I’ve been using Chobani Oat Extra Creamy. Sometimes it does this sometimes it doesn’t. Send help please.
Try “barista-grade” oatmilks from Earth’s own and oatbox
Keep a stirring stick in the cup to periodically stir the suspension. That usually works for my tea
Silk soymilk I’ve found generally gives me good results.
Same, barring extremely acidic coffees.
Sproud Barista or orginal! Tastes quite a bit like regular milk. It’s made with pea protein. Sometimes it’s available at Wholefoods, but you can purchase it on Amazon as well
Oat milk is a scam. Soy milk is the only milk alternative being and doing exactly what it says and it’s ass in coffee. The rest are seriously problematic for a variety of reasons, the two big ones for me being oat milk which processes through the human body as pure sugar, and almond milk which isn’t the miracle health product it’s been sold as, as well as being extremely detrimental to our environment to grow for mass production. Probably the worst thing you can do with almonds to make things worse for the environment is turn them into liquid, cause as anyone who’s ever made Juice knows: it takes more input material than you get out by a long shot. Now imagine juicing tiny little almonds. Anyway, you’ve all been warned!
Sir this is a Wendy’s
adding a tiny pinch of baking soda to coffee usually prevents coagulation of plant milks by raising the pH
this is what I do so I can use straight soy milk
The only brand I found that doesn’t curdle your plant-based creamer in coffee is the Silk brand creamers, either the regular or oat, perfection.
Trader Joe’s have a great brown sugar oat milk that I like the best. I highly recommend it and it doesn’t split
Funny how many explanations, or straight up random brand names, appear here
- acid
- fat
- temperature
- stirring
- Oatly barista
Oatly barista edition.
I’m not even vegan and I really like that one.
Not vegan either. I like Oatly better than regular milk in my coffee and cereals. I still eat regular cheese and yogurt.
strange world where “regular” means stolen from a tortured cow
You don’t know what the word regular means. It does not mean acceptable or morally correct. It’s synonyms include “standard”, “usual”, “typical” etc. It does not imply anything other than that. Dairy milk is the usual, typical, standard substance that is referred to as “milk” by 99.9% of the English speaking world.
making it a strange world; take all the time you need
They only split because the water is boiling. If you just wait a few mins before adding milk it won’t split
My wife uses plant-based milks and it seems to only happen to non-barista type milks. If it’s just the plain Flax, Oat, Soy, whatever it seems to split easier than those that are specifically designed for barista use. They’re not much more expensive, and she’s the only one who uses it, so it’s worth the extra. Your results may vary.
I find it so weird that this sporadically happens. Same box, same coffee, same day, different results.
Temperature?
Could be but then it’d have to be a very specific temp.
All other factors being equal; I’ve found that for dairy milk, making tea in a thermal flask is very different than a mug. The water stays too hot and cooks the milk.
Ngl, that’s gross, lol
Yep
Learn to appreciate the beauty of it.
Alpros “this is not milk” perfecto for cofee
Add milk first then coffee. This ensures the milk is warmed slower than if poured into coffee. Stirring at the same time can help. But I’ve had this happen as well, it’s definitely a temperature issue.
