No, you generally should not add lemon directly to milk because it will likely cause curdling.
According to research:
- Lemon contains citric acid, which when paired directly with milk or other dairy products may react and lead to curdling and spoil the texture. Apart from that, consuming the two can trigger acidic reactions and cause severe heartburn and acidity.
Why Does This Happen?
The acidity in lemon juice reacts with the proteins in milk, causing them to coagulate and separate, resulting in an undesirable texture and potentially causing digestive discomfort.
Alternatives to Consider
If you want to incorporate lemon flavor with milk, consider these options:
- Lemon-flavored Milk Alternatives: Use non-dairy milks like almond milk or oat milk, which are less likely to curdle.
- Lemon Infusion: Infuse a tea or other beverage with lemon and then add a small amount to milk, observing carefully for any curdling.
- Use in Baked Goods: Incorporate lemon zest or juice in baked goods that use milk as an ingredient, where the other components can help stabilize the mixture.
