Topic: Yogurt always curdles when i add it to a dish

[Brian39]

Hi, does anyone have any advice or trick that they can share with me to stop this?

Every time i use yogurt in a recipe (dose not seem to matter whether i its full fay plain natural of Greek i have tried both) it always curdles, i have tried adding it room temp, taking a little of the sauce and mixing it in before adding, adding a little at a time and letting it cook in, all with the same result 

[ELW]

Hi Brian,try mixing the yogurt with some cornstarch or flour to make a paste(yogurt room temp) then mix it in without boiling.  if it still curdles I think it can be brought back with cornstarch/flour & water made into a paste,although I;ve never had to do this
Regards
ELW

[alarmist10]

Hi Brian39
The best result I have found is to add the yoghurt a desertspoon at a time......and as soon as it hits the pan, STIR LIKE HELL!!  That way it never gets time to curdle!
al.

[Les]

Just found this snippet of info on the web, It may be of some help.

Quote:-
Yes, yogurt will curdle when heated on its own. But the solution is to mix in a bit of flour, which will keep the yogurt together even when it boils. Chickpea flour is most often used for this purpose in India, partly because it adds flavor, but most any flour will do.

We have glanced at cooked yogurt recipes in quite a number of Indian cookbooks since your question came in, and few bother to tell you explicitly about adding flour. Some just put it in as part of the instructions; in other cases, the flour-step is omitted. Buffalo-milk yogurt does appear to be the yogurt of choice for Indian cooking, and as it has a higher fat content, also is more resistant to curdling. So in some cases, it appears, the cookbook authors are assuming you are also using the higher-fat yogurt. In the absence of buffalo-milk yogurt, we'd try adding a teaspoon or so of flour, cornstarch, or chickpea flour per cup of yogurt

HS

[DalPuri]

Hi Brian,
 Another tip which hasn't been mentioned is to add the yogurt OFF the heat.

cheers, frank.

[Brian39]

Thanks to everyone for taking the time to reply with some good advice.

I have done the spoon at the time and mix like mad trick without any success for me personally, so I will be try adding flour next time I use it and let you know how I got on, their is a very good Indian supermarket here in Dallas so I can get Chickpee flour easily.
I have never seen buffalo milk yogurt in the stores but will be keeping an eye out for it from now on.

 

[dirtycombats]

Hi, does anyone have any advice or trick that they can share with me to stop this?

Every time i use yogurt in a recipe (dose not seem to matter whether i its full fay plain natural of Greek i have tried both) it always curdles, i have tried adding it room temp, taking a little of the sauce and mixing it in before adding, adding a little at a time and letting it cook in, all with the same result 

i think the temp must be to high when you add it

[loveitspicy]

TURN OFF the heat and pause for a couple of secs then add the yoghurt - folding it into the dish instead of stirring like mad on a high heat - that might crack it for you!

best, Rich

[artistpaul]

Foolproof method, irrespective of the heat in the pan at the time, is to add/premix the required amount of yogurt specified in your recipe into your portion of base gravy before adding the gravy to the final dish build at the required time.

Same method can be used with cream

[alarmist10]

Sneaky, artistpaul.......but sure to be right!!
al.