Why does milk curdle when it is mixed with vinegar?

A: Shirley Corriher replies: Acid on protein causes the protein to coagulate, because the acid is actually “cooking” the protein strands. When vinegar curdles milk, what you get is a dairy version of scrambled eggs. As to whether pickled capers cause a cream sauce to curdle, that depends on what else is in the sauce.

Also, what do you mean by curdling of milk?

curdle. When things curdle, they turn from liquid gradually to solid, forming clumps along the way. If you leave milk out of the refrigerator long enough, it will curdle. When a liquid curdles, it forms curds, or lumpy solid masses. In some cases this is deliberate, as when you make cheese or tofu.

Is it safe to eat curdled milk?

Once a sauce has curdled, it can be very difficult to return proteins to their original state. And while it's perfectly safe to eat sauces that have curdled, it's not especially appetizing. Here are a few strategies to combat curdling: If a dairy-based sauce curdles, immediately halt the cooking process.

How do you make curdled milk?

Method 1 Curdling Dairy Milk with Acid

  1. Gently warm the milk. Pour the milk into a saucepan and place the saucepan on the stove.
  2. Stir in an acid. Add an acidic ingredient like lemon juice, orange juice, or vinegar to the hot milk.
  3. Let stand.
  4. Strain, if appropriate.

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