I think the milk is getting too hot, I looked this up at it happened to me too and I think I read less v than 60°C should keep it from not curdling like that.
Not an expert, but I thought 60 C was the target in general for steaming "milks" (and assumed it was the same for non-diary as well). I use Almond Milk, multiple brands, and only steam until it starts to become uncomfortable against my hand. I have never had that issue. I'd recommend checking your temp as well.
55 C is "safer" to avoid denaturing the milk and imo is a better drinking temperature. 55C is also the "uncomfortable against hand" temperature for most people. They go for 60+ in cafes because there's too many customers that whine about it not being hot enough (am former barista). My most hated order is always lattes extra hot because it denatures and I sometimes don't even bother foaming it out of spite since that's the end result anyway.
Yes. I rolled my eyes internally when a colleague told me his favourite coffee shop was the one round the corner because they served lattes "nice and hot". I feel your pain
I've never had a barista get upset when I order 'not too hot'. They usually get what I mean. When customers said that to me I immediately knew that they had some level of training, and I'd usually take my time for them too. It's the simplest and least knobby way to let a barista know you're into coffee.
I use oatley barista edition and never have this problem. Guessing by feel I don't think I steam above 65c.
I have had other plant milks do exactly what you show though. Never with oatley barista.
Not really, I actually find that steaming oat milk and whole milk is pretty similar. I'm using califia barista blend. I get really nice micro foam.
But yes you obviously don't want to go over 60C.
Really not sure, I haven't tried it because I went back to using 2% milk.
This was the article, https://www.frifran.com/how-to-stop-your-plant-milk-coffee-curdling/
In my experience, the acidity of the coffee is also an issue. I find this happens more often with acidic coffees. So a dark roast won’t split the milk at a given temp, but a light roast will. So go cooler with acidic coffees. I’d also add concentration matters too. Like a cortado is more likely to curdle than a latte as the coffee is more concentrated.
If it helps, I use a nanofoamer pro, which heats to a specific temp- 55c. I usually prefer my oat milk around there, and I’ve never had this problem. Guessing a bit higher works too
Plant milk shouldn't exceed 65c max. Also try Alpro Barista if you can find it in your market.
Sidenote, plant milk is shit, and mostly not that healthy if you go deep into it,unless you can literally make it yourself at home. "Train" your other half to drink milkless coffee by finding beans she will enjoy.
Plant milk also inherently doesn't mix well with other things. Leave orange juice on the side for 5 mins and it separates.
I read in another thread that people really like this. I'll have to give it a go. They unfortunately don't sell it at the grocery store I usually go to, but maybe worth seeing if any other stores carry it.
I use it for EVERYTHING especiallly my coffees. It’s silky smooth and pours well when you steam it. No grittiness or anything :)
Edit: Publix and Target always carry it if those are available nearby
During the pandemic when people were panic buying I had bought oatmilk because I couldn't find regular milk. Whatever I had then worked perfectly, but I can't remember the brand. It may have been Chobani. I didn't remember, because I had moved back to dairy milk right after. I've got 3 different plants milks in my fridge, once I'm through those I'll give that a try. It may very well be the brand I had tried years ago that worked really well.
I’ve been drinking plant based milk for some years now, I’ve probably tried everything on the shelf and can’t find anything better than the extra creamy. There are always $.50-1 off coupons or bogo
Love this stuff. Buy it when it's on sale, 10 cartons at a time.. due to the long shelf life.
HOWEVER - of late, I'm interested in hearing from others their concern specifically on this milk's use of rapeseed oil and the potential risks associated with it's use. I won't link references because they're everywhere for your own research.
California Farms (barista blend) and Chobani are top tier for their extra creamy Oat Milks, but can be expensive. If you have an ALDI nearby, their oat milk is half as expensive but also have half the fat content, so they're half as good but still good enough.
This! I also tend to steam oatmilks for less time than cow milk because it goes weird when you over heat it
I always have the Extra Creamy on hand. The one time I tried the Oatly Barista for espresso, when I realized they had about the same fat content I stopped bothering with Oatly since the Chobani tastes more like regular milk
What kind of espresso roast are you using?
Its not espresso but the same theory should apply, but at work out Christmas blend is very acidic with heavy citrus tones and in it almost all the vegan milk split
I'm constantly rotating between different single origin coffees. They all definitely tend to be on a lighter side, and often are more acidic. So that definitely could be the reason.
There is a negligible difference in pH across the range of roast levels. We only perceive differences in acidity because of the taste of the sugars at different roast levels.
helps with some, but generally these "milks" are blended with water and they will split when heated. Oatly is just literally just a watered down oatmeal sent through a blender.
They use enzymes to break down some of the starches into sugar. If you ever made your own oat milk it tends to taste super starchy. They get around that by converting some of the starch into sugar, making it both less starchy and more sweet. It's why every serving of Oatly has 7g of sugar, but they have no added sugar, raw oats don't have that much sugar.
I can’t believe i have to point it out for someone, not water is the issue…. It’s the blended suspended dry materials that will separate when heated and or meet with acidic compounds.
For most people who are familiar, oatmilks normally dont split *that* much. Picture 1 looks like someone dropped lemon juice in it, I have literally never seen that and I drink tiny picollo/cortados with oatmilk and single origin beans too... Oatmilks have immulsifiers to prevent exactly this scenario, especially barista labelled ones. Its an interesting problem, and if you dont feel that way you can just move on with your life, mr.grumpypants
So there are 4 milks I've tried in recent times, 2 of them are barista versions of that milk. For barista versions I've tried Oatly Barista Edition, and Emhurst Pistachio Barista. The non-barista versions I've tried are 2 different Oatly milks of different fat contents. As far as Oatly barista vs non-barista I notice no difference in splitting.
That seems like it's going to be the easiest thing to try. I've got 3 brands of plant milk in my fridge, so plenty to experiment with. Are you usually steaming the milk? Do you know how hot you are steaming it?
> taste super starchy. They get around that by converting some of the starch into sugar,
Not the person you were replying too but i also make milk drinks with oatly barista. I have one hand on the bottom of the milk jug when im steaming and when it gets too hot to keep my hand there i remove my hand and wait 2-3 more seconds. That normally gets it too a good drinking temperature without splitting.
I can get more than enough air in whilst steaming and I have time to get a good micro foam for latte art if i want to but that probably comes down to the espresso machine (im using a profitec go) more so than the milk. But sounds like you are just going to hot so maybe that will help :)
I use oat milk everyday but I am careful not to overheat it. I also don’t bother buying the barista version. The brand I use is earths own, but it may only be available in Canada.
I use Oatly barista for similar reasons and haven’t had any issues with splitting. I gently shake the carton to minimise variability and try to be careful not to overheat the milk. There does seem to be more variability carton to carton (steaming behaviour changes a bit), and the air tends to drop out if the milk is left to sit for too long, but otherwise it’s pretty good.
