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Does goat's milk curdle if one adds lemon juice to it?

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We've all seen it, lumpy milk poured from an outdated jug or lemon juice added to warm milk. What was once smooth, creamy milk becomes chunky, lumpy, and completely unappetizing. But curdled milk isn't always a bad thing. read more

Sure does. In fact, there’s a shortcut to chevre that uses lemon juice as the acidifying agent. Not as nuanced as cultured chevre but good in a pinch—or as an entry level method to cheesemaking. read more

Milk curdles when lemon juice is added to it because the acid in the lemon juice lowers the pH of the milk and causes its particles to solidify and expand. Because these particles are repelled by the acid, they rise to the top to get as far away from it as possible, separating the solid milk curds from the liquid whey. read more

Lemon juice will cause the milk to curdle, which means you might need to use baking soda in place of baking powder. I think using lemon zest will give you a better result. read more

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