I mean "ever" curdle, sorry for the typo in the title.

I've never bought it, but the reason I ask before I do, is that I have put regular soy milk in my coffee, and it's always curdled(??).  I know that is not the right word, but I can't describe what the regular soy milk is doing in my coffee.

I don't know if my coffee is just too strong, or too hot, or what.  But in addition to that grossness, regular soymilk is just not creamy or "fatty" enough to please me.  However, people here seem to like the Silk brand coffee creamer, so I though I would give it a try.  Has anyone even had a problem with it? 

I'm trying to give up the last two dairy items in my life: the milk in my coffee/tea and my greek yogurt)

I use Silk coffee creamer everyday with no curdleing problems. Infact I'm drinking it right now. Giving up my coffee creamer was probably my hardest thing as well until I discovered Silk coffee creamer. They even have a french vanilla flavour one that tastes great. If I use the french vanilla one I use less sugar as well. As far a the yogurt goes give almond yogurt a try. I like both the plain and the vanilla flavour. I never eat the yogurt plain but rather with fuit and granola or in a smoothie.

Thank you! I'll buy it today!

The soy creamers are creamier, just like cow's milk creamer, by having more fat in them. That makes them less likely to curdle. I've never had soy creamer curdle in my coffee.

I also put my creamer (or soymilk or almond milk) in the mug before the coffee and that seems to prevent some curdling. My coffee at home never curdles but when I go out it often does. And that's one big difference. At coffee shops they usually add the soymilk after the coffee but at home I do the soy first then the coffee.

Quote:

Originally Posted by kazyeeqen 

I love the Silk creamer and I also use it every day in my coffee with no problems.
Is the curdling you describe like, separating? I've had soymilk separate when I've mixed it with, I guess, too acidic things, like a pomegranate steamed milk (never with any other flavors though...) That's the only explanation I have for it though, I don't really know...

I guess "seperating" might be the better word--I'm not sure.  It's not really currdling, I guess.  All I can say is, it's not smooth--but keep in mind I was only talking about using the regular, organic soymilk--just made with soybeans and water.  It wasn't meant for hot coffees or teas.  Thank you:-)

Quote:

Originally Posted by ElaineV 

The soy creamers are creamier, just like cow's milk creamer, by having more fat in them. That makes them less likely to curdle. I've never had soy creamer curdle in my coffee.

 

I also put my creamer (or soymilk or almond milk) in the mug before the coffee and that seems to prevent some curdling. My coffee at home never curdles but when I go out it often does. And that's one big difference. At coffee shops they usually add the soymilk after the coffee but at home I do the soy first then the coffee.

oh, I'm just using instant coffee. Nothing nice like home-brewed.  But I wonder if maybe I'm making it a bit too strong? I know I've had people pretty much gag at both my brewed and instant in the past.  I'll try to lighten it up a little and the try the Silk creamer.  I wish my store wasn't so limited.(Thank you)

I've had the "curdle" situation with soy milk when it's not within the first few days of opening the carton. I use So Good coconut milk creamer now and it hasn't done that yet.

Quote:

Originally Posted by vMaryv 

I've had the "curdle" situation with soy milk when it's not within the first few days of opening the carton. I use So Good coconut milk creamer now and it hasn't done that yet.

Thank you, I'll look for that, too:-)