We've got really bad separation issues when steaming soy. Whole and skim milk turn out great with nice microfoam but with soy we are getting an almost curdled look to the milk. The soy milk looks fine in the pitcher (pretty nice microfoam, no dish soap bubbles) but when poured into espresso it separates. It looks like really watery milk with small, chunky solids. The separation seems to be less dramatic with a faster pour(I mean like all the milk at once fast). We've had no complaints about this issue but everything else we do we are sure of and I'm unsure about the soy. Any help? Thanks guys!
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