Spherical Yogurt Recipe

This molecular gastronomy recipe is based on the reverse spherification technique which is great for ingredients rich in calcium like yogurt.

Yogurt Sphere Ingredients

- 200 g (7 oz) of plain yogurt (do not use no fat or low fat yogurt because the calcium content is lower. Alternatively you can use no fat but you will have to add calcium gluconate)

- 90 g (3.2 oz) heavy cream

- 30 g sugar (1 oz)

Alginate Bath

- 1500 g (35 oz) of water

- 7.5 g sodium alginate

Preparation

Start by preparing the alginate bath. Mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected. Let it rest for 24 hours in the fridge so that the air that has entered the mixture disappears and the sodium alginate is completely rehydrated.

To create the yogurt mixture just mix all the ingredients together.

You are now ready to start the spherification process! Remove the alginate bath from the fridge. Scoop the yogurt mixture with a half sphere 5ml measure spoon and carefully pour it into the alginate bath. It is important that the yogurt spheres don’t touch since they would stick together. Leave the yogurt spheres "cooking" for about 2 minutes in the alginate bath and then carefully remove them using a slotted spoon.

Then rinse them very gently with water and strain them carefully. If desired they could be stored in a sealed container with water in the fridge. To improve the technique read 10 Tips to Create a Perfect Sphere.

Serving suggestions 

- Serve with a raspberry coulis

- Sprinkle with lemon zest

- Serve with cucumber slices