How to stop milk curdling while cooking creamy soups, tea, sauces and curries

Worried about milk curdling in your cooking? Experts reveal that high heat and acidity destabilize milk proteins, causing lumps. Learn simple kitchen tricks like warming milk, adding it slowly, and using stabilizers like flour to prevent curdling in soups, curries, and tea. Full-fat milk and UHT milk offer better stability for smooth, creamy results every time.