Any sauce or gravies that are powdered premade mixtures thickens because it's thickening ingredient is cornstarch. But milk itself naturally thickens slighly even cooked by itself. Have you ever made Hot Chocolate and heated milk on a stove and noticed that the milk becomes creamy and is not like water anymore? Well, I can't tell you what is in the milk that thickens, but I do know that cornstarch is the #1 factor in most premade mixtures.
At the end. The roux (Butter, flour and milk) need to combine first before any flavorings are added. Also as the cheese melts, it will thicken the mixture. if the mixture has not yet combined you will end up with lumps of cheesy flour.
To thicken milk for cooking or baking, you can add a thickening agent like cornstarch or flour. Mix a small amount of the thickening agent with cold milk to create a slurry, then gradually add it to the milk you want to thicken while stirring constantly. Heat the mixture over low heat until it reaches your desired consistency.
Flour can be used to thicken sauce effectively by creating a roux, which is a mixture of flour and fat cooked together. This mixture is then added to the sauce and simmered until the desired thickness is achieved.
the solid mass are the proteins in the milk reacting with the acidic vinegar. Sour cream is made in the same way by adding lemon juice (acid) to heavy cream. The acid will react with the protein in the cream and thicken it.
There is no scientific evidence to support the claim that milk causes mucus to thicken.
Thicken and Smooth
yes it is a mixture. it includes milk and cream.
To thicken it, whipping cream can be added. To sweeten it, maple syrup can be added. Brown sugar can also be added. Those who want fruit, can add raisins to the porridge.
If you have added milk and/or sugar to your hot coffee, you will have to stir it well, in order to obtain a homogeneous mixture.
MSG is added to thicken Chinese soups
all i know is that when making cheesecake when i add the lemon juice to condensed milk and cream cheese it causes the mixture to thicken. Could it be the pectin in the lemon?
MIlk is a mixture