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baking soda is not an acid and acids like vinegar and ascorbic acid are normally used for curds. Your milk is curdling on it's own with no outside agent. However baking soda will neutralize acids and can be used in tomato sauce to cut down on heartburn in most cases.

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13y ago
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11y ago

i think becaus the ph of milk is somewhat basc to become acidic it will take long time

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Q: Why does curd set in warm milk and not in hot or cold milk?
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