How do you avoid coagulation when mixing acid and milk?

To avoid coagulation when mixing acid and milk, you should follow these steps:

- Start with cold milk: Milk proteins are more stable at cold temperatures, reducing the risk of coagulation.

- Use a mild acid: Some acids are less likely to cause coagulation than others. For instance, lemon juice or white vinegar are milder than hydrochloric acid or sulfuric acid.

- Add acid slowly: Gradually adding acid to the milk allows the proteins time to adjust, reducing the chances of coagulation. Stir continuously while adding the acid.

- Stir constantly: Stirring helps distribute the acid evenly throughout the milk, preventing localized areas of high acidity that could lead to coagulation.

- Monitor temperature: Keep the temperature of the milk mixture below 180°F (82°C) to prevent heat-induced coagulation.

- Avoid over-acidification: Only add enough acid to achieve the desired flavor or pH. Excessive acidification can increase the risk of coagulation.

- Add stabilizers: Some ingredients, such as cornstarch, can be added to the milk mixture to help stabilize the proteins and reduce coagulation.

- Use an immersion blender: If you need to mix the acid and milk quickly, an immersion blender can help create a smooth mixture without over-beating and causing coagulation.