5 smart ways to prevent yogurt curdling when adding to curries/gravies | The Times of India (2024)

Cooking is an art as well as a science. When it comes to adding curd/yogurt to gravies and curries, it’s a blend of art and science. It often happens that as soon as we add curd to curry, it curdles and spoils the dish. Today, we will tell you about some smart ways to prevent it. (Image: istock)

A smart trick to avoid yogurt from curdling is to add a smart portion of gravy to the yogurt and whisk it in. This act is called ‘Tempering’. Further, you can add the tempered curd to the hot gravy/curry. It enables a slow rise in temperature, thus preventing curdling.

Also Read: 5 foods one should avoid having with curd

According to a recent post by Chef Pankaj Bhadouria, when adding curd, the flame should be on simmering or switched off. The curry or gravy should not be boiling.

She also recommends that as soon as you add curd, whisk till the entire content is incorporated into the gravy.

Non-fat yogurt has a higher protein-to-fat ratio, making it more prone to curdling. As per experts, high-fat yogurt made with buffalo milk protects yogurt by binding to the proteins preventing heat and salt from denaturing them. You can also try Greek yogurt.

Also Read: 10 curd recipes to fight off summer heat

The act of stabilizing the yogurt means adding corn starch or flour to the yogurt before adding it to the curry. This will decrease the risk of curdling of yogurt and prevent the proteins from denaturing.

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