Grandmashazzie Posted May 4, 2015 Share Posted May 4, 2015 I recently received a spice box so have been experimenting with some sauces.I followed recipes and the two which had yoghurt split.I tried rescue with cornflour but it didn't really work.In the end I added coconut milk,the very thing I was trying to avoid,calories.Any suggestions wise ones. Quote Link to comment Share on other sites More sharing options...
Cat tails Posted May 4, 2015 Share Posted May 4, 2015 I know that you can salvage curdled whipped cream with a splash of milk. But the trick is not heating it to much. Remove pan from heat and then add yoghurt. Don't put it back on heat. Quote Link to comment Share on other sites More sharing options...
Grandmashazzie Posted May 4, 2015 Author Share Posted May 4, 2015 Oh thanks Cat Tail,I did keep it on the heat stirring furiously,hoping to stir it out. Quote Link to comment Share on other sites More sharing options...
mullethunter Posted May 4, 2015 Share Posted May 4, 2015 Whenever I've made curry with yoghurt I stir the yoghurt in right at the end so it doesn't boil so it can't split Quote Link to comment Share on other sites More sharing options...
kinsk Posted May 5, 2015 Share Posted May 5, 2015 Yes add at the end and don't let it boil. Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 6, 2015 Share Posted May 6, 2015 As above but you will also find that as with everything full fat works best much less likely to split. You could also try adding some of the sauce to the yoghurt first to start it combining then add it to the rest of the sauce that can help too. Quote Link to comment Share on other sites More sharing options...
