Why does blending blueberries, milk, banana and vanilla extract cause the mixture to have a yogurty consistency?
- A cup of milk
- A cup of blueberries
- A banana
- Three shakes of vanilla extract liquid
The original plan was to have a milkshake, but the result is quite a nice desert! Like a no cook yogurt.
Looking more closely, the milk has curdled, but not like when mixing it with orange juice. Sort of reminds me of the cheese making process too 😀
Best Answer
The pectin from the blueberries jelled in the presence of the calcium in the milk. The texture might be unexpected, but it is perfectly safe and tasty. It is the same process that thickens blueberry jam.
It shouldn't be curdled, that is the clumping of milk proteins in the presence of acid. Here, the milk proteins stay suspended in the milk as usual, it is the pectin that builds the "mesh" of the creamy consistency.
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Why did my blueberry smoothie curdle?
On gelling: If your smoothie is gelling, perhaps you added chia or flax seeds too far in advance. Blueberries, which are very high in natural pectin, are also a culprit of jelly-like smoothies. A re-blend with a little bit of ice and some creamy liquid (if appropriate for the flavor profiles) will likely do the trick.Why do blueberries curdle milk?
Yes, blueberries can curdle milk. Blueberries has pectin, which is a natural starch that's found in fruits and vegetables. Pectin is what make jellies and jams be used as a fat replacement.mix fruit juice recipe smoothie breakfast recipes healthy shakes banana apple watermelon 2019
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