Oh yeah.. That stuff is quite powerful!! It very fast acting too. Try just a tiny amount, like less than a 1/8 teaspoon. It does give a bit of a slimy texture. I used in when making some ice cream, and only used a half teaspoon for a quart, and it turned the milk into a thick soup. It does seem to hold up OK to cold, but I am not sure about heat or very high acid. Don't try adding too much and only with a single jar. After adding, and mixing, try a heat process to see if it still remains thick. Its currently used in making fat free salad dressings and can take the place of oils thatv help the dressings to stick to greens.

Ken,

Thanks for the fast answer!

I really needed to get the jars into the 45° fridge ASAP as the fermenting has been going gangbusters in this hot weather and I want the cooler loving bacteria and yeasts to have some food left.

My smallest measuring spoon is 1/8th tsp so will use that abt half full. Will let you know in aprox a month how turned out.

jt

The xanthan gum works VERY fast. Faster than instant starch in puddings. Test it with a little water and you will see!

It holds up to the heat of baking. My son has food allergies, one of which is gluten. I use xanthan gum as the "binder" in all of my baking.

Kim

Didn't seem to work as expected. The sauce still separated after the first dose so added an additional 1/8th tsp. Is it heat activated?

Very acidic ferment. pH 3.02

I was reading on the internet that the ususal amount used is from 0.05% to 0.5% That you need to carefully get the right amount in your recipe.

So how many teaspoons in a quart.

gallon is 128 ounces. quart is 32 ounces x 6 teaspoons/quart = 192. for easy math figure 200. so .5% is 1 teaspoon. so you use from 1/10th teaspoon to 1 teaspoon per quart.

I checked on a conversion table it gave

1 quart = 192 teaspoons

It may be prudent to pour off the liquid, mix in the gum, then add it back into the jars. The reason I say start small, is because it will clump up. No, it needs no heat or any other change in temps to stup in seconds. Take a half cup of water, add that 1/8 to 1/4 teaspoon and see what it does. As I said before, it with thicken IMMEDIATELY and takes no time to do this after its mixed in to a watery liquid. I used a teaspoon for a quart of milk and could use a fork to spoon out globs of it. It may be that a very high acid will affect it. In lo cal salad dressings, vinegar at 5% strength is used, and thats about as acidic as you can get. Of course water is also added in the lo cal dressings along with vinegar.

koreyk,

Thanks much for the conversion!!

Ken,

Sure does clump badly. I added more and now totals 1/4 tsp. Sprinkled it on top and it can take it's sweet time to dissolve. I'll take comparison pics in a day or two. Hated to open the jar a 2nd time. Never before contaminated one of my sealed jar ferments and hope didn't this one. I rather wish had put the ferment in the 45° fridge before got that acidic too.

The "Best if used by" date on my gum is Oct 2007. Might be making a difference too.

jt

I keep the unused portion of the X gum in the fridge. If you find that its not doing the job, you can always try adding some dried veggies to soak up te extra liquid.