Homemade Smoothie Base - Barista Exchange2024-03-28T17:41:42Zhttps://www.baristaexchange.com/forum/topics/1688216:Topic:132665?feed=yes&xn_auth=noGuar gum is also a great emul…tag:www.baristaexchange.com,2009-12-13:1688216:Comment:7200002009-12-13T18:59:40.261ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
Guar gum is also a great emulsifier, and I believe it can be found in smaller quantities in health food stores.<br />
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I haven't tried it yet, but after seeing its effects on a can of coconut milk, I'd imagine it would do the trick.<br />
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The carageenan search didn't work out so well. (obviously)
Guar gum is also a great emulsifier, and I believe it can be found in smaller quantities in health food stores.<br />
<br />
I haven't tried it yet, but after seeing its effects on a can of coconut milk, I'd imagine it would do the trick.<br />
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The carageenan search didn't work out so well. (obviously) has anyone dared to venture i…tag:www.baristaexchange.com,2009-12-13:1688216:Comment:7198862009-12-13T15:29:41.091Zrustyhttps://www.baristaexchange.com/profile/rusty
has anyone dared to venture into using a soft-serve ice cream's powder base? it might taste artificial and the quality is lacking. the only upside it has are the emulsifier and stabilizer attributes.
has anyone dared to venture into using a soft-serve ice cream's powder base? it might taste artificial and the quality is lacking. the only upside it has are the emulsifier and stabilizer attributes. I'm slightly ahead of you.
I…tag:www.baristaexchange.com,2008-09-18:1688216:Comment:1500712008-09-18T17:44:31.854ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
I'm slightly ahead of you.<br />
<br />
I've already started searching for suppliers who seem to potentially be able to offer a small enough quantity.<br />
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We'll see what I hear back from them. I've done a whole lot of experimenting for a frappe base, and nothing I tried ever "held up" the way a natural emulsifier can. Separation may have slowed by a few seconds, but it was ultimately unavoidable.<br />
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<cite>Brady said:…</cite>
I'm slightly ahead of you.<br />
<br />
I've already started searching for suppliers who seem to potentially be able to offer a small enough quantity.<br />
<br />
We'll see what I hear back from them. I've done a whole lot of experimenting for a frappe base, and nothing I tried ever "held up" the way a natural emulsifier can. Separation may have slowed by a few seconds, but it was ultimately unavoidable.<br />
<br />
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A132665&page=2&commentId=1688216%3AComment%3A149991&x=1#1688216Comment149991"><div><cite>Russ Warren said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A132665&x=1&page=2#1688216Comment149771"><div>After a couple days of experimentation, evaporated milk is out for us. Plenty of creaminess, nice emulsion, but flat flavor that requires a lot of extra syrup to overcome. Not going to work for us. Too bad, too, it held a lot of promise.<br/> <br/> Back to the drawing board!</div>
</blockquote>
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What about adding plain old sugar to the evap? Still haven't tried it myself, so just asking.<br/>
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Gonna ramp up the search for a local source for some of the other options... Jason, we may be in for that group buy. Lets look around for minimums and prices.</div>
</blockquote> Russ Warren said:After a coup…tag:www.baristaexchange.com,2008-09-18:1688216:Comment:1499912008-09-18T16:51:21.033ZBradyhttps://www.baristaexchange.com/profile/Brady
<cite>Russ Warren said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A132665&x=1&page=2#1688216Comment149771"><div>After a couple days of experimentation, evaporated milk is out for us. Plenty of creaminess, nice emulsion, but flat flavor that requires a lot of extra syrup to overcome. Not going to work for us. Too bad, too, it held a lot of promise.<br></br> <br></br> Back to the drawing board!</div>
</blockquote>
<br />
What about adding plain old…
<cite>Russ Warren said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A132665&x=1&page=2#1688216Comment149771"><div>After a couple days of experimentation, evaporated milk is out for us. Plenty of creaminess, nice emulsion, but flat flavor that requires a lot of extra syrup to overcome. Not going to work for us. Too bad, too, it held a lot of promise.<br/> <br/>
Back to the drawing board!</div>
</blockquote>
<br />
What about adding plain old sugar to the evap? Still haven't tried it myself, so just asking.<br />
<br />
Gonna ramp up the search for a local source for some of the other options... Jason, we may be in for that group buy. Lets look around for minimums and prices. Aww, that's a shame.
So, how…tag:www.baristaexchange.com,2008-09-18:1688216:Comment:1498712008-09-18T15:06:37.416ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
Aww, that's a shame.<br />
<br />
So, how many people here would be up for a group buy of some carageenan?<br />
<br />
<cite>Russ Warren said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A132665&page=2&commentId=1688216%3AComment%3A149868&x=1#1688216Comment149771"><div>After a couple days of experimentation, evaporated milk is out for us. Plenty of creaminess, nice emulsion, but flat flavor that requires a lot of extra syrup to overcome. Not going to work…</div>
</blockquote>
Aww, that's a shame.<br />
<br />
So, how many people here would be up for a group buy of some carageenan?<br />
<br />
<cite>Russ Warren said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A132665&page=2&commentId=1688216%3AComment%3A149868&x=1#1688216Comment149771"><div>After a couple days of experimentation, evaporated milk is out for us. Plenty of creaminess, nice emulsion, but flat flavor that requires a lot of extra syrup to overcome. Not going to work for us. Too bad, too, it held a lot of promise.<br/> <br/>
Back to the drawing board!</div>
</blockquote> After a couple days of experi…tag:www.baristaexchange.com,2008-09-18:1688216:Comment:1497712008-09-18T10:46:45.230ZRuss Warrenhttps://www.baristaexchange.com/profile/RussWarren
After a couple days of experimentation, evaporated milk is out for us. Plenty of creaminess, nice emulsion, but flat flavor that requires a lot of extra syrup to overcome. Not going to work for us. Too bad, too, it held a lot of promise.<br />
<br />
Back to the drawing board!
