turn into curds; "curdled milk"
go bad or sour; "The milk curdled"
turn from a liquid to a solid mass; "his blood curdled"
To cause milk or sauce to separate into solid and liquid.
Food is curdled when it seperates into a liquid containing small solid particles (caused by over cooking). - Close
The separating of milk into curd and whey (the solid and liquid. Acids, such as vinegar or lemon juice, can curdle milk, as can boiling.
To separate fresh milk or a sauce either by adding an acid such as lemon juice or by over heating. Also used to refer to creamed mixtures which have separated when the egg has been beaten in too quickly.
some sauces and other mixtures can separate. In baking this is particularly common when adding eggs or other liquid to a creamed mixture (see above). To stop this, add a tablespoon from the weighed flour after the first egg or couple of spoonfuls of liquid.
when milk, soup or sauce separates into its solid and liquid elements. Can happen unintentionally. (example: when you pour old milk into a hot cup of coffee, sometimes it curdles immediatly as soon as it gets warm)
To coagulate, or separate, into solids and liquids. Egg- and milk-based mixtures are susceptible to curdling if they are heated too quickly orcombined with an acidic ingredient, such as lemon juice or tomatoes
What happens when minute solids separate from the liquid in an egg or cream-based mixture due to being heated to quickly.
To cause semisolid pieces of coagulated protein to develop in food, usually as a result of the addition of an acid substance, or the overheating of milk or egg-based sauces.