Oat milk has become a popular alternative to dairy milk, especially for those who are lactose intolerant or vegan. But as with any new product, questions arise about its behavior and properties.
One such question is whether oat milk curdles when heated. The answer is yes, it can. In fact, oat milk can curdle when exposed to high temperatures or acidic environments, just like regular dairy milk.
But fear not, there are ways to prevent this from happening and still enjoy your morning cup of coffee or tea with oat milk.
In this article, we’ll explore why oat milk curdles, how to prevent it from happening, and some helpful tips for using oat milk in your hot beverages.
So sit back, grab a cup of your favorite hot drink, and let’s dive into the world of oat milk curdling.
Does Oat Milk Curdle When Heated?
Oat milk is made by blending oats with water, straining the mixture, and emulsifying it for a smoother consistency. While oat milk is a great alternative to dairy milk, it can curdle when exposed to high temperatures or acidic environments.
When oat milk is heated, the starches in the solution absorb liquid and swell, causing the milk to thicken. However, commercial oat milk is treated with an anticoagulant or enzyme to prevent this from happening. If you’re making oat milk at home, you can try using food-grade amylase to achieve the same effect.
But why does oat milk curdle when heated? The answer lies in basic science. Higher temperatures make molecules move faster, which makes it easier for chemical reactions to occur. When oat milk is exposed to high temperatures or acidic environments, it can break down and become curdled.
Why Does Oat Milk Curdle?
Oat milk curdles due to a chemical reaction that occurs when it is exposed to heat or acidity. Oat milk has a pH of around 6.7 to 6.9, and if the acidity increases, it will curdle. This is similar to dairy milk, which curdles when lactic acid forms. When oat milk is placed in an acidic environment, such as a cup of coffee, it can cause it to curdle. The high temperature of the coffee speeds up the curdling reaction and breaks down the oat milk faster, causing it to separate.
The most common reason for oat milk curdling is its reaction with the acetic acid in coffee. High heat or long storage could also make oat milk curdle. Just like cow milk, all plant-based milk – almond, soy, or oat milk – can curdle. The curdling process is the same for all of them. The only difference is how easily it happens.
When coffee reacts with oat milk, it decreases its pH and turns the milk more acidic. The free-floating fats and protein molecules attract each other and separate from the milk’s water content, breaking its emulsion. The fats and proteins form clumps, resulting in curdled oat milk.
It’s important to note that oat milk may also curdle if it is not made properly or if it is not stored correctly. Homemade oat milk may not have the same stability as store-bought oat milk that contains emulsifiers or stabilizers.
Factors That Contribute To Oat Milk Curdling
There are several factors that can contribute to oat milk curdling when heated. One of the main factors is the natural acidity level of the oat milk. Oat milk is slightly acidic, and when it’s exposed to an acidic environment, such as coffee or tea, the acidity level increases. This increase in acidity can cause the proteins in the oat milk to denature and form clumps.
Another factor that can contribute to oat milk curdling is the temperature of the liquid it’s added to. When oat milk is added to hot liquids, such as coffee or tea, it’s more prone to curdling. This is because the high temperature makes the chemical reaction occur faster, and it’s harder for the oat milk to hold together.
The age of the oat milk can also contribute to curdling. If the oat milk is old or about to expire, it’s more likely to curdle when exposed to high temperatures or acidic environments. Additionally, different brands of oat milk may have different levels of acidity, which can affect how easily they curdle.
Lastly, adding an espresso shot to your coffee can also contribute to oat milk curdling. Espresso shots are highly acidic and can cause the proteins in the oat milk to thicken and form clumps.
How To Prevent Oat Milk From Curdling
If you’re using oat milk in your hot coffee or tea and finding that it’s separating or curdling, there are several ways to prevent this from happening.
Firstly, you can heat the oat milk to 140°F (60°C) or slightly above before brewing your coffee. This way, you can temper the oat milk by slowly pouring the coffee over it, and the less drastic temperature difference between the milk and coffee further prevents curdling. You can warm oat milk on the stove or in a microwave. If you’re making a latte, cappuccino, or other milk-based coffee drink, you’ll steam or froth oat milk, increasing its temperature.
Another solution is to switch to barista oat milk. Barista oat milk is specifically designed for coffee and tea drinks like lattes, cappuccinos, and frappuccinos. These oat milk options behave like dairy milk because they froth easily and can withstand higher temperatures and acidity. Most barista oat milk contains extra ingredients like oils or proteins to create stable oat milk that doesn’t separate or curdle when mixed into a hot drink.
It’s also important to ensure that your coffee isn’t too acidic. Different coffees have different levels of acidity, so check the package that your coffee comes in to see if there’s a recommended temperature to use when brewing the coffee. Hot temperatures can make a coffee more acidic, which can make oat milk more likely to curdle when added.
You can also try adding the oat milk first before slowly pouring in the hot coffee. This helps to temper the oat milk and gradually bring it up to the temperature of the coffee, preventing unwanted separation.
Lastly, if your oat milk does separate or curdle, give it a good shake and the liquid will come back together again. By following these tips, you can enjoy your hot beverages without worrying about your oat milk separating or curdling.
Tips For Using Oat Milk In Hot Beverages
If you’re a fan of oat milk but worried about it curdling in your hot beverages, here are some tips to keep in mind:
1. Pour the oat milk into your mug first before adding hot coffee or tea. This will help to temper the milk and bring it up to the temperature of the beverage, preventing unwanted curdling.
2. Use cold brew coffee instead of hot coffee. Cold brew coffee has a lower acidity level, which reduces the chances of curdling.
3. Check the temperature of your coffee or tea. If the liquid is too hot, it can cause the oat milk to curdle. Make sure to follow the recommended brewing temperature on the package of your coffee or tea.
4. Choose oat milk that is fortified with calcium carbonate. This helps to stabilize the proteins in the milk and prevent them from curdling.
5. Avoid using expired or old oat milk. Fresh oat milk is less likely to curdle than older milk.
By following these tips, you can enjoy your oat milk in hot beverages without worrying about curdling. Remember, oat milk is a great dairy-free alternative that’s low in calories and high in fiber, so don’t let the fear of curdling hold you back from trying it out!
Other Common Issues With Oat Milk And How To Solve Them
While curdling is a common issue with oat milk, there are other problems that may arise when using it. Here are some other common issues and how to solve them:
1. Separation: Oat milk may separate when left sitting for a while or when added to hot beverages. This is because the liquid and solids in the milk can separate over time. To solve this issue, shake the oat milk well before using it or adding it to your coffee.
2. Grainy texture: Oat milk can sometimes have a grainy texture, especially when used in hot beverages. This is due to the starches in the oats not fully dissolving. To solve this issue, try blending the oat milk for a longer period of time or strain it through a fine mesh sieve before using it.
3. Bitter taste: Oat milk can sometimes have a bitter taste, which can be unpleasant. This may be due to the oats being too old or not rinsed properly before blending. To solve this issue, try using fresher oats and rinse them thoroughly before blending.
4. Low foam: Oat milk may not produce as much foam as dairy milk when used in coffee or other beverages. This is because oat milk does not contain as much protein as dairy milk. To solve this issue, try using a frother or adding a small amount of soy lecithin to the oat milk before frothing.
