Memorial Day Recipes

Question of the Week: February 28, 2011

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This week's question is a little tricky. One of your fellow Recipe4Living users is having a soup-er large problem! Here's his question: Why did my milk curdle in my potato soup? Can you help this user out?

Question: Why did the milk curdle in my potato soup?
Submitted by: David S.

Do you know the answer to this week’s question? Make sure to sign in to your Recipe4Living account, and answer the question in the comments. If you don’t have an account, you can register here.

Scroll down to see all the answers Recipe4Living users came up with!

Thanks for helping!

Past questions of the week:
February 14, 2011 - What’s the difference between stock, broth and bouillon?

February 21, 2011 - Lately, my layer cakes and pound cakes are getting a crusty top after baking. What am I doing incorrectly?

Comment on this article:

Reviews (9)

  • Warm milk before adding to soup stock (do NOT boil). Add warm milk VERY slowly to the soup, stirring constantly. No more curdles! Enjoy.

    Flag as inappropriate SpiritDancer  |  May 27, 2011

  • Perhaps the cooking temp was too high.

    Flag as inappropriate sadauscomcastnet  |  March 3, 2011

  • You may have let your milk BOIL....

    Flag as inappropriate injun1944  |  March 2, 2011

  • Acid makes milk curdle in a soup.Refer to: Page 111, The New Kitchen Science, by Howard Hillman. Warm milk separately from potato mixture and add slowly at the end. Do not overcook and add salt at the end of cooking.

    Flag as inappropriate kayjay  |  March 1, 2011

  • Add at end of the cooking, and don't let the entire dish to boil again, just low heat

    Flag as inappropriate pickup2  |  March 1, 2011

  • Please! Where can I find the Correct answers to all questions?

    Flag as inappropriate pickup2  |  March 1, 2011

  • Lower fat content in milk can cause curdeling
    Temper milk before adding
    Add milk at the very end of cooking. Remove soup from heat before doing this

    Flag as inappropriate bdalgity  |  March 1, 2011

  • I was taught to warm milk gently before adding to other ingredients to prevent curdling.

    Flag as inappropriate mdesales  |  March 1, 2011

  • When making the Roux for your potato soup, blend the flour & cold butter in the soup pot & slowly pour in "warm" milk to the mixture, whisk and simmer partially covered on low for an hour to blend in the flavors.

    Flag as inappropriate kelsie27  |  February 28, 2011

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