Almond milk curdles primarily because its proteins separate more easily than those in dairy milk. This is due to the fact that the protein in almond milk (and most dairy alternative plant-based milk) separates from full-cream dairy milk more quickly when heated.
Almond milk curdles due to two main factors: high heat and strong acidity, both of which are features of freshly brewed black coffee.
When almond milk meets the intense heat of a cup of coffee, the temperature differential causes its atoms to bounce around faster and harder, causing a chemical reaction, the protein structure to break down, and the milk to take on a different form and appearance than typical.
Dairy milk, on the other hand, has a considerably more stable protein structure than even the highest quality almond milk, thus it doesn’t degrade as quickly in high heat.
The other major cause of almond nut milk curdling is acidity. Because coffee has such a high acidity, it almost always breaks down and curdles almond milk when it comes into touch with it.
That means the type of roast you use will affect how much, if at all, your almond milk curdles. Darker roasts, for example, usually have less acid than lighter roasts.
What’s the best way to keep almond milk from separating?
My recipe for raw almond milk, which I shared in June, has been one of my most popular posts to date. The recipe I posted works perfectly and is simple to prepare. However, when I poured the almond milk to my tea or coffee, it separated for some reason. The taste is still excellent, but it isn’t the most attractive item. (It’s worth noting that the almond milk separates while it sits in the refrigerator, but a short shake and it’s ready to drink.) Warming the almond milk before adding it to the tea (coffee) or putting the brewed tea (coffee) into the almond milk were both experiments. Both of these approaches prevented the separation, but they were inconvenient when I needed a fast splash and didn’t want to dirty extra plates. Cook the almond milk once the lightbulb has gone out. Viola! This resulted in a thicker, non-separating almond milk. Cooking or boiling the almond milk stopped it from separating in tea and coffee, as well as from separating in the refrigerator.
What’s the best way to avoid non-dairy creamer from separating?
First, pour the milk. Fill the mug halfway with plant milk, then slowly pour in the desired amount of coffee. This will help temper the milk and bring it up to coffee temperature, preventing curdles in your coffee.
Why is my almond creamer in my coffee separating?
How to create a soy or almond milk latte without the milk splitting and curdling into an unappealing mess has been a problem for hipsters and baristas all around the world.
An Australian business has solved the scientific issue and is ready to offer a line of milks that are specifically created and blended for black coffee.
Some of the country’s best baristas collaborated on the MILKLAB with Freedom Foods, a company that has been creating gluten-free and allergen-free products since 1990.
“Australians drink approximately 4 billion cups of coffee each year, and the vast majority of those are brewed using cheap $1 a litre milk directly from the supermarket shelf,” said Angelo De Blasio, Freedom Foods’ brand manager.
“Great coffee is a passion for Australians. We probably have the best coffee culture in the world, but there was no milk created to complement it. As a result, we decided to create it.”
The high acidity of black coffee and the warmth are the main causes of soy and almond milk curdling. Coffee functions as a coagulant, causing milk in a cup to split and curdle.
Is it common for almond milk in coffee to separate?
If you’re a coffee drinker who also drinks almond milk, you’re well aware of the issue. Let’s set the scene: you’ve got your hot cup of coffee ready to go, you’ve added (maybe) a pinch of sugar, and you’re about to add some good ol’ almond milk to top it off. You unscrew the milk’s cover, pour it into your cup, and watch as it “curdles” and splits inside. But the almond milk is fine, so what’s the deal?
It’s all about science. The main reason almond milk curdles inside black coffee, according to various sources, is due to the warmth and acidity of the coffee. The acid in the coffee appears to coagulate the proteins in almond milk, a chemical reaction that is accelerated by the great temperature difference between the hot coffee and the cold almond milk. There’s a larger possibility that the almond milk won’t split within the coffee if you let it cool for a few minutes or heat it up, but it’s not guaranteed.
So, what are your options? Alternatively, you might try creating your own almond milk. If you simmer your own almond milk (rather than merely heating it), there’s a far better chance it won’t separate in your coffee, according to this recipe. It all boils down to how much boiling is required in creating your own, and given the minimal prep time and ingredients, it might be worth it. At the end of the day, you might just accept that the milk will separate and that nothing is wrong with it. In some ways, it’s similar to eating a bruised banana. Is the bruise appealing to you? No, no, no, no, no, no, no, no, no, no Will it, however, seriously affect the entire fruit experience? Most likely not. The same holds true here: if you can get past the fact that the milk has separated, you can still appreciate the coffee as a whole.
Is it possible to consume almond milk that has been separated?
Oh, and if your milk separates (which is typical with fresh milk), that doesn’t indicate it’s gone bad; simply shake it up and it’ll be fine to drink. It’s time to dump it if it’s still thick after shaking.