Kitchen

[HonnyBrown]

For those who cook with yogurt in place of sour cream, coconut cream, etc., how do you get it from turning into pebbles?

I made a dish that called for 1/2 cup of coconut cream.  I subbed plain, fat free yogurt.  When I added it to the vegetables, it immediately turned into tiny pebbles.  There was no sauce, just the liquid from the veggies.  We haven't tasted it yet.

[kittyloo]

I sub yougert for sour cream all the time. I've never had that happen. Was the yougert old/sour. Sounds like its curddling.  I'm trying to think of a instance when it's done that.  Even if you had lemon juice in it, I've mixed that with the yo many times. Soured yougert is the only thing I can come up with....sorry

[Citrine1]

I, too, substitute yogurt for sour cream in many recipes and have never had that happen.  I always use fat free greek yogurt; I don't know if that makes a difference or not.  I don't know what is causing you to have this problem.  Are you adding cold yogurt to a hot dish?  Maybe it isn't being incorporated slowly enough (?) 

[kittyloo]

I always use the Greek fat free as well. Shouldnt make a difference.

[HonnyBrown]

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@kittyloo wrote:

I sub yougert for sour cream all the time. I've never had that happen. Was the yougert old/sour. Sounds like its curddling.  I'm trying to think of a instance when it's done that.  Even if you had lemon juice in it, I've mixed that with the yo many times. Soured yougert is the only thing I can come up with....sorry

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Curdling!  That's the word I was looking for!

I bought the yogurt on Saturday, so it wasn't old.I added the lemon juice after it curdled, as per the recipe.

[HonnyBrown]

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@Citrine1 wrote:

I, too, substitute yogurt for sour cream in many recipes and have never had that happen.  I always use fat free greek yogurt; I don't know if that makes a difference or not.  I don't know what is causing you to have this problem.  Are you adding cold yogurt to a hot dish?  Maybe it isn't being incorporated slowly enough (?) 

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I used plain yogurt, not Greek; and I plopped the cold yogurt into the boiling dish.

So many mistakes.  This is the first time I'm using yogurt.

[Poodlepet2]

I would really like to ask a pro about this because it has happened to me.  I can use yogurt in place of sour cream in just about any recipe that calls for sour cream BUT if it's a hot dish-such as beef stroganoff, yogurt will not work. Low -fat sour cream works just fine, but I would really prefer to use yogurt. As I write this, it just occurred to me that what may be happening when yogurt hits high heat, is that the proteins in it are coagulating...I can't think of any other reason....

Poodlepet2

[IamMrsG]

If liquid is too hot, dairy products will curdle when added to it.  Eggs will scramble (cook).  To prevent this the technique is called tempering.  First you add a small amount of the liquid from the dish to the dairy or eggs.  Stir well, then add the pre-warmed dairy or eggs to the rest of the dish.  

[feline groovy]

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@HonnyBrown wrote:

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@Citrine1 wrote:

I, too, substitute yogurt for sour cream in many recipes and have never had that happen.  I always use fat free greek yogurt; I don't know if that makes a difference or not.  I don't know what is causing you to have this problem.  Are you adding cold yogurt to a hot dish?  Maybe it isn't being incorporated slowly enough (?) 

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I used plain yogurt, not Greek; and I plopped the cold yogurt into the boiling dish.

So many mistakes.  This is the first time I'm using yogurt.

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Greek yogurt will give you twice the protein, and sticks to your ribs better than regular.

Even when it's low-fat or fat-free.   

8-)

Don't beat yourself up, babe; mistakes are how we learn.

And sometimes how we come up with better alternatives.  ;-)

[HonnyBrown]

aw, groovy thanks!

Hubby tasted the dish and loved it.  I bought a big vat of yogurt thinking that I would be making different thai dishes that call for coconut cream.  I guess now I will work on my tampering method.