9 Comments

They are different but is one advantageous in one way or the other?

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It was merely to show boundary layer effects. That being said, structured milk has a longer shelf life.

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Thank you for responding

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Perpetual motion coffee 😍

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I have a video of something I thought you might be able to help me understand. Mom poured cold oat milk into hot coffee with a resulting “feathering” effect. What was unusual is that the churning and feathering continued for 30 minutes spontaneously until she finally just poured it out (while drinking a cup of plain black coffee, sans oat milk). Is there a means to share pictures and video on substack?

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I suppose you could place it on a google cloud or dropbox and provide a link?

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