After a couple days of experimentation, evaporated milk is out for us. Plenty of creaminess, nice emulsion, but flat flavor that requires a lot of extra syrup to overcome. Not going to work for us. Too bad, too, it held a lot of promise.<br />
<br />
Back to the drawing board! Hmmm... we've tried sweetened…tag:www.baristaexchange.com,2008-09-11:1688216:Comment:1407312008-09-11T11:54:36.219ZBradyhttps://www.baristaexchange.com/profile/Brady
Hmmm... we've tried sweetened condensed, but not evaporated. The downsides there were variation in sweetness and difficulty in dispensing. That product must be refrigerated after opening and used within 5 days or so... so while it is nice to pour while room temp it is pretty thick at fridge temp. This was the main reason I was looking for a compact pump dispenser that would fit in a fridge (no luck, BTW).<br />
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We'll try the evap milk tomorrow. Sweetness variation would be a non-issue, and I seem to…
Hmmm... we've tried sweetened condensed, but not evaporated. The downsides there were variation in sweetness and difficulty in dispensing. That product must be refrigerated after opening and used within 5 days or so... so while it is nice to pour while room temp it is pretty thick at fridge temp. This was the main reason I was looking for a compact pump dispenser that would fit in a fridge (no luck, BTW).<br />
<br />
We'll try the evap milk tomorrow. Sweetness variation would be a non-issue, and I seem to recall it being less viscous. Good idea Russ. While making dinner for my fa…tag:www.baristaexchange.com,2008-09-11:1688216:Comment:1406892008-09-11T10:41:47.102ZRuss Warrenhttps://www.baristaexchange.com/profile/RussWarren
While making dinner for my family last night, I had a chance to read the back of an evaporated milk can: milk (obviously) and carrageenan (an Irish seaweed derivative). Carrageenan is a natural emulsifier!<br />
<br />
We used the evaporated milk in a smoothie (the weather had just turned here, so smoothie orders were at a minimum last night) and, while we need to play with specifics, it made a nice think smoothie without the separation of the other forms of milk.<br />
<br />
The question becomes cost, of course. I'm…
While making dinner for my family last night, I had a chance to read the back of an evaporated milk can: milk (obviously) and carrageenan (an Irish seaweed derivative). Carrageenan is a natural emulsifier!<br />
<br />
We used the evaporated milk in a smoothie (the weather had just turned here, so smoothie orders were at a minimum last night) and, while we need to play with specifics, it made a nice think smoothie without the separation of the other forms of milk.<br />
<br />
The question becomes cost, of course. I'm going to see what quantities the stuff comes in, but at least the shelf life is extraordinary. Once we get the recipe down, I'll post it here so that all and sundry may use it. Stephanie and Brady,
Did som…tag:www.baristaexchange.com,2008-09-09:1688216:Comment:1374712008-09-09T02:40:06.121ZRuss Warrenhttps://www.baristaexchange.com/profile/RussWarren
Stephanie and Brady,<br />
<br />
Did some experiments with heavy cream today. The basic (12oz) recipe went as follows:<br />
<br />
2oz espresso<br />
2oz skim milk<br />
2oz heavy cream<br />
8oz (by weight) ice<br />
1/2oz syrup<br />
<br />
Blend<br />
<br />
The cream certainly added a nice thickness and gave it that smoothie look and feel. However, the emulsion problem reared its ugly head: soon after the blend, the cream separated to the top with the ice and everything else fell to the bottom. It didn't taste bad, just like a hugh dollop of whipped cream had…
Stephanie and Brady,<br />
<br />
Did some experiments with heavy cream today. The basic (12oz) recipe went as follows:<br />
<br />
2oz espresso<br />
2oz skim milk<br />
2oz heavy cream<br />
8oz (by weight) ice<br />
1/2oz syrup<br />
<br />
Blend<br />
<br />
The cream certainly added a nice thickness and gave it that smoothie look and feel. However, the emulsion problem reared its ugly head: soon after the blend, the cream separated to the top with the ice and everything else fell to the bottom. It didn't taste bad, just like a hugh dollop of whipped cream had been put on top. Short of finding a source of lecithin or carrageenan, I don't think this will work. We're going to try powdered milk tomorrow--have to check the ingredient label to see if an emulsifiers show up.<br />
<br />
Anything different in you alls experiments?<br />
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A132665#1688216Comment136789"><div>You know, we've played with half and half (that's what's on the condiment bar) and the result has been a little thin. Sweetened condensed milk was to thick to be useful. Heavy cream is right in the middle... brilliant! I'll play with it later. Thanks.</div>
</blockquote> You know, we've played with h…tag:www.baristaexchange.com,2008-09-08:1688216:Comment:1367892008-09-08T16:16:26.080ZBradyhttps://www.baristaexchange.com/profile/Brady
You know, we've played with half and half (that's what's on the condiment bar) and the result has been a little thin. Sweetened condensed milk was to thick to be useful. Heavy cream is right in the middle... brilliant! I'll play with it later. Thanks.
You know, we've played with half and half (that's what's on the condiment bar) and the result has been a little thin. Sweetened condensed milk was to thick to be useful. Heavy cream is right in the middle... brilliant! I'll play with it later. Thanks.