General Question

mockturtle's avatar

Is it common for milk to clot in hot tea?

Asked by mockturtle (42 points ) May 22nd, 2009

Maybe the right word is “curdle.” I just brewed some black tea with bits of cherry in it. I then added a little sugar and a splash of milk, now my tea has milky debris in the bottom instead of a nice milky tea. Ick. Milk too old? Reaction with the fruit? What could it be?

Observing members: 0 Composing members: 0

12 Answers

bezdomnaya's avatar

Most likely a reaction with the fruit. Fruit’s acidity will cause milk to curdle, but it does help if the milk is older to curdle as well.

bezdomnaya's avatar

And by ‘help’ I really mean: ewww.

rooeytoo's avatar

I think the milk is over the hill, is there any of the milk left, have a sniff, that should tell you! I often have cherries and milk on my cereal, it has never curdled on it.

Tink's avatar

If the tea was hot and the milk was cold then it was being boiled in the hotness of the tea and it must have started separating

whatthefluther's avatar

The milk is probably not fresh. I hate when that happens, too, but I have circumvented that problem: I have switched to the new ultra-pasteurized half and half in individual serving containers that require no refrigeration. They are always fresh and, at room temperature, will not substantially cool down your hot tea or coffee. They do have a shelf life though…always check the “use by” date on all dairy products. See ya…wtf

bluesky's avatar

I would say the milk is bad.

ubersiren's avatar

Was there milk residue in the bottom of the mug before you poured the tea?

Also, clot? BLARF!!! Worst word ever to describe the action of a dairy product.

CMaz's avatar

Milk clotting? Yuk! I prefer milk curdling. Usually due to going bad, or getting bad. I have drank my coffee with a bit of “curdling” milk in it. Mmmm and so tasty!

Buttonstc's avatar

Chaz: I’m going to assume you’re an American, as am I.

If you lived in the UK you might very possibly be enjoying “Clotted Cream” a delicious addition to afternoon tea. My understanding is that it’s nearest US equivalent would be what we call heavy
cream.

I think all of the various terms peculiar to particular English speaking countries are so fascinating.

CMaz's avatar

Thank you for the info. :-) Attaching the word cream to the end of clotted makes it easier to swallow. I am still not going to eat vegmite.

gooch's avatar

In coffee if milk swirls it’s good if it clots it’s bad I am sure tea would be the same.

sakura's avatar

eurgh sounds nasty not sure I would add milk to a fruity based drink, it sounds as though your milk may be slightly past it.

@Buttonstc I agree clotted cream is yummy on home made scone Mmmm!

Answer this question

Login

or

Join

to answer.

This question is in the General Section. Responses must be helpful and on-topic.

Your answer will be saved while you login or join.

Have a question? Ask Fluther!

What do you know more about?
or
Knowledge Networking @ Fluther