Will heavy cream curdle with lemon?

Question

1. lemon juice acidifies the cream, causing the casein proteins in the cream to clump. 2. fat in the cream prevents the casein from clumping tightly; instead of curdling as milk would, the mixture thickens.

Lonstrould1957 · Answer 1 · 2022-06-08T10:56:42+0000

1. lemon juice acidifies the cream, causing the casein proteins in the cream to clump. 2. fat in the cream prevents the casein from clumping tightly; instead of curdling as milk would, the mixture thickens.

Will heavy cream curdle with lemon?

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