Last updated 15/03/2024
Curdling is not always a bad thing. In fact, the reaction is needed to produce buttermilk, cheese, and yoghurt. However, few of us want lumpy milk in our morning coffee.
Milk contains proteins that are sensitive to temperature and pH changes. Increasing the temperature or adding acidic substances, like lemon juice, causes proteins to denature, unfold, and lump together.
If you are finding your milk is curdling when heated, you can try gently warming it at a slow and steady temperature. Stirring it with a whisk to prevent clumps from occurring may also help.
