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Tea bags curdling my milk

post #1 of 10
Thread Starter 

i dont have a lot of experience with tea and their relationship with milk products. so i was making a panna cotta, steeping the milk/sugar/ tea bags. the next thing i know, the milk had curdled. im assuming that its the citric acid in the tea that is causing this, but how do i prevent it? ive done things with milk and earl grey, but maybe its this specific Passion Tazo Tea that is doing this. errrggh, its pretty frustrating!

post #2 of 10

You may be over steeping? drawing too much tannic acid off of the tea? How long are you steeping for?

post #3 of 10
Thread Starter 

it really happens in the beginning, just as the flavors are being released into the milk.

post #4 of 10

It just may be very possible that you can't use that kind of tea to make your panna cotta. I wouldn't know how to prevent the milk curdling in the presence of an acidic ingredient.....

post #5 of 10

If it is the "acid" causing the problem, the only solution would be in the direction of making the milk more alkaline to offset the acidity. Might be tricky...

post #6 of 10

The name of the tea sounds like one that might have some fairly acidic ingredients. I'm not sure if its true, or something I've conjured up in my head, but I think that milk is slightly less likely to curdle when its colder. You might try steeping it cold over a day or so.

post #7 of 10

Use manufacturing cream it wont seperate

post #8 of 10

How about a tea reduction added to scalded milk?

post #9 of 10

As the tea is a fruit tea and therefore quite acidic it will curdle, I drink it quite a lot of fruit teas,  but can never add any milk,   can you not use the earl grey or even better cardamon pods?  that will taste wonderful!    failing that a good dark green bay leaf. hope this helps.

post #10 of 10
Thread Starter 

thanks for the help guys!

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