Milkshakes vs. slush

B

B x

New member
Sometimes I make a milkshake with some juice and it doesn't blend together.
Part of it's watery and part of it's icey. Help!


W. Pooh (AKA Winnie P.)
 
On Mar 30, 9:23?pm, "Christopher M."
wrote:

I just read yesterday in a juicing/smoothie book that if you blend it
too long
it will have water in it.

Lucille
 
On Wed, 30 Mar 2011 21:23:47 -0400, "Christopher M."
wrote:


Lower the amount of juice and up the amount of ice cream. Why not go the
smoothy route, I'll be posting some tomorrow.


--

Stu

Recipe of the week "Channa Masala"
http://foodforu.ca/recipeofweek.html

Foodforu.ca much more than just a recipe website
 
"Christopher M." wrote:


Needs a polysaccharide thickener, such as algin or maybe carrageenan.
That's what keeps fast-food milkshakes thick even when they come up
to room temperature.
 
On Mar 30, 8:48?pm, "Christopher M."
wrote:

==
If you want a milkshake then use milk, cream and icecream and leave
out the fruit juice. If you want a slushy then use juices. There is no
mystery.
==
 
On Wed, 30 Mar 2011 21:23:47 -0400, "Christopher M."
wrote:


If you put juice in it, it's not a milkshake anymore - you're working
on a smoothie.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Christopher M." wrote in message
news:[email protected]...
Presume your milkshake is made of milk. If you add an acidic fruit juice to
milk the milk will curdle. That is the acid will cause the protein of the
milk to solidify giving you lumps of soft cottage cheese in a watery
solution - curds and whey - little Miss Muffet.

Tim W
 
On 2011-03-31, jmcquown wrote:



You can't honestly say there is no fruit juice in a milkshake. A
blackberry milkshake has blackberries in it, right. Typically, whole
and crushed berries in a heavy sugar syrup. No berry juice in the
syrup? Are those dehydrated whole berries? I think not.

I think maybe we should turn this around. Define slushes as having no
dairy products. That's both more honest and more accurate.

nb
 
Back
Top