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. Also soy milk at least the brand i drink silk will curdle of its own accord.
Coffee Salt Curdling Problems Go Eat A Food
While some soy starch is contained in the curds of soy milk the curdling reaction for any solution primarily involves the kinking of the proteins in that solution trapping within them fats and.
Why does soy milk curdle. Curdling seems to be a triggered by a variety of factors including the brand of the soy milk the heat of the coffee the acidity of the coffee and even the speed with which the soy milk is added. But the general consensus in the scientific community seems to be that soya milk curdles in coffee because the coffee is acidic. However it often curdles after you pour it.
Jeff potter the author of cooking for geeks tells us the science behind this phenomenon and how to keep it from happening. Here s exactly how to help prevent a bad reaction. With that in mind i did try making ground coffee in a cafetiere in the hope that it might be less acidic but that didn t work when i was using the tesco milk.
Heat accelerates the process. Chemically the process is different from the curdling of milk i suppose. The hotter the soy milk the less acid is needed to curdle it and the firmer the resulting curds.
Milk curdles when its ph drops allowing protein molecules in milk to clump together. Primarily there are two factors that influence the consistency of soy milk when added to coffee. It seems to have about one week of shelf life after being opened.
Black coffee is more acidic than soy milk and can act like a coagulant making a kind of loose tofu in your coffee cup. It ll last months in the unopened state however. You see coffee is a lot more acidic than soy milk and so once it is added it may act as a coagulant causing the milk to thicken and curdle.
Looking through other people s experience with the curdling soy problem here are a few tips you can try. It seems that the cause of the situation of curdling soya milk in coffee is that the acid from the coffee curldes the proteins and or fats in the soya or other milk being catalysed by the heat of the coffee. There are a number of soy milk products available in the us e g.
Many people like to drink soy milk in their coffee as a dairy free option. So that s what needs to be mitigated. The two factors behind the curdling of soy milk are acidity and temperature.
But the result and unpleasantness is the same. Silk that contain added calcium for health purposes primarily in order to compete with the calcium content of dairy milk that themselves do not curdle because of the low temperatures of storage associated with consumer soy milk.