How do u stop Yoghurt curdling in curries etc

Hi, having seen yoghurt listed as an ingredient in some jars of cook in curry sauces, I've tried using it in curries (and some other dishes) I've found it's OK sometimes, but other times it curdles. One culprit I know is vinegar, today I used some without any vinegar but more onions than usual and it curdled, was it the onions? It doesn't seem to affect the taste much, but the appearance suffers and it's not as smooth and creamy.

Any other known curdle inducers?

Cheers MIKE

 

Hi Mike,

I haven`t used yoghurt on the sauce just the marinades but apparently cornflour stops stuff from curdling. Never tried it as I say but worth a try.

Quick thought-is it yogurt curdling or is it the oil splitting it? Need a good Eastern cook on this I think.

 

I have heard also that cornflour helps. It doesn't. :( You would do better to use creme fraiche which keeps long past it's sell by date or sour cream.:thumb:

 

Dorsetmike, what dish are you trying to cook where they are asking you to use vinegar??


Yogurt will always seperate a bit when you cook with it. the trick is to add a spoonful at a time....let it cook downa bit and then add the next spoonful.

send me the recipe you are trying to use and I'll have a look to see where it might be going wrong.

PM it if you wish.
thanks

 

I rarely work from recipes, just toss things in the pot until it tastes right (after 25 years of it I know what will taste right for me) I've not had much curdling problems, I found that acid things like vinegar or lemon turned it, but but since Joyce died I've been able to use onions again (she was seriously allergic to them) and the pork and mushroom casserole I did Monday had a whole onion in and that curdled badly.

I usually mix the yoghurt with any other liquids or pastes (e.g. tomato, curry etc) and stock cubes/granules etc, before adding it to stir fry meat/veg in the wok or if for a casserole then put it all in a pan or dish and preheat on the hob or microwave before putting it in the oven . so far the only serious curdles have ben with acid things and this time with onion.

I stopped using acidy things and yoghurt together after making the connection so the onion fiasco on Monday threw me a bit.

 

Have you condsidered coconut milk if it is for curries?

 

Dorsetmike, I use yogurt when cooking curries and often the base sause will be started off with onions and tomatoes and garlic. I normally add the yogurt in a sppofull at a time and let it continue cooking and when the sause is made I add whatever vegetables I have planned for that curry.

I don't have the problem of it curdling ever.

Do you make your own yogurt or do you buy it.
If you buy it, might be an idea to buy the natural set yogurt.

Honestly I don't have a problem with yogurt curdling and no, I don't use recipes as such but often it is easier to explain to someone with a recipe in mind.

 

Yep I use that as well sometimes, or more usually the Patak sachets of Coconut cream, cooking for one, a whole tin of coconut milk is a bit wasteful unless you make a big batch and freeze it in portions.