Why does soy milk curdle in coffee?
Why does soy milk sometimes curdle in coffee, and how can the curdling be avoided?
Great question. I’m sensitive to lactose myself and generally use a lactose-free cream or milk. But from time to time I have tried a soy product.
I had the same problem as you. The weird part is that soy milk curdles in coffee sometimes, but not always.
The curdling occurs when the acid in the coffee coagulates the proteins in the soy milk. Instant tofu!
How to avoid it? Tough question. 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.
Looking through other people’s experience with the curdling soy problem, here are a few tips you can try.
1. Shake your soy milk thoroughly before pouring.
2. Pour the soy milk into your cup or mug first.
3. Then pour in the coffee, slowly.
I’m hoping others contribute to this thread so we can get some more definitive answers...if there are any!