Description
A sustainable technique transforming yogurt whey into a light, acidic foam through controlled aeration.
Technical
Whey proteins (β-lactoglobulin, α-lactalbumin) stabilize air bubbles during whipping, while lactic acid (pH 4.0-4.5) provides tartness. Pasteurization (72°C/15sec) denatures proteins for better foam stability.
Culinary Significance
Adds bright acidity and creamy texture to dishes while reducing food waste from skyr/yogurt production.
Science
Primary Reaction
Protein denaturation + bubble stabilization
Parameters
Temperature
12°C optimal
4°C to 25°C range
Time
5-7 minutes
2 minutes – 15 minutes
Equipment
Stand mixer with whiskISI whipper (optional)pH meter