Why does my chai milk curdle?
So I absolutely love chai, and upon seeing a recipe here (http://www.seriouseats.com/recipes/2011/11/homemade-chai-recipe.html) I've very happily been making it at home.
The only deviations I make from the recipe is that I crush the spices before cooking, and add the sugar after cooking (to allow me to judge the necessary sugar level).
Recently, when I've been making chai, occasionally as I'm cooking my milk proteins separate and bunch together as if they are curdling, even though there's no acid in chai (yes, tea is mildly acidic, but not nearly enough, and people have been making tea like this for a century without that problem). Does anyone have any idea what is causing my problem?