This is a natural process that happens even when we take the most care possible. Milk curdles because the pH level if the whey drops, turning it acidic. This breaks up the natural structure of the milk, forcing the proteins to clump together and the fats to separate. This can happen two ways. First is when the milk is left at room temperature for a couple of days, and the bacteria naturally present in milk eat the lactose, and turn it into lactic acid. The second is when an acidic ingredient is added to the milk, like lemon juice, vinegar, or rennet.
Milk is a suspension, meaning every molecule in it repels each other, does not sink to the bottom, and does not dissolve into the liquid. Those molecules are protein, fat, lactose a type of natural sugar , and the whey they all float in.
Bacteria spreads and grows at warm temperatures, and even room temperature is enough for a couple of days. Curdled milk is best used to treat typhoid fever, colitis, appendix inflammation and colon infections. Dilute sour milk with water and pour onto garden beds to increase calcium content. Curdled milk is often used to make yogurt, the Turkish word for milk that has been curdled with a lactic starter. The milk is curdled with the aid of bacteria, which turns the milk sugars into lactic acid.
Mix sour milk into feed for hens, pigs, dogs, and cats. It will increase the nutrition content of their food. Generously spread curdled milk on your face, leave it on the skin for minutes and then rinse thoroughly with water - this treatment will make your skin smoother, firmer and brighter.
Another treatment that can be done is a bubble bath with one or two cups of curdled milk to achieve the same results. In order to avoid the sour smell, you can add a few drops of essential oil to the bath water.
Add small amounts of sour milk to dishes that have a creamy, cheesy consistency, such as casseroles, seafood stews, or potato bakes. Tenderize meat such as chicken or fish by soaking in sour milk prior to cooking. Sour milk is a great substitute for butter, yogurt, or sour cream, which are used in a variety of recipes ranging from cakes to pancakes and bread.
The use of sour milk is well felt in taste and there are even recipes that require specific use of it. Instead of using sour cream for the salad dressing, use curdled milk. Keep in mind never to use pasteurized milk. A weekly guide to the biggest developments in health, medicine and wellbeing delivered to your inbox.
Thank you for subscribing! Your subscription is confirmed for news related to biggest developments in health, medicine and wellbeing. Back to Top. Select a City Close. A gentle simmer still cooks your food but is less likely to curdle the milk. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. His work has appeared online on major sites including Livestrong.
How Curdling Works From a scientific perspective, milk isn't a single substance. Spoilage One factor that can change the charge of the casein proteins is acidity.
Acidic Ingredients The same effect can be caused by acidic ingredients in your recipe. Tannins Many foods naturally contain tannins, the substances used to turn animal skins into leather. An Ounce of Prevention In most cases, a bit of forethought can minimize your risk of curdled milk. About Spoiled Milk. How to Scald Milk in the Microwave. The effect is most often seen in milk that is close to going sour or when adding milk to very hot coffee or tea, since the high temperature can coagulate casein.
The same reaction produces buttermilk, cheese, and yogurt. Adding lemon juice or vinegar to fresh milk is an easy way to make homemade buttermilk. It would be, if you added the acidic ingredient to hot milk. However, adding acid to cold milk allows casein to coagulate more slowly.
Rather than forming clumps, the chemical reaction simply thickens the liquid. The ingredient also affects the flavor of the buttermilk, adding a tangy note.
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