I want to ask about some experiences cooking with low fat/fat free dairy. If a recipe normally includes cream (soup, maybe a sauce for example), and I wanted to add a little bit of creaminess without the fat, I have had issues in the past of adding a lower fat milk (1%) and having it curdle with heat. Has anyone had this experience? Has anyone picked up any good tips for cooking with low fat dairy?
I see some low fat recipes calling for skim evaporated milk- what have you had good results using that for (if anything?)