Fresh coconut milk does curdle. There is a specific traditional dessert/breakfast made from water buffalo yoghurt, curdled thick coconut milk and palm sugar in the western side of Sumatra.
Hi...so i would like to ask you...at first love ur job ...your content is always amazing...keep elevating... I would like to ask if with the milk wash technique should we add the amount of water for the dilution quantity? I mean is the dilution from the milk enough to make a ready to serve cocktail or we need to add some water before the milk wash in order to be ready to serve...?
Hi Giannis. Thanks so much for the like words! I personally find the milk whey adds a good amount of dilution to serve directly from chilled. I tend to serve it over ice so it keeps the drink cold and slowly adds a little dilution over time, but by having the drink pre-chilled, using ice that hasn’t started melting, and serving in a frozen glass, it doesn’t over-dilute too quickly (especially if you drink it fairly quickly, which I tend to)!
Hi Dan, great vid, you talk about the citrus being 6%, how do you know what the (say Orange juice) current ratio is? Is this reading PH? and do you test the juice before or just adjust when mixing?
Hi Greg. Thank you! To be completely honest, I just Googled the acidity of different fruits and took an average as obviously there is variation even within the fruits themselves. The key really is to taste and adjust until you are happy with the balance.
I've experimented with pea milk before (because its high protien), and it seemed to work maybe too good, lots of curd and filtering. But I didn't really like the taste (could have been the cocktail), and I happen to have not bought any pea milk since. Need to try it with the mighty mlkology as its mostly pea, but doesn't taste like split peas
I’m very surprised alpro worked that well, and also what is your ratio of milk compared to the drink? I use oatly in general and look for the one with the higher fat content, And I use less milk, also don’t think you need to wait 12h, if is not for flavour, already 30-50min are enough, and I was also hoping you use cashew milk, first because I’m curious and second because I heard great things about it
I was surprised too! I tend to use equal amounts of the acidic ingredient (at 6-8% acid content, either from powders or lemon / lime juice) to milk / alt milk. So far, there have been no real failed batches which is very promising! Do let me know what works / doesn’t work for you though so we can have a bit of a database of brands and bases that work best 👌
I always start with 25% milk compared to the drinks volume and that always worked so far. If you want more milk flavor in the final drink you can up that. For cashew, I tried that a few weeks ago and wasn’t successful. I think it started curdling a bit but it took ages (I’m talking like a drop per minute) to get through the coffee filter, so I scrapped it. I think it was kind of clear though. As for coconut, I don’t let the mixture rest at all, works straight away. The first drops might be cloudy, but you can just fill them back into the filter.
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Thank you for featuring a non-alcoholic version 😊 i am also excited for your upcoming Skillshare course 🎉 keep up the good work!
Thank you! It’s online now, I hope you find value in it! There will be more non-alcoholic content in the future as well.
Thanks for this mate. A few of my interests combined into one drink. Will give your blend a spin asap
My pleasure, I’ve used it loads since making this video!
Fresh coconut milk does curdle. There is a specific traditional dessert/breakfast made from water buffalo yoghurt, curdled thick coconut milk and palm sugar in the western side of Sumatra.
Great to know, thank you!
Hi...so i would like to ask you...at first love ur job ...your content is always amazing...keep elevating...
I would like to ask if with the milk wash technique should we add the amount of water for the dilution quantity?
I mean is the dilution from the milk enough to make a ready to serve cocktail or we need to add some water before the milk wash in order to be ready to serve...?
Hi Giannis. Thanks so much for the like words! I personally find the milk whey adds a good amount of dilution to serve directly from chilled. I tend to serve it over ice so it keeps the drink cold and slowly adds a little dilution over time, but by having the drink pre-chilled, using ice that hasn’t started melting, and serving in a frozen glass, it doesn’t over-dilute too quickly (especially if you drink it fairly quickly, which I tend to)!
Hi Dan, great vid, you talk about the citrus being 6%, how do you know what the (say Orange juice) current ratio is? Is this reading PH? and do you test the juice before or just adjust when mixing?
Hi Greg. Thank you! To be completely honest, I just Googled the acidity of different fruits and took an average as obviously there is variation even within the fruits themselves. The key really is to taste and adjust until you are happy with the balance.
Did your Soy milk maybe have vanilla flavoring added? So many of those milk alternatives have vanilla in it.
Very helpful thank you
Gona give a go on an almond and coconut blend , i believe it could be great for a tiki type of drink
That sounds delicious!
Is it possible to use nut milk, like store-bought or homemade almond milk?
I haven't actually tested almond milk yet but let me know what brand you go for, and how it goes if you test it!
I've experimented with pea milk before (because its high protien), and it seemed to work maybe too good, lots of curd and filtering. But I didn't really like the taste (could have been the cocktail), and I happen to have not bought any pea milk since.
Need to try it with the mighty mlkology as its mostly pea, but doesn't taste like split peas
I'm a big fan of pea milk too and have had good results in the past, let me know how it goes!
I’m very surprised alpro worked that well, and also what is your ratio of milk compared to the drink? I use oatly in general and look for the one with the higher fat content, And I use less milk, also don’t think you need to wait 12h, if is not for flavour, already 30-50min are enough, and I was also hoping you use cashew milk, first because I’m curious and second because I heard great things about it
I was surprised too! I tend to use equal amounts of the acidic ingredient (at 6-8% acid content, either from powders or lemon / lime juice) to milk / alt milk. So far, there have been no real failed batches which is very promising! Do let me know what works / doesn’t work for you though so we can have a bit of a database of brands and bases that work best 👌
P.S. Cashew milk. I’m also a massive fan… watch this space!
I always start with 25% milk compared to the drinks volume and that always worked so far. If you want more milk flavor in the final drink you can up that. For cashew, I tried that a few weeks ago and wasn’t successful. I think it started curdling a bit but it took ages (I’m talking like a drop per minute) to get through the coffee filter, so I scrapped it. I think it was kind of clear though. As for coconut, I don’t let the mixture rest at all, works straight away. The first drops might be cloudy, but you can just fill them back into the filter.
Curious if all brands and types of oat and coconut milks would yield the same (or at least similar) results
As am I! Let me know your findings if you experiment 🙂
boom 🤯