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?

Thanks!

"hungrygirl" > wrote in message
...
>
> 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?
>
> Thanks!
>
>
>
>
> --
> hungrygirl

my experience is that most dairy separates when frozen, so I haven't tried
freezing yogurt. DIL freezes yogurt cups to give to darling grandson, but
when you open them after thawing, they are watery...I would think that would
be the same if you cooked with it.
-ginny

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.

--
Dan Abel
Petaluma, California USA

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

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.

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

On Jun 24, 7:10*am, "Virginia Tadrzynski" > wrote:

> my experience is that most dairy separates when frozen, so I haven't tried
> freezing yogurt. DIL freezes yogurt cups to give to darling grandson, but
> when you open them after thawing, they are watery...

I wonder what would happen if she started with Greek-style yogurt,
which has been dripped through a cloth for extra denseness.

"Virginia Tadrzynski" wrote:
>
> my experience is that most dairy separates when frozen, so I haven't tried
> freezing yogurt. DIL freezes yogurt cups to give to darling grandson, but
> when you open them after thawing, they are watery...

I've been freezing yogurt for more years than I care to count...
yogurt freezes beautifully... most every stupidmarkets sells frozen
yogurt same as ice cream, in containers/on a stick. You're not
supposed to thaw frozen yogurt out in the hot sun until it's a puddle.

On Jun 24, 3:51*pm, brooklyn1 > wrote:
> "Virginia Tadrzynski" wrote:
>
> > my experience is that most dairy separates when frozen, so I haven't tried
> > freezing yogurt. DIL freezes yogurt cups to give to darling grandson, but
> > when you open them after thawing, they are watery...
>
> I've been freezing yogurt for more years than I care to count...
> yogurt freezes beautifully... most every stupidmarkets sells frozen
> yogurt same as ice cream, in containers/on a stick. *You're not
> supposed to thaw frozen yogurt out in the hot sun until it's a puddle.

What if she froze them so that the kid could take them to school with
him? Should she pack dry ice in his lunch bag?

On Thu, 24 Jun 2010 17:14:44 -0700 (PDT), spamtrap1888
> wrote:

>brooklyn1 wrote:
>> "Virginia Tadrzynski" wrote:
>>
>> > my experience is that most dairy separates when frozen, so I haven't tried
>> > freezing yogurt. DIL freezes yogurt cups to give to darling grandson, but
>> > when you open them after thawing, they are watery...
>>
>> I've been freezing yogurt for more years than I care to count...
>> yogurt freezes beautifully... most every stupidmarkets sells frozen
>> yogurt same as ice cream, in containers/on a stick. *You're not
>> supposed to thaw frozen yogurt out in the hot sun until it's a puddle.
>
>What if she froze them so that the kid could take them to school with
>him? Should she pack dry ice in his lunch bag?

Dry ice... are you really so dumb or are you simply being a dumb ****.

Sheldon said::

> On Thu, 24 Jun 2010 17:14:44 -0700 (PDT), spamtrap1888
>
> > wrote:
> >brooklyn1 wrote:
> >> "Virginia Tadrzynski" wrote:
>
> >> > my experience is that most dairy separates when frozen, so I haven't tried
> >> > freezing yogurt. DIL freezes yogurt cups to give to darling grandson, but
> >> > when you open them after thawing, they are watery...
>
> >> I've been freezing yogurt for more years than I care to count...
> >> yogurt freezes beautifully... most every stupidmarkets sells frozen
> >> yogurt same as ice cream, in containers/on a stick. *You're not
> >> supposed to thaw frozen yogurt out in the hot sun until it's a puddle.
>
> >What if she froze them so that the kid could take them to school with
> >him? Should she pack dry ice in his lunch bag?
>
> Dry ice... are you really so dumb or are you simply being a dumb ****.


LOL...sheer stoopidity is still alive..."dry ice" in a rugrat's
lunchbox...