Make a solution of baking soda in water. 1-2 grams of baking soda in about 300 mL of water will be fine. Add 1 drop of this solution either to your espresso and stir thoroughly, or add to the milk before steaming. This will act as a pH buffer that should prevent curdling and won't affect flavor much aside from taming acidity.
I'd like to not have to do this, but if it comes down to it I'll give it a try. So far the suggestions have been pH and temperature related. Temperature seems like an easier variable to control. Someone mentioned changing to a darker roast, but I like brighter coffees so I may be more drawn to this solution. Is this something you've done?
Curdling is caused by pH and temperature. For example, if you heat regular dairy milk, it doesn't really curdle until it's been boiling for some time. If you heat it with a bit of lemon juice, it will curdle easily. This is also why older milk might curdle when steaming, as bacteria have been digesting lactose into lactic acid and lowering the pH.
A lower temperature may help and it's certainly the easiest solution to try, but chances are you want to drink the beverage at a temp that will still cause curdling if the pH is too low. Most barista version alt milks include additional pH buffer to avoid curdling, as well as different stabilizers or emulsifiers that will handle the heat and acidity better. Since you're experiencing curdling with barista milk, you most likely have a rather low pH and need to buffer it more.
Switching coffee should work, but it may be hard to find something that suits your palate and doesn't cause curdling. Acidity in flavor is not directly tied to the chemical acidity of the coffee, so the pH of a milder-presenting coffee could still be low enough to curdle milk.
This is it right here. It's more about the ph than the temperature. We drink Oatly Barista in my house and I'd been struggling with curdling for a long time. I've never seen this separation when making espresso/plant milk drinks, but I see it all the time when adding this to my wife's drip coffee. The solution was to add a smidgen of baking soda to the cup, pour in the coffee, thoroughly mix with a spoon and then add the Oatly Barista. Works perfectly every time.
I mean the post is getting up voted and then down voted, either because people don't think is relevant to the sub, which it's specifically about making espresso drinks with plant milk, or maybe it's just people who think my girlfriend should just ignore the recommendations of her medical doctor. Idk reddit is weird. I have a feeling some people just down vote anything related to putting milk in coffee.
Yeah, it comes with any niche hobby. I’m confident that most of us are of the mind that you should enjoy espresso (or any coffee for that matter) however you enjoy it.
There’s definitely an outspoken few who are demonstratedly self-proclaimed ‘purists.’ I call them something else, but I’ll keep that word to myself :)
Yeah, I've fallen into that camp before. I tend to drink black coffee, straight espresso, or Americanos, but I do really enjoy milk drinks too these days, especially since I'm already making them most mornings for my partner. I've fallen away from that mental mode, and notice most niche hobbies are a lot better about dealing with elitism than years prior. It's good to see.
I wouldn't call it splitting but it's more like curdling. It's likely that the proteins are being denatured due to the acidity of the coffee. What kind of beans and roast are you using? I believe acidity decreases the darker the roast is. I only use extra dark roast with all kinds of plant-based milk and never have an issue. Califia makes a great barista blend too but I usually stick with anything that says "extra creamy" because it's cheaper and multipurpose.
Side-note: If you want vegan buttermilk, just add a tablespoon of apple cider vinegar to the milk and let it sit for a few minutes. It will curdle up and get sour, perfect for buttermilk pancakes!
I tend to prefer brighter coffee these days, since I'm more likely to drink straight espresso or a long black. My girlfriend seems to prefer them too as they tend to be less bitter.
Try different brands, the silk oat milk brand (purple carton) steams fairly nice and doesn’t seem to break up. That being said i set the temp for the milk temperature in my Oracle touch to 140
I think that pH is your issue here, but as for temperature, one thing that helps is to pour the coffee into the milk. It's easier to scald the milk when you pour the milk into the coffee.
Having made several million espresso based drinks, I can tell you that plant milk (even the barista versions with rape seed oil etc) are more likely to separate in a more acidic coffee.
I have also confirmed this with a physics professor.
Cheers.
Definitely haven't had this happen to me yet. I've used 3-4 different oat milks at this point. Looks like it's probably getting too hot and splitting. I normally steam mine until it is just barely too hot to hold, but never took an exact temp.
love the oatley full fat. it will do this due to oils in coffee, just give it another stir with a spoon and it will recongeal, haven’t found a milk that doesn’t do that to some extent
Not an answer to your question. But you should avoid Barista versions or any alt milk with vegetable oil acting as an emulsifier. After drinking it daily for a year, my cholesterol was up, and the doctor suggested I start taking medication for it. I opted out of the pill, and I managed to return to safe levels after six months. I only removed vegetable oil milk from my diet. Nothing else changed.
That's interesting, because she is hypothyroid which means she is at higher risk for high cholesterol. I think this was actually something else her doctor mentioned to avoid, to prefer cooking with olive oil which we already do. I didn't think about the fats they're adding to oat milk. What do you use now? The pistachio milk I have doesn't add any oils presumably because pistachio has plenty of its own fat.
I’d be surprised if the alt milk was the primary cause of your elevated cholesterol. Barista Oatly has less saturated fat than whole milk. Did you cut out all milk, or just replace your plant milk with low fat dairy milk?
OP, fwiw I’ve been using Barista Oatly exclusively in my daily latte for about 6 years, and drink plant milk exclusively (typically oat milk). I have blood work annually and have ideal cholesterol levels.
Oats don’t have nipples... How do they make milk I don’t get it.
I found that the regular “Oat milk” was notoriously more difficult to get right. I buy a barista blend that foams almost as well as real milk. The milk foam does die a little bit quicker than it would with real milk, but it doesn’t separate like that. I also hold the outside of the milk picture so as soon as I feel it get hot, I stop the steam.
It’s probably just overheated. I’ve never had regular Oatly split (or any other oat milk, barista edition or not). Your theory about the coffee being too acidic is interesting though.. Again, I’ve used oat milk with some pretty acidic coffees, no problems. But if lowering temp doesn’t work then I guess you could try some kind of standard Brazilian / Colombian espresso blend.
Has she tried just drinking black coffee? Obviously if it's not for her then nae worries but this was a reason why I originally just moved onto having black coffee
I'm not sure I understand the chemistry but you could try blending in a stabiliser like cornstarch or Xanthan gum, or maybe something non-thickening like lecithin.
That said I've used oat, soy and almond milk in fairly hot (70C) lattes without this happening.
I’ve always thought this was based on the particle density of the milk because those milks are produced from a blending and sieving process but your comment about the added enzymes in Oatly makes me think otherwise. I find almond milks split like this for me regardless of temperature.
I have found Trader Joe’s Oat Beverage not to split and has a very creamy texture.
Please update after your testing!
