pammyy
Assistant Cook
For years, I have experienced an odd problem which I can't seem to resolve. Today was the last straw - I NEED HELP!
I make my own "cheese" and "mayo" by using a base of homemade soy milk and canola oil. Recently, I began adding xanthan gum to aid long term stability. When the combo works, it comes out thick and creamy and stays that way for a week or more in refrigerator.
PROBLEM: I begin by weighing out the soy milk (115g), then slowly pour in oil (275-300g oil) while stick blending until mixture thickens. I add other ingredients such as salt, nutritional yeast, xanthan gum, etc sometimes at the beginning as I measure the milk, or sometimes at the end after I’ve added the oil and the base has thickened.
This morning, I was experimenting with making cream cheese (to go on some pumpernickel I made last night). I began with just the soy milk and the xanthan gum, and started blending in the oil. It was thickening up just fine, then after adding ~250g of the oil, I lost it - it turned to liquid (oil & milk separated).
Usually if I'm going to lose the mixture, it doesn't thicken up at all - this was the first time I lost it after it had begun to thicken. I CAN NOT FIGURE OUT the variable that's causing this separation issue. Why does the same recipe work one time, then separate the next time?
PLEASE HELP before I go crazy!
Thanks, Pammy
I make my own "cheese" and "mayo" by using a base of homemade soy milk and canola oil. Recently, I began adding xanthan gum to aid long term stability. When the combo works, it comes out thick and creamy and stays that way for a week or more in refrigerator.
PROBLEM: I begin by weighing out the soy milk (115g), then slowly pour in oil (275-300g oil) while stick blending until mixture thickens. I add other ingredients such as salt, nutritional yeast, xanthan gum, etc sometimes at the beginning as I measure the milk, or sometimes at the end after I’ve added the oil and the base has thickened.
This morning, I was experimenting with making cream cheese (to go on some pumpernickel I made last night). I began with just the soy milk and the xanthan gum, and started blending in the oil. It was thickening up just fine, then after adding ~250g of the oil, I lost it - it turned to liquid (oil & milk separated).
Usually if I'm going to lose the mixture, it doesn't thicken up at all - this was the first time I lost it after it had begun to thicken. I CAN NOT FIGURE OUT the variable that's causing this separation issue. Why does the same recipe work one time, then separate the next time?
PLEASE HELP before I go crazy!
Thanks, Pammy