I appreciate the care you took to look at this issue. However, and this comes up for me a lot since people frequently use soy for the reasons you mentioned, where does this leave us who can't have soy???
Hi Jacquie, this is a great question. When I’m avoiding soy, I usually try a higher-protein pea milk, like Ripple. It’s worked well for me in recipes like my vegan mascarpone and yogurt, so I’m planning to test it in this custard/pastry cream this week too.
Hi Jacquie! Good news - I tested a few more oat milks, as well as a pea protein milk (Ripple). One of the oak milks still had the issue of turning back to liquid when chilled. This was a refrigerated, store-brand oat milk. Many oat milks have enzymes in them to break down starch (to prevent the oats from being slimy) and I suspect this is one reason why this is happening. I did test Oatly Full Fat Oat Milk and which did stay thick when chilled!
The pea milk was also thick and creamy but did have a more distinct flavor, so I recommend adding extra vanilla or flavorings if using it.
thanks for doing the additional checking and for letting me know how it went. That is good to know about the Ripple as that gives me some options in this situation.
Your comment on the refrigeration has me wondering if shelf-stable milks would work differently. Was the Ripple shelf-stable? I might try with some shelf-stable pistachio that i have. If i do, i will make sure to report back.
The Ripple pea milk I tested was refrigerated. One of the oat milks that separated was shelf-stable, but the oat milk that stayed thickened, Oatly, was also shelf-stable. So it may have less to do with whether the milk is refrigerated or shelf-stable, and more to do with the specific ingredients, stabilizers, and protein/starch content in each milk.
Pistachio could be interesting to test, especially if it has a pretty simple ingredient list! I’d love to hear how it goes if you try it.
my favorite is pistachio.
I appreciate the care you took to look at this issue. However, and this comes up for me a lot since people frequently use soy for the reasons you mentioned, where does this leave us who can't have soy???
Hi Jacquie, this is a great question. When I’m avoiding soy, I usually try a higher-protein pea milk, like Ripple. It’s worked well for me in recipes like my vegan mascarpone and yogurt, so I’m planning to test it in this custard/pastry cream this week too.
I’ll report back once I see how it compares!
thanks. I appreciate it and look forward to hearing what you find out
Hi Jacquie! Good news - I tested a few more oat milks, as well as a pea protein milk (Ripple). One of the oak milks still had the issue of turning back to liquid when chilled. This was a refrigerated, store-brand oat milk. Many oat milks have enzymes in them to break down starch (to prevent the oats from being slimy) and I suspect this is one reason why this is happening. I did test Oatly Full Fat Oat Milk and which did stay thick when chilled!
The pea milk was also thick and creamy but did have a more distinct flavor, so I recommend adding extra vanilla or flavorings if using it.
thanks for doing the additional checking and for letting me know how it went. That is good to know about the Ripple as that gives me some options in this situation.
Your comment on the refrigeration has me wondering if shelf-stable milks would work differently. Was the Ripple shelf-stable? I might try with some shelf-stable pistachio that i have. If i do, i will make sure to report back.
thanks again for the testing and sharing
The Ripple pea milk I tested was refrigerated. One of the oat milks that separated was shelf-stable, but the oat milk that stayed thickened, Oatly, was also shelf-stable. So it may have less to do with whether the milk is refrigerated or shelf-stable, and more to do with the specific ingredients, stabilizers, and protein/starch content in each milk.
Pistachio could be interesting to test, especially if it has a pretty simple ingredient list! I’d love to hear how it goes if you try it.