Why does soy milk separate when added to coffee?!
Why does soy milk separate when added to coffee?
Answers:
Congratulations! You've made your first batch of tofu. Let your soymilk warm up a little to avoid the problem. That is assuming you're drinking hot coffee
If for some reason you're adding hot soymilk to iced coffee let the soymilk chill or you still get tofu. ;-)
Source(s):
I sometimes make tea or coffee tofu on purpose!
because it's soy milk!!
Hmmmm, I have soy milk in my coffee every morning, and it does nothing but make my coffee creamy and sweet.
Perhaps it is the kind of soy milk in your coffee. I use Silk Light or Vanilla Silk Light.
If you still have issues, Silk now has specific coffee creamer on the shelves.
:)
Because the heat seperates its chemical formulation. Just like aspartame sweetener in hot foods/drinks.
It seperates in everything, even its own container, just as the oil will seperate in salad dressing. It has different parts that do not mix well including coffee.
I read an article about how the calcium in fortified soy milk settle to the bottom VERY fast, which is why it is important to shake it up EVERY single time you drink it.
Because it is made form soy bean oil. Water and oil dont mix hence the seperation. Try silk that tends not to be so bad but i still shake my container out of habit.
Basically the difference is unlike cows milk it has no substantial fats or is it as complex as milk, there is something in the structure that as stated makes it unstable when heated, although there is a coffee whiteners that is soya based, but it would contain stablizers, sugar, gums and other thickeners to make it hold when added to hot beverages.
I don't understand. Some days it separates rather badly, and other days it mixes with the coffee (instant coffee with hot water) perfectly.
Temperature sounds like the best explanation so far.