How To Stop Your Plant Milk Coffee Curdling We’ve all had it happen to us. If you’ve ever poured cold soy milk into a steaming cup of coffee, you’ve probably noticed it seize up, coagulating into unappealing curds that sink to the bottom of the cup. Proteins in soy milk react to the acidity of the coffee, causing curdling.

Now I’ve discovered a way to enjoy instant coffee with soya milk that doesn’t curdle. If you enjoy milk in your coffee or tea, you may have noticed sometimes milk immediately curdles when added to the hot beverage.
This Is Why Soy Milk Goes Funny In Your Coffee.

Use a lower protein milk, like coconut. The curdling problem is most likely coming from a bad reaction when the non-dairy milk is affected by the acidity and heat of coffee. The uht curdled in smaller chunks than the regular milk. You’re really looking forward to a well earned soya/ almond milk latte, you sit down and before your eyes the chunky weird looking milk sinks to the bottom and the coffee floats to the top. I busted into my emergency stock of UHT milk, and THAT curdled too! Curdled milk in coffee may be different from curdled milk in the carton. Unfortunately, below the froth there was the usual curdle. I suspect she has a particular liking for cow’s milk and doesn’t like this new-fangled soya nonsense. I hardly ever get curdled soy milk that way. When milk is just on the brink of spoilage and bacteria have produced some–but not enough–acid to curdle the cold milk, a little bit of extra acid from the coffee or tea (along with their heat) can tip the scale and cause the milk to curdle. Same coffee I always use (instant, okay, don't mock the afflicted... freshly boiled water from the cold portion of the tap). Jeff Potter, the author of Cooking for Geeks tells us the science behind this phenomenon and how to keep it from happening. This is because coffee and tea contain just enough acidity to tip the pH of milk to the point of curdling. Why Does Soya Milk Curdle in Coffee, Anyway? Does Soy Milk Curdle In Iced Coffee? And it never happens with tea. Black coffee is more acidic than soy milk and can act like a coagulant, making a kind of loose tofu in your coffee cup. Except for the chunkiness, the drink may taste perfectly fine. Or heat up your soy milk before adding it.

Coffee and tea are both slightly acidic, although usually not enough to curdle fresh milk. Whisking the milk was interesting and made the coffee taste nicer but all that did was make it harder to tell if the milk had curdled, because it took several slurps to get through the froth. What's puzzling is that it does not happen with every cup of coffee or every brand of soy milk. Or add a little coffee to the soy milk to heat it, then add that to the rest of the coffee. Shake the soy milk container thoroughly and put the milk into your cup before the coffee.

Coffee is acidic, with a pH of about 5 and the ‘curdle point’ of soy milk is around pH 5.5 depending on factors such as the protein level of the milk and the temperature. It's the coffee issue that has plagued hipsters and baristas the world over – how to make a soy or almond milk latte without having the milk split and curdle into an unpalatable mess.


Step #2: Pour the boiled water into the mug, and let it … Milk and Coffee or Tea. In this case, it can be half true. They would probably be very subtle in a glass of soy milk, but in my iced coffee, they are quite obvious and there’s some texture there. Or buy specific soy coffee creamer.

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