Almond milk is a plant-based milk alternative that is made by blending almonds with water and straining the mixture to remove any solids. Almond milk can curdle, or separate into solid and liquid parts, for a variety of reasons.
One reason why almond milk may curdle is due to the presence of heat. Almond milk is a protein-based liquid, and proteins can denature, or unravel, when they are exposed to heat. If almond milk is heated to a high temperature, the proteins in the milk may denature and cause the milk to curdle. This is more likely to occur if the almond milk is not properly stirred or if it is heated for a long period of time.
Another reason why almond milk may curdle is due to the presence of acids. Almond milk can curdle when it is mixed with acidic substances such as citrus juices or vinegar. This is because the acid in the substances can cause the proteins in the almond milk to denature and form curds.
A third reason why almond milk may curdle is due to the presence of enzymes. Almond milk can contain enzymes that are naturally present in the almonds or that are added during the manufacturing process. These enzymes can cause the almond milk to curdle if they are not properly inactivated or if they are exposed to certain conditions.