Originally posted by 46435B5F434E7549435E532A0 link=1256984017/9#9 date=1293017715
We have been cooking with soymilk for decades, made it at home for a few years (bought 50 pound bags of beans at a time), and have been using it in coffee for over a decade. I have only had the curdling happen a couple of times. My only thought is that some coagulating agent was in the soymilk (too much salt added in manufacturing) or in the coffee or such.

. Since making proper coffee, I cannot recall the last time I had soymilk curdle. Drip, stovetop & cafetiere coffee is problematic, but even then if you have the right coffee there is no problem.
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