kolling@decwrl.UUCP (Karen Kolling) (09/15/85)
> The stuff tastes like blueberries. Like wild blueberries. Like the best wild > blueberries you ever tasted.... > I haven't seen the blueberry syrup in Bean's catalog, but knowing the way > L.L. Bean works, I'm sure they can find a way to sell it to you by mail. It's in the new Christmas catalog (September? This is September?), at $7.50 (includes shipping) for two 12-oz. jars. (800-221-4221) And while we're on the subject of blueberries, Whitney's blueberry yogurt..... Besides tasting like real blueberries, Whitney's doesn't have the cornstarch taste of Yoplait. According to the ingredients list, it's made with pectin instead.
jeff@rtech.UUCP (Jeff Lichtman) (09/19/85)
> > And while we're on > the subject of blueberries, Whitney's blueberry yogurt..... Besides tasting > like real blueberries, Whitney's doesn't have the cornstarch taste of Yoplait. > According to the ingredients list, it's made with pectin instead. I just got an original formula Yoplait strawberry yogurt from the refrigerator, and the ingredients list reads: Cultured pasteurized grade A milk, sugar, strawberries, nonfat milk solids, natural flavors. Notice that it contains no thickeners. It gets its texture from fermentation. Custard Style Yoplait has some kind of thickener in it, and has an off taste and a slightly grainy texture. I'm not sure whether the thickener is cornstarch. I find that the yogurts containing thickeners (cornstarch, gelatin, or pectin) don't have the good, sharp flavor I like. Yogurts without thickeners must be fermented longer, so they end up containing more lactic acid than those which are artificially thickened. -- Jeff Lichtman at rtech (Relational Technology, Inc.) "Saints should always be judged guilty until they are proved innocent..." {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff
kolling@decwrl.UUCP (Karen Kolling) (09/20/85)
> Whitney's doesn't have the cornstarch taste of Yoplait. >> I just got an original formula Yoplait.....Notice that it contains no >> thickeners......Custard Style Yoplait has some kind of thickener in it, >> and has an off taste and a slightly grainy texture. I'm not sure whether >> the thickener is cornstarch. Yes, it was Custard-style Yoplait that I was maligning.
kolling@decwrl.UUCP (Karen Kolling) (09/20/85)
Although the Whitney's blueberry yogurt lists pectin as an ingredient, the vanilla does not. This leads me to believe that the pectin is only used to thicken the blueberry stuff and not the yogurt itself. The vanilla yogurt is made of cultured pastur. milk, cream, sugar, (n.b., real) vanilla, and egg yolks. (bliss!)
nemo@rochester.UUCP (Wolfe) (09/24/85)
> Although the Whitney's blueberry yogurt lists pectin as an ingredient, > the vanilla does not. This leads me to believe that the pectin is only used > to thicken the blueberry stuff and not the yogurt itself. Imagine! Using pectin to thicken blueberries! We once experimented with blueberry daiquiris, and now know why there aren't any. You get blueberry jelly *without* even cooking the stuff! With substantial quantities of thinners like ice and rum! I can't think of a fruit that needs additional pectin *less* than the blueberry. (Currents, gooseberries and apples are also high in natural pectin, and need no extra pectin to make jelly). Nemo (still, I wonder what they did use it for) -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
figmo@tymix.UUCP (Lynn Gold) (09/25/85)
> > Although the Whitney's blueberry yogurt lists pectin as an ingredient, > the vanilla does not. This leads me to believe that the pectin is only used > to thicken the blueberry stuff and not the yogurt itself. The vanilla > yogurt is made of cultured pastur. milk, cream, sugar, (n.b., real) vanilla, > and egg yolks. (bliss!) I would guess that the pectin is used to thicken the fruit jams/preserves they use in the non-vanilla yogurt. Pectin is often used in jelly and jam making; it is naturally found in fruit, but some fruits have less than others. --Lynn ...tymix!figmo
figmo@tymix.UUCP (Lynn Gold) (09/28/85)
> > Although the Whitney's blueberry yogurt lists pectin as an ingredient, > > the vanilla does not. This leads me to believe that the pectin is only used > > to thicken the blueberry stuff and not the yogurt itself. > Imagine! Using pectin to thicken blueberries! We once experimented with > blueberry daiquiris, and now know why there aren't any. You get blueberry > jelly *without* even cooking the stuff! With substantial quantities of > thinners like ice and rum! I can't think of a fruit that needs additional > pectin *less* than the blueberry. (Currents, gooseberries and apples are > also high in natural pectin, and need no extra pectin to make jelly). > Nemo > (still, I wonder what they did use it for) I'll tell you what they used it for -- you get more jelly per blueberries if you use pectin in making it. While it is a weaker concentration of blueberries, most people won't notice in that kind of context, especially since jelly made with pectin needs less sugar to sweeten the concentration. --Lynn ...tymix!figmo