can I drink curdled milk
It can lead to food poisoning, which can bring on unpleasant digestive symptoms like nausea, vomiting, diarrhoea, and stomach discomfort. If you accidently drink a tiny bit of rotten milk, you won’t need to worry, but you should avoid consuming big or even moderate amounts of it.
Adapted from the German word etterre, curdled milk is safe to drink, but the flavor is unappealing. While sometimes indicating spoiledness, it can also be a way to make a more tasty product, such as cheese. The reality is, cows milk turns to cheese before it is digested.
Curdling can be concerning because milk with curdles is generally considered to be just like spoiled milk. In addition to its unappetizing taste and smell, spoiled milk may lead to nausea, abdominal cramps, or diarrhea. Drinking a lot of spoiled milk causes upset stomach, leading to abdominal cramps, vomiting, and diarrhea (like an illness caused by eating food).
It is possible to have food poisoning from spoiled milk, resulting in an upset stomach, vomiting and/or diarrhea, but you are not likely to need medical attention for anything more severe. A small drink from spoiled milk is unlikely to produce symptoms other than an unpleasant taste.
Drinking coffee or tea can make milk curdle, as it is overly acidic. Boiling or boiling sauces and soups made with milk can make your milk curdle. Milk in sauces and soups that include milk can become frozen and curdled when boiled or simmered.
Heat amplifies aciditys effect on the proteins of milk, so heated milk will often be curdled. When cooked, small amounts of acid and heat may help curdle the milk, although the milk does not contact odors or flavors.
The more acidic the environment, the greater the chances that the oat milk will be curdled. Yes, when exposed to certain levels of acidic environment, the oat milk will curl up into hot coffee. The reason for curdling is due to poor chemical reactions taking place in oat milk. Curdle typically happens when you add the milk into a coffee or a tea that is really hot or has acidity.
This process is called coagulation; and occasionally, the milk can curdle into the tea. When you introduce an acidic substance to the milk, it will curdle, and start tasting acidic. The milk will eventually become acidic and sour, with casein proteins bonding to create massive curds.
The protein molecules (casein and others) pull on each other when the pH drops and the milk becomes more acidic, creating the curdles floating in the clear milky liquid. If the pH value of milk is decreased–by adding an acidic ingredient such as citrus juice or alcohol–the protein molecules in milk cease to attract each other, they start bonding and the milk curdles. According to the Scientific Note, sometimes milk will curdle in coffee and tea, as acidity is high enough to change the pH value of the milk.
The high lactic acid is also the reason why the milk that is spoiled has the distinct smell of sourness. Milk that is thick or clumpy is almost certainly a bad thing, but you may also want to watch for things like discoloration or a foul, sour taste, which happens when lactic acid in the milk starts producing bacteria. Vomiting milk may smell coagulated, as it has mixed with stomach acid. Older milk might not have been compromised enough to produce a foul odor or taste, but enough acid and heat (in addition to its own) could have caused curdling.
If your milk does not have an off-putting smell or flavor, you may still use it. Milk will curdle just like normal milk, as it has similar fat, protein, and sugars as normal milk.
To understand curdling, you need to know that milk is made up of fat, protein, and sugar. In fact, intentionally coagulating your milk is often an early stage of the process that makes up this delicious food. In some cases, curdled milk in coffee might differ from, say, milk that is been strained out of the carton.
|When you get curdled milk
|When lumps develop in silky milk, you get curdled milk. Even though the clumps appear in damaged milk
|Molecules naturally disperse
|Due to their inherent tendency to reject one another, the casein-dominant protein molecules naturally disperse throughout the liquid.
You are probably familiar with the idea that poor, old, or sour milk can be used to create many different dairy products, such as yogurt and cheese. If you have a cake or muffin recipe that calls for buttermilk, you might be able to substitute with sour milk. The substitution works both ways, so when the recipe calls for sour milk, you can just use buttermilk instead. While you might not want to drink a glass of sour milk straight, baking is a good way to use sour milk.
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If in any doubt if your milk is merely slightly sour or is full-blown spoiled, the best thing to do is throw it out. If your oatmeal milk is lumpy, dense (difficult to pour), or goopy, toss it out. If you want the milk to curdle more, let it sit longer, or bring back to medium-high heat and simmer it until big curdles form.
When adding lemon juice or vinegar to hot milk, it will curdle almost instantly, but adding it to cold milk does not cause the reaction for quite some time. When the milk is just about on the verge of spoilage, and bacteria has produced a bit, but not enough, acid to make cold milk curdle, a bit of additional acid from the coffee or tea, combined with its heat, may tip the scales and make milk curdle. Curdling happens for many reasons, like the temperature of plant milk, acidity levels in the tea or coffee that I am adding to the milk.
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It is unintentional curdling from milk which is past it is shelf life, or has been left outside all day, which makes it icky. While the curdling is not necessarily harmful to your health, it is not ideal either (who wants to drink coffee with lumpy milk in it?). The secret to keeping your milk from curdling when you are drinking it is choosing a dairy component that has a high enough fat content that the milk solids will not curdle.
The milk mixture may also benefit from a few acidic substances, such as tomatoes and lemon juice. The extra acidity the milk gets when it ages may actually provide an improvement in flavor in baked goods such as cakes and muffins. The lactobacillus uses the milk for energy and releases lactic acid, making the milk a tart flavor.
Up until that point, your standards might be quite vile, but they are likely to not do any harm. There are various ways of making milk curdle–like adding heat or acids, or just letting milk sit around long enough–but we can all agree we are thankful for the dairy farmers who make the hard work happen for us.
Is curdled milk the same as spoiled milk?
Lemon juice is added after milk has been cooked to a specified temperature. After the milk begins to curdle, the liquid whey is filtered, and the solid components are then molded into a piece of cheese. In this case, curdling serves a purpose and has absolutely nothing to do with rotting.
What to do if milk curdles?
The very first thing to perform if milk curdles while boiling is to drain it and squeeze off any extra water. However, ensure you boil it for an extended period of time first. If the stench bothers you, you can also clean this in water, then press out every drop of water.
Is it OK to cook with curdled milk?
Yes, you may bake using sour milk. Baking is a terrific way to use spoilt milk, even though you might not want to drink it straight up. The increased acidity that milk develops with age can enhance the flavor of baked items like cakes and muffins. Dan Barber enjoys making food using sour milk.