Milk is a complex mixture of sugars, micro nutrients, water, and proteins. When proteins are exposed to heat, the presence of an organic solvent such as ethanol, or is exposed to acid or base, they tend to coagulate. This is similar to cooking an egg in a pan, the heat denatures the protein of the egg and makes it solidify. Similarly if you've ever marinated chicken in lemon juice for awhile, the outside of the chicken will appear to have been cooked although this is just the denaturing effect of the acid on the meat.
When milk is added to vinegar, it forms curds and whey. The acid in vinegar causes the protein in the milk, called casein, to coagulate and separate from the liquid whey component. This process is commonly used to make homemade cheese or paneer.
Many liquids can mix with water, including alcohol, vinegar, juice, and milk. The ability of a liquid to mix with water depends on factors such as polarity and solubility.
it becam rare milk
This reaction doesn't exist, milk is a mixture.
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.
Curdled milk.
Vinegar makes milk curdle and the nature of vinegar is to not mix.
curdled milk
It is rotten milk
Casein is formed when you mix milk and vinegar,
It is rotten milk
Add 1 Tablespoon vinegar or lemon juice and then enough regular milk to fill 1 cup. Mix it together, it may look a bit curdled but it is fine. This works as a great substitute for buttermilk and I do it all the time!
sour
Finding the milk was curdled meant I had to have toast and not cereal for my breakfast.
Whey or milk plasma is the liquid remaining after milk has been curdled and strained.
It makes casein ,a type of rock or hard like substance
curdled