Curdled cream in coffee: it is not a common sight, but it has also piqued curiousity in some coffee connoisseurs. Is it safe to drink cream that is visibly given a “bad” reaction to the coffee it is put in? As it turns out- yes!
Curdled cream can happen for a few reasons. Quite often, it can be caused by the cream being quite old, or it can be caused by the cream’s fat composition being incompatible with the coffee. The classic culprit is first-skimmed, steroid-free creams as they contain less fat and most likely will curdle in hot coffee.
The etymology of the curdling of cream can be traced back to the way cream is made. Fresh, unpasteurized cream is composed on tiny fat globules suspended in liquid; the liquid being liquid proteins, minerals and lactose. In freshly made cream, the fat forms a natural insulation layer around the liquid and keeps it safe at whatever temperature is. However, when the fat is exposed to an acid, like citric acid, it looses its insulation ability and the liquid proteins coagulate (curdle), separating from the fat. This occurs when a cream is heated and acidified, like in a hot cup of coffee.
When it comes to drinking curdled cream with coffee, although there wont be a pleasant texture just like consuming something creamy and smooth, you literally wont get any health risksform drinking it! Just because the cream looks curdled, doesn’t mean that it has gone off. Curdling is a purely physical reaction, not one of bacteria and spoilage. Many people are known to just give it a stir and enjoy their coffee without any ill effects.
The Benefits and Downsides of Curdled Cream
The benefits for using curdled cream is that it is actually a more healthful option than adding fresh cream to your coffee. Generally, fresh cream contains a relatively high percentage of fat, which decreases the nutritional benefits of the cup of coffee. Curdled cream, however, is not significantly different from plain milk. In fact, whilst creamy, when curdled it often adds a slightly sweeter flavour due to the lactose present that is converted into a sugar. Moreover, with low fat or no-fat milk curdles less and can usually be stirred up and enjoyed as a new and interestinglatte form.
The downside, however, is quite simply the texture. As many agree, curdled cream can feel terrible and make drinking coffee a dreadful experience. Luckily, if you catch the curdles early on in the process, there is an easy solution – just strain the coffee and enjoy the smooth body and flavour of the coffee itself.
Health Factors to Consider When Using Cream
Here are a few health factors to consider when using cream in coffee: the brand and the freshness, the cleanliness of the container, the exact measurement of the cream to the coffee and most importantly, the temperature of the coffee itself. Always make sure that you use the freshest creams you can get, because it will taste better and be much better for you. Secondly, measure carefully and make sure that you use the right proportion of cream to coffee. Finally, don’t let the coffee get too hot when using cream – if coffee is too hot, it can burn the cream, making it taste sour.
Curdled Milk vs. Cream
Curdled cream and curdled milk are two very different things. Milk contains both the fat and protein while cream contains only fat. While the texture of curdled cream may not be very pleasant, it still is safe to drink and in fact, has a few additional health benefits in its curdled form. While curdled milk, on the other hand, has attached a feeling of nausea and can indicate a bigger health issue.
Pasteurized milk can spoil easily therefore it is important to always check the expiration date before adding it to your coffee. Even when it is still fresh, though, it can react with an acid like a hot cup of coffee, causing it to curdle just as fresh cream does. In this instance, the same solutions apply – just strain the coffee and enjoy it without the curdled milk.
Things to Keep in Mind
When using cream in coffee, there are a few things to keep in mind that can help prevent curdling. Firstly, do not use pre-soaked cream or cream that is past its expiration date. Secondly, always measure the cream accurately to the coffee. Thirdly, do not heat the coffee too hot – the temperature should not exceed 80°C (176°F). Finally, if creams curdle, it is usually possible to just stir and drink it (preferably strained) without any ill effects.
Summary
To conclude, drinking curdled cream in coffee is not only safe but in certain cases, can add health benefits due to low fat content. Moreover, it can also be stirred and enjoyed with pleasant taste without any ill effects. However, it is always important to understand and pay attention to the factors that lead to the curdling and use creams of the highest quality to prevent it.
