protein fluff

ahoy_m8

I'm experimenting with a semifreddo recipe that calls for ricotta and whipped cream. I would like to substitute Fage plain greek yogurt for the heavy cream. Has anyone tried "fluffing" greek yogurt with xanthan gum? It contains whey & casein, right? Tips/observations welcome. Thanks.

betuel75

I have not tried just those two combinations but i have tried Dannon Light and Fit greek, with whey protein powder, Walden Farms Marshmallow Dip, Cream Cheese a little pumpkin puree both with and without Xanthan Gum and didnt notice a difference in thickness either way. It seams that Xantham gum works better at thickening liquids. Egg whites, almond milk, water, etc. Maybe add a liquid to the greek yogurt with the xanthan gum and see what happens. Just something ive noticed.

ahoy_m8

Thanks, betuel. I am including sorbitol (liquid Splenda), but not sure if it helps or not. Most of what I've tried has not fluffed. Still experimenting. Does temperature make a difference? My successful fluffs have involved frozen fruit or ice chips, and protein powder of course. Wondering if getting it colder will get yogurt to fluff with less protein powder (whey).

betuel75

From my limited playing around with and reading up on a "fluff" it happens as a result of air entering the protein( egg whites, protein powder) but it must be void of fats. If fat touches/enters a fluff it will ruin it or not allow the protein to fluff. Having said that i would say that Fage greek yogurt with even 1% fat in it would not fluff. Even if you get the 0% fat one i do not know what the other added ingredients do in regards to allowing the protein in the greek yogurt to fluff or not. I also use liquid splenda in sweetening almost everything i sweeten. It has not effected the "fluff" in my egg white fluff/meringue i make. I dont see Xanthan gum as a way to fluff but a way to thicken. When i make the egg white fluff/meringue and use xanthan gum in it the only thing that changes is the fluff ends up being thicker but the xanthan gum doesnt add to the fluff volume itself, that remains the same, at least for egg whites so im assuming the same would be for any other type of fluff attempt.

ahoy_m8

Interesting about the fat. That helps. Thanks a bunch!