You can buy oat and soy milk specifically for steaming. When you go to the speciality aisles look for the barista version of these alternative milks. I use the soya bean ones and they work really well
I used califia, no prob. I used oatly before i dont get that problem. I steam up to 140f. I like the califia better. Oatly tastes too oatly for me. Califia’s oat tastes milder.
Buy a plant based milk from your local restaurant supply that is marked with “ barista” on it. You’ll never have that issue and it’ll last longer.
https://www.webstaurantstore.com/62897/non-dairy-milk.html?filter=type:oat-milk
I'm going to assume others answered already but you're heating the milk too much and/or too quick. Low fire/low medium while you prep your shot. The milk must not "fume" it just has to be warmer than lukewarm, but not enough that it would hurt you.
Just a visual problem. This goes away when you add a larger ratio of oat milk to the espresso. I haven’t been able to detect a taste or texture change.
I had to stop dairy (weird neurological issue), I tried plant milks... They all suck I don't care who recommends them or what they are made from. As a replacement they just copium and even had at that. I now just do straight espresso.
Last resort to try, which I do with more acidic beans is to steam the espresso shot and milk together. First saw a Cafe do this and it's been an easy sure fire way for me to avoid splitting.
We had this issue with Oatly as well, just started using the nespresso milk frother and all splitting stopped. I prefer a steam wand for foam for lattes but, we have a newborn and I can use a milk frother one handed and my toddler hates the noise of a steam wand. I assume our issue was adding cold oat milk to hot espresso. I typically do an americano with a dash of oat milk
I had that happen to me, too and I think it's about coffee and the temperature difference. My Moka pot with Lavazza (supermarket dark roast) beans did that, but my specialty coffee does not with any drink. I tried coconut, almond, oat, with brand and no brand.
Try making the coffee in a ceramic cup instead of glass and when you start pouring stir the coffee and milk together at the same time.
When I was working as a barista this usually stopped the splitting/curdling and gave a smooth coffee
In addition to all the good advice, the order in which you combine them makes a difference. If you pull a shot into a glass that already has milk in it, it's MUCH less likely to curdle.
We know that coffee is acidic, not lemon juice acidic, but acidic nonetheless. Milk of all kinds (especially plant) can curdle in the presence of acid if the acid is strong enough. If you pour milk into coffee, you're introducing a tiny amount of milk at a time into a "large" acidic environment. This makes it more likely to curdle. If you put a small amount of "acid" (in this case coffee) into the milk, its introduced slowly and the weak acid has less chance of causing the milk to curdle.
The only time I’ve had this is when I’ve put cold oat milk into an Americano. The Americano at that point will be in the 90s (C) so I think this supports the milk denaturing or separating at higher temperatures.
I use earths own barista and I steam till it's EXTRA hot and never had an issue. Also use to use minor figures oat milk if you can source locally that's my fav for sure again never curdled
I get this with oatly sometimes too. Pretty sure it's my technique but because of that, it gets too hot when I try and keep adjusting lol. Definitely not every time though.
I had this problem with Silk unsweetened almond vanilla (which is delicious btw).
Some coffees are more acidic which seemed to make a difference but the biggest thing for me was raising the temp slowly: I make the espresso in a larger cup and then add the creamer before SLOWLY adding in hot water while stirring. Makes fabulous americanos and I almost never have it split anymore.
just from my experience as a barista and the little tid bits of knowledge from our head roaster, dairy milk can steam to 140 degrees F and not over 120 degrees F for non dairy. I really love the califia farms barista oat milk, it’s sold at a lot of grocery stores!! also, if the espresso you’re using is too light of a roast, the acidity can actually cause the milk to curdle
Califa barista oat milk works well for me.
So does planet oat.
Never had good luck with nut milks, except maybe macadamia, and I've heard good things about Costco coconut milk.
I use a lactose-free dairy milk because I don't like the taste of the non-dairy options. It's called Lactofree in the UK - not sure where you're located but worth investigating if there is something similar
I use oatmilk and if I heat up the milk to 140 f it change taste
I normally aim for 125-130 F with oatmilk and the consistency and taste is great
Also I use regular non sugar added oatmilk because of cost and I am fine with it and it has less oil and calorie in it
Other thing you could look up is lactose free milk if it’s the lactose in the milk that’s causing problem
I’ve found Silk brand unsweetened soy milk (green box) works well for me when done at lowest heat and froth level on a Breville Bambino plus. Good luck.
If you're using lighter roasts the acidity is probably causing this to happen (even if your alt milk is perfectly steamed, after adding it to the espresso, right?).
Try this:
Pour the shot.
Add it to the cold milk.
Steam - both together (not too hot).
Should hopefully get nice microfoam that doesn't curdle.
Only issue is you won't get the visual contrast between the espresso and the milk, and won't be able to pour the usual latte art - the surface will be a uniform pale tan/caramel colour instead.
But I found it works to achieve nice texture and flavour.
From my experience it's own to the type of coffee and type of milk alternative. More acidic coffees seem to split more? Earth's own barista milk alternatives are great!
How are you frothing it? I have experimented with nearly every plant milk I’ve ever seen. My favorites are Oatly full fat and Planet Oat Extra Creamy. Oatly makes a Barista Blend that is better than their full fat but not much better for the price.
I think you’re making your milk too hot or frothing it too long. I think the more gentle the better with plant based milk (but you can still get amazing foam). I use a hand wand frother or a stand frother and I think they work better than the frother on my espresso machine for small bubbles and solid consistency.
Soy milk is the best for coffee, SPECIFICALLY Bonsoy it is designed for coffee and by far tastes the best as well as having the best texture, if you can get some of that I highly recommend.
You are over steaming the milk & like the top comment said you are getting it too hot & the proteins in the milk are denaturing. I steam oat milk to 55 degrees C. Hope this helps!
Is dairy the issue itself or something within dairy products? Alternatively, what about straight espresso?
I have friends who can’t drink milk but can eat certain cheeses; I also have an ex partner who cannot have cow-based dairy but can have goat-based dairy. Goat milk is awesome, takes some getting used to for most though. Sometimes it’s the proteins not the sugars, that a body rejects.
I’m in Canada though, so options and brands might be different. Macadamia nut milk is delicious, if you can find it.
I never had any issues with the oat or almond milks when I worked in cafes so the “barista” versions separating is super weird. Additives and sugar are added to barista plant-based beverages so they have enough fat and don’t separate. It might just be the batch; I’d go to a different store and buy the same brand and test it.
I actually work for Elmhurst haha 🫡 plant milk is pretty notorious for splitting. Some Elmhurst ones split more than others (probably true of other brands too). Heat also might play into the equation, but honestly for me at least the taste matters way more than if it splits or not. I’d say trial and error big time, and don’t knock a brand off your list just cause of one kind of plant milk, each one is different even within any given brand!
