"Curdleorigin" Example Sentences
1. The milk started to curdleorigin when I added the lemon juice.
2. I accidentally left the cream out too long and it began to curdleorigin.
3. In order to make cheese, the milk must be heated until it starts to curdleorigin.
4. The sour cream had gone bad and was starting to curdleorigin.
5. I could tell the recipe went wrong when the custard started to curdleorigin.
6. The lemonade had been sitting in the sun for too long and had started to curdleorigin.
7. The yogurt had curdledorigin into a thick, tangy mass.
8. Adding vinegar to the milk caused it to curdleorigin.
9. The tofu was made by curdlingorigin soy milk.
10. The cheese had curdledorigin perfectly and was ready to eat.
11. The cream sauce had curdledorigin because it was heated too quickly.
12. The lemon curd had curdledorigin and was lumpy instead of smooth.
13. The milk for the pudding had curdledorigin and the recipe was ruined.
14. The coconut milk had curdledorigin due to the high heat.
15. I had to throw out the batch of ice cream because it had curdledorigin.
16. The gravy had curdledorigin and was no longer smooth.
17. The fermented beans had curdledorigin and turned into a thick paste.
18. The lemon filling had curdledorigin and leaked out of the pie.
19. I accidentally let the milk boil, causing it to curdleorigin.
20. The kefir had curdledorigin and was thick and sour.
21. The buttermilk had curdledorigin and was perfect for making biscuits.
22. The milk had curdledorigin due to the acidic nature of the tomatoes in the sauce.
23. The cheese sauce had curdledorigin and was no longer creamy.
24. The yogurt had curdledorigin and was no longer smooth.
25. The pudding had curdledorigin and was lumpy instead of silky.
26. The cream had curdledorigin and was no longer suitable for whipping.
27. The lemon vinaigrette had curdledorigin and separated into oil and vinegar.
28. The sour cream had curdledorigin due to exposure to high temperatures.
29. The milk had curdledorigin due to the addition of rennet during the cheese making process.
30. The cream cheese had curdledorigin during the culturing process, creating a tangy flavor.
Common Phases
1. The milk was left to curdle;
2. The chemical reaction caused the mixture to curdle;
3. The chef used lemon juice to curdle the cream;
4. The heat caused the sauce to curdle;
5. The sour cream had begun to curdle;
6. The recipe called for the ingredients to curdle overnight;
7. The cheese had curdled during the aging process;
8. The curdled milk was strained to separate the curds and whey;
9. The addition of vinegar caused the milk to curdle quickly;
10. The custard started to curdle when it was overheated.