What You Need to Know
Using carrageenan as an emulsifier to stabilize a mixture of goat cheese and water, with a ratio of 1:4 oil to water, and a pH range of 6.0-7.0.
Unique to Italian cheeses, this technique is used to create smooth and creamy spreads.
Key Parameters
Equipment
immersion blenderdouble boilerfine mesh strainer
Steps
- 1.
Caprino emulsion crostini (Tuscany): Creates spreadable texture for bread applications
- 2.
Modernist goat cheese spheres (Spain): Forms stable liquid center for spherification
- 3.
Chèvre mousse (France): Provides airy texture while maintaining cheese flavor
The Science
Primary Reaction
emulsification