Instructions: * Stir cheese, sour cream, yogurt, and cream into main dishes, soups, and stews right before serving. Then cook just long enough to melt the cheese and heat all the ingredients. If cooked for hours, dairy foods tend to separate and look curdled.

* Opt for processed cheeses, which can tolerate heat fairly well, if you must cook cheese for a long period.

* Add milk just before serving, except in dessert recipes created to cook in two to three hours. Milk curdles with lengthy cooking.

* Try canned evaporated skim milk for the longest curdle-free cooking. In many dishes it makes an excellent low-fat alternative to cream.

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