Adding yogurt to curries, stews, etc. ...

MimiJane

I've recently been experimenting with adding a small pot of Leo Valley natural yogurt to curries, casseroles, etc. with great success.

It adds a lovely richness to any sauce, does not curdle, makes it go further and does not contain the calories in cream.

It also freezes well and works wonderfully in slow cooker recipes.

I can't vouch for other yogurts working as well as Leo Valley.

Angelina-M

I find yoghurt often curldes when I add it to hot foods. I know you are supposed to prime it with flour but it seems a lot of faffing

MimiJane

Angelina-M wrote:

I find yoghurt often curldes when I add it to hot foods. I know you are supposed to prime it with flour but it seems a lot of faffing

I don't have to use flour at all with Leo Valley, but find I do have to with some other yogurts.

Fivenations

The trick to adding yoghurt to sstews ect is to mix in a bit at a time, so I've been told by an Indian friend.

Glad

I often add yoghurt to casseroles and find the easiest way is to let the casserole cool a little before adding or put yoghurt in a bowl, add a little of the casserole to the bowl mix, and then add

Lyndsay_21

i often add youghurt to things like cilli if i thinks its going to be too hot for the kids i just plop it in i dont mind the look if it curdles as it seems to taste the same.

MimiJane

Well, I just bung it in to very hot sauces/stews, etc. and it's never once curdled . I reckon it depends on the quality of the yogurt.

JoeyEmma

I've never added flour when adding yogurt. I think you are meant to take it off the heat and add stir in the yogurt. Also helps if you use full fat yogurt!