What You Need to Know
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu, but undesirable in the production of a sauce, cheese fondue or a custard.
Key Parameters
Equipment
cheeseclothcolanderthermometerpH meter
Steps
- 1.
Paneer (India): Acid-induced curdling creates the cheese base
- 2.
Ricotta (Italy): Secondary curdling of whey proteins
- 3.
Douhua (China): Salt-induced soybean curdling creates silken texture