Description
A method for creating small, uniform spheres of yogurt using basic kitchen equipment.
Ingredients
Scale
- 2 cups plain yogurt (full fat recommended)
- 1 teaspoon agar-agar powder
- 1 cup cold oil (vegetable or canola)
- 1 cup cold water
- Small bowl for oil
- Small bowl for water
Instructions
- Chill the oil and the water in separate containers in the freezer for at least 30 minutes until very cold.
- In a small saucepan, whisk the agar-agar powder into the yogurt until fully dissolved.
- Heat the yogurt mixture over medium-low heat, stirring constantly, until it just begins to simmer around the edges. Do not boil vigorously.
- Remove the yogurt mixture from the heat and let it cool slightly for about 5 minutes.
- Fill a clean dropper or syringe with the warm yogurt mixture.
- Slowly drip the yogurt mixture, one drop at a time, into the container of very cold oil. The drops should form spheres as they sink.
- Allow the spheres to set in the cold oil for 5 minutes.
- Carefully strain the spheres from the oil using a fine-mesh sieve.
- Immediately transfer the spheres to the container of cold water to rinse off any residual oil.
- Remove the yogurt spheres from the water and serve immediately or store them in a sealed container in the refrigerator.
Notes
- Using full-fat yogurt results in firmer spheres.
- The colder the oil and water, the better the sphere formation.
- If the yogurt mixture thickens too much while working, gently reheat it briefly.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Dessert
- Method: Spherification (Basic)
- Cuisine: Modern
Nutrition
- Serving Size: 20 spheres
- Calories: 120
- Sugar: 10
- Sodium: 45
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 0
- Protein: 5
- Cholesterol: 20
Keywords: yogurt spheres, agar-agar, spherification, molecular gastronomy, cold oil bath