My better half is intolerant to dairy so shes forced to have soy milk in her latte.
The problem is that i simply cannot texture it properly.
Ive got a good, effective technique when using normal milk yet when i switch to texturing the soy milk, i end up with it frothing way too much (to the point where it reaches the top of the jug) and often a slight burnt smell despite only heating it to 60-65c.
Ive tried stopping the heating at 55 degrees however that leaves the drink barely hot enough to drink.
Ive tried using both purple Vitasoy (which seems to be the most popular choice at cafes now Bonsoy is a no no) and So Good, but i have the same issues with both.
Has anyone got any specific tips, techniques or suggestions for texturing soy milk?
Any help would be greatly appreciated.
The problem is that i simply cannot texture it properly.
Ive got a good, effective technique when using normal milk yet when i switch to texturing the soy milk, i end up with it frothing way too much (to the point where it reaches the top of the jug) and often a slight burnt smell despite only heating it to 60-65c.
Ive tried stopping the heating at 55 degrees however that leaves the drink barely hot enough to drink.
Ive tried using both purple Vitasoy (which seems to be the most popular choice at cafes now Bonsoy is a no no) and So Good, but i have the same issues with both.
Has anyone got any specific tips, techniques or suggestions for texturing soy milk?
Any help would be greatly appreciated.



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