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I made decanted plant-based milk using lentils (nut milk bag), I'd like to remove the starches from the milk. I have tried several methods so far and a couple I have not tried such as enzymatic reduction of starches using alpha-amylase but here is what I have tried so far :

  • I let the milk sit until the starches sink to bottom and pour off the milk, the milk seems to still contain a lot of starches.
  • I have tried gelatinization but that seems to make the entire liquid viscous.
  • I have tried fermentation but that doesn't seem to help much here unless someone can recommend a specific culture to remove the starches.

Has someone done this successfully?

user1935831
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    I don't think that the amylase route is promising. Best case, you'll end up with a solution of sugars instead of starch, and you'll have to devise a method to get rid of the sugars (unless you have a use case where starches are a problem but sugars aren't). – rumtscho Jun 14 '23 at 10:15

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