Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Why would liquid half-and-half creamer curdle when poured into hot coffee? This happens to me sometimes, and I'm not sure why. Could it have something to do with either the coffee being too hot or the creamer being too cold?

share|improve this question

2 Answers 2

up vote 9 down vote accepted

I would think this is happening because your cream is just about to turn sour.

As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling.

Try newer cream or a very low-acid coffee with old cream and you should be OK.

share|improve this answer
2  
yep, sounds like you are buying 1/2 & 1/2 in large containers and not using them fast enough; but you might also check to verify that you're buying homogenized 1/2 & 1/2... as i've never seen fresh cream in my supermarket, it seems unlikely though –  mfg Aug 20 '10 at 14:23
    
Bingo! I tried with new cream, same temp coffee (freshly brewed), and there was no problem. –  JustRightMenus Aug 20 '10 at 22:04

The acid in coffee causes the cream to curdle.

share|improve this answer
1  
If curdling is caused by the natural occurrence of acid in coffee, wouldn't the cream always curdle? –  Jolenealaska Oct 7 '13 at 16:54

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.