I was making tea for my wife and myself last night when we observed a strange reaction between her herbal hibiscus tea and a bit of vanilla soy milk I added to it. We’d never tried it before, but she wanted to try it, inspired by my cinnamon tea with milk. Instead of billowing and mixing with the tea as I poured it in, the milk vanished to the bottom of her cup, and when stirred, brought flaky white bits to the top. Apart from the different variety of tea, everything was the same: we were using identical cups, water poured from the same pot, and the same carton of milk. What happened to the soymilk in her tea?
Hibiscus has a very citrusy characteristic - I wonder if something in its composition (or mixed in with the tea besides the hibiscus) had a curdling-type effect on the soymilk.
Agreed that the soymilk probably curdling, due to the intrinsic acidity of the tea. It’s like pouring it into weak lemon juice.
How was the hibiscus tea, by the way? It’s never occurred to me to try it hot. Did you have it with sugar, or straight (aside from the milk)?
I’ve noticed that some soy milk brands will do this in coffee, but then others will not and instead blend in smoothly.
Without curdled milk, it’s quite tasty. I like mine very sweet, usually with splenda. Less sweet is okay, but it can be a bit harsh, similar to lemonade that’s under-sweetened.
Yum…tea-fu
I didn’t realize that soy milk would curdle this way. Do you suppose I could make soy paneer?
Er, is that what tofu is?
I’ll be damned, that IS what tofu is! I can make my own tofu now.
It really isw just soy milk paneer. I suppose I could do it with magnesium chloride, but I bet lime juice would work just as well and it’s easier to find.
I always prefered lemon juice myself.
I remember having a problem like this with some soy milks when the liquid was too hot.