Another thought that just crossed my mind was how certain times, and for whatever reasons, in only some of my soups and stews the milk will curdle a lot. (note, curdle might be the wrong word, heh).
I haven’t figured out the exact reasons for it, but one method I use is I add the milk towards the end of cooking mixed with any flour if I need a thicker broth.
And another one, is (a very few) of my cheese sauces come out poor and grainy. However. That’s just exhaustion/pain/bad cheese/whatever as sometimes I just don’t mix them well. What I do to fix that is put it off until I feel better, and I now grate the cheese instead of cutting it in 1/4 to 1/8 inch pieces.
What methods do you all use?