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To curdle is to cause a change, usually undesirable, in which liquid separates into clots (curds) and watery matter (whey). It occurs with dairy products, especially milk, that are cooked to a high temperature or that have acidic ingredients, such as lemon juice, vinegar or tomatoes, added. Custards and certain egg or cheese preparations also can curdle during heating. In cake making, creamed sugar and butter will curdle if cold eggs are added.
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