Yogurt Curry problem

[doronin]

Almost every time I tried to prepared anything with yogurt, such as curry yogurt recipes, I had a problem with the yogurt - when heated, it becomes, well, a cheese - milk solids separate from water, etc. Resulting dish doesn't usually goes well

What's the secret technique am I missing here, how to make yogurt to stay... yogurt when cooked?

[cacao]

Almost every time I tried to prepared anything with yogurt, such as curry yogurt recipes, I had a problem with the yogurt - when heated, it becomes, well, a cheese - milk solids separate from water, etc. Resulting dish doesn't usually goes well

What's the secret technique am I missing here, how to make yogurt to stay... yogurt when cooked?

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Hi - I love Indian food, and use yogurt in cooking a lot. I would suspect one of two things is happening -

1) you are heating the yogurt too fast. Try a gentler, slower heat, also, bring the yogurt out and let it reach room temp before heating in the pot.

2) Is there an acid ingredient present in your curry while adding the yogurt? That might be causing it to curdle. Try adding the acidic ingredient after the yogurt has 'cooked' and see if that helps.

Of course, if you get too much curdling, you could always make paneer

My 2 cents... hope it's helpful!

Cacao

[daves]

When I add yogurt to my curries, it separates into tiny little curds -- sort of looks like little specs of white. Is this what you're seeing?

In my case, the specs are gone after an hour or two of simmering. And I'm pretty sure the pot is already quite acidic before the yogurt goes in with a healthy portion of caramelized onions, spices, and tomatoes.