this post was submitted on 26 Jun 2024
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Thickeners for cream pies (feddit.de)
submitted 4 months ago* (last edited 4 months ago) by idiomaddict@feddit.de to c/vegan
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If anyone has a better idea for a title, this one’s a little iffy…

I found a new yogurt flavor (alpro lemon-lime) that tastes just like key lime pie to me. I’d like to make it into an actual pie, but it’s a bit too runny.

I’d prefer to avoid cooking the yogurt, so I figured corn starch, flour, and tapioca would all be out. I could do chia seeds, but I don’t necessarily want that texture.

Any ideas?

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[–] Senseless@feddit.org 8 points 4 months ago (1 children)

I was going to comment on this.. then I double checked the community. Oops.

[–] idiomaddict@feddit.de 1 points 4 months ago

Yeah, otherwise I’d just make a key lime pie. I’m an experienced baker, but don’t have a big sweet tooth, so I haven’t done much non-bread baking lately and am pretty new to (and somewhat apprehensive of) vegan patisserie.

[–] TragicNotCute@lemmy.world 4 points 4 months ago (1 children)

I’d try agar agar or maybe xanthan gum. Both are produced without animal products and are thickeners.

[–] bradbeattie@lemmy.ca 3 points 4 months ago

Agar is only going to work if you heat it. Xanthan gum might be the best alternative here that requires no heating. It'll certainly make it more viscous, but might result in a less than appealing texture. I'd experiment with maybe heating a xanthan gum and agar mix, then removing from heat and stirring in the yogurt. I dunno, requires playing around depending on desired results.

[–] rkw_social@beehaw.org 3 points 4 months ago

Have you tried straining it? You can probably pull out a lot of the whey like that's.

[–] cerement 3 points 4 months ago

arrowroot – “arrowroot thickens at a lower temperature than flour or cornstarch”

[–] grasshopper_mouse@lemmy.world 3 points 4 months ago (1 children)

Xanthan gum might work, but I have admittedly never used it in yogurt.

[–] Longpork3@lemmy.nz 1 points 2 months ago

I wouldnt advise it. You tend to end up with a 'gloopy' rather than 'thick' consistency.

[–] JimmyBigSausage@lemm.ee 2 points 4 months ago

Rice flour?

[–] LallyLuckFarm@beehaw.org 2 points 4 months ago

I'd bet you could boil some marshmallow root in water, then strain and reduce before letting it cool a bit, adding it to the yogurt, and whipping it.

[–] memfree@beehaw.org 2 points 3 months ago* (last edited 3 months ago) (1 children)

Anyone try meat glue? Transglutaminase? Yes, it is ALSO used to glue small low-quality bits of meat into roasts and such, but in addition to being a glue, it is also used as a thickener. I'm pretty sure all the "Greek yogurt" we've seen in the last 20 years are because Transglutaminase was added to regular yogurt (cheap!) rather than the traditional Greek method of straining regular yogurt until the water was halved (expensive!).

Info:

sample vegan versions:

Edit: I linked to the wrong moo gloo. Added the correct link (first was milk-based, new link is microbial based).

[–] idiomaddict@feddit.de 2 points 3 months ago

I thought you were trolling until the links 😅I had no idea that meat glue was vegan, I figured they used gelatine or something like elmers. Thank you!