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Be careful when adding dairy to hot food by tempering the mix a little at a time

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Posted: Friday, October 25, 2013 8:14 am

Dear Barbara: I was making homemade soup and at the last minute I thought I would add some cream. I didn’t because I was afraid it would curdle and ruin the whole pot. Can you add cold cream to hot soup? — Jackie from Lockeford

Dear Jackie: That depends on the cream. It needs to have a high fat content in order not to curdle. Heavy cream or whipping cream would be fine. Fat-free half-and-half or low-fat milk would most likely curdle.

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