Curdled milk
Submitted by:
Ana
From:
United States of America
Question:
I made a wonderful New England clam chowder a couple of years ago for friends leaving for the East Coast, and my son raved about it so much that I decided to try it again today. I didn't make notes, nor do I remember which recipe I was following, so winged it a bit. Unfortunately, the milk curdled and I don't know how to fix it. Can you help?
Answer:
Hi Ana,
Milk is very susceptible to curdling and this can be caused by heat, salt or acid. In smooth soups the easiest solution is to whizz it all up in a liquidizer or blender for a few minutes. With a clam chowder this will be more difficult but in an emergency you could sieve out the pieces in the soup and then blend the liquid portion before returning the pieces. You could also try thickening the soup slightly with a cornstarch slurry (cornstarch mixed with little water) which may improve the appearance of the soup.
Regards,
Gilla
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