You open the refrigerator, open the milk, and notice that something doesn’t seem quite right. We’ve all been there a time or two. What happened? Why does it smell funny? Why are there clumps floating on top of the milk? The answers to those questions and more are found in Why Does Milk Curdle When It Goes Bad? produced by Brain Stuff. The complete transcript of the video can be read in the video’s notes on YouTube.
Over the last year I’ve shared a couple of other video lessons about dairy products. Both of the following lessons fit well with the above lesson about curdling milk.
The Science of the Perfect Grilled Cheese Sandwich covers the chemistry of milk and the chemistry of the process of creating cheese. Then to complete the sandwich the video covers the PH of cheese and why that is important in selecting the perfect cheese for a grilled a cheese sandwich. Spoiler alert: mild cheddar is better for a grilled cheese sandwich than sharp cheddar.
In the video below Brain Stuff explains the differences between skim, 1%, 2%, and whole milk. The process of creating skim milk is also included in the video.
