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

  • rishado@lemmy.world
    8·
    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
      2·
      1 year ago

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

      • pirrrrrrrr@lemmy.dbzer0.com
        2·
        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
        1·
        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?