Will lemon juice curdle cream cheese?

Here's why:

* Acidity: Lemon juice is acidic, and cream cheese is a dairy product.

* Curdling: When acid is added to milk proteins (like those found in cream cheese), it causes them to separate and clump together, resulting in curdling.

However, the amount of lemon juice and the temperature can affect the outcome:

* Small amounts: A small amount of lemon juice might not be enough to cause noticeable curdling, especially if added gradually and mixed well.

* High acidity: Using a concentrated lemon juice or adding too much can definitely lead to curdling.

* Temperature: Cold cream cheese is less likely to curdle than warm cream cheese.

Tips to prevent curdling:

* Use a small amount of lemon juice: Start with a tablespoon or two, taste, and add more as needed.

* Mix thoroughly: Make sure the lemon juice is well incorporated into the cream cheese.

* Use room temperature cream cheese: This will help prevent curdling.

If you do end up with curdled cream cheese, you can often salvage it by:

* Blending it: A food processor or blender can break up the curds and make the mixture smoother.

* Adding more cream cheese: This will dilute the acidity and help to smooth out the texture.

Let me know if you have any other questions!