temperatures approaching the boil can cause
curdling. Yogurt is a more effective thickener
if it has been drained of its watery whey. The
best cheeses for thickening have a creamy
consistency themselves, an indication that the
protein network has been broken down into
small, easily dispersed pieces; more intact
casein fibers can form stringy aggregates (p.
65). Most cheeses are a concentrated source of
fat, emulsified droplets of which also
contribute body.
Almond Milk This water extract of soaked
ground almonds contains a significant amount
of protein that causes the liquid to thicken
when heated or acidified(p. 504).
Solid Sauces: Gelatin Jellies
and Carbohydrate Jellies
When a meat or fish stock is allowed to cool
to room temperature, it may set into a fragile