Reducing Curdling in Cream Soup
Posted on by Karen Blakeslee
Lumpy cream soup may taste fine, but it doesn’t look very appetizing. Dairy ingredients are challenging in these soups. Here’s some tips to prevent curdling:
- Prepare a warm milk/flour mixture to add to hot soup.
- Stir some hot soup liquid into cold dairy product to temper it, then add to the soup.
- Do not boil the soup after adding any dairy product, especially cheese.
- Add acid to the milk instead of milk into the acid. This is especially important for tomato soup.
Source: Understanding Food: Principles and Preparation
About Karen Blakeslee
The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.
