Why didn't my milk curdle after adding vinegar?

Posted by: MarieH
January 7, 2015

18669 views
5 Comments

Recipe question for: New England Spider Cake

5 Comments

Order Bynewest

newestoldestpopular

Threadsexpanded

expandedcollapsed

MarieHJanuary 7, 2015

Thanks! My milk was whole and not ultra. It did not seem different to me after a good 15 minutes. However, the cake was absolutely delicious!

Susan W.January 7, 2015

Thats so odd. I used plain old distilled white vinegar and it worked well both times. It is a wonderful cake.

Susan W.January 7, 2015

I thought of something else. If your milk is ultra pasteurized, it may not thicken at all. The first time I made creme fraiche, I grabbed ultra pasteurized by mistake and it didn't work.

Susan W.January 7, 2015

I let mine sit the full ten minutes and as I poured it, there were thicker areas. Sort of like blobs of soft yogurt. Did yours not do anything?

HalfPintJanuary 7, 2015

You usually need to heat the mixture for it to really curdle. For this recipe, you're only souring the milk which can thicken it slightly.

Showing 5 out of 5 Comments

Recommended by Food52

Why didn't my milk curdle after adding vinegar?

5 Comments

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long