Hello,

I'm using yoghurt, (natural low fat) to replace coconut milk occasionally to keep the sat fat down when I cook. However my sauce keeps splitting when I put the yoghurt in.

I do take a tablespoon of sauce out of the pan and put it in the youhurt and whisk together before I put the yoghurt in the pan. What am I doing wrong?

Oooh hold on was it I forgot to add cornflower to the yoghurt? Or am I meant to add cornflower to the yoghurt and forget the sauce and whisk together?

Any suggestions?

Ta muchly.

Mamta gives tips for dealing with yoghurt in Lamb Rogan Josh recipe:

? Tips for cooking with yoghurt:

? Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.

? Make sure that yoghurt is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle.

? When adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish.

? Substitute sour cream for yoghurt, using only half the amount.

From experience the bringing the yoghurt right up to room temperature is vital! Anyway isn't full fat yoghurt still lower on the stats than low fat coconut milk?

Winton

Skimmed milk yoghurt is always unpredictable when heated. How about using half the amount of what the recipe says, any recipe, but using full fat one? Also, try adding it it at the end?

Thanks both and yes forgot to use full fat, will try that next time as still lower in fat as you say Winton.