Re: Can it be Curry?

>> Maryann said:
>> 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?

> Ellen said:
>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.


It seems like I have seen something on the container of Greek (strained) plain yogurt that says it could be used for sauces, but I haven't tried it since a disaster with the other yogurt. I'll try it now.

Maryann