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recently I've began entering the world of cooking.

I've read about soy lecithin and I've wanted to know if it is possible to add it to my homemade coconut milk to prevent it from seperating?

If it is, can you please guide me how to?

And also, is liquid soy lecithin is the same as granulated so lecithin?

Thanks in advance.

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I find liquid lecithin easier to use. You will need very little. If you use the lecithin found in supermarkets, about 2 to 4 teaspoons per gallon of milk! Commercial coconut milk is also homogenized (sprayed at high pressure through a thin nozzle), which helps keep it mixed, just like whole milk. –  papin May 4 '14 at 17:12

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