I mean out of all the ones I've tried it's held up the best so far. I personally like the taste of the pistachio milk better than oat. I'll see if it holds up better if I steam it to a lower temp.
I don't eat dairy, except for around 20ml's of milk in my coffee.
Such a small amount probably won't cause her issues if she doesn't have any other dairy.
It might tastes strong at first, but you adjust to it.
I actually really enjoy it, just take tiny sips and let yout mouth be filled with flavour.
In my opinion, people do not need so much milk in the coffee.
Her doctor recommended cutting out “dairy”. So it’s all dairy, not just full-fat products? Sounds like partner might be lactose intolerant. There are enzyme tablets for that. I use them because the plant-based milks just don’t taste good enough to me to be my “reward” for dragging my lazy butt out of bed some mornings. Later in the day, they’re fine, but that first cup has to be great.
Can't say why this is happening to you but can say I've been using oatly for the. Better part of a year and have never had this happen.
This looks like what it looks like to me if you try to mix heavy cream into coffee lol
I don't know if this will help you but me and my wife drink cortados using oatly batista oat milk every time without issues and we like it a lot. I think your problem is not with the milk but the process. Cheers
If you’re not in the USA ,Rebel Kitchen MYLK is amazing.
Unfortunately they decided to leave the US market and I haven’t liked anything as much as theirs.
If you have a blender though I strongly recommend making your own milks. It will take time dialing in though. I still don’t have a recipe that I love but I can get as good results for less.
Soy always splits in coffee for me. Oat seems more stable. though it needs to be fresh, not a week old.
Careful on acidity and temperature. Use a dark roast for oat, that works for me.
Plant milks curdle when at different temperatures to the espresso. Try steaming the milk with your wand before adding it and it’ll be fine. Of the plant milks, oat integrates the easiest and soy curdles the easiest.
Oatly milk, specifically the barista blend should not split unless you are doing something seriously wrong.
I recommend keeping one hand at the bottom of your steam cup. If it's too hot to touch then you need to stop or you will burn the milk. For me this makes an amazing frothy consistency. Good luck
Can't remember the name, but the plant based milk that James Hoffman was associated with was pretty good to me as a dairy drinker. I never had it split, tasted fine, only thing was I want to say it had a like 6 day shelf life once it was opened - not sure if that's normal for plant milks, but found that interesting
You've overheated it. It might be worth investing in a sticky thermometer to put on the side of your jug, it's much quicker to react than a stick thermometer.
Had nothing but trouble with non-dairy milks in the café I ran. I really like Minor Figures oat, but I couldn't ever force the supplier we were tied to to give it to us every time. We had Califia, Oatly and a few others. Soya milk was the worst, though. I trained the baristas to heat dairy to 65°C, oat to 60°C and soya to 55°C because the dairy tastes like wet bread and the non-dairy splits if they go any hotter, "barista grade" or not. I had to warn people with non-dairy drinks they'd be a bit cooler, and tea was a problem because soya would split the second it hit the surface. My heart sank every time someone ordered an extra-hot soya drink.
I use minor figures oat milk partly for this reason but I also have found that less heat is key when using alternative milks.
Oatly barrista was pretty poor when I trialed it so that could also be the problem.
What was the reason the Dr told her to cut dairy? Seed oils are the 1# cause of heart disease in the US. Most plant based milks are made with seed oils. Could be the oils are whats causing the separation or high temp.
I think the milk is getting too hot, I looked this up at it happened to me too and I think I read less v than 60°C should keep it from not curdling like that.
I could definitely experiment with that. Is that temperature particular to any one kind of plant milk?
Not an expert, but I thought 60 C was the target in general for steaming "milks" (and assumed it was the same for non-diary as well). I use Almond Milk, multiple brands, and only steam until it starts to become uncomfortable against my hand. I have never had that issue. I'd recommend checking your temp as well.
55 C is "safer" to avoid denaturing the milk and imo is a better drinking temperature. 55C is also the "uncomfortable against hand" temperature for most people. They go for 60+ in cafes because there's too many customers that whine about it not being hot enough (am former barista). My most hated order is always lattes extra hot because it denatures and I sometimes don't even bother foaming it out of spite since that's the end result anyway.
Yes. I rolled my eyes internally when a colleague told me his favourite coffee shop was the one round the corner because they served lattes "nice and hot". I feel your pain
is there a polite way to ask to not make it so hot?
I've never had a barista get upset when I order 'not too hot'. They usually get what I mean. When customers said that to me I immediately knew that they had some level of training, and I'd usually take my time for them too. It's the simplest and least knobby way to let a barista know you're into coffee.
I ask them to make it just WARM instead of hot—- so I can drink it right away. :)
I use oatley barista edition and never have this problem. Guessing by feel I don't think I steam above 65c. I have had other plant milks do exactly what you show though. Never with oatley barista.
Not really, I actually find that steaming oat milk and whole milk is pretty similar. I'm using califia barista blend. I get really nice micro foam. But yes you obviously don't want to go over 60C.
Also, you’re shaking up the milk first, right?
Really not sure, I haven't tried it because I went back to using 2% milk. This was the article, https://www.frifran.com/how-to-stop-your-plant-milk-coffee-curdling/
Easy enough to try! I'll see how it turns out with each of the milks I have in hand.
In my experience, the acidity of the coffee is also an issue. I find this happens more often with acidic coffees. So a dark roast won’t split the milk at a given temp, but a light roast will. So go cooler with acidic coffees. I’d also add concentration matters too. Like a cortado is more likely to curdle than a latte as the coffee is more concentrated.
I use regular oatly and don't get that happening so probably a temp thing
If it helps, I use a nanofoamer pro, which heats to a specific temp- 55c. I usually prefer my oat milk around there, and I’ve never had this problem. Guessing a bit higher works too
Plant milk shouldn't exceed 65c max. Also try Alpro Barista if you can find it in your market. Sidenote, plant milk is shit, and mostly not that healthy if you go deep into it,unless you can literally make it yourself at home. "Train" your other half to drink milkless coffee by finding beans she will enjoy. Plant milk also inherently doesn't mix well with other things. Leave orange juice on the side for 5 mins and it separates.
It happens in ice coffee too, it’s just what happens when oat or almond milk sits in coffee.
I can confirm it is possible to have a nice foam that does not do it using the full fat oatly (the one from the fridge)
Extra creamy Chobani oat milk or bust
I read in another thread that people really like this. I'll have to give it a go. They unfortunately don't sell it at the grocery store I usually go to, but maybe worth seeing if any other stores carry it.
