"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 12-01-2004, 02:36 PM   #1
Assistant Cook
 
Join Date: Nov 2004
Location: USA
Posts: 6
Curdling yogurt in curries

Can someone tell me how to prevent yogurt from curdling when I add it to a curry?

Generally, I fry the spices or the curry paste, and add the meat, vegetables, etc, and fry them. Then I add yogurt to thicken the sauce.

But no matter how I do it, I haven't been able to stop the yogurt from curdling!

Any suggestions?

__________________

__________________
cooper is offline   Reply With Quote
Old 12-01-2004, 02:47 PM   #2
Senior Cook
 
Join Date: Aug 2004
Location: Long Island, New York, USA
Posts: 485
I have done this with minimal curdling, hopefully YAKUTA will correspond. I take it off the heat source and mix it in when its finished.
__________________

__________________
debthecook is offline   Reply With Quote
Old 12-01-2004, 02:57 PM   #3
Senior Cook
 
chez suz's Avatar
 
Join Date: Sep 2004
Location: USA,NewYork
Posts: 310
I put yogurt in after the spice mix before the meat...I also recently added some cornstarch to the yogurt prior to adding it...it is suppose to keep it from thinning out...never had a curdling prob...I think Deb may have something there w/taking it off the heat...your mixture may be too hot when adding the yogurt.
__________________
chez suz is offline   Reply With Quote
Old 12-01-2004, 05:07 PM   #4
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
To prevent yogurt from curdling or for that matter sourcream for curdling (which btw is also a great substitute for yogurt in curries) you follow the tempering method that you do when you make egg based custards or creams.

Here are steps I use and they work full proof for me.

Saute onions then add the garlic, ginger and spices and aromatics. Next the tomato (either fresh or canned). Then some water and chicken or lamb if you are making a meat based curry. Now let the entire thing cook until the meat is tender and done. Next take your yogurt out in a bowl and beat it slightly. Now add a spoonful of the hot gravy to the yogurt. Mix it all together (this brings the yogurt up to temperature). Now slowly pour it into the curry stirring it constantly. Let the whole thing simmer covered on the lowest setting for 10-15 minutes and it should not curdle.
__________________
Yakuta is offline   Reply With Quote
Old 12-01-2004, 06:12 PM   #5
Senior Cook
 
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
Use full fat yogurt (or, as suggested) sour cream.

I like it when curries break and the oil forms a puddle on the top. Many traditional recipes will tell you to simmer the sauce until the oil begins to separate.
__________________
scott123 is offline   Reply With Quote
Old 12-01-2004, 06:29 PM   #6
Senior Cook
 
Leaf Storm's Avatar
 
Join Date: Oct 2004
Location: UK
Posts: 383
It's a question of heat. Add the yogurt at the end of cooking and don't let it overheat.
__________________
My photography, prose and poetry at Light of the moon :)
Leaf Storm is offline   Reply With Quote
Old 12-01-2004, 08:35 PM   #7
Senior Cook
 
Join Date: Aug 2004
Location: Long Island, New York, USA
Posts: 485
Thanks Yakuta!!!
__________________
debthecook is offline   Reply With Quote
Old 12-02-2004, 02:46 PM   #8
Assistant Cook
 
Join Date: Nov 2004
Location: USA
Posts: 6
Thanks, everyone, for the suggestions.

I'll try them next time I make a curry and see what happens.
__________________
cooper is offline   Reply With Quote
Old 12-03-2004, 04:15 PM   #9
Senior Cook
 
Darkstream's Avatar
 
Join Date: Sep 2004
Posts: 287
You can add a little cornflour and heat gently. This MAY stop it curdling. But regardless of what you have been told, 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.

Use either proper home made yoghurt and a sufficient amount of ghee/cooking fat/butter, or a concentrated yoghurt.

See my recipe above. It also helps if you keep a suficiency of the natural animal fat in the dish you are cooking.

This is why you should mix or use only coconut milk when making egg or fish curries.
__________________
Darkstream is offline   Reply With Quote
Old 12-04-2004, 01:08 PM   #10
Senior Cook
 
Darkstream's Avatar
 
Join Date: Sep 2004
Posts: 287
I should have added that the traditional way to thicken a Korma curry is to add ground
almonds and ground desicated coconut. When you have finished grinding your dry
and wet spices, add 2 teaspoons of ground almonds and one tablespoon of desicated
coconut to the korma mix. Grind again until it is all well amalgamated. Then use this
as your spice load.
__________________

__________________
Darkstream is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making Yogurt Jellycat Eggs, Cheese & Dairy 7 05-21-2014 12:11 PM
Vegetable Salad with Yogurt Dressing Raine Salads & Salad Dressings 0 02-24-2005 09:55 AM
Lamb Curry with Yogurt Raine Lamb 0 02-23-2005 02:32 PM
Homemade Yogurt Connie Eggs, Cheese & Dairy 2 02-22-2005 08:16 PM
Making Yoghurt Darkstream International Cuisines and Ethnic Cookery 16 12-13-2004 10:00 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.