Kitchen

[SharkE]

Sorry , can't help you never touch that stuff.

[HonnyBrown]

Hey sharke!  How are you?

I had a bunch of mushrooms I needed to use.  One of my favorite dishes is a thai ginger-mushroom chicken.  I had all the ingredients, but I didn't want to use coconut cream because it's very fatty and high in calories. 

I thought, why not use yogurt!  I got a big container from the market, along with some Cotton Candy grapes.

The marinade I used the yogurt for turned out great, but then again, it was a cold marinade.

[HonnyBrown]

I went to the Chobani website and looked at their recipes (quite nice, by the way).  They have a review section, and a number of people had the curdling issue.  They, like me, addd the yogurt to a hot dish.

[Sooner]

If you have regular yogurt and want greek yogurt, just put a paper towl in a fine strainer, dump the yogurt in and put in the fridge for an hour or two--until it gets as thick as you want it.  "Greek" yogurt is just strained yogurt.  Let it sit long enough and you will have a cream cheese like product so add herbs, salt and pepper and whatever you like and use it for a great spread on bread!

[HonnyBrown]

sooner, thank you for the tip!

[Citrine1]

@HonnyBrown: Thanks for the tip about recipes at the Chobani website.  Don't know why I never thought to look there, but I'm anxious to check it out and see their recipes! 

[HonnyBrown]

No problem, citrine!  I do that frequently to get new recipes; especially if I have an ingredient that I only use for one dish.

[millieshops]

@HonnyBrown  And if you don't already, mix some of that fat-free plain yogurt with some sugar-free applesauce, sprinkle on a bit of cinnamon and enjoy a guilt-free dessert.

I rarely cook, but I like fat-free plain yogurt enough that I buy it in Costco quantity even though I eat alone most of the time.

On the other hand, I've never tried any recipe with coconut milk or cream.  One of these days ....maybe.

[debcakes]

---

@IamMrsG wrote:

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.  

---

I also think this is the answer. I was going to say that you can't add the yogurt when the dish is too hot. I substitute yogurt quite a bit and have never had this problem. Check the ingredients in the yogurt. Maybe they have added some kind of filler or stabilizer that is causing it. 

[HonnyBrown]

---

@millieshops wrote:

@HonnyBrown  And if you don't already, mix some of that fat-free plain yogurt with some sugar-free applesauce, sprinkle on a bit of cinnamon and enjoy a guilt-free dessert.

I rarely cook, but I like fat-free plain yogurt enough that I buy it in Costco quantity even though I eat alone most of the time.

On the other hand, I've never tried any recipe with coconut milk or cream.  One of these days ....maybe.

---

Millie, thank you!!!!!!  I have some fresh apples to use up so I can buy some Staymans.  That will be the perfect way to empty the fridge.

The first time I made a thai curry, I followed the recipe exactly and bought coconut cream from the co-op.  It was a powder...yuk!  But the dish turned out pretty good.  When I saw coconut cream in a soda can at Trader Joe's, I stocked up.