Re: Can it be Curry?

--- On Thu, 6/21/12, maryann@kih.net <maryann@kih.net> wrote:

>
> How do you use yogurt (or yoghhhurt in England, or yogurrrt
> in Scotland) in a sauce without having it separate, short of
> not having it boil, which is hard to avoid?

First off, are you using plain, as in Greek-style, yoghurt?

Most Indian-style recipes call for yoghurt or yogurt, but avoid processed American-style yogurts. Use plain Greek-style instead. And you have to stir it continuously until it boils.

Ellen