Hello, I am having issues with curdled milk. I like blue diamond original brand. I have even seen coffee shops use it but my coffee curdles at 145 degrees steam temp. Is there a solution to this? If I use regular or lactaid non-issue. Just with almond milks. I get fresh coffee roasted within the week and have a niche grinder. I have used a gaggia pro and a la pavoni and both same issues. Any thoughts or solutions?