This Spherification Kit contains everything that you need to get started making modernist caviar and ravioli. Includes a complete recipe for direct spherification and troubleshooting tips.
You will have enough ingredients to make 17 cups of spherified liquids.
**Note: Sodium alginate will only gel in a pH range of 4 – 10. Many store bought juices and foods have a pH below this level because citric or ascorbic acid has been added to extend shelf life. If your spheres fail to form properly using a commercial product, this may be the problem. You can raise the pH of the product using Sodium Citrate or better yet puree/juice your own fruits and vegetables to spherify. You can test the pH of your liquid using one of our pH meters.