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| >> | No. 2526
2526
Why am i unable to make a satisfactory cup of coffee with soy milk?. It's fine in tea, but as soon as you add it to coffee it all starts to curdle and float to the top. It's not 'off', it's perfectly fresh and delicious. What am i doing wrong?. I've developed quite a taste for the stuff and have no desire to return to cow drippings. |
| >> | No. 2527
2527
Because it is soy milk. Foul muck. |
| >> | No. 2539
2539
Our house is entirely soya milk. You're right about pouring it into hot coffee, though, it will curdle and go particularly disgusting. You can heat it up and make hot chocolate/coffee with that, or you can wait a little while 'til the coffee cools down, but I know of no other solution. |
| >> | No. 2541
2541
Just drink real milk like God intended. |
| >> | No. 2542
2542
>>2541 |
| >> | No. 2545
2545
>>2542 |
| >> | No. 2547
2547
>>2545 |
| >> | No. 2552
2552
Canadian-milk-bags.jpg |
| >> | No. 2553
2553
>>2552 |
| >> | No. 2554
2554
>>2552 |
| >> | No. 2556
2556
>>2553 |
| >> | No. 2558
2558
>>2545 |
| >> | No. 3852
3852
I'm making iced coffe with soymilk and it doesn't curdle. Could be the heat in combination with the pH value of the coffee. Try to mix instant coffee (the simple, freeze dried one without any sugar or added flavours) with about 0.2l hot water. After it dissolved, add another 0.5l cold water, ice, sweetener and 0.3l soymilk. |
| >> | No. 3853
3853
>>3852 |
| >> | No. 3854
3854
>>2558 |
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