If Soy Milk gets congealed at the bottom, is this a sign that it's going bad?

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Why did my soy milk congeal?

The two factors behind the curdling of soy milk are acidity and temperature. Black coffee is more acidic than soy milk and can act like a coagulant, making a kind of loose tofu in your coffee cup.

How do you know soy milk has gone bad?

A couple indicators of bad soy milk are smell and texture. If you smell the milk and something seems off\u2014soy milk, just like regular milk, will start to smell sour\u2014it's probably time to toss it. Soy milk should be smooth and a slightly off-white color.

Why does soy milk become thick?

While spoilage in cow's milk is usually souring, and the smell is unmistakable at fifty paces, soy milk spoils by turning gooey. I'm not sure about the details, but it's something in how the proteins react to oxygen. In soy milk, if I'm not mistaken, they turn into longer, stickier chains.

How is soy milk coagulated?

Soy milk will coagulate if mixed with a coagulating agent, such as nigari or gypsum. This is typically done to make homemade and delicious tofu. In order to coagulate soy milk, you will need to create a coagulant mixture, add the coagulant to hot soy milk and then stir until the milk begins to coagulate.

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