Originally Posted by Darkstream
artificially low fat yoghurt WILL curdle at a proper cooking temperature, because it does NOT have either the fat or the milk solids to emulsify it.
I know that's true but trying to find whole fat plain yogurt is like looking for a needle in a haystack! Even in the 'whole foods' types of markets.
Finally found one (only one!) ---- brand FAGE. I know that Nancy's (and others) makes a whole fat, plain one------ but try to find a store that carries it because the flavored, non/low fat ones sell.
My rant. Just ignore me!