Image is for illustrative purposes only.
This is the dry base mix that sits behind a lemon yogurt cream. It is nothing more than a carefully balanced blend of yogurt powder, caster sugar, gelatine, a little citric acid for sharpness and a pinch of xanthan gum to hold everything together, all whisked into one even powder and kept in a jar until it is needed.
Having the mix ready made takes the guesswork out of the cream itself. The powders are already evenly dispersed, so when the mix is stirred into liquid there are no lumps of gelatine or gum, the set is consistent every time, and the flavour is bright and tangy rather than flat. It is a handy thing to keep in the pantry if you make yogurt-based cream fillings often.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 554
Number of Units: 1
Unit Size: batch of dry mix, about 550 g
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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5 |
0.2 ounce
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Citric Acid
Citric acid is the natural acid found in lemons and other citrus fruit, sold as fine white crystals or powder. A small pinch sharpens the flavour of sugar syrups and helps stop them crystallising during storage.
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B
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200 |
7 ounces
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Yogurt Powder
Yogurt powder is yogurt that has been spray dried into a fine, pale powder, keeping the tang and cultured flavour of fresh yogurt in a shelf-stable form. It is sold in health food shops and baking suppliers and is used to flavour creams, fillings and dry mixes without adding liquid.
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C
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300 |
10.6 ounces
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Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
caster
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D
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12 |
0.4 ounce
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Xanthan Gum
Xanthan gum is a fine white thickening and stabilising powder made by fermenting sugars, listed on labels as additive 415 and sold under brand names such as Keltrol. A very small amount thickens cold liquids and keeps creams smooth and stable without heating.
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E
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37 |
1.3 ounces
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
powdered
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554
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Weigh every ingredient on a digital scale that reads in single grams. The small amounts of A and D (citric acid and xanthan gum) have a big effect, so measure them accurately rather than by spoon. |
All five ingredients weighed and ready in separate bowls |
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2 |
Mix |
Put C (caster sugar) into a large dry bowl and scatter D and E (xanthan gum and powdered gelatine) over it. Whisk them through the sugar first. |
Gum and gelatine spread evenly through the sugar with no clumps; the sugar keeps them from sticking together later |
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3 |
Combine |
Add B and A (yogurt powder and citric acid) and whisk the whole lot together thoroughly. |
One even, pale powder with no streaks of colour |
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4 |
Sift |
Pass the mix through a medium sieve once or twice, returning anything left behind to the bowl and whisking it in. |
Free flowing and completely lump free |
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5 |
Store |
Transfer to a clean, dry airtight jar or container and label it with the date. |
Kept in a cool, dry cupboard away from moisture; the gelatine and gum will clump if they pick up damp |
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6 |
Use |
Whisk the dry mix into the liquid called for in your lemon yogurt cream, sprinkling it in steadily while stirring. |
Smooth and lump free before it is left to set |
Important Notes
This batch makes about 554 g of dry mix. It is a base, not a finished cream: it is blended with liquid to make a lemon yogurt cream. Because it contains gelatine and xanthan gum, keep it perfectly dry — any moisture will turn it lumpy and it will not disperse properly. Stored airtight in a cool, dark cupboard it will keep for several months, but do not keep it longer than the use-by date of the yogurt powder. Always sprinkle the mix into liquid while stirring, never dump it in all at once. The spreadsheet lists no finishing notes for this mix.
Tools & Arrangements
Digital scale accurate to 1 gram, large dry mixing bowl, balloon whisk, medium sieve, dry spoon, airtight jar or container with a label.
