To Stabilize Yogurt for Cooking

1. 1

   Beat the yogurt in a large saucepan until it is liquid.

2. 2

   Add the egg white, or the cornstarch mixed to a light paste with water or milk, and a little salt, and beat well.

3. 3

   Bring to the boil slowly, stirring constantly in one direction only with a wooden spoon, then reduce the heat to as low as possible and let the yogurt barely simmer, uncovered, for about 10 minutes, or until it has acquired a thick, rich consistency.

4. 4

   Do not cover the pan with a lid, since a drop of steam falling back into the yogurt could ruin it.

5. 5

   The yogurt can now be cooked with other ingredients such as meat or vegetables with no danger of curdling.

6. 6

   The same process can be carried out successfully after the yogurt has been mixed with other ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.