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Reply to "Cooking with yogurt issue"
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[quote=Anonymous][quote] Before you start cooking, make sure you have the right type of yogurt on hand. First things first – [b]make sure that the yogurt you are using isn’t non-fat.[/b] If you’re trying to cut calories, this isn’t the way to go. [b]Non-fat yogurt tends to have a higher protein to fat ratio than yogurts with the full amount of fat. As a result, they are easier to break and curdle when cooked.[/b] Curdling happens when the proteins in the yogurt heat up. When you have fat, however, it protects the proteins from the heat and thus keeps it from curdling. Obviously, a non-fat yogurt isn’t going to be able to do this and you will end up with undesirable results. Aside from making sure you’re using only full-fat yogurt, you also want to make sure that the yogurt you are using hasn’t been recently taken out of your fridge. [b]As a matter of fact, the best time to use yogurt to cook is when it has been left sitting out for a bit and is room temperature. Room temperature yogurt won’t curdle as easily as yogurt that has been kept in the fridge.[/b] Those who are especially talented in the kitchen may also want to [b]consider tempering their yogurt. This can be done by adding some of the hot liquid that you’re cooking with into your yogurt[/b]… … [b]Temperature is incredibly important [/b]when it comes to cooking with yogurt. If you want specifics, [b]yogurt tends to curdle at about 200 degrees F.[/b] Be sure to have your stove on the lowest setting possible so that your yogurt can cook slowly without curdling. The last thing you want to do is accidentally boil your yogurt, so keep an eye on temperature when cooking to ensure your yogurt doesn’t curdle.[/quote] https://www.bakingkneads.com/how-to-cook-yogurt-without-curdling/#:~:text=Curdling%20happens%20when%20the%20proteins%20in%20the%20yogurt%20heat%20up. [/quote]
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