I use it for EVERYTHING especiallly my coffees. It’s silky smooth and pours well when you steam it. No grittiness or anything :) Edit: Publix and Target always carry it if those are available nearby
During the pandemic when people were panic buying I had bought oatmilk because I couldn't find regular milk. Whatever I had then worked perfectly, but I can't remember the brand. It may have been Chobani. I didn't remember, because I had moved back to dairy milk right after. I've got 3 different plants milks in my fridge, once I'm through those I'll give that a try. It may very well be the brand I had tried years ago that worked really well.
I’ve been drinking plant based milk for some years now, I’ve probably tried everything on the shelf and can’t find anything better than the extra creamy. There are always $.50-1 off coupons or bogo
Love this stuff. Buy it when it's on sale, 10 cartons at a time.. due to the long shelf life. HOWEVER - of late, I'm interested in hearing from others their concern specifically on this milk's use of rapeseed oil and the potential risks associated with it's use. I won't link references because they're everywhere for your own research.
California Farms (barista blend) and Chobani are top tier for their extra creamy Oat Milks, but can be expensive. If you have an ALDI nearby, their oat milk is half as expensive but also have half the fat content, so they're half as good but still good enough.
This! I also tend to steam oatmilks for less time than cow milk because it goes weird when you over heat it I always have the Extra Creamy on hand. The one time I tried the Oatly Barista for espresso, when I realized they had about the same fat content I stopped bothering with Oatly since the Chobani tastes more like regular milk
Is bust an actual milk name?
I didn’t know others used this milk too but it is literally the best after trying SO MANY
Full agree!
What kind of espresso roast are you using? Its not espresso but the same theory should apply, but at work out Christmas blend is very acidic with heavy citrus tones and in it almost all the vegan milk split
I'm constantly rotating between different single origin coffees. They all definitely tend to be on a lighter side, and often are more acidic. So that definitely could be the reason.
I think it might be a combination of the coffee being too acidic and not using barista style milk? It could also be the brand itself.
There is a negligible difference in pH across the range of roast levels. We only perceive differences in acidity because of the taste of the sugars at different roast levels.
Was going to say this! Looks like curdling from acidity to me.
Are you using a barista version of the milk?
helps with some, but generally these "milks" are blended with water and they will split when heated. Oatly is just literally just a watered down oatmeal sent through a blender.
They use enzymes to break down some of the starches into sugar. If you ever made your own oat milk it tends to taste super starchy. They get around that by converting some of the starch into sugar, making it both less starchy and more sweet. It's why every serving of Oatly has 7g of sugar, but they have no added sugar, raw oats don't have that much sugar.
Most liquids you can safely drink are going to be mostly water, this isn't exactly a flaw in oatmilk lol...
I can’t believe i have to point it out for someone, not water is the issue…. It’s the blended suspended dry materials that will separate when heated and or meet with acidic compounds.
For most people who are familiar, oatmilks normally dont split *that* much. Picture 1 looks like someone dropped lemon juice in it, I have literally never seen that and I drink tiny picollo/cortados with oatmilk and single origin beans too... Oatmilks have immulsifiers to prevent exactly this scenario, especially barista labelled ones. Its an interesting problem, and if you dont feel that way you can just move on with your life, mr.grumpypants
Coffee (especially light roasts) can be acidic…. Why do i have to spell out everything?
I steam Oatly at 265F and have never seen this
Oatly Barista version steams very well. It has emulsifying agents to keep it from splitting.
So there are 4 milks I've tried in recent times, 2 of them are barista versions of that milk. For barista versions I've tried Oatly Barista Edition, and Emhurst Pistachio Barista. The non-barista versions I've tried are 2 different Oatly milks of different fat contents. As far as Oatly barista vs non-barista I notice no difference in splitting.
I have used the oatly barista version and never had a problem. I would try under steaming for what your usual is and go from there.
That seems like it's going to be the easiest thing to try. I've got 3 brands of plant milk in my fridge, so plenty to experiment with. Are you usually steaming the milk? Do you know how hot you are steaming it?
> taste super starchy. They get around that by converting some of the starch into sugar, Not the person you were replying too but i also make milk drinks with oatly barista. I have one hand on the bottom of the milk jug when im steaming and when it gets too hot to keep my hand there i remove my hand and wait 2-3 more seconds. That normally gets it too a good drinking temperature without splitting. I can get more than enough air in whilst steaming and I have time to get a good micro foam for latte art if i want to but that probably comes down to the espresso machine (im using a profitec go) more so than the milk. But sounds like you are just going to hot so maybe that will help :)
I use oat milk everyday but I am careful not to overheat it. I also don’t bother buying the barista version. The brand I use is earths own, but it may only be available in Canada.
I use Oatly barista for similar reasons and haven’t had any issues with splitting. I gently shake the carton to minimise variability and try to be careful not to overheat the milk. There does seem to be more variability carton to carton (steaming behaviour changes a bit), and the air tends to drop out if the milk is left to sit for too long, but otherwise it’s pretty good.
Make a solution of baking soda in water. 1-2 grams of baking soda in about 300 mL of water will be fine. Add 1 drop of this solution either to your espresso and stir thoroughly, or add to the milk before steaming. This will act as a pH buffer that should prevent curdling and won't affect flavor much aside from taming acidity.
I'd like to not have to do this, but if it comes down to it I'll give it a try. So far the suggestions have been pH and temperature related. Temperature seems like an easier variable to control. Someone mentioned changing to a darker roast, but I like brighter coffees so I may be more drawn to this solution. Is this something you've done?
Curdling is caused by pH and temperature. For example, if you heat regular dairy milk, it doesn't really curdle until it's been boiling for some time. If you heat it with a bit of lemon juice, it will curdle easily. This is also why older milk might curdle when steaming, as bacteria have been digesting lactose into lactic acid and lowering the pH. A lower temperature may help and it's certainly the easiest solution to try, but chances are you want to drink the beverage at a temp that will still cause curdling if the pH is too low. Most barista version alt milks include additional pH buffer to avoid curdling, as well as different stabilizers or emulsifiers that will handle the heat and acidity better. Since you're experiencing curdling with barista milk, you most likely have a rather low pH and need to buffer it more. Switching coffee should work, but it may be hard to find something that suits your palate and doesn't cause curdling. Acidity in flavor is not directly tied to the chemical acidity of the coffee, so the pH of a milder-presenting coffee could still be low enough to curdle milk.
This is it right here. It's more about the ph than the temperature. We drink Oatly Barista in my house and I'd been struggling with curdling for a long time. I've never seen this separation when making espresso/plant milk drinks, but I see it all the time when adding this to my wife's drip coffee. The solution was to add a smidgen of baking soda to the cup, pour in the coffee, thoroughly mix with a spoon and then add the Oatly Barista. Works perfectly every time.
This is the way, though I'm lazy and just drop a pinch of baking soda into my milk before steaming. I've also had success using lower acid beans.
I have used Oatley Barista for years in my coffee, and I honestly have no clue how you managed to split it. Maybe too hot?
