Recipes Section <back to
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GENERAL
- Stabilising Yogurt
Extended cooking will cause yogurt to curdle – stabilisers such as egg white, flour, cornflour or arrowroot will prevent this from occurring.
If required cooking time for a recipe is less than one minute, use cornflour.
If greater than one minute, use flour.
For dishes requiring reheating, such as souffles, use flour.
Method
In a heavy saucepan whisk the yogurt vigorously until a liquid consistency.
Add either 1 tablespoon cornflour (or arrowroot) or 2 tablespoons flour (mixed to a paste with a little water) or 1 egg white slightly beaten, to 1 kilogram of FreshYo yogurt. Stir thoroughly with a wooden spoon.
Bring to the boil slowly over a medium heat, stirring constantly in one direction only. (A traditional Middle Eastern technique to discourage separation).
Reduce heat to very low and simmer uncovered for approximately 10 minutes or until thick and creamy. Cool.
Cover and refrigerate until needed. Yogurt can now be used in cooking without danger of curdling. Stabilised yogurt will keep
in the refrigerator for up to a week.
Now add to your favourite recipe.
