Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 Why does soymilk begin to separate when added to coffee or tea? Is it the acid? Any way of dealing with this? D'vorah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 > Why does soymilk begin to separate when added to coffee or tea? Is it > the acid? Any way of dealing with this? I don't drink any coffee... but my husband does and has experienced the curdling too. Part of it is the acidity of the coffee (or tea), and part of it is the heat - the closer to boiling the coffee is, the more likely it is to curdle (you're kinda starting to make tofu here). The soy creamers are specially formulated to not curdle, but the soymilk isn't. If you really want to use soymilk, it can help to heat the milk a little, and have a smooth coffee rather than a sharp one, but it's probably more effective to use the soy creamers, overall, than bother fussing with soymilk, which will often still curdle anyway! (yeah, I know, I'm such a geek... ;-) Quote Link to comment Share on other sites More sharing options...
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