Description
WHY ARE SOME MILKS BLENDED WHILE OTHERS ARE BEST SHAKEN?
Your milk preference will determine whether you need to use a blender or a shaker and this is due to the stabilization of the milk product you are using with the Noway Collagen protein dessert range.
Milk in the form of cows milk has naturally occurring ‘hydrocolloids’, that stabilize its form and hold together all the fats, protein, and sugars in a natural smooth suspension state. When you add the dessert and the cow’s milk together, you have to break up this stable structure for the two to be able to bind together to form a creamy delicious dessert. This is best done in a blender/high speed mixer.
Milk alternatives like nut milk, for example, have had these binding hydrocolloid elements added to stabilise the solid and liquid in a suspended state to give a thicker consistency. Breaking these up with a high-speed blender thins out and separates its stability too much, so makes the dessert a little too watery. We want to keep its consistency stable while we add the dessert. For your milk alternatives, it’s best to mix these up in your usual protein shaker for a thicker consistency to your dessert.
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