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

    • GrimSheeper@lemmy.world
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      1 year ago

      This here. If you can’t get the Barista edition then Full Fat is the next best thing. Chobani oat milk is rank imo

      • LazaroFilm@lemmy.world
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        1 year ago

        Yes full fat is the second choice. Bigger cartons, but needs to be refrigerated before opening.

      • LazaroFilm@lemmy.world
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        1 year ago

        Not vegan either. I like Oatly better than regular milk in my coffee and cereals. I still eat regular cheese and yogurt.

          • Evkob@lemmy.ca
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            1 year ago

            Wild that the vegan take is getting downvoted in the vegan community. Stealing milk from cows is heinous.

          • Shea@lemmy.world
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            1 year ago

            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.

    • nowwhatnapster@lemmy.world
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      1 year ago

      Fuck oatley, get Elmhurst. It’s literally just oats, water and salt. It doesn’t separate in coffee/tea if your just adding it after it’s brewed. You don’t need all the additives, gums and other shit.

      If your making latte’s and such they do make a barista version with a couple more ingredients to prevent separation.

    • obbelusk@lemmy.world
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      1 year ago

      We have a few different oat milks that are for coffee, all of them have worked fine. Never seen it clump up like that.

  • Vegasimov@reddthat.com
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    1 year ago

    They only split because the water is boiling. If you just wait a few mins before adding milk it won’t split

    • evldead123@lemmy.worldOP
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      1 year ago

      I use a french press so it usually is sitting for about 3-4 minutes before I pour it into the mug then add milk. Maybe if I warm the milk up a little first so its not such a shock?

      • Vegasimov@reddthat.com
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        1 year ago

        Sorry I should say I only know this because I have a coffee machine which spits out a coffee at not boiling temperatures

        I don’t know how long it needs, but I’ve never had any brand of milk split in the not boiling coffee

    • Somewhiteguy@infosec.pub
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      1 year ago

      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.

      • DoomsdaySprocket@lemmy.ca
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        1 year ago

        I’ve had it happen in the Starbucks flavoured non-dairy creamer as well. It seems to happen either when it’s been sitting a while, or if it gets shocked by hot liquid rather than a slow gradual pour (“milk” first).

        I don’t recall having had it happen with Earth’s Own Barista Oat, which is what my local (Canadian) Starbucks all use, but it’s been a hot minute since I’ve had any.

  • Neato@kbin.social
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    1 year ago

    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.

  • janus2@lemmy.sdf.org
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    1 year ago

    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

  • Kxpqzt@lemmy.world
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    1 year ago

    I have only seen this happen if I forget to shake the carton before pouring. Never have issues like this with any oat milk otherwise.

  • rishado@lemmy.world
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    1 year ago

    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

    • Pantherina@feddit.de
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      1 year ago

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

      • pirrrrrrrr@lemmy.dbzer0.com
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        1 year 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
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        1 year ago

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

          • Pantherina@feddit.de
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            1 year ago

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

            • Acters@lemmy.world
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              1 year 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.

  • DreBeast@lemmy.world
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    1 year ago

    Does anyone know what baristas use? It’s none of the ones I’ve seen and tried mentioned in the comments. Whatever they use doesn’t turn coffee into a brown soup either.

  • Pantherina@feddit.de
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    1 year ago

    Funny how many explanations, or straight up random brand names, appear here

    • acid
    • fat
    • temperature
    • stirring
    • Oatly barista
  • rosymind@leminal.space
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    1 year ago

    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

  • Rodneyck@lemm.ee
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    1 year ago

    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.

    • ilovetacos@lemmy.world
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      1 year ago

      That was my experience as well for years until about 6 months ago and now my Silk soy creamer curdles all the time. I wonder if they changed the recipe.