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I am trying to make caviar, but want to try the droplets turn clear and they lose their form. I have tried this with milk, chocolate milk, and some juices. I get the same results each time. Can you help me?
It is probably because the ingredient you are using is acidic or contains calcium. I recommend you read this lesson from our spherification class http://www.molecularrecipes.com/spherification/basic-spherification/
i just want to know that,we can make cavier of lemon or orange juice using agar-agar.?
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