Here in Brazil it is customary to make Brigadeiro of varied flavors. The basic recipe is sweetened condensed milk and butter cooked until sticking to the pan.
It is known that, when the acidic fruit juice comes into contact with the milk, it curdles. This is the problem.
How can I cook 395g of sweetened condensed milk + 15g butter + 25ml lemon juice (or any other acid fruit juice) without it curdling?
PS.: I do not want to use essences or anything with artificial lemon flavor.