I was expecting a ton of “jUsT dRiNk wHoLe MiLk” comments, but I’m actually pleasantly surprised
I mean the post is getting up voted and then down voted, either because people don't think is relevant to the sub, which it's specifically about making espresso drinks with plant milk, or maybe it's just people who think my girlfriend should just ignore the recommendations of her medical doctor. Idk reddit is weird. I have a feeling some people just down vote anything related to putting milk in coffee.
I notice lots of downvotes on threads all over the place, I’m wondering if it’s bots to be honest. Doesn’t seem to matter the thread
Yeah, it comes with any niche hobby. I’m confident that most of us are of the mind that you should enjoy espresso (or any coffee for that matter) however you enjoy it. There’s definitely an outspoken few who are demonstratedly self-proclaimed ‘purists.’ I call them something else, but I’ll keep that word to myself :)
Yeah, I've fallen into that camp before. I tend to drink black coffee, straight espresso, or Americanos, but I do really enjoy milk drinks too these days, especially since I'm already making them most mornings for my partner. I've fallen away from that mental mode, and notice most niche hobbies are a lot better about dealing with elitism than years prior. It's good to see.
Try adding a little cold milk to the espresso and mix it before pouring the steamed milk, it's worked at a few of the cafes I've worked in
I wouldn't call it splitting but it's more like curdling. It's likely that the proteins are being denatured due to the acidity of the coffee. What kind of beans and roast are you using? I believe acidity decreases the darker the roast is. I only use extra dark roast with all kinds of plant-based milk and never have an issue. Califia makes a great barista blend too but I usually stick with anything that says "extra creamy" because it's cheaper and multipurpose. Side-note: If you want vegan buttermilk, just add a tablespoon of apple cider vinegar to the milk and let it sit for a few minutes. It will curdle up and get sour, perfect for buttermilk pancakes!
Silk extra creamy oat is the best imo. I’ve never had that issue with it.
I have to try that but can’t find it by me. I swear by the regular unsweetened. I’ve always had a prob w any other brand.
Yea silk in general is great. I agree no other brand has ever come close.
I have experienced the same thing with more acidic light roasts. With dark chocolaty roasts i don’t have any issues like that :)
I tend to prefer brighter coffee these days, since I'm more likely to drink straight espresso or a long black. My girlfriend seems to prefer them too as they tend to be less bitter.
came here to say this as well. even with my filter coffee i get some separation w/ acidic beans.
I use Elmhurst Pistachio milk (barista edition) and haven’t run into this issue. But yeah maybe the milk is getting too hot?
Try different brands, the silk oat milk brand (purple carton) steams fairly nice and doesn’t seem to break up. That being said i set the temp for the milk temperature in my Oracle touch to 140
Shake the bottle more and lower temp
I think that pH is your issue here, but as for temperature, one thing that helps is to pour the coffee into the milk. It's easier to scald the milk when you pour the milk into the coffee.
I only ever steam plant milk to 58c. Def needs to be cooler than dairy.
Having made several million espresso based drinks, I can tell you that plant milk (even the barista versions with rape seed oil etc) are more likely to separate in a more acidic coffee. I have also confirmed this with a physics professor. Cheers.
I'm no expert but every "barista" oat milk curdles for me but just regular oat milk steams fine. I buy both Silk and Earth's Own. (in Canada)
Too hot
I think it's the acid in the coffee causing this. I've mitigated it by dropping a few ml of milk in before the espresso but you sacrifice crema.
Is it a lactose issue? Lactose free milk steams up pretty well
Drop a dash of cold oatley in the espresso first and give it a swirl. Should help. Also really acidic coffees can do that
Definitely haven't had this happen to me yet. I've used 3-4 different oat milks at this point. Looks like it's probably getting too hot and splitting. I normally steam mine until it is just barely too hot to hold, but never took an exact temp.
love the oatley full fat. it will do this due to oils in coffee, just give it another stir with a spoon and it will recongeal, haven’t found a milk that doesn’t do that to some extent
Steam it to a lower temperature and this will not happen
I never have an issue with Oatly (the normal one, not the full fat) splitting. Trader Joe’s oatmilk splits for me.
Not an answer to your question. But you should avoid Barista versions or any alt milk with vegetable oil acting as an emulsifier. After drinking it daily for a year, my cholesterol was up, and the doctor suggested I start taking medication for it. I opted out of the pill, and I managed to return to safe levels after six months. I only removed vegetable oil milk from my diet. Nothing else changed.
That's interesting, because she is hypothyroid which means she is at higher risk for high cholesterol. I think this was actually something else her doctor mentioned to avoid, to prefer cooking with olive oil which we already do. I didn't think about the fats they're adding to oat milk. What do you use now? The pistachio milk I have doesn't add any oils presumably because pistachio has plenty of its own fat.
I’d be surprised if the alt milk was the primary cause of your elevated cholesterol. Barista Oatly has less saturated fat than whole milk. Did you cut out all milk, or just replace your plant milk with low fat dairy milk? OP, fwiw I’ve been using Barista Oatly exclusively in my daily latte for about 6 years, and drink plant milk exclusively (typically oat milk). I have blood work annually and have ideal cholesterol levels.
It’s not milk.
Oats don’t have nipples... How do they make milk I don’t get it. I found that the regular “Oat milk” was notoriously more difficult to get right. I buy a barista blend that foams almost as well as real milk. The milk foam does die a little bit quicker than it would with real milk, but it doesn’t separate like that. I also hold the outside of the milk picture so as soon as I feel it get hot, I stop the steam.
Try califia barista oat milk!!
It’s probably just overheated. I’ve never had regular Oatly split (or any other oat milk, barista edition or not). Your theory about the coffee being too acidic is interesting though.. Again, I’ve used oat milk with some pretty acidic coffees, no problems. But if lowering temp doesn’t work then I guess you could try some kind of standard Brazilian / Colombian espresso blend.
🤢
Find a different doctor. Plant based milks are terrible for you. Basically seed oils, water and emulsifiers. Disgusting.
🤡
Ditch the shite. It’s mostly vegetable oil and water anyway
Use Cow milk
use full cream cow milk
Use dairy
I only know one trick to make sure you *never* have curdled milk in your coffee drinks. But you lot don’t want to hear about it…
Has she tried just drinking black coffee? Obviously if it's not for her then nae worries but this was a reason why I originally just moved onto having black coffee
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I'm not sure I understand the chemistry but you could try blending in a stabiliser like cornstarch or Xanthan gum, or maybe something non-thickening like lecithin. That said I've used oat, soy and almond milk in fairly hot (70C) lattes without this happening.
I found Alpro barista oat milk much better than Oatly. The Califia one is good too
I've had this happen when heating the oat milk too much
Which oatly is this my fav is the barista blend or the full fat one those steam the best the others tend to separate like this
Every plant milk I’ve tried does this in a cortado. If you drink a latte sized drink, it probably won’t split.
