Questions & Answers - Mixing Milk and Tomato Soup

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Question:

When I made a tomato soup the instructions said heat the canned tomatoes and heat the milk. Add the hot tomato mixture to the hot milk. That seemed to curdle it, so I tried putting a little baking soda in the tomatoes first. That seemed to produce some congealed white stuff in the soup. &

How do I properly put both tomatoes and milk together. I would like to be able to make this simple soup as it can be quite nice once you add the salt and pepper and parsley.  The recipe was from the cook book Food that Really Schmecks, a Menonite cook book. I would appreciate any advice that you can come up with to solve my dilemma. - Ellie (4/10/02)
 

Answer: 

The protein in milk is likely to clump together when it is exposed to acid or salt, causing curdling. There are a number of things one can try to help avoid this situation:

For cream of tomato soup, try adding the tomato to the milk rather than the opposite, having both the milk and tomato hot when they are combined.

NOTE: The tomato and milk should be exactly the same temperature when combining. Do not boil the milk (this in itself can cause curdling). Add the hot tomato sauce very slowly to the milk, stirring constantly.

Adding baking soda to tomato mixture.
 
Try putting ingredients in a blender and process at high speed until well blended.
 
Another method might be to thicken either the tomato juice or milk before they are combined.

 


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