Coffee drinkin' vegans?

[spacebug]

So... while I realize it's blasphemous on many a level for some, I often enjoy diluting my coffee with a smidge of cream, or more often, soymilk.

I haven't yet discovered the secret of the universe that deems whether or not soymilk will do that weird separation/curdley thing when you pour it in coffee. I imagine that soy creamer is specifically formulated to avoid this phenomenon, but haven't done enough testing to know for sure. The coffeeshop downstairs doesn't use that soy creamer anyway, they use plain ol' soymilk. I don't have enough data.

Why? Why does that happen?

Comments

[ex-jimbexley951.livejournal.com]

Coffee is acidic. It will curdle regular cream on occasion. The hotter it is , the more likely it will curdle. The older the cream/half 'n' half, also the more likely it will curdle. I beleive that cream that is intended for coffee (like the little cups of it in restaurants) have an additive that prevents curdling which is missing in cream that's sold in pints. Likely, that's also the difference between regular soy milk and soy creamer.

[spacebug.livejournal.com]

Thanks! I am enlightened.