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The trick to prevent curdled cream in a soup that every cook should know
Curdling cream in soup is every cook's nightmare. White lumps ruin the dish's appearance and may also negatively affect its ...
The New Zealand Herald4y
Ask Peter: Curdled cake mixture
In cheesemaking a "curdling" agent is added to milk and cream. The agent causes the proteins in the milk to curdle, creating lumps of "fat", from which we discard the whey and transform the curds ...