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

  • 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.