23-10-2011, 19:31
The "curdling" isn't spoiling, but the coagulation of the soy proteins. Making tofu is basically this process.
As for why it happens, I believe the magic formula is cold soy meeting something hot. So, if you nuke your cup and pour cold soy in, it's still hitting something hot. I don't think the temp difference needs to be that much for it to happen. Have you tried putting cold soy in the mug and then nuking them together?
pherazone
As for why it happens, I believe the magic formula is cold soy meeting something hot. So, if you nuke your cup and pour cold soy in, it's still hitting something hot. I don't think the temp difference needs to be that much for it to happen. Have you tried putting cold soy in the mug and then nuking them together?
pherazone