If you leave coffee with milk that was made with gum – after about half an hour the milk will sink.The advantage of lecithin: It raises the level of good cholesterol! 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). Xanthan gum or guar gum are used as gluten substitutes and in various uses in the food industry.For example a tablespoon of liquid lecithin = 3 tablespoons of granular lecithin, 2 tablespoons of liquid lecithin = 6 tablespoons of granular lecithin, etc. You can replace liquid lecithin with granular lecithin – in this case, you need three times the amount.I hope the rich taste, homogeneous texture, natural ingredients, and low cost will encourage you to make it often. 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. It worked with the gum as well! I got creamy milk which didn’t curdle in coffee!! I rushed to my modest kitchen again but this time I replaced the lecithin with Xanthan Gum. I looked at the ingredients – and what do I see? In addition to oil, there was also some kind of a ‘Gum’ I tasted to see what the fuss was all about – really very tasty and creamy! (And of course, it didn’t curdle!) I celebrated my success for a while until one day I discovered that people are excited about a new brand of oat milk. I gave it a try – and it worked! The milk didn’t curdle – instead, it merged beautifully with the coffee! Of course! – I burst into a stormy dance in my little kitchen – Liquid Lecithin! ! So I have been thinking: “What do you think holds the milk together so it doesn’t curdle?” I asked myself.Īfter more wrinkles were added to my forehead – the answer finally came: you need an Emulsifier – to merge the oil with the water! Hopelessly optimistic, I rushed to the kitchen – and – It curdled again! 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.Īn online search yielded some recipes for oat milk with a promise of milk “just like Oatly”. I’ve been making my own almond milk for years, but it had always curdled in coffee. You get used to plant-based milk, and then cow milk becomes “Yuck”! 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. Sugar, coffee and milk substitutes are a great example of how man is a creature of habits. There are acquired taste habits – such as with beer and coffee. Quite true – I’d say!!Īfter 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!
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