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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?
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?
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.
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
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.
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