Why does milk get chunky

Then, the solid part is removed from the whey the liquid and depending on what type of cheese is being made, there are different processes from there. Skip to content. What is happening in your glass happened is a process called curdling.

But why does this happen!? Especially if the milk was left in warm place, it can increase the speed of this process. Together we build journalism that is independent, credible and fearless. You can further help us by making a donation. This will mean a lot for our ability to bring you news, perspectives and analysis from the ground so that we can make change together. Please use a genuine email ID and provide your name. Image: iStock. Ink and solutions of soap and detergents are some common examples of a colloidal solution.

This is why milk appears to be white. Subscribe to Weekly Newsletter :. Donate Now. Post a Comment. The same effect can be caused by acidic ingredients in your recipe. For example, you might add lemon zest or lemon slices to a baked fish dish in a milk-based sauce. As the sauce approaches a boiling temperature in the oven, the lemon's acidity often causes the milk to curdle. The same is true of custards, such as pie fillings or a cooked milk-and-cream mixture intended for your ice cream freezer.

Many foods naturally contain tannins, the substances used to turn animal skins into leather. They lend a pleasantly astringent and sometimes bitter edge to the flavor of many foods and beverages, from coffee and tea to common cooking ingredients such as red wine and potatoes.

Boiling dishes containing any of those ingredients -- especially wine, which is also acidic -- can cause your milk to curdle. In most cases, a bit of forethought can minimize your risk of curdled milk. One quick test is to heat a small quantity of milk, poured into a heatproof measuring cup, to a boil in your microwave oven.

If it's acidic enough to curdle on its own, you'll see fine grains of protein in the milk. Reserve this milk for baking or other uses, and buy fresher milk for your cooking. If your recipe calls for acidic ingredients such as tomato or lemon, add those to the milk -- or vice versa -- at the last possible moment. Finally, once the milk has been added, reduce your heat.