It depends what mixture has curdled:
-It is not possible to uncurdle milk or cream. In this case, curdling occurs when something acidic (such as lemon juice, vinegar or alcohol) is added to hot milk or cream, which will cause it to split into curds and whey. This is how ricotta cheese is made.
- If custard curdles slightly, supposedly cooling it quickly then blending and sieving can salvage it. However this only works for tiny amounts of curdling in the custard.
-Sometimes chocolate which has curdled (or "seized") can be salvaged by adding a tiny amount of honey. However this does not always work, and if the chocolate remains grainy it should be discarded.
Unfortunately, you can't undo this -- once it has curdled, it has curdled. This curdling can be causes by several things: the first is, the cream may have been bad, or approaching the end of its shelf life. The introduction of salt or acid can also curdle cream or other milk products. The most likely culprit is heat.
When adding a milk or egg product to a dish or soup, you should wait until the very end of the cooking process, and remove the dish from heat. If you can let the dish cool to room temperature before adding the cream, that's better.
Unfortunately, this can't be done. Once cheese has been curdled, its curdled, and you can't restore its original state. There are a couple of reasons why cheese can curdle: its old, too much heat, or an acid.
You can reduce your chances of cheese curdling in a recipe by trying to avoid using older cheese, not adding the cheese until everything else has been cooked, and taking the pot off the fire when you do so, don't boil the cheese, and if you have to add an acid such as lemon juice to the mix, do so at the end.
You can't, you have to start again
Start Over.
Chemical. It's a reaction with oxygen. If it were physical it would be fairly easy to undo...If you work out how to uncurdle milk then please let me know!
First you put the cheese in your mouth. Then you chew the cheese. Next you swallow the cheese. Finally, you digest the cheese. The functions are: yellow cheese, goat cheese, gouda cheese, Swiss cheese, cheddar cheese, provolone cheese, American cheese, monterey jack cheese, bleu cheese, limburger cheese, aged cheese, parmessiano aregiano cheese, mozzorella cheese, pizza cheese, shredded cheese, wheel of cheese, wedge of cheese, cheese fondue, cream cheese, stinky cheese, cheese cake, ratatouille cheese, cheese whiz, colby jack, cottage cheese, Mexican cheese, feta cheese, folded cheese with mint, ricotta cheese, gorganzola cheese, marbled cheese, regurgitated cheese, aged gouda, cheese log, nacho cheese, brie cheese, mascarpone cheese, mini bell cheese, havarti cheese, munster cheese, and pepper jack cheese. For a full list of cheeses, visit www.cheese.com
Cheese Nips have no cheese.
cheese + Cheese = cheese + cream - Cheese = cheesy cream hahaha
nacho cheese get it cheese that isnt your is not-cho-cheese
cheese is the answer cheese cheese is the answer cheese
Cheese nips.
cheese cheese cheese cheese cheese cheese
Cheese is the main ingredient for a cheese sandwich. Without cheese, it wouldn't be a cheese sandwich.
NO. It doesn't make sense if Swiss cheese is classified as a cream cheese. It's because cheese is cheese and cream cheese is cream cheese.
Nacho (nach-yo) cheese
just happened to me, i used the toilet to fix it to avoid embarresment.