A warm welcome. Yogurt is amazingly versatile and used in a variety of dishes, hot or cold, sweet or savory. However there are a few quirks about cooking with yogurt that call for special mention.
Yogurt is sensitive to heat. When you're cooking with it:
Yogurt will curdle or separate at moderate to high temperatures or if heated for too long. To avoid curdling when cooking, stabilize it first. The following method is from The Book of Yogurt (Uvezian, Sonia).
In a stainless steel pot beat the curd vigorously until it is very thin. Add the egg white, or cornstarch or flour in water, and salt. Mix well. Bring slowly to a boil, stirring continuously in one direction only (a traditional Middle Eastern technique, which probably discourages separation). Reduce the heat to very low and simmer gently, uncovered, about 10 minutes or until the mixture becomes thick and creamy.
Any of the following can be dissolved in a small amount of cold water and added to yoghurt:
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