Warning: that tomato soup hack with cottage cheese actually curdled on me

Saw people online blending canned tomato soup with cottage cheese for a "creamy" cheap dinner. Tried it last night with my can of Campbell's and store brand cottage cheese. Blended fine, heated it up, and within 2 minutes the whole thing turned into grainy nasty chunks. Wasted a whole can. Anybody find a canned milk or cheese that actually stays smooth? I'm thinking evaporated milk next time.

3 comments

3 Comments

karenb977d ago

Oh wow, that's exactly what happened to my friend Jenna when she tried it! She used whole milk and a splash of heavy cream instead, and she said it stayed perfectly smooth with no curdling at all (even after reheating leftovers the next day). So yeah, I'd skip the cottage cheese and go with evaporated milk or even just regular cream for that creamy texture without the nasty chunks.

emery2906d ago

My friend tried that heavy cream trick last month and said it was fire but also that she gained like 3 pounds from one batch of sauce. Honestly, did Jenna figure out a way to keep it from being way too heavy? Ngl, cottage cheese always seems like it's trying to be healthy but then you get that grainy mess. Tbh, I'd rather just use a little cream and cut back on something else in the meal than deal with cottage cheese boogers.

claire8721d ago

But didn't the heavy cream make the sauce super rich anyway?