What causes curdling and how can you prevent it? Some sauces are more at risk to curdle than others What exactly (ingredients, techniques, temperature ) causes this curdling? What can you do to have the curdling risk at minimum? I'm not askin
How can I prevent curdling when adding fruit to milk? For those, you can keep the boiling procedure - they shouldn't curdle the milk anyway If you really don't want to use fresh fruit and want to add something, you can add more sugar Especially if you cook the fruit into a jam first (just standard sugar-and-fruit preserve, no pectin added), it won't curdle the milk when mixed with it
caramel - What causes curding in this case: heating milk with large . . . It's not the sugar that caused the milk to curdle, it's the milk itself Dulce de leche and caramel are both usually made with either cream, condensed, or evaporated milk The issue with regular milk (especially skim), is that it has such a high water content and low fat content The fat in cream buffers the protein, helping to prevent curdling, and the canned milks have already had most of
How acidic does a mixture have to be for milk to curdle? I suspect the mixture of all the ingredients with the vinegar won't be acidic enough to cause the cream to curdle, but this has raised a question: how acidic does a mixture have to be for milk to curdle? Certainly if I drop milk into 100% vinegar the milk will curdle But what if only 20% of a mixture is vinegar? 10%? 2%?
how to mix wine into cream sauce (or cream into a wine sauce) so it . . . Always remember to pour the wine on the sauce and never the sauce on the wine (not a joke, the milk will curdle instantly) Some related material and here You may also try to avoid curdling by adding only small quantities of low alcoholic content and low acidity preheated wine only
How do I prevent coconut milk from separating in Thai curry? It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating Although it usually still tastes good, the coconut ends up looking like
cheese - Why does fondue sometimes curdle and what can I do to . . . Cheese sauces will curdle more easily if they are not acid enough I struggled with homemade mac-n-cheese until someone pointed this out to me The wine that Zippy suggests is one solution to adding acid without undesirable taste
1 ltr Milk is not curdling even after squeezing 2 lemons; What could . . . The milk could be adulterated, treated with detergent, urea, or made using milk powder Milk instantly curdles to form cottage cheese when lemon juice or vinegar is added Adulteration is rampant in India Even if it's just diluted with water it should curdle to some extent; even skimmed milk curdles, although it would produce less cottage cheese The separated water is whey If you're in the