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Curdled cream

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First time poster. Lurk here once in awhile and figured someone might steer me right.

I had an idea for a tomato-lime cream sauce. Some grated tomatoes. Freshly squeezed lime. Salt pepper garlic basil and eventually the introduction of some 18% cream. Was looking to serve with angel hair pasta.

In hindsight I should have expected the acidic tomatoes and lime to curdle the cream instantly. Is there a way to avoid this?

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  1. Do not use 1/2& 1/2 use heavy cream, the lower the fat content the easier it will curdle.
    Do not add the lime or cream till you have tossed the pasta into the sauce.
    Do not boil after the cream is added.
    If you have the proper sacrifices to the Gods and the stars are aligned you should be O.K.

    1. 18% cream would be half and half right? Not enough fat to stand up to that acid although you might have saved it by and aggressive whirl in a food processor. Cream is magic. Half and half is a sorry sister.

      You need real, not UHT cream + tomatoes and add the squeeze of lime off the stove and after tossed with the pasta.