Why does Provamel curdle when added to tea or coffee.
Curdling is caused by the soya protein shrinking when it comes into contact with the hot liquid. This is influenced by a number of factors namely,
Temperature of the drink
Hardness of the water
pH (acidity) of the water
strength of brewing time of the drink
As we have no control over these factors it is difficult to say which one or combination is causing the problem. Ideally, the hot water should be allowed to cool slightly before pouring over the soya milk.
The most successful method we have found is to :
Pour the soya milk into the cup or mug
Then pour in the water (not boiling, and slightly cooled off)
Add the coffee granules, stirring vigorously as you do so.
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