How to Stop Yogurt from Curdling

Dairy products, including yogurt, are used in many cooked dishes, but problems can arise when a dairy product is heated too quickly. It will begin to separate into curds and whey until it resembles cottage cheese. This is called curdling, and if it happens, there is no easy way to fix it. The best chance a cook has is to stop yogurt from curdling in the first place.

Things You'll Need

• Yogurt
• Flour
• Whisk

Instructions

1. Look over your recipe to determine the type of yogurt required. Replace the yogurt in the recipe with full-fat cow's milk yogurt or buffalo milk yogurt. The high fat content in these will help to prevent the yogurt from curdling. Skim-milk yogurt will curdle fastest.

2. Whisk 1 tsp. of flour per cup of yogurt required in your recipe. Do this before adding the yogurt to the dish.

3. Whisk in the yogurt and flour mixture as late in the cooking process as possible, and do not allow the dish to boil after adding the yogurt. Once the yogurt has been added, do not cook on higher than medium heat.

4. Heat the dish until the yogurt has been heated all the way through, whisking the entire time. This will enable the yogurt to be more evenly heated and prevent curdling.

References

• O Chef: How to Keep Yogurt from Curdling