Emeril Fix

How can I correct the curds in my soup?

I made Emeril Oyster Stew and finally, when I added two teaspoons lemon juice in hot pan immediately curds. This is the second batch. Wanted to make sure the heat was not too high at first, but now I realize that lemon juice is the cause. His recipe called for cream, but I used whole milk. Perhaps the problem?

The problem is the following: lemon juice to curdle the milk. Was he really called lemon juice, as in the recipe?

Filed under: Wolfgang Puck Food Processor

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