Description
The magical component here is methyl cellulose. Through an extraction process involving heat and methyl chloride, methyl cellulose comes from vegetable cellulose. Like gelatin and agar-agar, methyl cellulose facilitates gelificaton in foods. Gels are only created upon heating. When using methyl cellulose, gels are formed as the liquid heats up. And once it begins to cool, it melts!
Ingredients
1/2 cup of Plain yogurt
1/2 cup of cream cheese
1/5 cup of maple syrup
2/5 cup of water
1.5 tablespoons of sugar
1.5 teaspoons of Methyl cellulose powder
The magical component here is methyl cellulose. Through an extraction process involving heat and methyl chloride, methyl cellulose comes from vegetable cellulose. Like gelatin and agar-agar, methyl cellulose facilitates gelificaton in foods. Gels are only created upon heating. When using methyl cellulose, gels are formed as the liquid heats up. And once it begins to cool, it melts!
Ingredients
1/2 cup of Plain yogurt
1/2 cup of cream cheese
1/5 cup of maple syrup
2/5 cup of water
1.5 tablespoons of sugar
1.5 teaspoons of Methyl cellulose powder