Yogurt splitting :(

[izzay]

I love homemade curries and I used to make them with cream, but since starting SW I use fat free yogurt. Everytime I use it, it splits
I dont know what Im doing wrong, I add it last and just heat it through...Does anyone know if there is something better to use? or how I can stop it splitting without eating cold curry

 

[Eclipse]

Hi, I think its always going to split, it does when I make curries, but it doesn't bother me. I have always made curries with natural yoghurt and I believe this is how Indian curries are made too - as long as they taste OK thats all that matters to me lol x

 

[yoyonomore2012]

I would not heat it through , just add it in last after you have taken it off the heat ? Failing that add a little smash to it.

 

[ermintrude]

Yeah you need to leave it to cool a bit so its ready to eat and then add the yoghurt. Depends on the yoghurt too, some are better than others, the Total 2% is great and only 1.5 syns per giant 500g tub, Ive never had it split yet

 

[bilsat]

I have had this problem this week while developing curry recipes, I now add cornflour mixed with cold water to the yoghurt, mixed well. 0% yoghurt splits the easiest, Yeo valley natural is better. if it splits you can add cornflour and whisk it in using a wire whisk . As others have said, add yoghurt when it's off the heat and allowed to cool.

 

[systema]

To thicken curry----------
Reducing the liquid by cooking it off
Adding thickeners like pureed onion, pureed tomato, thick yogurt, pureed lentils, other pureed vegetables. Obviously some purees will affect the taste and texture more than others and you can mix them up so maybe just a little tomato puree to add some flavour but not to overpower the taste with tomato and then some yogurt or pureed onion. Yoghurt is added 1 tbsp at a time, mixed then add more.
Cornflour is not a popular method in Indian cooking traditionally but it can be used if desperate.