How to prevent the milk from curdling when cooking ...

Many recipes for sauces and soups should be reduced and thickened, meaning simmer until the desired consistency.

With sauces and soups with milk, boil or simmer can be made sour milk, which not very appetizing (even if it is safe to eat).

Without complicated, more milk is an emulsion of fat, protein and water. What happens when the milk is boiled, the emulsion breaking: coagulate milk proteins and separated from the water and produces what is commonly known as Quark.

This cheese making to coagulate milk solids by boiling and addition of the enzyme rennet, and then the liquid is ejected.

But for sauce or soup that does not sour milk, want it to be smooth. So, here are some tips to prevent milk curdle when heated:

Do not boil. Cooking is a safe way to curdle milk. But it's not just cook. Heat the milk too quickly, even if never boils, you can also curdle. Instead, gently heat the milk over medium heat.

Stabilized with a starch. Starches such as corn starch or flour to stabilize the emulsion of the milk and to prevent a separation. A common technique is to thicken the sauce or soup with Roux milk prior to the addition. [See also: How to thicken a sauce]

Avoid strong acids. If your sauce or soup contains an acidic ingredient, such as wine, tomato or lemon juice to curdle milk rather. In order to counteract the action of the acid, starch may be used as described above.

Season. Ended Salt is another ingredient that can lead to clot milk. But obviously, you have your season sauce. The key is to add salt at the end instead of reducing them, or cook with salt and. (Sauces and soups at the end is a good habit to get into anyway.)

Warm the milk. Filling with cold milk directly into a hot liquid. Instead, small amounts of hot coating liquid in the cold milk. When milk is hot, add the hot liquid. This process is called event. Or simply heat the milk gently in a pot in front of the addition.

Instead, use cream. Dairy products high in fat, such as cream and cream, are less susceptible to icing. Restaurants cream be used, because to make sauces and soups as opposed to milk, which can be boiled without curdling. (It also has more flavor and richness of the milk). In contrast, 2% milk, rather than full milk clotting.