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Why skim milk not curdle

cookiecake | Feb 15, 2008 07:05 AM

I make a low fat version of a cream soup (yes, I realize some people will say just have a small amount of the real thing- but I personally rather have a larger amount). Anyway, the recipe calls for skim milk. I thought the reason people use evaporated milk was because skim milk curdles? Skim milk obviously makes the lowest cal option and therefore is appealing to me. As a side note, I make oatmeal in the morning with milk and fruit (acid) and it doesn't curdle.

Of the low fat cream alternatives (half-and half, evaporated milk, or 2% and skim) which have you all had the most success with?


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