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Useful for thickening non-dairy yogurt. Since the pectin doesn't require sugar to jell jams, jellies, and yogurts can be made with little or no sugar. Other possible sweeteners that can be used in place of sugar are honey, fructose, sucanat, concentrated fruit sweetener, maple syrup, agave, frozen juice concentrate, stevia, xylitol, Splenda, or other sweeteners.
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I started canning about the time I became aware of the mirad'un'natural things that are in so much of our foods. This new awareness caused me some discomfort when canning jellies and jams, because of the pectin I was forced to use. Then I found Pomona's, and I have never looked back. I love it, and it works great!
I used this product twice to make almond yogurt following the recipe from the website of cultures for health. The first time I halved everything since I was using only 2 cups of almond milk. It worked great. The second time I used the same proportions on the website but the yogurt came out way too thick. could not use it. I will have to play with the amount of pectin next time to get a creamy consistency.
Good product, will get the job done. Confusing instructions though.
It worked just fine in the gluten-free bread I made. I haven't tried it for anything else. It's cool that the calcium comes separate from the pectin because that's what is needed for the bread.
I bought this product for the home-made hemp milk yogurt. The hemp-milk yogurt was okay, but it was not nearly as good as the soy yogurt from the recipe in the package which does not require the pectin. The pectin recipe also requires much more time and effort. If the taste had been good, I would have stayed with the hemp-milk yogurt and spend more time and effort. But the soy milk yogurt recipe tastes so much better that I do not plan to use the pectin again. I hope this helps. 2017-09-26 Duplicate review, just different wording. He must have thought his first one did not go through.
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6/23/2022
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