DEMO: Reverse Spherification of Yogurt





1 kilo Greek yogurt
2 liters Water
10 grams Sodium alginate

Smooth yogurt with a spatula and fill pastry bag with small round tip. Prepare alginate bath by mixing 500ml of cool water with sodium alginate in a blender. Add additional water, making sure to mix well, and strain. Allow to rest cold for 2 to 4 hours. Using a small paring knife to control the size, hold the pastry bag over the bath, and pipe small even shapes into the bath. Allow the yogurt to rest in the bath for 2 minutes, before rinsing in cold water, draining, and either serving immediately, or reserving for service.