|
|
Post by grassy on Aug 2, 2016 1:39:29 GMT -5
The first pic is of the jigglegurt in the 'fridge where there are definitely 3 layers. I thought that it was still liquid. The second pic shows that the layers remain even after spooning into a fruit nappy. It reminds me of jell-o 1-2-3 from a hundred years ago. Does anyone else have this happen? Is this how it is supposed to look?   |
|
|
|
Post by Blessed Beyond Measure on Aug 9, 2016 18:21:26 GMT -5
I haven't made it, but my friend loves it. Her's doesn't separate like that. How'd it taste? Have you tried again?
|
|
|
|
Post by grassy on Aug 12, 2016 0:09:05 GMT -5
It tastes fanTASTic! I made it with lime juice instead of lemon (because that's what I had open). The most recent batch only has two layers: a milky/yoghurty layer topped with foam. I used 2 T lime juice and 1 T lemon this time because I ran out of lime and lemon was next. This version is sort of blah. It doesn't seem to taste like anything. But, the future batches will be lemon for a long while because I have the jumbo bottle from Costco (a mistake I will not be repeating).
|
|
jorae
New Member
Posts: 5 
|
Post by jorae on Feb 2, 2017 10:22:48 GMT -5
I really like this Jigglegurt! Not sure why, but when I double the recipe it doesn't set... is there an adjustment I should make? I tried slightly reducing the water and increasingly gelatin, but it's still not setting. I was out of collagen this last time, would that make it not set?
|
|
|
|
Post by Blessed Beyond Measure on Feb 2, 2017 16:59:48 GMT -5
I wonder if you double it and separate into two bowls if it would help?
|
|
