Then for the second test, some squeaky birds get the chefs thinking up festive candy creations made from
a curdled dairy product and a versatile veggie.
Not exact matches
Be aware that
dairy curdles under pressure, so add any
dairy ingredients after pressure cooking.
This recipe uses Hoff Hot Sauce VERY IMPORTANT: While this is a very simple recipe, any time you introduce vinegar into
dairy, you risk
curdling.
Curds are a
dairy product that comes from coagulating milk and edible acidic substances, and whey (or milk plasma) is the liquid remaining after the
curdle has been strained.
That last step is crucial for preventing the
dairy from
curdling and to make the soup extra smooth and creamy!
The cheese and / or milk may
curdle (high / long heat tends to do that to
dairy products) which will look a little odd and not be a bit less creamy as a result.
Also, if you are looking to create buttermilk, add 1 tablespoon of lemon juice or apple cider vinegar to your
dairy - free milk to help it «
curdle».