Add water to a tall (immersion blender) glass.

Weigh the sodium alginate on a micro scale to ensure it is precise.

Pour the powder into the glass.

Blend from the top and slowly move down and up again.

Blend it for about 30-60 seconds.

There are air bubbles in the liquid, and they need to be removed. This is done by letting it sit and steep for 24 hours (at least 12 hours in a pinch).

Pour the alginate bath into a bowl.

Prepare another bowl of approximately the same size with plain water.

Use a deep spoon (available at places where you buy molecular gastronomy products) for this.

Take a spoonful of your yogurt and drop it directly into the bath.

Repeat with a few more. Do not put too many in at once as they will gravitate towards each other and "melt" together. Use a spoon to gently stir the water between them, so they do not touch each other.

They generally need between 1-3 minutes. Here it's yogurt, so the membrane shouldn't get too thick. Therefore, give them 1.5 minutes here.

Use a slotted spoon to remove them, so you don't transfer too much of the alginate bath into the water bath.

Use the slotted spoon again to take them out of the water.

When you take one out, place the slotted spoon on a kitchen towel to let the excess water drip off, and move it slightly back and forth to remove any potential "tails".

Place your yogurt spheres on a spoon and serve with muesli.