10 окт. 2019 г. · You should be using cream. The higher fat content will reduce curdling. Also, add the concentrate to the milk, not the other way around.

26 окт. 2024 г. · It's best to use warm milk when adding it to the soup. This helps prevent curdling. Here's how to do it: 1. Warm the milk gently over low heat until it is just ...

30 апр. 2021 г. · I have found that using a stabilizer like thickening with cornstarch slurry ( or xananthan gum etc if you prefer) help prevent this and do not ...

10 апр. 2023 г. · Buy a diffuser. You put it on the burner, then put your pot on it. It puts a bit more space between the soup and the heat, reducing the risk ...

13 мая 2024 г. · Medium heat (like '5' if your stove dial is '1' to '10') and constant stirring.

30 нояб. 2020 г. · Slowly add tomato purée to the milk while whisking quickly to evenly mix until it starts to get quite a bit of color as opposed to adding milk ...

23 авг. 2020 г. · Does it emulsify in tomato soup? Wine sauce with cream added? Or is it just that the acid tries to curdle the cream and if there is too much fat ...

30 июн. 2023 г. · Use evap milk. The proteins are already 'cooked' so your sauces won't curdle. I'll be honest though, the thought of a cream-based ...

12 апр. 2024 г. · ... ." I use a little baking soda in my tomato soup to stop the milk I add in at the end from curdling when I add it. Upvote 34. Downvote Award

16 дек. 2021 г. · Put your milk in a 3 quart saucepan or whatever vessel is necessary and add your milk to that and then slowly mix the tomato soup into the milk.