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How to stop Yogurt /stock split


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I have a nice recipe for Lamb shanks Rogan Josh. The recipe uses Greek style yogurt and stock along with the various spices and a long slow braise (3 hrs plus)

7 out of 10 times the result is that the sauce has the appearance of having split the yogurt from the stock.

It does not seem to affect the flavor at all, its just the appearance.

 

Is this the result of cooking at too high a temperature at some stage during the cook?

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Get your yogurt to room temperature and add one teaspoon cornstarch per cup yogurt which should be high fat.  Then temper it as you would eggs and hot liquid.  Simmer curry gently.  If it splits you can try taking the curry off the heat, mix one tsp cornstarch in one half tablespoon water and stir into your curry while heating it gently.

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