Ok, help please!!! How in the world did I get curds in the soup? I don't know what I did wrong. I added 8 oz of VERY cold water (I need my soup a bit thinner) then nuked it for 90 seconds and it wasn't hot (because of the VERY cold water). So I nuked it for another minute (still cold). Then 30 seconds. Then CURDS!!!
you heated it up too fast and the protein has precipitated out, I have done this many times too, now I heat it up on the stove at home slowly (burner on 4/10 for about 7 minutes) then reheat in microwave at work for 20 seconds at a time until the temperature I want it
If there's whey protein in the packet, heat will denature the proteins, causing them to clump, whether you heat it slow or fast. Heat the water first to a comfortable eating temperature (let it cool if necessary) and then prepare the packet.
I know high temps will clump whey protein and possibly other protein formulas as well.
My Etsy shop (currently closed for the summer)