What is the best technique for incorporating yogurt into a hot gravy without it splitting?

Question

What is the best technique for incorporating yogurt into a hot gravy? Learn the tempering method to ensure it stays smooth and doesn't split.

Answer 1

Temper the yogurt by gradually adding small amounts of the hot gravy to it before stirring the warmed yogurt mixture back into the main gravy. This prevents curdling due to the temperature shock.

Detailed Explanation:

Adding cold yogurt directly to a hot gravy can cause it to split or curdle. This happens because the sudden change in temperature denatures the proteins in the yogurt, causing them to clump together. The best way to prevent this is to temper the yogurt. Here's a step-by-step guide:

1. Take the yogurt out of the refrigerator and allow it to come to room temperature for about 15-20 minutes. This will reduce the temperature difference between the yogurt and the gravy.

2. In a separate bowl, whisk the yogurt until it's smooth and there are no lumps. This ensures even distribution when added to the gravy.

3. Take a ladleful of the hot gravy and slowly drizzle it into the bowl of yogurt while continuously whisking. This gradually increases the yogurt's temperature.

4. Repeat this process, adding another ladleful or two of hot gravy to the yogurt mixture, whisking constantly. You're essentially warming the yogurt up to the temperature of the gravy.

5. Once the yogurt mixture is warm and smooth, slowly pour it back into the main pot of gravy while stirring continuously. Ensure it's fully incorporated.

6. Simmer the gravy gently for a few minutes, allowing the flavors to meld. Avoid boiling it vigorously, as this can still cause the yogurt to split.

Pro Tip:

Adding a tablespoon of cornstarch or gram flour (besan) to the yogurt before tempering can further stabilize it and prevent splitting, especially if your gravy is very acidic. Mix the cornstarch/besan thoroughly with the yogurt before adding any hot gravy.