I’ve been using Chobani Oat Extra Creamy. Sometimes it does this sometimes it doesn’t. Send help please.
this post was submitted on 23 Oct 2023
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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.