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Old 12-08-2004, 09:32 AM   #11
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Most of the recipes I've seen for curries with yoghurt require cooking with the yoghurt included for at least 20 minutes or a half hour. It's also true that low-fat yoghurt doesn't exist here - only full fat. Same for milk.

I've cooked at low heat and that works fine. No curdling. :P
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Old 05-03-2013, 01:46 PM   #12
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Yoghurt curdles

Hi,
The solution is to allow the curry to cool down before adding the yoghurt. Five minutes off the heat should do it. Then add the yoghurt in one "blob" and gradually work it into the curry. If the curry ha cooled too much, gradually heat it up a bit, continually stirring. Keep tasting it and as soon as it is hot enough to eat (DON'T HEAT IT TOO MUCH) serve it.
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Old 06-23-2013, 12:51 PM   #13
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Quote:
Originally Posted by Darkstream View Post
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!
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Old 06-23-2013, 12:55 PM   #14
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Quote:
Originally Posted by cave76 View Post

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!
I feel your pain. Finding a full-fat or low fat plain yogurt around here is an exercise in futility. It's all fat-free and flavored.
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Old 06-23-2013, 01:58 PM   #15
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Way to go Darkstream! The ground almonds make a heck of a difference and taste divine. I also use the thickest yoghurt that I can find this side of the East. In my case it is full fat 'greek style' yoghurt which I add at the end, just stirring in gently to heat through. You could use sour cream as a great alternative. No point in counting calories at this stage. Into every life a little joy must fall.
Just enjoy.
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