Milk Curdling In Tea: Be it the first tea in the morning or the sip to relieve the tiredness in the evening, if milk bursts like cheese as soon as you pour it in the cup, then the whole mood gets spoiled. But do you know that this does not always happen due to spoilage of milk. This often happens during the summer season. There is a deep scientific reason behind this.
There are different ways of drinking tea around the world. Some like black tea and some like milk tea. According to a statistic, about 42% people use tea bags. But the biggest challenge faced by those who make milk tea is when it curdles as soon as milk is added to hot tea. In the language of science it is called curdling.
Milk is mainly divided into two parts: liquid (water) and solid (protein and fat). Under normal circumstances, these solid particles of milk are so small and evenly spread that they are not visible. But when there is a sudden change in the condition of milk, these protein particles start sticking together and form lumps.
Large temperature difference: Pouring very cold milk into very boiling tea causes thermal shock which causes the protein particles to break down.
Acidity of tea: Some teas are naturally more acidic. Apart from this, if you add something like lemon in tea then curdling of milk is certain.
Old Milk: Even if the milk is not completely spoiled, when it gets old, the bacteria in it start producing lactic acid, which tears it apart as soon as it comes in contact with hot tea.
Control the temperature: After taking out the tea from the cup, let it cool down a bit and only then add milk. Or add lukewarm milk to the tea so that the temperature difference is reduced.
Mix slowly: Instead of adding the milk all at once, add it slowly while stirring with a spoon. This allows the milk to adjust to the temperature of the tea.
Choosing the right tea: If you like milk tea then choose black tea or green tea. Fruit-based or hibiscus teas are more acidic and cause the milk to curdle quickly.
Avoid Lemon: Never mix milk and lemon in the same cup.
If you’re a fan of very hot or fruity teas, you can use soy milk, almond milk or dairy-free creamer. These often contain emulsifiers to keep them from curdling. Now next time you make tea, keep these small things in mind and enjoy every sip without any hassle.
