ChatterBank0 min ago
Dairy products splitting
5 Answers
I've just made a curry using a recipe i've used a million times.
The base ingredient is natural Greek yoghurt which is cooked down with chicken, veg and spices.
But this time, i decided to make a bigger curry and use two tubs of yoghurt. But one was low fat.
I added them both to the browned chicken, veg and spices and it immediately split.
Basically, i chucked the lot into a colander and drained of the sauce and then rinsed the chicken and veg with water and started again.
So can anyone please give me a basic do's and don'ts when it comes to cooking with yoghurt, cream, milk etc and help me prevent this from happening again.
Many thanks
The base ingredient is natural Greek yoghurt which is cooked down with chicken, veg and spices.
But this time, i decided to make a bigger curry and use two tubs of yoghurt. But one was low fat.
I added them both to the browned chicken, veg and spices and it immediately split.
Basically, i chucked the lot into a colander and drained of the sauce and then rinsed the chicken and veg with water and started again.
So can anyone please give me a basic do's and don'ts when it comes to cooking with yoghurt, cream, milk etc and help me prevent this from happening again.
Many thanks
Answers
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No best answer has yet been selected by hammerman. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.Yeah i probably added it to a hot base chicken mix.
I do usually use double cream and full fat greek yoghurt and i've never had a prob before.
If there's any chefs or scientists who can give me a simple run down on the do's and don'ts of using dairy products in cooking to prevent splitting, that would be fab.
PS....i got another tub of normal Greek yogurt and a tin of coconut milk and added that to the chicken and it's turned out lovely.
I do usually use double cream and full fat greek yoghurt and i've never had a prob before.
If there's any chefs or scientists who can give me a simple run down on the do's and don'ts of using dairy products in cooking to prevent splitting, that would be fab.
PS....i got another tub of normal Greek yogurt and a tin of coconut milk and added that to the chicken and it's turned out lovely.
If you use cornflour, it thickens the sauce.
I wouls stick with your normal yoghurts. As I mentioned, thin creams or low fat ingredients normally split when cooking. You could also use fromage fraise as that tends to be thicker.
the low fat yogurt waters everything down, hence the splitting. Hope you enjoy your curry
I wouls stick with your normal yoghurts. As I mentioned, thin creams or low fat ingredients normally split when cooking. You could also use fromage fraise as that tends to be thicker.
the low fat yogurt waters everything down, hence the splitting. Hope you enjoy your curry
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