I’ve been using Chobani Oat Extra Creamy. Sometimes it does this sometimes it doesn’t. Send help please.

  • Pantherina@feddit.de
    4·
    8 months ago

    Its proteins and acids afaik. Not fat. Coffee is slightly acidic and denaturates the proteins.

    • pirrrrrrrr@lemmy.dbzer0.com
      3·
      8 months ago

      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

    • rishado@lemmy.world
      1·
      8 months ago

      Interesting, thanks for the info. So theoretically if you get a ‘low acidity’ coffee bean this would be less likely to happen?

      • Acters@lemmy.world
        2·
        8 months ago

        Or just add something that changes the ph of the coffee before adding the milk

        • Pantherina@feddit.de
          1·
          8 months ago

          Like natriumcarbonate, whatever common name you use wherever you live. In germany its called Natron

          • Acters@lemmy.world
            1·
            8 months ago

            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.