Ever wish that yogurt did not curdle when you cook with it? There is a simple solution.
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Whisk about one tablespoon of flour into about a cup of yogurt. That is it. Now you can go creative.
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For example, sauté some spices in a bit of oil. Add the yogurt/flour mix and cook.
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How do you know when the flour is cooked? Taste it. If it tastes good, it’s good.
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Then add some spinach and/or other veggies. Simple, healthy, and delicious.
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Regarding yogurts, I always buy real yogurt without the gums, etc. In the grocery store, the real thing is usually labeled as ‘Greek yogurt.’ Even the fat free kind makes a great sauce.
© Michael Mamas. All rights reserved.
I make my own yogurt. It is very easy to do and much cheaper. All you need is some milk that is not ultra-pasteurized (pasteurized works well), a pot, a thermometer, and a culture (can be a little package or a couple of tea spoons full of good store-bought yogurt, or yogurt from your last batch). Cultures and recipes can be found here: http://www.cheesemaking.com/ & http://www.cheesemaking.com//store/pg/237-YogurtDetails.html
Panir is also super easy to make.
For any who are vegan, lactose intolerant, or dairy free but want the benefits of yogurt, So Delicious makes a cultured Coconut Kefir. I add it to smoothies, drink it straight or diluted with water, or pour it over fresh fruit fir breakfast or a dessert. I might try it as suggested in the blog, though it’s obviously not as thick as yogurt.