On Jun 25, 7:28*am, "James Silverton" >
wrote:
> *Kalmia *wrote *on Fri, 25 Jun 2010 07:08:22 -0700 (PDT):
>
>
>
>
>
> > On Jun 24, 10:19 am, Dan Abel > wrote:
> >> In article >,
>
> >> *hungrygirl > wrote:
> > >> Can you freeze foods cooked with yogurt?
> > >> Sometimes a recipe calls for yogurt in the gravy or
> > >> marinade.
>
> > >> 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.
>
> >Yeah - the yogurt breaks up into a zillion tiny white spots in your
> >sauce or whatever.
>
> There are Indian curry dishes that call for long slow cooking with
> yoghurt and I find that even fat-free yoghurt is quite satisfactory if
> the yoghurt is premixed with some flour.
>

Fat-free yogurt is chockfull of gelatin.