How to make CHEESE SNOW at home | Frozen Parmesan Foam 

You are welcome :)

Great to hear it, enjoy ;)

Thanks for support ;)

😎

Why?

@@ChefMajk Because we don't always understand your English. "Put soil Acid in?" I have no idea what that brown powder was.

@@Kharazim alright I will put it there

Thanks, will think about that

No idea, never use it for foam. The best is to try it yourself

it doesn't work sadly.

Yes ofc

no it is like ice

@@ChefMajk oh I see. Tq chef

Never did that, you can try it and you will see

I substituted with Agar and it worked

@@The_ArgentI was wondering that too. Did you use a 1% ratio? I want to try this

@@kickback73 yes.

I don't know

Any edible emulsifying agent works, though the quantities required may vary. Xanthan gum, guar gum or agar-agar are most common. Technically beeswax, egg yolk or vinegar also works, though these are likely not as strong.

@@ZeCocodude thanks for your answer, cheers.

@@indo-aussiekitchen3583 no worries. I almost forgot: gelatin is also likely a very good and easily obtained substitute for soy lecithin, but of course only if you do not mind using animal products. I can't help you on the required amounts I'm afraid, this is all based on my theoretical knowledge of chemistry. I haven't tested any of this (yet).

@@ZeCocodude no worries, I always have halal gelatin, thank again, hope I can try next time, always curious with new thing hehe

What do you mean by no liquid? There has to be some

The Parmesan didn't dissolve in the water. It essentially formed a solid, soft cheese in the water. I tried to stir it, but the parmesan wouldn't dissolve in the water. I also tried different temperatures.@@ChefMajk

@@broodeater yes some cheese not gonna melt that is normal

No its to make it bubbles

Yes

To stejne jako normalni snih, bude z toho zase voda 🤭

It's in the description. It's soy lecithin.

It will probably melt instantly

Yes you can but it melts fast I would not do it

You should make ur own channel then because I would love to see that it’s not that in a vegetarian but I would like to know some more vegetable oriented dishes instead of vegetable sides like greens or roasted root veg

​@@charlesspencer3447 thanks for your suggestion 👍

The technique works by creating a foam with water, fats and emusifying agent. In this case: the enzymes naturally present in cheese. Because of this I expect the following: Truffle oil: maybe, but it's highly likely you'd need to add a source of natural emulsifying proteïns (which are present in cheese) or another emulsifying agent. An egg yolk might do it. Or potentially add more soy lecithin as this can act as an emulsifier, but I doubt that the result would be that good with only water, truffle oil and soy lecthin. Beet juice: as a coloring agent, yes. Beet juice is a watery solution. Just replace water with beet juice as required. As for which additives would or would not work: everything that is water soluble should work. Fat soluble may work if dissolved in the fats before mixing it with water. Edit: you might even be able to make a purely water-based flavored snow, but you'd likely need something like liquid nitrogen to flash freeze it. Not easily obtained and dangerous to handle.

@@ZeCocodude Gotcha, hm with truffle oil, maybe adding some alcohol to force a water/adipose bind? Like everclear or maybe anisette?

@@ZeCocodude Taking notes by the way. Thank you very much for your feedback, suggestions, and advice Chef.

@@user-ul8ot3vd7m oh wait you meant using truffle oil as an additive to the parmezan cheese? That should definitely work. I thought you meant trying to make a snow out of pure truffle oil and water. If you use it as an additive to the cheese the only change is that you may need to make is to add more lecithin and/or mix longer. Oh and I'm far from being a chef. I'm a home cook who happens to be a chemical engineer specialised in organic chemistry, foams and membranes. All this information is based on my theoretical knowledge of chemistry, I haven't actually tested any of this stuff (yet).

@@ZeCocodude thank you very much for the info, and let me say that I've been in culinary for a while and ran a few places, you could easily pass for a chef if you wanted to and the evenings and weekend schedules wasn't what it is lol. Because I presume most people prefer to have weekends and holidays off lol. Thank you again.