Okay, this happens to me about 70% of the time, because I’m a very efficient cook. (read: impatient) The only way (that I know of) to keep milk from curdling your soup is to heat it up first.

Like the old fashioned pudding recipes: pour a bit into the milk, swoosh it around, then pour it slowly back into the pot. That was back in the day when you had to cook pudding – can you believe that?  Cook.  Pudding

Here’s my tip for efficient, and yet curdle-free soup – cook milk in microwave, while soup broth is heating on the element.   Don’t boil milk either.  I dunno why.  You’re just not supposed to – I think it has something to do with the milk separating and not being much milk-like any longer.

Another tip:  since you want the soup or stew thickened, but cannot boil the cornstarch if it is put in milk, be sure to thicken soup before you add milk.  Milk can be the next-to last ingredients.  Then stir until well combined and serve.

Good, right?

Although I haven’t been blogging much, I have, of course, still been cooking gluten free.  And I have a fantastic banana pie, and another brownie recipe for you coming up.  Stay tuned!