FAQs

How to make Kefir custard with iota carrageenan?

375 g kefir

375 g heavy cream

7 g salt

100 g sugar

10 g calcium lactate (1.1%)

9 g iota carrageenan (1.0%)

Gently warm kefir, cream, salt and sugar over medium heat. When mixture is warm, add calcium lactate and carrageenan, increase heat, bring to simmer and disperse the hydrocolloid with an immersion blender.

Continue blending for another 2 min when mixture comes to a boil. Remove from heat, strain and pour into a pan lined with plastic wrap. Let cool at room temperature until set. Cut into squares and cover with plastic wrap and refridgerate until serving.

For the best hydrocolloid solution tailored to your specific product, please feel free to contact our technical support team at info@cagcolloids.com.