Curdled milk occurs when proteins found in milk break down, usually as a result of acidity or excessive heat. The resulting liquid may be lumpy and off-putting, but it is also salvageable if you know what to do with it. In fact, cooking with curdled milk can produce delicious dishes, de...
Think has curdled. Tastes good with ginger snap. Similar consistency to ketchup. ;0 Reply to this comment Jenny Can Cook February 3, 2023 at 6:18 pm Frosting can not curdle and the consistency is what you make it with the amount of milk added. If you follow the recipe it can’t be...
If your milk already contains starter and you’ve accidentally overheated it, don’t worry—you can turn this into an opportunity to make fresh ricotta cheese. I discovered this phenomenon by accident when I reheated milk inoculated with a starter in the microwave. I intended to bring it back...
In a large snow-white globe on the edge of town, bacteria bred in whey, the liquid that remains after milk has been curdled and strained to make cheese, are hard at work generating biogas: a clean, renewable energy source that can also be used to produce electricity. Videos by VICE “W...