17 окт. 2012 г. · Most yogurt problems, including breaking and clumping, are caused by poor temperature control. Heating the milk too much during incubation, over incubating, or ...

20 мая 2013 г. · Add teaspoon or two of flour to the yogurt before adding to the sauce will greatly reduce the chance of curdling. Also add the yogurt at the end ...

13 янв. 2017 г. · Adding boiling water, sugar, and a lemon wedge to some caramelized sugar and then letting the whole shebang simmer for ~45 minutes.

15 мая 2011 г. · A little cornstarch mixed into the yogurt will prevent the yogurt proteins from over-coagulating. All heated yogurt sauces that I have seen ...

29 июл. 2016 г. · Leave it on room temprature 23C. After 6-10 hours you kefir will be ready. Remember when you shake it well, creamy texture will be there.

13 дек. 2011 г. · Adding spoon by spoon while mixing allows you to more smoothly integrate the curry powder and avoid clumping.

7 дек. 2012 г. · The tang and texture are due to the whey being almost completely removed from the yogurt. The higher milk serum content (whey) in US yogurt makes it sweeter ...

27 мар. 2017 г. · You can balance it out with acidity, however if it is very sweet then you will need to add a lot of acid, and then the dish will be intensely sweet and sour.

6 авг. 2013 г. · Let plain yogurt tenderize the meat then remove,wash yogurt off with Luke warm water,pat dry,then season meat thoroughly with sea salt,pepper ...

5 янв. 2017 г. · The only safe thing to do is to throw it away. Preferably with a bottle or jar it is in, if you don't care for it.