Fixing Gravy that Curdled - Categories:

Food FixesFood Tips
To Top

Fixing Gravy that Curdled

Can you tell me how to fix my gravy? I made it as usual, but this time it curdled when I added the milk to it.

Joan from Grand Island, NE

Ad
Showing: Answers Sort: Relevance
January 4, 20080 found this helpful

I've never heard of gravy with milk, try a new recipe.

ReplyWas this helpful?Helpful? Yes
Flag
January 4, 20080 found this helpful

I use milk to make pork gravy all the time. It could be that when the cold milk hit the hot pot it curdled. When I make gravy, I make my rue in a bowl (milk and flour) then slowly put in a few spoonfuls of the hot gravy into my bowl to warm it up. Once it is not cold then you can add the whole rue into the pot on the stove and you shouldn't have any trouble with curdling.

ReplyWas this helpful?Helpful? Yes
Flag
January 4, 20080 found this helpful

Place the milk and the flour or corn starch together, blend very well then put in the broth mix. My mom made this gravy that way. Hope this helps..bonnie

ReplyWas this helpful?Helpful? Yes
Flag
January 4, 20080 found this helpful

I'd put it in the blender with the lid on tight and blend then I'd put a speck more flour in. If you had like hamburger or sausage in, you could strain it before you blend it.

Check how thick it is and add more flour blend again and reheat. Then add meat back in. Should be ok.

ReplyWas this helpful?Helpful? Yes
Flag
January 4, 20080 found this helpful

I make chicken gravy with milk all the time and it never curdled. You just have to watch it very close and add the milk before it gets too thick. It will thicken very fast so keep adding milk slowly till it gets to the thickness your want.

ReplyWas this helpful?Helpful? Yes
January 10, 20080 found this helpful

Put it in the blender on low speed. If the gravy is hot, be sure to keep your hand on the lid of the blender, or you'll have a volcano.

ReplyWas this helpful?Helpful? Yes
January 10, 20080 found this helpful

Curdling may mean that the burner is too high. Lower the heat

and when you add the milk use a wire whisk .. whisking it real

fast.. take it off the burner and continue whisking. Place on burner-low heat to keep warm. My hubby and I take turns doing

dishs so I try to use a few as possible.. which is why I wouldnt use

a blender.. plus I have never needed to.

I make white or milk grave all the time.

Recipe

heat oil over med-high heat (I dont measur, sorry)

add flour stir till thickens..

add salt and peppter to taste.

add milk to desired amount of gravy

turn up heat whisking with wire whisk...

keep whisking till it reaches desired thickness. remove from heat.. then I keep stirring for a while.. it makes it creamier.

And old sounthern taste trick is to add up to a tbsp of sugar.. yummm

ReplyWas this helpful?Helpful? Yes

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Categories
Food and Recipes Food Tips Food FixesJanuary 3, 2008
More to Explore
ThriftyFun on Facebook
ThriftyFun on Pinterest
Enter a Contest
Free Newsletters
Ask a Question
Share a Post
Related Guides
Homemade Gravy
Thickening Homemade Gravy
Photo of brown gravy on a turkey sandwich.
Homemade Brown Gravy Recipes
Plate of food covered in gravy.
Gravy Making Tips and Tricks
Steak With Gravy
Steak and Gravy Recipes
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on July 22, 2016 at 11:13:08 PM on 10.0.2.220 in 1 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
Loading Something Awesome!