
JulieH
162 posts
Aug 11, 2005
1:26 PM
|
What a fabulous idea! I can buy both items here in town, but the clear jel comes in a 25 pound bag. Please keep us posted Bryanna.
Thanks!!!!
|
Bryanna
Owner/Moderator
1102 posts
Aug 11, 2005
2:05 PM
|
I can't getto town until next Weds., Julie, to buy some Pomona's (don't know about the carageenan powder or Clearjel yet), but I'll keep you posted! (PS: Congratulations on your new book!)
BTW, it just occurred to me that the reason there's no calcium powder in the Pomona's milk pudding recipe is because there is calcium in the milk. So, if you made it with soymilk (or made soy yogurt), you would have to add calcium for it to jel, unless you used calcium-fortified soymilk.
----------
"To look like a goddess, eat like a peasant." Karen Andres
|
Bryanna
Owner/Moderator
1103 posts
Aug 11, 2005
2:07 PM
|
Asguides, here are some Clearjel recipes;
http://members.aol.com/kim4pantry/page49.html
----------
"To look like a goddess, eat like a peasant." Karen Andres
|
Debbie
803 posts
Aug 11, 2005
2:40 PM
|
This is cool! I have never heard of this product. But you have to use calcium. Is that just from any calcium tablet and mix it with water?
----------
Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 11-Aug-2005 2:44 PM
|
Bryanna
Owner/Moderator
1105 posts
Aug 11, 2005
3:03 PM
|
They provide the calcium powder with the pectin, and tell you how much to use.
----------
"To look like a goddess, eat like a peasant." Karen Andres
|
Debbie
805 posts
Aug 11, 2005
4:15 PM
|
Oh I see. I missed that. That's good, we can always add more calcium.
----------
Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
|
Linda
370 posts
Aug 12, 2005
12:46 PM
|
The pectin would be difficult to make the cheeses with, no?
Or would it just require adding some of the calcium to the recipes?
|
scj121
44 posts
Aug 19, 2005
1:48 PM
|
I hope this isn't a silly question, but is calcium salt different than regular salt? :)
Steph
|
Bryanna
Owner/Moderator
1123 posts
Aug 19, 2005
3:03 PM
|
It's not salt, like table salt, it just means the mineral calcium.
----------
"To look like a goddess, eat like a peasant." Karen Andres
|
Bryanna
Owner/Moderator
1124 posts
Aug 19, 2005
3:03 PM
|
Linda, I am going to experiment with it in my cheese.
----------
"To look like a goddess, eat like a peasant." Karen Andres
|
