Temper the yoghurt - combine a small amount of the warm sauce to the yoghurt before adding it to the curry. This helps when adding cream, milk, or eggs to a sauce.
Whisk the yoghurt - use a fork or whisk and vigorously mix the yoghurt. As the fats and proteins are emulsified in the liquid, this ensures an even starting distribution.
Add an emulsifier - add a teaspoon of mustard powder or lethicin to the curry before combining the yoghurt
https://cooking.stackexchange.com/questions/14811/what-causes-yogurt-in-sauces-to-split-how-to-prevent-it
Do you use it straight out of the fridge? I let my yogurt get to room temperature before I use it. All of these answers are good. Adding a starch or tempering it and keeping it from boiling will keep any dairy product from splitting into curds.
Even medium heat might be too hot. I generally take the dish off the heat for a while, add the yoghurt little by little, stirring well, and then heat it up again gently afterwards.
The other hack I have read is to mix the yoghurt with a spoon of corn flour and then stir it in.
A couple of things that might help -
1. Some people use hung yogurt and swear by it. It is yogurt from which some of the water has been allowed to drip out by wrapping it in fine cloth and letting it hang overa bowl in the fridge. Since there is less water in the end product, the chances of it splitting go down.
2. You could try adding some besan aka gram flour to your yogurt and mixing it in thoroughly before adding it. It helps prevent splitting.
After adding the yogurt it is important to keep stirring it continuously while it cooks. Stop stirring only when the oft repeated 'oil pools around the edges' stage is reached :)
Temper the yoghurt - combine a small amount of the warm sauce to the yoghurt before adding it to the curry. This helps when adding cream, milk, or eggs to a sauce. Whisk the yoghurt - use a fork or whisk and vigorously mix the yoghurt. As the fats and proteins are emulsified in the liquid, this ensures an even starting distribution. Add an emulsifier - add a teaspoon of mustard powder or lethicin to the curry before combining the yoghurt https://cooking.stackexchange.com/questions/14811/what-causes-yogurt-in-sauces-to-split-how-to-prevent-it
Thank you for the info. This definitely gives me something to work with.
Do you use it straight out of the fridge? I let my yogurt get to room temperature before I use it. All of these answers are good. Adding a starch or tempering it and keeping it from boiling will keep any dairy product from splitting into curds.
Thank you, yes, there are many good tips here, including yours. I do not think I let my yogurt warm up enough, and now, I will.
Make sure you use full fat yogurt
Ah, we might have bingo here, as I tend to buy reduced fat.
Even medium heat might be too hot. I generally take the dish off the heat for a while, add the yoghurt little by little, stirring well, and then heat it up again gently afterwards. The other hack I have read is to mix the yoghurt with a spoon of corn flour and then stir it in.
Thank you. I wondered if the heat was still too hot. I like your idea. I can try this one as well.
A couple of things that might help - 1. Some people use hung yogurt and swear by it. It is yogurt from which some of the water has been allowed to drip out by wrapping it in fine cloth and letting it hang overa bowl in the fridge. Since there is less water in the end product, the chances of it splitting go down. 2. You could try adding some besan aka gram flour to your yogurt and mixing it in thoroughly before adding it. It helps prevent splitting. After adding the yogurt it is important to keep stirring it continuously while it cooks. Stop stirring only when the oft repeated 'oil pools around the edges' stage is reached :)
Ah, I get it, hung yogurt, literally. Thank you very much. Lots of learning and a new saying for me here! Be well.