How to prevent curd from splitting in hot dishes?

Question

Learn simple cooking techniques to prevent your curd or yogurt from splitting when you add it to hot curries and dishes.

Answer 1

To prevent curd from splitting in hot dishes, temper it by gradually raising its temperature before adding it to the main dish, and avoid boiling it directly.

Detailed Explanation:

Curd, also known as yogurt, tends to split or curdle when added directly to hot dishes due to the sudden change in temperature and acidity. The protein in the curd coagulates, separating from the whey and resulting in an unappetizing, grainy texture. Here's how to prevent this:

1. Tempering the Curd: Before adding the curd to your hot dish, take a small amount of the hot liquid from the dish and slowly whisk it into the curd. This gradually raises the curd's temperature, preventing a shock when it's added to the main dish.

2. Adding Starch: Mixing a small amount of cornstarch or flour with the curd can help stabilize it and prevent splitting. Use about 1 teaspoon of starch per cup of curd.

3. Low and Slow: Add the tempered curd to the dish over low heat, stirring constantly. Avoid bringing the dish to a boil after adding the curd.

4. Fat Content: Using full-fat curd is less likely to split compared to low-fat or non-fat versions, as the fat helps to stabilize the proteins.

5. Acidity Control: If the dish is already acidic (e.g., contains tomatoes or lemon juice), the curd is more likely to split. You can try adding a pinch of sugar to neutralize some of the acidity.

Pro Tip:

Always whisk the curd thoroughly before tempering and adding it to the dish. This ensures a smooth consistency and helps prevent lumps from forming, which can contribute to splitting.