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I saw a recipes on the Simple Cooking Channel on YouTube which showcased a method to make fake whipped cream by setting dairy milk with gelatin and using a hand blender to whip up the resultant jelly untill it becomes similar to whipped cream in texture and taste.

I tried the same with agar agar and soymilk but seems to be instantly curdling the milk as if it was citric acid.

Is something wrong with pH of my agar agar? Can I do something to alter the pH or otherwise cope up with the problem causing issue with additives etc?

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