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The dreaded soy milk curdle

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  • #16
    My wife drinks soy and I use either bonsoy or vita soy calci plus, no problems.
    + 1 on the acidic coffee being the culprit

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    • #17
      Originally posted by paulau View Post
      he drew a parallel between the milk splitting when the beans being used were washed (I hope I have that the right way around), and in my experience if I use washed beans my soy milk consistently splits.

      So take that for what its worth, so maybe there is another cause or are unwashed beans more acidic?
      Cheers
      Something get mixed up here?

      If there is such a difference, perhaps it's a combination of processing and typical roast profile?

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      • #18
        Originally posted by MrJack View Post
        Something get mixed up here?

        If there is such a difference, perhaps it's a combination of processing and typical roast profile?
        Ha, yep I did mix it. Washed is what is possibly the issue.
        Last edited by paulau; 2 July 2014, 12:47 PM.

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        • #19
          I disagree. Roast is the issue. Our washed beans cohabit happily with soy milk.

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          • #20
            Could it perhaps be that washed beans lend themselves to lighter roasts, thus the observation paulau has made?

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            • #21
              Originally posted by MrJack View Post
              Could it perhaps be that washed beans lend themselves to lighter roasts, thus the observation paulau has made?
              Nope- not that either.

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              • #22
                Originally posted by amellor View Post
                Five senses did a blog post a few weeks back trialling different soy milk products.
                I'd suggest reading that, in short, bonsoy and one other were on par for the best.
                I did a search for that blog, but couldn't find it. Do you have a link?

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                • #23
                  Not particularly useful to the question posed by the OP, however having a soy-drinker in the house here too i've experimented with a lot of different types and have found the best (by far!) to be the coles home-brand $1.20 soy! Textures great, much nicer than Bonsoy imo, and even has the ability to pour and hold latte art... although now it's mentioned, i have had more success with some beans than others.

                  Acidity does makes sense - i guess!

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                  • #24
                    Originally posted by bodyboardingbum View Post
                    Not particularly useful to the question posed by the OP, however having a soy-drinker in the house here too i've experimented with a lot of different types and have found the best (by far!) to be the coles home-brand $1.20 soy! Textures great, much nicer than Bonsoy imo, and even has the ability to pour and hold latte art... although now it's mentioned, i have had more success with some beans than others.

                    Acidity does makes sense - i guess!
                    Thanks for the tip. Since my original post I've tried pure harvest (just as bad), vitasoy (not as bad but still some tofu) and then a darker roast. Unfortunately for me theres still a little curdling that happens. Definitely not as much, but enough to ruin the coffee. Will give the Coles one a whirl

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                    • #25
                      Darker roast has revolutionized this for me, combined with Coles Classic soy! Take the soy to ~45-50 degrees.

                      I can almost pour decent with this combo. Picture related difficult to keep the lines as clean as regular milk, there's a bit of blending, but certainly a step forward for me.

                      Click image for larger version

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