When is the best time to add yogurt to a hot gravy?

Question

Find out the right stage to add yogurt in hot gravies to avoid curdling and ensure smooth texture.

Answer 1

The best time to add yogurt to a hot gravy is at the very end of the cooking process, after taking the gravy off the heat, to prevent curdling. Temper the yogurt first by mixing it with a little of the hot gravy before adding it to the main pot.

Detailed Explanation:

Adding yogurt directly to a hot gravy can cause it to curdle, resulting in an unappetizing texture. This happens because the heat denatures the proteins in the yogurt, causing them to clump together. To prevent this, follow these steps:

1. Remove the gravy from the heat: Turn off the stove or remove the pot from the burner. This will lower the temperature and reduce the risk of curdling.

2. Temper the yogurt: In a separate bowl, whisk the yogurt until it's smooth. Then, gradually add a spoonful or two of the hot gravy to the yogurt, whisking constantly. This slowly raises the yogurt's temperature, preventing a sudden shock when it's added to the main pot.

3. Incorporate the yogurt: Gently pour the tempered yogurt mixture into the gravy, stirring continuously until it's fully incorporated and the gravy is smooth and creamy.

4. Do not boil: After adding the yogurt, avoid bringing the gravy to a boil. Simmering gently for a minute or two is fine to heat it through, but boiling will almost certainly cause curdling.

Pro Tip:

Use full-fat yogurt for the best results. Full-fat yogurt is less likely to curdle than low-fat or non-fat yogurt due to its higher fat content, which helps stabilize the proteins. Also, ensure your yogurt is not too sour, as acidity can also contribute to curdling.