@evldead123 to [email protected] • 1 year agoCan anyone recommend a plant based milk that won’t turn my coffee into this?i.imgur.comimagemessage-square67arrow-up1125arrow-down113file-text
arrow-up1112arrow-down1imageCan anyone recommend a plant based milk that won’t turn my coffee into this?i.imgur.com@evldead123 to [email protected] • 1 year agomessage-square67file-text
I’ve been using Chobani Oat Extra Creamy. Sometimes it does this sometimes it doesn’t. Send help please.
minus-square@rishadolink8•1 year agoHello there, as far as I understand this’ll happen due to the low fat content of the milk so if you find a barista edition, those have higher fat content and won’t do this, they made them for cafes so they’d feel similar to half & half
minus-square@[email protected]linkfedilink4•edit-21 year agoIts proteins and acids afaik. Not fat. Coffee is slightly acidic and denaturates the proteins.
minus-square@[email protected]linkfedilink3•edit-21 year agoYes. The fat stops the protein clumping. Same effect can be seen in cooking with low fat vs full fat sour cream. Reducing the coffee pH also works
minus-square@rishadolink1•1 year agoInteresting, thanks for the info. So theoretically if you get a ‘low acidity’ coffee bean this would be less likely to happen?
minus-square@Acterslink2•edit-21 year agoOr just add something that changes the ph of the coffee before adding the milk
minus-square@[email protected]linkfedilink1•edit-21 year agoLike natriumcarbonate, whatever common name you use wherever you live. In germany its called Natron
minus-square@Acterslink1•1 year agoNatrium is the obsolete name for sodium. He is recommending sodium carbonate called soda ash. It’s a strong base ph level. Don’t add too much.
Hello there, as far as I understand this’ll happen due to the low fat content of the milk so if you find a barista edition, those have higher fat content and won’t do this, they made them for cafes so they’d feel similar to half & half
Its proteins and acids afaik. Not fat. Coffee is slightly acidic and denaturates the proteins.
Yes. The fat stops the protein clumping.
Same effect can be seen in cooking with low fat vs full fat sour cream.
Reducing the coffee pH also works
Interesting, thanks for the info. So theoretically if you get a ‘low acidity’ coffee bean this would be less likely to happen?
Or just add something that changes the ph of the coffee before adding the milk
Like natriumcarbonate, whatever common name you use wherever you live. In germany its called Natron
Natrium is the obsolete name for sodium. He is recommending sodium carbonate called soda ash. It’s a strong base ph level. Don’t add too much.