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Yoghurt/Fromage Frais always curdles!!??

#1
I have mastered cooking with Y or F in curries, etc but I am struggling with other recipes.

For example, fish pie....I followed the recipe i found and it curdled....or spiced chicken...it curdled. Apparently you always have to put it in last but in some recipes you add and then cook for a considerable time.

Has anyone else had this problem? Any tips, please?

K :)
 
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LadyHelen

No Coffee, No Workee
#2
The key to not curdling yogurt/fromage frais is to add it towards the end of cooking and not let it boil. Bring it up to the point where it's almost boiling and then turn the heat down to keep it there. If you have a recipe which specifies that you add it in the middle and then bring it back up to the boil, it's likely that it doesn't matter whether or not it curdles and it'll make no difference to the taste of the finished dish.

Good luck :)
 


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