How to prevent homemade soy milk separating in hot tea?
How to stop my homemade soy milk separating in my hot cup of tea. I'm not giving up my lovely hot sweet one cup a day black tea!
What do I need to do to make the ideal organic soy milk for hot beverages?
Please don't advise me to cool the tea. That is NOT what I want.
Best Answer
The problem you encounter is that soy milk curdles when coming in contact with high acidity and high temperatures. Sadly, it's a chemical reaction that will almost always happen when soy milk comes in contact with high temperatures and acidity. If you want your soy milk to incorporate nicely, try finding a way to lower the acidity, or try to lower the temperature of the tea before you pour the soy milk into it. You can also try pouring the soy milk first or add a sprinkle of salt.
Please note that no matter what, high temperatures usually result in coagulation when in contact with acidity.
Source: https://coffee.stackexchange.com/questions/425/how-to-avoid-soya-milk-curdling-in-coffee
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Quick Answer about "How to prevent homemade soy milk separating in hot tea?"
Tempering keeps your soy milk whole and creamy To temper your tea, first add a bit of soy milk to your cup, then add a bit of hot tea. Mix together and then add a bit more soy milk and tea. Keep doing this until your teacup is full. What tempering does is slowly adjust the temperature of the tea and soy milk mixture.How do you stop soy milk curdling in hot drinks?
We've heard that heating the soy milk first helps avoid coagulation, but hot soy milk will actually curdle more. 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.Can you put soy milk in hot tea?
The perfect tasting milk will depend largely on preference but also depends on what you add it to. The delicate fragrant taste of tea works better with thinner milks that are less powerful on the palette, such as hemp, rice or soya milk.Why does soy milk curdle in hot drinks?
The two factors behind the curdling of soy milk are acidity and temperature. You can reduce the acidity via the choice of coffee beans, grind size, and other brewing variations. You can lower the temperature by letting the coffee cool before adding soy milk or gradually adding the coffee to the soy milk.Why is my soy milk splitting?
Milk curdling is due to the denaturing of its proteins. Soy milk proteins are different to milk proteins, which is why they behave differently in coffee. Even if you find that your soy milk steams just fine, curdling often happens when you mix the milk with the coffee.How to prevent soya milk from curdling
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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