Summer has started and with it a problem comes in front of everyone, food items spoil very quickly and one of the biggest problems is the early curdling of milk. As the temperature increases, the risk of milk spoiling and curdling increases. According to science, bacteria grow rapidly due to heat, due to which fresh milk can turn sour quickly and if care is not taken, it can even curdle. But by taking a little care and adopting some easy home remedies, it can be prevented to a great extent. Here we will tell you some effective solutions by which this problem can be avoided.

boil milk and cool it immediately

After bringing milk, boil it well. Bacteria are killed by boiling. After this, leave it open and cool it quickly and then keep it in the refrigerator.

always keep in the refrigerator

Do not keep milk at room temperature for too long. As soon as it cools down after boiling, immediately keep it in the refrigerator. Cold temperatures slow the growth of bacteria.

add a pinch of baking soda

Adding a very small amount (a pinch) of baking soda to milk keeps its pH balanced and does not curdle quickly. Be careful not to add too much, otherwise the taste may change.

add basil leaves

Adding 1-2 basil leaves to milk adds antibacterial properties to it, due to which the milk remains fresh for a long time.

Boil again and again (if there is no refrigerator)

If refrigerator is not available, boil milk lightly every 6–8 hours. This keeps the number of bacteria low and the milk does not spoil quickly.

extra tip

Always keep milk in a clean and dry vessel. Dirty or wet utensils can also cause curdling of milk.