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I watched an episode of Blue Bloods where Mr. Selleck explained to his grandkids that the secret to not having your cream curdle in your (Irish) coffee was to hold your spoon upside down over your coffee and pour the cream over the back of the spoon. I tried it and have never had curdled cream in my coffee since. Don't know why it works I just know that it ...


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I don't think the issue HAS to be acid. Cream comes in a variety of grades, and some contains far more water than others. If you used a different kind of cream, like one that doesn't have a thicker layer of fat at the top, maybe try boiling a little longer to concentrate the fat and make more of the casein proteins available.



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