How to Substitute Yogurt for Milk in Gravy
Yoghurt strengthens your immunity, improves the absorption of other nutrients and is a rich source of calcium and proteins. Derive the maximum benefit from yogurt by integrating it into your regular meals. Enjoy a nutritious meal by substituting yogurt for milk in gravies. Yogurt is especially beneficial if you are lactose-intolerant. Follow a few cooking guidelines while cooking with yogurt, to easily prepare tasty gravies. Does this Spark an idea?
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Instructions
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Prepare with unsweetened whole milk or low-fat cow, sheep or goat milk yogurt to prepare gravies. Do not use nonfat yogurt or buffalo milk yogurt, as these yogurts have a low fat content and will curdle while cooking. Fat is necessary to prevent the yogurt from curdling.
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Replace milk with an equal quantity of yogurt in recipes. Stabilize the yogurt before cooking. Pour the yogurt in a bowl and whip it with a spoon until it becomes creamy and has a smooth texture. This will prevent the gravy from curdling and turning lumpy.
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Pour the yogurt in a saucepan and add cornstarch to thicken the gravy. Use 1 tbsp. of cornstarch for every 1 cup of room-temperature yogurt. Set on low heat, stir constantly and bring to a boil.
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In a separate vessel, dissolve ½ cup of meat or vegetable broth, or one chicken, beef or turkey bouillon cube with 3 tbsp. of warm water. Add the dissolved bouillon cube to the yogurt and gently stir to mix completely. The gravy will have a tasty meaty flavor and a smooth, creamy texture.
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Add cooked vegetables and meats to the gravy and mix. Further enhance the flavor of the gravy by garnishing it with 1tsp. of herbs such as coriander, parsley or basil.
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Tips & Warnings
Store the yogurt in the refrigerator when you are not using it -- to prevent curdling. (See References 1)
Ensure that the yogurt reaches room temperature before heating it, else it can curdle.
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