How to Make Cream of Tartar?
Cream of tartar cannot be made at home. It is a byproduct of wine production and requires specialized industrial processes to extract and refine.
Understanding Cream of Tartar
Cream of tartar, chemically known as potassium bitartrate or potassium hydrogen tartrate, is a white, powdery substance with a subtle tart, acidic flavor. It’s a common ingredient in baking, often used to stabilize egg whites, increase the volume of meringues and soufflés, prevent sugar crystallization, and act as a leavening agent when combined with baking soda. But unlike baking powder, which can be made at home by combining baking soda and cream of tartar, cream of tartar itself is not something you can whip up in your kitchen.
The Origins of Cream of Tartar
The journey of cream of tartar begins in the vineyards. As grapes are crushed and fermented into wine, tartaric acid, naturally present in grapes, precipitates out of the solution and forms crystals. These crystals, often found clinging to the inside of wine barrels, are known as argol.
The argol is then collected and purified through a series of processes involving dissolving, filtering, and recrystallizing. This refined product is cream of tartar. The complexity of these processes, requiring specific equipment and chemical expertise, makes home production impractical and uneconomical.
Culinary Benefits of Cream of Tartar
Cream of tartar brings a range of advantages to the kitchen:
- Stabilizes Egg Whites: It helps prevent egg whites from collapsing when whipped, creating a firmer, more stable meringue.
- Prevents Sugar Crystallization: In candies and syrups, it inhibits the formation of large sugar crystals, resulting in a smoother texture.
- Acts as a Leavening Agent: When combined with baking soda, it creates baking powder, which releases carbon dioxide gas to leaven baked goods.
- Brightens Color: It can help retain the bright color of boiled vegetables.
- Enhances Texture: It can contribute to a chewier texture in certain cookies and candies.
Why You Can’t Make It At Home
The industrial process of creating cream of tartar is complex. It’s not as simple as grinding down some grape skins!
- Specialized Equipment: You need precise temperature control, filtration systems, and recrystallization equipment.
- Chemical Knowledge: Understanding the chemical properties of tartaric acid and the purification processes is essential.
- Argol Source: You need a significant source of argol, which is only available from wine production facilities.
- Safety Concerns: Some of the processes involve handling chemicals that can be hazardous without proper safety precautions.
Alternatives to Cream of Tartar
If you’re out of cream of tartar, there are substitutes you can use in some recipes:
| Substitute | Use | Notes |
|---|---|---|
| Lemon Juice | Egg white stabilization, preventing sugar crystallization | Use twice the amount of cream of tartar called for. Adjust liquid in the recipe accordingly. |
| White Vinegar | Egg white stabilization, preventing sugar crystallization | Similar to lemon juice, use twice the amount called for and adjust liquid content. |
| Baking Powder (reduced) | Leavening agent | If the recipe already contains baking powder, omit the cream of tartar and reduce the baking powder amount slightly. |
| Whey Protein Powder | Stabilizing egg whites (use 1/4 teaspoon per egg white) | A good option for those looking for a protein boost, but may slightly alter the flavor. |
Common Misconceptions
One common misconception is that you can easily extract cream of tartar from grape juice or wine at home. While you can sometimes see tartrate crystals forming in wine, collecting enough argol to process into usable cream of tartar is a challenge. Another is that any white powder with a tart taste will work as a substitute. Substituting other acids or powders without understanding their chemical properties can lead to disastrous results in your baking.
Frequently Asked Questions (FAQs)
Is cream of tartar the same as tartar sauce?
No, cream of tartar and tartar sauce are completely different things. Cream of tartar is a dry, acidic powder used in baking, while tartar sauce is a creamy condiment typically made with mayonnaise, pickles, and herbs.
Can I use cream of tartar to clean things?
Yes, cream of tartar can be used as a mild cleaning agent. It’s particularly effective at removing stains from aluminum and stainless steel. Mix it with a little water to form a paste, apply it to the stain, and rub gently.
Is cream of tartar safe to eat?
Yes, cream of tartar is generally considered safe to eat in moderate amounts. However, excessive consumption may cause digestive upset in some individuals.
Where can I buy cream of tartar?
Cream of tartar is widely available in the baking section of most grocery stores. You can also find it online from various retailers.
What does cream of tartar do for cookies?
In cookies, cream of tartar can contribute to a chewier texture and help prevent them from spreading too thin during baking. It also adds a slight tang that enhances the flavor.
How should I store cream of tartar?
Store cream of tartar in an airtight container in a cool, dry place, away from direct sunlight. Properly stored, it can last for several years.
Can I use too much cream of tartar?
Yes, using too much cream of tartar can give your baked goods a sour or metallic taste. It can also affect the texture, making them too dry or crumbly.
Does cream of tartar expire?
While cream of tartar doesn’t technically expire, its potency may decrease over time. It’s best to use it within a few years of purchase for optimal results.
What is cream of tartar used for in meringue?
Cream of tartar is crucial for stabilizing egg whites in meringue. It helps create a firm, glossy meringue that holds its shape and doesn’t weep.
Is cream of tartar vegan?
Yes, cream of tartar is vegan. It’s a natural byproduct of winemaking and doesn’t contain any animal-derived ingredients.
What’s the difference between cream of tartar and baking soda?
Cream of tartar is an acid, while baking soda is a base. When combined in the presence of moisture, they react to produce carbon dioxide gas, which leavens baked goods. They are distinct ingredients with different chemical properties.
Can I use cream of tartar for anything besides baking?
Besides baking and cleaning, cream of tartar has been used traditionally as a mild laxative, although this is not recommended without consulting a healthcare professional.