[AliExpat]

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!!!

Any ideas??

[Tuscany123]

When the protein heats up too quickly it turns into protein chunks. Better to add hot water to your packet instead of heating everything together in the microwave.

[tbc85]

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

[AliExpat]

A-HA!!!! Ok, thank you guys. It's like eating Chicken Noodle soup with gobs of watered down parmesan cheese in it, lol.

I know better for tomorrow, thanks again!!!

[kaplods]

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.

[amyllf2]

I've been pouring my chicken soup into a small skillet to join the veggies I have cooked in a little olive oil. Heats up great this way.

[CrystalWolf]

Originally Posted by amyllf2

I've been pouring my chicken soup into a small skillet to join the veggies I have cooked in a little olive oil. Heats up great this way.

After you mix it with the cold water? I will have to try this I have a few soup mixes to use up they weren't really my thing.

[llorence]

This'll probably sound crazy to everyone else, but I like those lumps in the chicken soup! I decided early on that they are faux dumplings!