Vegan Baking Basics

Question 1

Curdling

Answer 1

The breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence.

Question 2

Curdling involves…

Answer 2

adding acids to a liquid that causes the proteins to unravel like balls of yarn. As the proteins unravel, their strands line up, join together, and tighten. This tightening causes tiny clumps in the mixture and also generates a large array of flavors that add a significant amount of depth to almost anything you bake it with.

Question 3

What non dairy milks curdle the best?

Answer 3

1. soy
2. hemp
3. almond