Jun 23, 2009 · Whenmilk becomes too acidic, like when we addlemon juice or when it goes sour, the negative charge on thecasein groupings becomes neutralized. Now instead of pushing each other apart, thecasein starts to clump together. Eventually large enough clumps are formed that wecan actually see the separation,and then we havecurdled milk.

7.I don’t think this is practicallypossible with lemon juice, as milk protein willcurdle in the presence of acid (in this case, citric acid in the lemon juice)—and the process happens much more quickly at hotter temperatures, as in tea. A pinch of salt may slow the process, but is likely to be unpalatable.

They didn’t even need to bake the pies, for the acidity of the limes curdled the condensed milk and egg yolks to form … Finding a captivating rendition, however, can be difficult.

Milk is made up of a number of proteins like casein. The proteins in milk are denatured by the addition of lemon juice. When lemon juice is added to tea or milk, the proteins such as the negatively charged casein become neutralized. Now, as no negative charge is present on them so they start to crumple together rather then pushing each other apart. Hence, the clumping causes the milk to curdle in tea.

They didn’t even need to bake the pies, for the acidity of the limes curdled the condensed milk and egg yolks to form … Finding a captivating rendition, however, can be difficult.

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The second optionis that something in yourtea is acidic,and is reacting with yourmilk, causing itto curdle. Some obvious offenders would be stronglemon teas, or other citrusy blends. An ingredient you might not think of as being horribly acidicis hibiscus , but …

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