Yoghurt for cooking

Living_proof

caronc wrote: »

If you are worried about yoghurt splitting mix a little cornflour thoroughly in it before adding.Similiarly if it does split mix cornflour and water add to the pan, stir well and it should come back together

You beat me to it caronc! Also creme fraiche is a good addition.

suki1964

I always add cream / yoghurt etc at the very last. Hot enough to stir through but not hot enough to cook. Basically after I've blended everything ( be it sauce or soup) then warming up again. Never had it split

Single cream will split very easily Emlea doesn't get given house room

freyasmum

It's the fat in dairy that stops it splitting when it's boiled. However, that doesn't mean you can't use low fat in cooking.

You should be fine if you add it towards the end and cook it slowly and evenly - I just made a chicken and spinach filo pie and used single cream rather than double and cooked it slowly and it was fine. It'll still taste fine even if it does split!

Hedgehog99

Because I cannot eat cows milk yogurt, I use Alpro plain soya yogurt in my risotto - makes it nice and creamy.

Tesco do an own-brand plain soya yogurt too.

ancientofdays

I use Greek yogurt and add it at the end, but add it slowly, one spoonful at a time.