Comments on: Yogurt: Let’s Talk About It

By: Nancy

Nancy — Thu, 01 Jul 2010 00:44:13 +0000

I am very thankful for your blog….quick question: how does one strain yogurt? is it about separating it so it’s not one solid (so to speak) mass? Thank you!

By: gunjan

gunjan — Wed, 15 Apr 2009 19:00:48 +0000

Hi Barbara,
I belong to a region in India where yogurt based curries are the norm rather than the exception. And so there another trick to prevent curdling that I would like to tell you. This will be useful for when you already have everything in the pot, you are stirring (at low heat) like you are supposed to until the liquid hits a boil……..and yet you begin to see signs of separation! Well, I always keep chickpea flour on next to the stove while cooking yogurt gravies since stirring in 1 teaspoon at that crucial time can save the whole pot from going waste! Thats all it takes – 1 teaspoon of chickpea flour. In white gravies where one doesnt want a yellow color, normal white flour will work to bind everything together as well.
This trick has been a life-saver more times than I can count.

By: Dan Jenkins

Dan Jenkins — Tue, 07 Apr 2009 02:57:16 +0000

I am very glad you posted this Barbara. You just saved me from a disaster with my first attempt to make Safaid Keema Mattar and curries with yoghurt in general. I wouldn’t have understood why it went so wrong and might well not have tried it again.

Thank you.

By: Roxanne

Roxanne — Mon, 06 Apr 2009 21:12:03 +0000

Mountain High is my favorite yoghurt. It also helps that it’s made in Denver, where I live .

It is thicker than most yoghurts, but for longer cooking curries, I will strain it in cheese cloth for a couple of hours before using it. The greek yoghurts in the markets here are expensive, so I just strain the mountain high and it works beautifully.

By: Katerina

Katerina — Sun, 05 Apr 2009 17:50:08 +0000

Great post, very informative thanks!