I hope this is the right forum if not please point me in the right direction. I have been trying to make home made almond milk mainly for breakfast with my oat bran. When I microwave 120 grams oat bran in 500mls of commercial no sugar almond milk I get a nice smooth somewhat creamy consistency with no clumping. However when I do this with cow's milk, water or home made almond milk it seems to clump like crazy and the consistency is very heterogeneous. The almond milk I have been making takes 0.5 cup almonds in 2 cups water. Blended then strained with a nut bag. I figured it was the additives in the soy milk so I bought some powdered soy lecithin but no luck. I tried it in different ratios from adding 1/8 tsp up to 1 tsp. It certainly changed the consistency and taste but it still clumped and tasted off at the higher amounts. I also tried adding xantham gum to no avail. The other ingredients I am missing or locust bean gum and guar gum. My next move is to find some locust bean gum off amazon I guess. Anyone have any other ideas or some suggestions on what ratios to use for the soy lecithin and locust bean gum?
