Iced coffee, however, is chilled, so the temperature is extremely low. Because of the very low temperature of the coffee, it is highly unlikely that the acidity of the coffee will cause the soy to curdle, especially if you follow the advice we’re about to give you in our final section. How to Stop Soy Milk from Curdling in Coffee?
The two factors behind the curdling of soy milk are acidity and temperature. (3) experiment with different kinds of milk substitutes, and (2) froth the soy milk before adding the coffee too are a few additional things to pay attention too.
The next thing we asked ourselves was: how do you prevent soy milk from curdling in coffee?
One article claimed that the heat of your soy milk can actually HELP curdle the soy milk even more, rather than preventing it. In this food science website, which contains the info I gave, it says: It seems like the best way to prevent curdling is to warm the soy milk slowly by pouring it into the cup first, then gradually add the coffee.
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. Here’s exactly how to help prevent a bad reaction. Wait a few minutes after pouring coffee into your mug before pouring in the milk. Then, heat the combined coffee-plant milk mixture.
Why does soy milk curdle when you microwave?
Again, heat acts as an accelerant to the coagulation process, which is why the hotter the water in your coffee the quicker the soy milk curdles. It’s also the reason why heating your soy milk in the microwave does nothing to stop the curdling process-in fact you could just be making it worse.
Why doesn’t Starbucks soy latte curdle?
This is why starbucks soy latte dont curdle because a shot of espresso takes up only about 15% of the cup while the rest of the cup is filled with soy milk, try it! It’s Not Just ‘Soy’ Milk I found this blog out of despair. I am so sick of ‘curdling’ milk. I’m a lover of anything piping-hot.
Why does soy milk float in coffee?
These are temperature, and, acidity. 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. The heat speeds up this process and even slightly cooks it so that for all intents and purposes, you have tiny lumps of tofu floating in your coffee.