• jasondj@ttrpg.network
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    1 year ago

    Most retail nut milk is actually mixed with a variety of gums and other texture enhancers.

    Fresh, homemade oat milk is actually really easy to make by that process, but store-bought oat milk needs to have consistent flavor and texture/mouth-feel. So there is a bit more that goes into it.

    This is also true of other non-dairy milks. That’s why I only use Trader Joe’s or Westsoy shelf-stable soy milk for making yogurt. No gums.

    • ForgotAboutDre@lemmy.world
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      1 year ago

      These are industry standard additives, that are trivial to develop recipes for. The research involved is minimal, and wouldn’t represent a significant portion of the business.