Can yogurt be heated directly in curries without splitting?

Question

Find out the right method to heat yogurt in curries without causing it to split.

Answer 1

Yogurt can be heated in curries without splitting, but it requires careful technique to stabilize it and prevent curdling. Tempering the yogurt and maintaining a low, consistent heat are key.

Detailed Explanation:

Yogurt is prone to splitting when heated due to its protein content. When heated too quickly or at high temperatures, the proteins coagulate and separate from the liquid, resulting in a curdled or split appearance. To prevent this, follow these steps:

1. Tempering the Yogurt: This is the most crucial step. Before adding the yogurt to the curry, take a small amount of the hot curry sauce and gradually mix it into the yogurt. This slowly raises the yogurt's temperature, preventing a sudden shock when it's added to the main dish. Repeat this process a few times until the yogurt is warm.

2. Low and Slow: Add the tempered yogurt to the curry pot and stir it in gently. Maintain a low heat throughout the cooking process. Avoid bringing the curry to a rapid boil after adding the yogurt.

3. Stirring: Stir the curry frequently but gently after adding the yogurt. This helps distribute the heat evenly and prevents the yogurt from settling and curdling at the bottom of the pot.

4. Adding a Stabilizer (Optional): A small amount of cornstarch or gram flour (besan) can be mixed with the yogurt before tempering to further stabilize it. Use about 1 teaspoon of cornstarch or gram flour per cup of yogurt.

5. Full-Fat Yogurt: Using full-fat yogurt is generally more successful than using low-fat or non-fat yogurt, as the fat content helps to stabilize the proteins.

Pro Tip:

Always add yogurt towards the end of the cooking process, after the spices and other ingredients have been properly cooked. Adding it too early increases the risk of splitting, especially if the curry is simmering at a high temperature.