Plant-Based milk – does not curdle in coffee!!!

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They say a man is a creature of habit. Quite true – I’d say!!

After two or three times I bought myself a Magnum popsicle to make up for an exhausting or frustrating workday – My legs carried me by themselves to the ice-cream fridge, it got to the point where I had to go through a quick detox process 🙂 bad habits should be uprooted while still small and harmless!

There are acquired taste habits – such as with beer and coffee.

Sugar, coffee and milk substitutes are a great example of how man is a creature of habits. One gets used to synthetic sugar substitutes and can’t stand sugar in his coffee; He gets used to instant coffee and he then dislikes espresso.

You get used to plant-based milk, and then cow milk becomes “Yuck”!

I’ve been making my own almond milk for years, but it had always curdled in coffee. When I first tried ‘Oatly’ I found it very tasty and perfect for coffee; But – when I tried to replicate it at home – the milk curdled too and became slimy – I was disappointed.

An online search yielded some recipes for oat milk with a promise of milk “just like Oatly”. The secret was the addition of oil.

Hopelessly optimistic, I rushed to the kitchen – and – It curdled again!

So I have been thinking: “What do you think holds the milk together so it doesn’t curdle?” I asked myself.

After more wrinkles were added to my forehead – the answer finally came: you need an Emulsifier – to merge the oil with the water!

Of course! – I burst into a stormy dance in my little kitchen – Liquid Lecithin!!

I gave it a try – and it worked! The milk didn’t curdle – instead, it merged beautifully with the coffee!

I celebrated my success for a while until one day I discovered that people are excited about a new brand of oat milk.

I tasted to see what the fuss was all about – really very tasty and creamy! (And of course, it didn’t curdle!)

I looked at the ingredients – and what do I see? In addition to oil, there was also some kind of a ‘Gum’

I rushed to my modest kitchen again but this time I replaced the lecithin with Xanthan Gum.

It worked with the gum as well! I got creamy milk which didn’t curdle in coffee!!

Ladies and gentlemen: please welcome – almond milk and/or oat milk which won’t curdle in coffee – with the addition of lecithin or xanthan gum.

I hope the rich taste, homogeneous texture, natural ingredients, and low cost will encourage you to make it often.

RECIPE

Plant-based milk that does not curdle in coffee!

At last homemade almond or oat milk, which does not curdle in coffee. With the addition of a "secret" ingredient, you get creamy homogenous milk, delicious, low-cost, with no artificial additives!

5 from 1 vote

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Servings 4

EQUIPMENT

OXO Measuring Cups

One Liter Glass Bottle

nut milk bag

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Ingredients

  

1x2x3x

Almond Milk

• ▢ ½ cup raw almonds soaked overnight no need to peel the almonds
• ▢ 3-4 cups filtered water
• ▢ 1 tbsp canola oil refined Sunflower oil, Avocado oil or Almond oil
• ▢ 1 tbsp liquid sunflower lecithin or 3 tbsp lecithin granules; can be replaced with 1/4 tsp of xanthan gum or guar gum
• ▢ pinch salt

Oat Milk

• ▢ ⅔ cup rolled oats
• ▢ 3-4 cups filtered water
• ▢ 2 tbsp canola oil refined Sunflower oil, Avocado oil or Almond oil
• ▢ 2 tbsp liquid sunflower lecithin or 6 tbsp lecithin granules; can be replaced with 1/4 tsp of xanthan gum or guar gum
• ▢ pinch salt

Instructions

 

Almond Milk

• drain the soaked almonds and transfer to a blender
• add salt, oil, lecithin or gum
• add 3 cups of water (we will add more later)
• process on a high speed for about a minute
• Line a 1000 ml measuring cup with a spout in a nut milk bag and pour the mixture into it.
• Squeeze the bag as much as you can. Pour the milk into the bottle and add more filtered water until the bottle is full.
• The milk keeps in the fridge up to 3 days
• Shake well before use.

Oat Milk

• Put in a blender rolled oats, water, oil, salt, lecithin, or xanthan gum/guar gum
• Process on a high speed for about 20 seconds
• Line a 1000 ml measuring cup with a spout in a nut milk bag and pour the mixture into it.
• Squeeze the bag as much as you can. Pour the milk into the bottle and add more filtered water until the bottle is full.
• The milk keeps in the fridge up to 3 days
• Shake well before use.

Notes

• You can replace liquid lecithin with granular lecithin – in this case, you need three times the amount. For example a tablespoon of liquid lecithin = 3 tablespoons of granular lecithin, 2 tablespoons of liquid lecithin = 6 tablespoons of granular lecithin, etc.

• Xanthan gum or guar gum are used as gluten substitutes and in various uses in the food industry. I don’t know about nutritional values – but the advantage of gum over lecithin is the calorie savings (less than 10 calories per half teaspoon of xanthan gum or guar gum compared to 120 calories per 1 tablespoon of liquid lecithin). The advantage of lecithin: It raises the level of good cholesterol!
• If you leave coffee with milk that was made with gum – after about half an hour the milk will sink. It will not curdle – just sink, a short stir will fix it 🙂
• If you have only instant oat at home, you can use it as well, in this case, make sure to process it in a blender for no longer than 10 seconds so that we do not get a “slimy” drink.
• When you add the oil before the lecithin – the lecithin will not stick to the spoon but will slide off easily and leave the spoon almost clean 🙂

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I couldn’t resist…

Those who get better over time 🙂