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Reply to "Cooking with yogurt issue"
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[quote=Anonymous]Indian curries with a yogurt base often have some sort of starch included to prevent the curdling. It might be potatoes in the curry, or gram flour whisked in to bind. The curdling will happen with full fat yogurt too, it's just the way yogurt reacts to heat. Especially with high heat. You can sometimes use yogurt without a binder when you temper it, ie add a small amount of the hot liquid to room temperature yogurt.[/quote]
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