Why sometimes milk cuddles while making white sauce?

* Too high heat: If the milk is heated too quickly, the proteins in the milk can denature and form clumps, which will cause the sauce to curdle.

* Acidic ingredients: Adding acidic ingredients, such as lemon juice or vinegar, to the milk can also cause it to curdle.

* Starch content: The starch in the flour used to make the roux can also contribute to curdling if it is not cooked properly.

To avoid curdling, it is important to heat the milk slowly and whisk constantly. You should also avoid adding acidic ingredients to the milk until it has been thickened with the roux. If the sauce does start to curdle, you can try whisking in a small amount of cold milk or cream to help smooth it out.

Here are some tips for making a smooth white sauce:

* Use whole milk for a richer flavor and texture.

* Heat the milk slowly over low heat, whisking constantly.

* Make sure the roux is cooked until it is a light golden brown color.

* Gradually whisk the hot milk into the roux, whisking constantly until the sauce is smooth and thickened.

* Avoid boiling the sauce, as this can cause it to curdle.

* If the sauce does start to curdle, whisk in a small amount of cold milk or cream to help smooth it out.