On Jun 24, 11:17*am, Dave Smith > wrote:
> Stu wrote:
>
> >>> I know fresh yogurt is ok to freeze, but is cooked yogurt also ok?
> >> Not to answer your question, but, from sad experience, it's not a good
> >> idea to "cook" yogurt. *Once your dish is cooked, add the yogurt (same
> >> goes for sour cream) and bring to serving temperature carefully.

I've had pretty good luck stabilizing the yogurt or sour cream with
some
kind of starch. Flour, cornstarch, chickpea flour, etc. It's still
tetchy,
but not nearly as likely to curdle.

> > Yes indeed, I use it a great deal in Indian food and you need to be
> > vigilant or the dish can be ruined.

I wouldn't call it ruined. Unattractive, to be sure, but still quite
edible.

> The only cooking I do with yogurt is tandoori chicken. The meat is
> marinated in the yogurt. It works like magic to tenderize the flesh.
> When I went to a cooking demonstration the chef did a pumpkin and
> butternut squash soup that uses cream. The cream is added at the end and
> he stressed that you should only add the cream to what you are going to
> use right away because it will separate if you re-heat it.

Really? In my experience, cream is very robust. I can boil it to
reduce
it in a sauce, refrigerate the sauce, and reheat it without peril.

That's heavy cream, mind you. Not the ultra-pastuerized stuff,
either,
just regular old pasteurized.

Cindy Hamilton