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Why skim milk not curdle

Thanks, but if skim milk does curdle how do you have no problem using it as a cream replacement? And why doesn't it curdle when I make something like oatmeal?

Feb 15, 2008
cookiecake in Home Cooking

How do you keep your cut veggies fresh?

I would like to start cutting up my raw veggies over the weekend and then use them throughout the week. For those that do this, how do you keep your vegetables fresh (ie broccoli, celery, bell peppers). In particular, I have noticed that celery stored in a tupperware container turns bad especially fast.

By doing the wash lettuce then wrap in a paper towel trick, I have found that lettuce such as romaine and even baby spinach stays fresh for a whole week. Is that safe to still eat- it seems a little long. Thanks!

Feb 15, 2008
cookiecake in General Topics

Why skim milk not curdle

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?

Thanks!

Feb 15, 2008
cookiecake in Home Cooking