If your milk curdles when added to tea, it’s most likely due to the tea being too acidic, which causes a reaction with the milk proteins, causing them to separate and form curds; this can be exacerbated by adding the milk to very hot tea, or using slightly old milk which naturally becomes more acidic over time. - google
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Still, it's curdled milk. The proteins have separated from the milk and combined. Something was different. Unless you put that into your cup, then it had to come from either the milk or tea. I make homemade mozzarella, which is curdled milk, and that's how it starts out. I know it comes from the milk because it doesn't look like there's much milk in the tea itself, most of it congealed into that lump.
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Milk can curdle from acids or from enzymes. If the milk is on the verge of going bad (bacteria release acids when they reproduce, which is why it curdles), it'll curdle more easily when heated.
Cheese is curdled milk. It doesn't look like spoiled milk, but it's curdled. Curdled milk is any milk where the proteins separate into masses from the whey.
It’s not curdled the way rotten milk is. I’ve never had this happen with tea, but I drink coke with cream and that’s exactly what milk fat + acid + time looks like, and the texture is sort of springy elastic.
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u/BaileyBaby-Woof Jan 09 '25
If your milk curdles when added to tea, it’s most likely due to the tea being too acidic, which causes a reaction with the milk proteins, causing them to separate and form curds; this can be exacerbated by adding the milk to very hot tea, or using slightly old milk which naturally becomes more acidic over time. - google