Yoghurt that have curdled is usually a sign that it's gone off, thus should not be eaten. It cannot be saved (i.e revered to non-curdled); it's not really worth eating or keeping in the fridge.
Curdled yogurt can occur due to high heat, acidic ingredients, or improper storage. To prevent curdling, avoid extreme temperatures and mix in acidic ingredients slowly. If yogurt curdles, try stirring it gently or blending it to restore its smooth texture.
Well with the correct bacteria you can get cheese,yoghurt,,,
This word comes from the Turkish language originally: it meant "curdled" or "thickened." It referred to a fermented milk product with the consistency of custard; yogurt (also spelled yoghurt) contained a type of bacteria that gave it a tart flavor.
There is not a way to correct a cream that has curdled. After a cream has curdled it is no more good.
You don't. Expired means expired. Period.
Finding the milk was curdled meant I had to have toast and not cereal for my breakfast.
Most likely to save money. Provide less product at the same price.
If it curdled during cooking yes (although it will not be as nice as it should be), however if it has curdled becasue it has gone bad with keeping then you should not eat it because it may make you ill.
It is rotten milk
Discharge that looks "curdled" is typically a sign of vaginal infection. See a doctor.
sour
Part of it is probably due to the bacterial fermentation: acid is produced, which clots the milk just like if you let it go sour. The proteins start clinging to each other and also absorb more water. However, I find commercial yogurt is also heated, further denaturing the proteins and making the product more thick than home-made yogurt ever gets.