In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence.

What do u mean by curdling?

1 : to form curds also : to congeal as if by forming curds a scream curdled in her throat. 2 : to go bad or wrong : spoil.

What is curdling in milk?

This is what happens when milk curdles. When pH levels drop in milk, it turns acidic and milk protein (casein and others) molecules attract one another to form "curdles" or lumps. These lumps then float on the surface of the solution. The lumps are formed faster at warmer temperatures.