Sentences with phrase «curdling so»

Whey survives the acidic environment of the stomach without curdling so it reaches the small intestine quickly.

Thus, it curdles so well!

Thus, it curdles so well!

Not exact matches

Welcome to the world of Christian popular music — that brew of white gospel, rock»n' roll, Scofield dispensationalism, Azuza Street enthusiasm, Vegas theatrics, Vineyard spirituality, sex, and cash so curdled that it would have made even the stomach of Flannery O'Connor churn.

No. 4: Another blood - curdling tale from the Book of Judges, where an Israelite man is trapped in a house by a hostile crowd, and sends out his concubine to placate them: «So the man took his concubine and sent her outside to them, and they rap.ed her and abused her throughout the night, and at dawn they let her go.

Gradually pour the scalding cream into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle.

Another big difference is that creme fraiche contains more protein and less fat, so when you're adding it to hot stuff like soup, it holds its texture instead of falling apart or curdling.

I would not heat the buttermilk but instead, add the lukewarm cream mixture (after adding the gelatin to it), so it doesn't curdle.

The secret to my ultimate success is three-fold: two kinds of fat, both vegan butter for flavor and vegetable oil for moistness; molasses also for deep, flavorful moisture; and the combination of curdled soymilk and vegan sour cream for ever - so - slightly - tangy tenderness (though using all curdled soymilk will work nicely too).

Mix 1 tablespoon lemon juice in 1 cup of soy milk and let it stand for 5 or so minutes until it curdles.

Cream and cheeses don't pressurize well and curdle, so they're best at the end swirled into the piping hot soup Hope you love it as much as we do!

Tahini is a non-Newtonian fluid, so adding water (a Newtonian fluid) results curdled appearance until the two systems have a chance to fully combine.

Remove from heat and gradually pour the scalding half - and - half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the egg yolks don't curdle.

I am so disappointed — mine has curdled and sounds similar to Julie's experience.

In case anyone cares, I have tried it with brown sugar also and the acidity curdles the milk so stick with the white sugar.

It was still pretty lightly colored at the time so I kept cooking it, thinking that maybe I'd just strain the lumps out later, but the lumpiness just got worse until it was a curdled mess.

I used applesauce instead of milk (too lazy or anxious to wait for it to curdle) and four not so large bananas.

Remove from heat and allow to cool until no longer boiling, if Stroganoff is too hot the sour cream or greek yogurt will curdle when added so this step is important.

Be aware that dairy curdles under pressure, so add any dairy ingredients after pressure cooking.

Gradually add about 1 cup of the hot milk into the egg yolk mixture to temper the yolks, whisking constantly so they don't curdle, then whisk in the remainder of the milk in a steady stream.

It may look as though it is curdling, but it can not do this so don't worry.

This mixture will not curdle, so don't be afraid to cook it until it is very thick.

Gradually pour the hot cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle.

In a measuring cup, combine the almond milk with the vinegar and allow to sit for at least five minutes so that it is able to curdle.

Now lower the heat and add the beaten yogurt little by little stirring continuously so that it doesn't curdle in the masala paste.

So if you curdle your milk, you'll also need to use an emulsifier to create a homogeneous, smooth emulsion.

Also, I recently read that sharp white cheddar is less likely to curdle than the orange variety, so I gave that a try this time.

In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don't curdle).

I've tried several «tricks» to prevent curdled sour cream but so far, nothing has worked.

I would take it one step further and turn this into A Greek Dish by Frothing egg whites slowly adding fresh lemon juice and adding a bit of the cooked juices from the pan make sure it's warm not hot so as not to curdle, then incorporate with the dish by folding froth into the beans.

The seasonal (and controversial) Irish Car Bomb shot is similar to a boilermaker in terms of ingredients, but the stakes are higher: Dropping a shot of Irish cream into a pint of Guinness risks curdling, so you have to drink it quickly.

After other three hours it curdled again, so I flush it down.

Stir and let stand for at least 2 minutes, so that the acidity can start curdling the milk.

It may curdle, so you can press the sauce through a sieve if this happens.

I find it looks a bit curdled although it isn't at all and these mix everything for me so I don't miss out.

According to the notes from that recipe, Lemon Posset is an old British pudding that once used wine instead of lemon as its acid, but the food science is the same: the acidic addition basically curdles the cream, but because the fat content of cream is so high you end up with a thickened cream instead of, well, ricotta.

The eggs need to be at room temperature so they don't cause the coconut oil to set and the mix to curdle when added.

To the egg yolks, slowly drizzle 1 cup of the warmed strawberry milk stirring constantly so they do not curdle.

The addition of alcohol to fondues lowers the boiling point so that cheese proteins will not curdle, but take care not to let the cheese boil.

I looked up a recipe in my one of my mom's Martha Stewart cookbooks and went to work, stirring anxiously and monitoring closely for signs that the mixture was thickening so as not to curdle the eggs.

Let this mixture sit for 5 minutes so that the milk can curdle slightly.

As much as I love almond milk on or in breakfast, I'm not crazy about the way it curdles in hot drinks — I realize that packaged almond milk doesn't do this but I have no desire to drink it because the ingredients, flavor and packaging are so questionable.

Then gradually pour the hot half - and - half mixture into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle.

Adding salt to cream also makes it curdle, so the salt should not be added until the end.

Watch that it doesn't boil — as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.

This formula smells awful and I hate having to feed my child something that smells so much like a combination of cleaning chemicals and curdled milk.I also am not happy about the corn in the ingredients (35 % Corn Maltodextrin) as my baby (like many others) seems to have a sensitivity to corn as well.In short, this is a great relief from regular formula, however, I'm still not totally satisfied, and wish there was another option out there.

So, by the time you burp your baby or when they spit up, some of the already digested curdled milk comes up too.

First, you can curdle the baby until she gets so sleepy; this way they will not have the chance to protest on lying them down.

I'm lactose intolerant so for a substitute I used margarine, and lactose free milk with half a lemon squeezed into it, then left on the side for 5 or so mins to curdle.

Mix together the apple cider vinegar into the almond milk and set aside so it can curdle (vegan version of buttermilk).