I’m just wondering why this only happens sometimes? Back in the 90’s it was common for plant milk to curdle in coffee and you’d have to warm it gently, stir it at just the right speed, and often chant an incantation to keep it together.
Now it rarely happens, but I don’t understand why. I always make my coffee the same – cafetière coffee with cold Alpro Soya Light. 99% of the time it’s fine, and then occasionally it splits and I have to chuck it down the drain.
Any idea why? It’s just odd. Yesterday using the same carton of milk my coffee was fine 🤷🏻♀️
by Dry-Ninja-Bananas
3 Comments
The “barista” version of the plant based milks are designed to avoid curdling
alpro soya light is the only soy milk from alpro that curdles for me.
the soya barista version is best consistency wise, but regular and unsweetened should be fine too
If it curdles only sometimes while using the same milk it’s possible that your coffee has a higher acidity in these instances because the brewing time was longer.