Yotsuba Q&A
- I tried using milk in a soup, but it coagulated. What causes this?
- The cause of milk coagulation is due to heating and acidity.
When milk is used for cooking, heating it at a high temperature for a long time may cause the whey protein to separate due to heat denaturation. Also, when using milk in foods with low pH values, such as tomato soup, the acid found in the food may denature milk proteins, causing coagulation.
We recommend to avoid boiling milk, and to add it to the finishing.
