Why is yogurt used instead of lemon in creamy gravies?

Question

Learn why yogurt is preferred over lemon juice in rich, creamy Indian gravies.

Answer 1

Yogurt is used in creamy gravies instead of lemon juice because it provides a richer, more stable creaminess and tanginess without curdling at high temperatures, unlike lemon juice.

Detailed Explanation:

Yogurt and lemon juice both introduce acidity to a dish, which can brighten flavors and balance richness. However, they behave differently when heated. Lemon juice, being a direct acid, can cause dairy products like cream to curdle, resulting in an undesirable texture in a gravy. Yogurt, on the other hand, contains lactic acid and proteins that help stabilize the gravy. The proteins in yogurt coagulate gently with heat, contributing to a smooth and creamy texture. Furthermore, the fermentation process in yogurt creates a more complex flavor profile than lemon juice alone, adding depth and nuance to the gravy. The slightly tangy flavor of yogurt complements savory dishes beautifully, enhancing the overall taste experience.

Pro Tip:

When adding yogurt to a hot gravy, temper it first by mixing a spoonful of the hot gravy into the yogurt before adding the yogurt mixture back into the main pot. This helps prevent the yogurt from curdling due to the sudden temperature change.