100 Examples of sentences containing the noun "curdling"

Definition

Curdling refers to the process of coagulation or the transformation of a liquid (typically milk) into curds or clumps. This occurs when milk proteins (casein) aggregate due to the presence of an acid or heat, resulting in a thicker texture. In a broader context, it can also describe the act of spoiling or turning sour.

Synonyms

• Coagulation
• Clumping
• Thickening
• Spoiling
• Sourness

Antonyms

• Liquefying
• Dissolving
• Emulsifying
• Freshness
• Purity

Examples

1. The milk began to curdle when I added lemon juice.
2. She watched in horror as the cream started to curdle in the heat.
3. Adding vinegar to the milk caused it to curdle rapidly.
4. The soup was left on the stove too long, and it started to curdle.
5. I accidentally let the milk curdle before I could use it for baking.
6. The recipe required the cheese to curdle slowly for the best texture.
7. Don't let the yogurt curdle; it should stay smooth and creamy.
8. The chef demonstrated how to make ricotta by allowing the milk to curdle.
9. If the temperatures fluctuate, the cream may curdle unexpectedly.
10. The sour milk had already begun to curdle in the fridge.
11. The acid from the tomatoes caused the cream to curdle in the sauce.
12. She tried to salvage the dish before it could curdle completely.
13. The milk will curdle if it’s left out too long.
14. I learned that high heat can cause the sauce to curdle.
15. They added a splash of vinegar to help the milk curdle.
16. It’s important to stir the mixture gently to avoid curdling.
17. The dairy farmer explained the science behind curdling milk.
18. If not stored properly, the cream will quickly curdle.
19. They used an old recipe that required the milk to curdle naturally.
20. As the milk began to curdle, a distinct smell filled the kitchen.
21. The process of curdling is essential for cheese-making.
22. The dessert failed because the milk had curdled before it was served.
23. I could see the milk starting to curdle as I heated it.
24. The addition of lemon zest caused the mixture to curdle.
25. Improper temperature control can lead to curdling in sauces.
26. She was careful not to let the eggs curdle while cooking.
27. The milk's natural enzymes caused it to curdle over time.
28. The butter began to curdle when exposed to the heat.
29. A good chef knows how to prevent the cream from curdling.
30. The soup was ruined when the sour cream began to curdle.
31. The milk was left out too long and began to curdle.
32. When cooking, it’s crucial to avoid curdling the ingredients.
33. The hot broth made the dairy product curdle instantly.
34. I didn’t realize the milk would curdle so quickly.
35. The heat caused the custard to curdle, ruining the texture.
36. The cream will curdle if it’s added to a boiling soup.
37. If you don't whisk the eggs properly, they might curdle.
38. I learned how to make paneer by allowing the milk to curdle.
39. The milk was too old and had already started to curdle.
40. The yogurt can curdle if exposed to too much heat.
41. The recipe requires the milk to curdle before mixing.
42. I tried to fix the sauce, but it continued to curdle.
43. Some people prefer their sauces without any risk of curdling.
44. The dish was a disaster due to the curdling of the cream.
45. The heat was too high, causing the cheese to curdle.
46. The milk in the coffee started to curdle from the heat.
47. I had to throw away the milk because it had curdled.
48. The chef explained how to avoid curdling in sauces.
49. The milk will curdle if it comes into contact with certain acids.
50. A gentle simmer is key to preventing the sauce from curdling.
51. The cream cheese can begin to curdle if heated too quickly.
52. I added baking soda, and the milk did not curdle.
53. The mixture began to curdle, creating a lumpy appearance.
54. If left too long, the cream will eventually curdle.
55. The acid from the fruit caused the cream to curdle.
56. To make cheese, you must let the milk curdle sufficiently.
57. The soup was delicious until the cream started to curdle.
58. The milk will curdle if you don’t use it in time.
59. The heat was so intense that it caused the sauce to curdle.
60. A quick stir can prevent the eggs from curdling.
61. The milk's transformation was evident as it began to curdle.
62. They learned that overcooking can lead to curdling.
63. The chef warned that too much acid would curdle the dairy.
64. The mixture had to sit until it began to curdle.
65. She was surprised to see the milk curdle so quickly.
66. The recipe specifically mentioned not to let it curdle.
67. The excess heat caused the cream to curdle unexpectedly.
68. The sour milk made the casserole curdle in the oven.
69. The milk started to curdle as it reacted with the fruit.
70. If you add too much acid, the mixture will curdle.
71. The cream didn’t curdle, thanks to the careful cooking method.
72. The acid can cause proteins to curdle rapidly.
73. The sauce was perfect until it began to curdle.
74. The yogurt was old and had already curdled.
75. The milk was fresh, but the heat caused it to curdle.
76. I watched the milk slowly curdle in the pot.
77. The key to a creamy sauce is avoiding curdling.
78. The chef demonstrated how to prevent the sauce from curdling.
79. The milk's reaction to the heat made it curdle.
80. The cream cheese began to curdle in the heat of the oven.
81. She was disheartened to see the sauce curdle.
82. The milk started to curdle after sitting out too long.
83. The pastry chef explained the importance of avoiding curdling.
84. I added the lemon juice too early, causing the mixture to curdle.
85. The delicate balance of ingredients prevented the sauce from curdling.
86. The milk began to curdle as it reached the boiling point.
87. They were careful to not let the cream curdle in the hot soup.
88. The soup turned lumpy after the cream began to curdle.
89. The milk’s acidity caused it to curdle during cooking.
90. She quickly realized the milk would curdle if not refrigerated.
91. The dish required careful attention to prevent curdling.
92. The cheesecake filling started to curdle when heated too much.
93. The milk will curdle if left unrefrigerated for too long.
94. The key to a good sauce is ensuring it doesn’t curdle.
95. The cooking process caused the milk to curdle unexpectedly.
96. As the milk began to curdle, I panicked and added more cream.
97. The sour cream was too old and had begun to curdle.
98. The dish was ruined when the milk curdled during preparation.
99. If the sauce curdles, it can be difficult to fix.
100. The old recipe required the milk to sit until it started to curdle.