So about a month ago i posted a video on youtube about the start of turning tapioca pudding into beer. Here is the follow up video where we taste it.
https://youtu.be/D4dntpoalnQ
So basically I acquired an industrial sized can of cisco tapioca pudding. Its over 6 pounds of pudding. I dont have the will to eat 6 pounds of pudding so my wife and i decided "Hey why not brew it?". We are both pretty novice homebrewers, ill have to admit so theres no standard method here. But if youd like, you can watch us be stupid and either laugh or criticize our life choices. We also put it on youtube cause i dont think anyone has ever tried it, gotta perform science for the masses, ya know. Ill leave the link for people interested.
https://youtu.be/H-psqEOpBng
There will be a follow up video where we taste it and attempt to describe it. Will probably have funny faces of disgust. Thanks all -Austin Ps: cross posted for science :D
I don’t even like tapioca pudding but I love surprising my wife. I love her so much.
Before I go messing around, wondering if anyone has perfected it. Tapioca granules are 20 cal/ tablespoon which isn't too bad.
Was thinking I'd add konjac to stretch and thicken (and volumize!). Otherwise, sweetner, egg whites, unsweetened almond or cashew milk... any ideas?
I love all pudding and 1/2 cup just isn't a serving size I can get down with. I need it to be lower in calories so I can eat a bowl of pudding.
I routinely make tapioca pudding using small pearl tapioca, eggs, milk, sugar and vanilla, in a double boiler. I've always used eggs I get at the farm market or grocery store. But I recently adopted a few ducks including a female Pekin, so now I have duck eggs. She's pampered with the best organic layer food I can get and the eggs are great. But. I made tapioca pudding yesterday with the duck eggs and it did not set, ie the custard never became so thick that it gelled, and even when cooled (after mixing in the white - which whipped up superbly) it is drippy.
Has anyone here made puddings with duck eggs and seen a difference from chicken eggs with regard to setting? Any tips or tricks to share? And specific to tapioca pudding, my untrained assumption in regards to tapioca pudding was that it was cooking the yolk that creates the custard in which the tapioca is embedded. But perhaps the tapioca itself is what gels to make or set the custard. If the latter is the case then maybe I just need to add more tapioca when using duck eggs. Could that be the case?
I have pearl tapioca and I have buttermilk. Can I make tapioca pudding and substitute half of the milk with buttermilk? Conceptually the flavor works in my head and I’m all for a culinary experiment.
When I googled this I didn’t find any buttermilk tapioca pudding recipes. I also saw the buttermilk will curdle if boiled and my go-to tapioca pudding recipe calls for the pudding to be boiled so I’m thinking that could make the buttermilk a bad idea and explain why I could find any recipes.
Anyone ever make buttermilk tapioca pudding? Anyone know why it wouldn’t work?
Which tastes better?
Oooh that might be nice. I'm assuming if so I should maybe use just a bit more water/milk?
https://youtu.be/D4dntpoalnQ
I said i would do a taste test. This is it. Enjoy everyone
Its cross posted cause people keep telling me other areas would love it. For science of course.
So basically I acquired an industrial sized can of cisco tapioca pudding. Its over 6 pounds of pudding. I dont have the will to eat 6 pounds of pudding so my wife and i decided "Hey why not brew it?". We are both pretty novice homebrewers, ill have to admit so theres no standard method here. But if youd like, you can watch us be stupid and either laugh or criticize our life choices. We also put it on youtube cause i dont think anyone has ever tried it, gotta perform science for the masses, ya know. Ill leave the link for people interested.
https://youtu.be/H-psqEOpBng
There will be a follow up video where we taste it and attempt to describe it. Will probably have funny faces of disgust. Thanks all -Austin