<chortle>


--
Best
Greg

On Jun 24, 7:11*pm, Gregory Morrow >
wrote:
> Sheldon said::
>
>
>
>
>
> > On Thu, 24 Jun 2010 17:14:44 -0700 (PDT), spamtrap1888
>
> > > wrote:
> > >brooklyn1 wrote:
> > >> "Virginia Tadrzynski" wrote:
>
> > >> > my experience is that most dairy separates when frozen, so I haven't tried
> > >> > freezing yogurt. DIL freezes yogurt cups to give to darling grandson, but
> > >> > when you open them after thawing, they are watery...
>
> > >> I've been freezing yogurt for more years than I care to count...
> > >> yogurt freezes beautifully... most every stupidmarkets sells frozen
> > >> yogurt same as ice cream, in containers/on a stick. *You're not
> > >> supposed to thaw frozen yogurt out in the hot sun until it's a puddle.
>
> > >What if she froze them so that the kid could take them to school with
> > >him? Should she pack dry ice in his lunch bag?
>
> > Dry ice... are you really so dumb or are you simply being a dumb ****.
>
> LOL...sheer stoopidity is still alive..."dry ice" in a rugrat's
> lunchbox...
>
> <chortle>
>

No kid's gonna wanna eat room temp yogurt. But if he carries it
frozen, it should thaw by lunch time.

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.
>
> --
> Dan Abel
> Petaluma, California USA
>

Yeah - the yogurt breaks up into a zillion tiny white spots in your
sauce or whatever.

Kalmia wrote:
> 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.
>>
>> --
>> Dan Abel
>> Petaluma, California USA
>>
>
> Yeah - the yogurt breaks up into a zillion tiny white spots in your
> sauce or whatever.

two words- creme fraiche!

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.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article
>,
spamtrap1888 > wrote:

> > LOL...sheer stoopidity is still alive..."dry ice" in a rugrat's
> > lunchbox...
> >
> > <chortle>
> >
>
> No kid's gonna wanna eat room temp yogurt. But if he carries it
> frozen, it should thaw by lunch time.

Just use some Blue Ice... Thawed frozen yogurt, unwhipped, tends to
break. Ick.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

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.

On Jun 25, 8:30*pm, Omelet > wrote:
> In article
> >,
>
> *spamtrap1888 > wrote:
> > > LOL...sheer stoopidity is still alive..."dry ice" in a rugrat's
> > > lunchbox...
>
> > > <chortle>
>
> > No kid's gonna wanna eat room temp yogurt. But if he carries it
> > frozen, it should thaw by lunch time.
>
> Just use some Blue Ice... Thawed frozen yogurt, unwhipped, tends to
> break. Ick.

That would work if the blue ice was sewn into the lunchbag or
something. Even then I'd figure on buying a lot of replacement blue
ice. When I was a kid, I carried a bag lunch and brought home nothing.

"spamtrap1888" > ha scritto nel messaggio

>>Fat-free yogurt is chockfull of gelatin.

Mine isn't. It has two ingredients, milk and live bacteria.

In article
>,
spamtrap1888 > wrote:

> On Jun 25, 8:30*pm, Omelet > wrote:
> > In article
> > >,
> >
> > *spamtrap1888 > wrote:
> > > > LOL...sheer stoopidity is still alive..."dry ice" in a rugrat's
> > > > lunchbox...
> >
> > > > <chortle>
> >
> > > No kid's gonna wanna eat room temp yogurt. But if he carries it
> > > frozen, it should thaw by lunch time.
> >
> > Just use some Blue Ice... Thawed frozen yogurt, unwhipped, tends to
> > break. Ick.
>
> That would work if the blue ice was sewn into the lunchbag or
> something. Even then I'd figure on buying a lot of replacement blue
> ice. When I was a kid, I carried a bag lunch and brought home nothing.

I can get all the "blue ice" packs I want for free....

At work we toss them in the trash by the hundreds every year.

There are some nice fabric lunch bags now that kids (and adults) use
that have a zipper pouch to hold an ice pack. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine