Why Curdle Your Milk?
Curdling milk mimics the properties of buttermilk, a beloved ingredient for its ability to add moisture, tang, and lift to baked goods. Here’s the science: when you add acid (like lemon juice or apple cider vinegar) to milk, the proteins (casein) react with the acid, coagulating into tiny clumps. This thickens the milk and creates the perfect texture for fluffier, more tender bakes.

Does It Work for Plant-Based Milks?
It sure does! Soy and almond milk are perfect for curdling because they have enough protein to interact with the acid. Oat milk, unfortunately, doesn’t have enough protein, so it doesn’t curdle effectively.

And coconut milk? It’s a little different—it doesn’t curdle because it’s primarily fat, not protein. But don’t count it out just yet! Coconut milk has a natural fat-to-water ratio that’s ideal for baking. You’ll just need to use the cream layer on top for the best results