To avoid curdling in acidic liquids combined with milk or cream please read the followings A stock needs to be thickened before adding milk or thicken the milk before adding it to stock. Roux or cornstarch can be used as a thickened agent .
To avoid curdling in acidic liquids combined with milk or cream please read the followings A stock needs to be thickened before adding milk or thicken the milk before adding it to stock. Roux or cornstarch can be used as a thickened agent .