Here I show how adjusting the pH of acidic coffee with more alkaline bicarbonate of soda, prevents soya milk from curdling.
A tiny amount of bicarbonate soda also works with other non-diary milks that curdle in coffee.
After years of hacking curdled soya milk, both self inflicted and also with bought coffee at cafes, I FINALLY HAVE THE ANSWER!
I also hope this video reaches out to more people who would like to drink more soya milk, but are aware of how icky it can be in coffee.
Not sure if you noticed, but our Bonsai tree isn’t doing too well ;( Any suggestions?