Blog Flora Refosco - By the way – how to heat vegetable milk with no stress


By the way – how to heat vegetable milk with no stress

12/01/2017 - 0 Comments - By the way | Breakfast, Milk, Coconut milk, Vegetable milk

Morning, brains starting to work (more or less).
Body still warm from the bed, thoughts still delightfully empty, little by little reminding the day’s schedule, if I need to take the umbrella, which clothes to wear.
Chop some fruits, make coffee, heat the milk for the first meal. In the hurry, high heat.

If it’s cow’s milk, it might spill foam allover the stove and there goes the peace of mind.
If it’s vegetable milk, the unpleasant surprise might be something else: that the milk curdles over high heat, you know? It becomes a watery thing with some lumps, not attractive at all.

How to deal with this?

According to the internet and my personal experience, the best way to complement coffee, chai latte, porridge (and whatever calls for warm milk) with no stress when I choose vegetable milk is to heat it gradually and not allowing for the beverage to boil.

This got something to do with the difference in the structure of proteins and fats from different sources. Something my shallow knowledge in chemistry can’t explain, though I understand it in practice.
Another way to slowly heat vegetable milk is the hint from The Kitchn: first, pour the milk in the cup, then slowly pour coffe over it.

One might also add stabilizers in the making of nut’s milk, such as peanuts, cashews’ nuts, almonds. Stabilizers are ingredients capable of stabilizing the texture of foods and beverages, making air, fats and watery parts keep their shape and behavior through time and/or temperature changes. For example: xhantam gum, soy lecithin, sunflower seed lecithin, flaxseed gel.

I am not a fan of adding stabilizers, but I admit they can make things easier. The ones I mentioned are all plant-based, so provided you can get them organic, there is no reason to worry about health.

Amy Chaplin has published an almond milk recipe in here that takes sunflower seed lecithin and seems nice. 

When the milk is based in ingredients such as oats or rice, richer in carbohydrates than in fats, it will not curdle when exposed to heat. I won’t let it simmer too long, though, because these beverages thicken like porridge.

Share your doubts, hints, and tricks in the comments!
Oh, and have a nice day :)

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