If you ask people for advice on using soy milk in coffee, one of the main complaints that people will bring up will be the fact that soy milk often curdles when it is added to coffee.
When people add this alternative to real milk, they find that it splits and curdles, forming thick clumps and lumps that are practically inedible.
But why does soy milk curdle when added to hot coffee, yet regular milk doesn’t?
Well, in order to explain, we need to get a little scientific.
Primarily, there are two factors that influence the consistency of soy milk when added to 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.
The hotter the water is, the less acid is required to cause the curdling to take place.
Does Soy Milk Curdle in Iced Coffee?
Iced coffee beverages are delicious all year long, especially during the summer. If you enjoy the taste of coffee but hate hot drinks, and iced coffee will go down an absolute treat.
If however, you want that rich and creamy texture associated with iced coffees but are unable to consume dairy, soy milk may be a great alternative. The question, however, is whether or not it will split.
Now, as we mentioned, temperature and acidity cause the curdling process in soy milk and coffee. 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?
Right, so the time has come for you to drink your delicious mug of coffee, and you are satisfied that soy milk is your go-to dairy alternative of choice.
Before adding the soy, however, you need to ensure that it doesn’t split and curdle, as this will ruin your beverage. So, what can you do?
- Begin by boiling your water and preparing your coffee as we mentioned previously.
- Make sure that you leave the coffee to stand for at least 2 minutes, though some wait even longer. This is very important as the slightly cooler temperature should prevent curdling.
- Make sure your soy milk is at room temperature, and trickle in a very small amount at a time, stir gently, and repeat until the desired finish has been achieved.
It’s Ready! Enjoy your delicious soy milk coffee!