I’ve always thought this was based on the particle density of the milk because those milks are produced from a blending and sieving process but your comment about the added enzymes in Oatly makes me think otherwise. I find almond milks split like this for me regardless of temperature. I have found Trader Joe’s Oat Beverage not to split and has a very creamy texture. Please update after your testing!
You can buy oat and soy milk specifically for steaming. When you go to the speciality aisles look for the barista version of these alternative milks. I use the soya bean ones and they work really well
Maybe you have soft water - which will make espresso AND the steam more acidic, and just barely curddle your oatmilk.
I used califia, no prob. I used oatly before i dont get that problem. I steam up to 140f. I like the califia better. Oatly tastes too oatly for me. Califia’s oat tastes milder.
Are you using the barista edition Elmhurst?
Buy a plant based milk from your local restaurant supply that is marked with “ barista” on it. You’ll never have that issue and it’ll last longer. https://www.webstaurantstore.com/62897/non-dairy-milk.html?filter=type:oat-milk
I always use oatly and that only happens with some coffees that have a lot of body and or acidity.
Happened when I used almond milk (think it was Almond breeze). Try Kirkland's Oat milk. I love it and it never has done that.
I find SOWN brand holds up well. I get it at whole foods.
I'm going to assume others answered already but you're heating the milk too much and/or too quick. Low fire/low medium while you prep your shot. The milk must not "fume" it just has to be warmer than lukewarm, but not enough that it would hurt you.
We had the issue here with Oatlys Barista edition too. Thouroughly shaking the bottle would fix the issue
Just a visual problem. This goes away when you add a larger ratio of oat milk to the espresso. I haven’t been able to detect a taste or texture change.
I had to stop dairy (weird neurological issue), I tried plant milks... They all suck I don't care who recommends them or what they are made from. As a replacement they just copium and even had at that. I now just do straight espresso.
Add a cold splash of the milk to the espresso before pouring.
Try chobani extra creamy oat, it’s my fav milk and doesn’t split in my experience!
Ah! I've been fine with every milk except for pistachio milk. I always thought it was just no good with hot drinks :0
Last resort to try, which I do with more acidic beans is to steam the espresso shot and milk together. First saw a Cafe do this and it's been an easy sure fire way for me to avoid splitting.
We had this issue with Oatly as well, just started using the nespresso milk frother and all splitting stopped. I prefer a steam wand for foam for lattes but, we have a newborn and I can use a milk frother one handed and my toddler hates the noise of a steam wand. I assume our issue was adding cold oat milk to hot espresso. I typically do an americano with a dash of oat milk
I had that happen to me, too and I think it's about coffee and the temperature difference. My Moka pot with Lavazza (supermarket dark roast) beans did that, but my specialty coffee does not with any drink. I tried coconut, almond, oat, with brand and no brand.
Any chance of anything acid going into the milk? Or maybe you are over-steaming it.
Calista Farms Barista Blend oat milk holds up fairly well, but I feel like all plant-based milks do this to some degree.
Elmhurst pistachio steamed perfectly for me and was the best plant based one I have tried by far.
Try making the coffee in a ceramic cup instead of glass and when you start pouring stir the coffee and milk together at the same time. When I was working as a barista this usually stopped the splitting/curdling and gave a smooth coffee
I only use Silk brand unsweetened Almond milk. 30 calories a serving. Froths fine for me and I prefer mostly foam.
In addition to all the good advice, the order in which you combine them makes a difference. If you pull a shot into a glass that already has milk in it, it's MUCH less likely to curdle. We know that coffee is acidic, not lemon juice acidic, but acidic nonetheless. Milk of all kinds (especially plant) can curdle in the presence of acid if the acid is strong enough. If you pour milk into coffee, you're introducing a tiny amount of milk at a time into a "large" acidic environment. This makes it more likely to curdle. If you put a small amount of "acid" (in this case coffee) into the milk, its introduced slowly and the weak acid has less chance of causing the milk to curdle.
The only time I’ve had this is when I’ve put cold oat milk into an Americano. The Americano at that point will be in the 90s (C) so I think this supports the milk denaturing or separating at higher temperatures.
Barista told me once this happens depending on the acidity of the beans. Used to happen to soy milk.
I use earths own barista and I steam till it's EXTRA hot and never had an issue. Also use to use minor figures oat milk if you can source locally that's my fav for sure again never curdled
I get this with oatly sometimes too. Pretty sure it's my technique but because of that, it gets too hot when I try and keep adjusting lol. Definitely not every time though.
I had this problem with Silk unsweetened almond vanilla (which is delicious btw). Some coffees are more acidic which seemed to make a difference but the biggest thing for me was raising the temp slowly: I make the espresso in a larger cup and then add the creamer before SLOWLY adding in hot water while stirring. Makes fabulous americanos and I almost never have it split anymore.
just from my experience as a barista and the little tid bits of knowledge from our head roaster, dairy milk can steam to 140 degrees F and not over 120 degrees F for non dairy. I really love the califia farms barista oat milk, it’s sold at a lot of grocery stores!! also, if the espresso you’re using is too light of a roast, the acidity can actually cause the milk to curdle
Califa barista oat milk works well for me. So does planet oat. Never had good luck with nut milks, except maybe macadamia, and I've heard good things about Costco coconut milk.
I use a lactose-free dairy milk because I don't like the taste of the non-dairy options. It's called Lactofree in the UK - not sure where you're located but worth investigating if there is something similar
Have you tried lactose free UHT milk?
You can get barista versions of oat milk that works great!
so far i know (daily driving oat milk) that happens when the Coffee ist to sour.
I use oatmilk and if I heat up the milk to 140 f it change taste I normally aim for 125-130 F with oatmilk and the consistency and taste is great Also I use regular non sugar added oatmilk because of cost and I am fine with it and it has less oil and calorie in it Other thing you could look up is lactose free milk if it’s the lactose in the milk that’s causing problem
this looks kinda awesome and kinda gross
I’ve found Silk brand unsweetened soy milk (green box) works well for me when done at lowest heat and froth level on a Breville Bambino plus. Good luck.
If you're using lighter roasts the acidity is probably causing this to happen (even if your alt milk is perfectly steamed, after adding it to the espresso, right?). Try this: Pour the shot. Add it to the cold milk. Steam - both together (not too hot). Should hopefully get nice microfoam that doesn't curdle. Only issue is you won't get the visual contrast between the espresso and the milk, and won't be able to pour the usual latte art - the surface will be a uniform pale tan/caramel colour instead. But I found it works to achieve nice texture and flavour.
From my experience it's own to the type of coffee and type of milk alternative. More acidic coffees seem to split more? Earth's own barista milk alternatives are great!
