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This was my first attempt at making a foam using soy lecithin. I used 3 garlic cloves, 2/3 cup water, 2/3 cup milk. Then i used an immersion blender. I got a bit of foam on top but there wasnt a lot of it. It felt like a waste of a lot of milk. How much foam should I be expecting?

For now, I put the foamy mixture in the fridge, is there a way to salvage and get more foam?

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How much lecithin did you add? – Sobachatina Jan 23 '12 at 16:44
it was just 2 grams – moorecats Jan 24 '12 at 1:57
What brand / type of soy lecithin did you use? I've had better luck with ones bought specifically from the well known modernist supply places than granules from a health food store. Also, are you keeping the immersion blender half immersed and tilted so it injects a lot of air? In any event, this isn't going to be a real stable foam, it would be one you'd need to make to order probably. – Michael at Herbivoracious Feb 21 '12 at 3:24
up vote 2 down vote accepted

Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it.

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