HOW TO COOK WITH YOGURT

In cooking with yogurt, always remember  to take it easy on the heat. Remember yogurt is a high-protein, high-acid food. Effect of temperature on acid level is in inverse proportion, that means when you head the yogurt its acidity decreases. Heat on protein on the other hand is similar heat breaks and then "unfolds" the protein causing it to lose or alter some of its properties.

Use LOW cooking temperatures and SHORT heating periods.

Whenever possible, add the yogurt at the end of the cooking period or just in time to let the yogurt mixture come up to serving temperature.

Heating yogurt can lead to separation and curdling. So if adding yogurt at the beginning cannot be avoided, stir a mixture of flour or cornstarch blended with a little water into the yogurt.

Another way to lessen the chances of curdling is to allow the yogurt to warm to room temperature before slowly heating it.

To keep the thick consistency of the yogurt, DO NOT STIR into other ingredients instead, fold the yogurt into the mixture.