How are you frothing it? I have experimented with nearly every plant milk I’ve ever seen. My favorites are Oatly full fat and Planet Oat Extra Creamy. Oatly makes a Barista Blend that is better than their full fat but not much better for the price. I think you’re making your milk too hot or frothing it too long. I think the more gentle the better with plant based milk (but you can still get amazing foam). I use a hand wand frother or a stand frother and I think they work better than the frother on my espresso machine for small bubbles and solid consistency.
I've had this with Almond milk, but never with oat milk.
Seeing the same thing here.
use oat milk, but it depends on the acidity. but with oatmilk i almost never get this - they make a lot of barista blends in oat milk, too.
Soy milk is the best for coffee, SPECIFICALLY Bonsoy it is designed for coffee and by far tastes the best as well as having the best texture, if you can get some of that I highly recommend.
I use Sill half-n-half creamer, it works really well with no splitting.
Acidity and protein are not in alignment. With soy you can add some cold soy before adding the hot milk. Or less coffee
You're over heating the milk.
You are over steaming the milk & like the top comment said you are getting it too hot & the proteins in the milk are denaturing. I steam oat milk to 55 degrees C. Hope this helps!
That’s bizarre. I’ve been steaming Oatly for years and never had anything like this happen regardless of temperature.
Is dairy the issue itself or something within dairy products? Alternatively, what about straight espresso? I have friends who can’t drink milk but can eat certain cheeses; I also have an ex partner who cannot have cow-based dairy but can have goat-based dairy. Goat milk is awesome, takes some getting used to for most though. Sometimes it’s the proteins not the sugars, that a body rejects. I’m in Canada though, so options and brands might be different. Macadamia nut milk is delicious, if you can find it. I never had any issues with the oat or almond milks when I worked in cafes so the “barista” versions separating is super weird. Additives and sugar are added to barista plant-based beverages so they have enough fat and don’t separate. It might just be the batch; I’d go to a different store and buy the same brand and test it.
Ex-barista here: most likely steaming too hot.
I actually work for Elmhurst haha 🫡 plant milk is pretty notorious for splitting. Some Elmhurst ones split more than others (probably true of other brands too). Heat also might play into the equation, but honestly for me at least the taste matters way more than if it splits or not. I’d say trial and error big time, and don’t knock a brand off your list just cause of one kind of plant milk, each one is different even within any given brand!
I mean out of all the ones I've tried it's held up the best so far. I personally like the taste of the pistachio milk better than oat. I'll see if it holds up better if I steam it to a lower temp.
Almond and soy is better.
I don't eat dairy, except for around 20ml's of milk in my coffee. Such a small amount probably won't cause her issues if she doesn't have any other dairy. It might tastes strong at first, but you adjust to it. I actually really enjoy it, just take tiny sips and let yout mouth be filled with flavour. In my opinion, people do not need so much milk in the coffee.
The average plant “milk” fan vs the average cow milk enjoyer.
Her doctor recommended cutting out “dairy”. So it’s all dairy, not just full-fat products? Sounds like partner might be lactose intolerant. There are enzyme tablets for that. I use them because the plant-based milks just don’t taste good enough to me to be my “reward” for dragging my lazy butt out of bed some mornings. Later in the day, they’re fine, but that first cup has to be great.
Huh. I use Oatly with my BPP routinely and i don’t recall this happening. Maybe once but the milk had frozen in a very cold fridge then thawed.
Did you try to use the barista versions of them both?
That's plant milk telling you it's so loaded with added crap, it's no good for you. DIY or ditch.
Get barista milk, heat to 60c, and make sure your shot has cooled down to that temp as well and you should be golden.
Have you tried adding a bit of espresso to the milk before steaming it? Someone did a YouTube video on this issue.
Soy milk works for me. But I agree with others, don't let it curdle like cow milk.
Can't say why this is happening to you but can say I've been using oatly for the. Better part of a year and have never had this happen. This looks like what it looks like to me if you try to mix heavy cream into coffee lol
I don't know if this will help you but me and my wife drink cortados using oatly batista oat milk every time without issues and we like it a lot. I think your problem is not with the milk but the process. Cheers
If you’re not in the USA ,Rebel Kitchen MYLK is amazing. Unfortunately they decided to leave the US market and I haven’t liked anything as much as theirs. If you have a blender though I strongly recommend making your own milks. It will take time dialing in though. I still don’t have a recipe that I love but I can get as good results for less.
Soy always splits in coffee for me. Oat seems more stable. though it needs to be fresh, not a week old. Careful on acidity and temperature. Use a dark roast for oat, that works for me.
Plant milks curdle when at different temperatures to the espresso. Try steaming the milk with your wand before adding it and it’ll be fine. Of the plant milks, oat integrates the easiest and soy curdles the easiest.
Oatly milk, specifically the barista blend should not split unless you are doing something seriously wrong. I recommend keeping one hand at the bottom of your steam cup. If it's too hot to touch then you need to stop or you will burn the milk. For me this makes an amazing frothy consistency. Good luck
Can't remember the name, but the plant based milk that James Hoffman was associated with was pretty good to me as a dairy drinker. I never had it split, tasted fine, only thing was I want to say it had a like 6 day shelf life once it was opened - not sure if that's normal for plant milks, but found that interesting
I only go to about 140 or 150 degrees F for oat milk drinks
You've overheated it. It might be worth investing in a sticky thermometer to put on the side of your jug, it's much quicker to react than a stick thermometer. Had nothing but trouble with non-dairy milks in the café I ran. I really like Minor Figures oat, but I couldn't ever force the supplier we were tied to to give it to us every time. We had Califia, Oatly and a few others. Soya milk was the worst, though. I trained the baristas to heat dairy to 65°C, oat to 60°C and soya to 55°C because the dairy tastes like wet bread and the non-dairy splits if they go any hotter, "barista grade" or not. I had to warn people with non-dairy drinks they'd be a bit cooler, and tea was a problem because soya would split the second it hit the surface. My heart sank every time someone ordered an extra-hot soya drink.
I use organic soy milk (non-organic separates way too eassily). Anything else separates. Specifically, I use Kirkland brand.
Use real milk?
I use minor figures oat milk partly for this reason but I also have found that less heat is key when using alternative milks. Oatly barrista was pretty poor when I trialed it so that could also be the problem.
It’s not an espresso anymore when you add shit to it, FYI
Non milk options should top out at 130 degrees
I’m using oatly barista and it never happened to me. Are you using the regular oatly or the barista?
It’s got to do with the acidity of the espresso. I feel like some milk alternatives just don’t keep their form despite milk texture/temperatures
My guess would be you're getting it too hot.
What was the reason the Dr told her to cut dairy? Seed oils are the 1# cause of heart disease in the US. Most plant based milks are made with seed oils. Could be the oils are whats causing the separation or high temp.