On Sat 31 Dec 2005 02:02:28a, Thus Spake Zarathustra, or was it Daniel W.
Rouse Jr.?

> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 30 Dec 2005 09:16:04p, Thus Spake Zarathustra, or was it rrb?
>>
>> > Wayne Boatwright wrote:
>> >> I really like the thickness/viscosity of commercial eggnog, but I
>> >> know this is at least partially accomplished by the use of guar gum
>> >> or other emulsifier/thickener.
>> >>
>> >> When I make homemade eggnog I use a typical recipe of milk, heavy
>> >> cream, eggs, sugar, etc., at the end beating the egg whites and
>> >> folding them in. Still, it's not as thick as the commercial stuff.
>> >>
>> >> Any suggestions on how to make it thicker, like the commercial
>> >> stuff?
>> >>
>> >
>> > maybe tapioca flour and/or cream? Or unflavored yogurt?
>>
>> Well, it might work, but I'd rather not have to add starches to make it
>> thicker. Thanks for the idea, though.
>>
> Well, I find that the commercial eggnogs often use carrageenan (often in
> addition to guar gum or whatever else), and that's apparently a powdery
> derivative from red seaweed used for thickening/foaming purposes.
>
> Based on that, would a controlled amount of unflavored gelatin (in
> post-boiled liquid form, before it starts to cool) work just as well?
>
> (I haven't tested that, though, but too much would probably outright
> solidify the egg nog.)

That might just work. Liek you said, using the right amount might be
tricky.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.