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Lois is asking: (3 answers)
I am making a cauliflower soup that calls for carnation milk, can I use 2% milk without changing the texture & also can i freeze it with the milk. Thank you

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Last updated: Dec. 2, 2012 9:01 am
Posted: Dec. 2, 2012 8:15 am
 
Answered by: Don
Dec. 2, 2012 8:26 am
Hi, cauliflower soup with sweet rich carnation, just sub double cream. should work and not be so sweet. if want sweeter add sugar. cheers. can freeze but defrost slowly then mix thoroughly as cream etc changes texture but not taste when frozen. cheers.
 
Answered by: misty
Dec. 2, 2012 8:28 am
I do not like to freeze any that have milk in it; the texture changes and we don't think it tastes as good. I have made this one with two percent milk.... http://allrecipes.com/recipe/simple-cauliflower-soup/detail.aspx
 
Answered by: Goodfood
Dec. 2, 2012 8:33 am
They are probably referring to evaporated milk. You would probably have to reduce the other liquids or cook it down longer so it gets the right consistency. Soups will milk/cream tend to separate when frozen and become watery.
Comments:
bellepepper
Dec. 2, 2012 9:01 am
I never freeze soup with milk in it. If I need to freeze some of the soup, I freeze before adding the milk. Then add the milk once the soup is thawed.
 
PAMELA D. aPROpos of nothing
Dec. 2, 2012 9:01 am
Freezing will likely cause texture changes. If it's a smooth soup, no chunky veggies, you can defrost, warm, then buzz with immersion blender. That generally incorporates and creams it back up. If still thin you can stir in some Wondra till it thickens to you liking.
 
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