Acid + Cream and curdling solutions
I was making a cold dessert soup with melon, yogurt, and citrus. But to make it a bit more rich, I added a bit of heavy cream at the end. Obviously, it curdled. Is there anything I can do about this to prevent the minor curdling? Is there a specific ratio I need to consider? Is there an order to add it?
In total, I used the juice from 1 lime and 1/2 a lemon and about 2 tbsp cream. Any suggestions??
could try mixing it with the yogurt to temper the acidity and introduce some critters? I've never done this nor do I know the science behind it, but cultured cream such as creme fraiche does not curdle.
Use heavy cream (at least 35%). The more fat the less chances of curdling. So don't even go the skim milk route.
Use fresh heavy cream. The fresher the milk or dairy product, the less likely it is to curdle.
Add some starch. Combine your cream with some corn starch. Just a bit (half a teaspoon usu. does the trick).