Is there a trick to making this work in a recipe?
I followed my recipe PERFECTLY last night and having lime juice & yoghurt made it curdle. This happens to me every time. What am I doing wrong?
Oh, HB cooking Gods, please halp this poor gal.
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bump.
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Following this because I have had the same problem-- but not always and I don't know what I do differently.
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@.twist.: could you replace the lime juice with lime zest? Still have the lime flavor but with out the acidic liquid? I feel like I saw something about this on America's Test Kitchen, but google's not helping.
ETA: found this: http://www.thekitchn.com/food-science-why-lemon-makes-m-88057 the trick might be to make sure all your ingredients are room temperature before mixing.
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I would start with the yogurt in the blender or food processor and then slowly add in the lime juice. If you add while the yogurt is in motion, it might help since you're making it mix and not giving it time to curdle.
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The acids in the fruit are breaking down the proteins in dairy. I'm not sure it's possible since it's a chemical process that is going to happen no matter what. You can buy an extract and try that, though.
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What were you cooking? I'm trying to think of something I have made with cream and citrus, all I can come up with is one of those fake (and DELICIOUS!) cheesecakes with cream cheese, lemon juice and condensed milk...but you don't heat that so no curdling. Were you using low fat yogurt? Maybe try the fatty kind instead, heat gradually, stir constantly?
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@.twist.: Can you link to the recipe. It will help to know when it is called for and how you can get around the issue
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@.twist.: was this the Fresh 20 chicken pasta? I read your post this morning but we're a day behind so I didn't put two and two together until I was cooking this evening. What I did was use the lime juice and soy sauce as a marinade. I dumped it all in the pan and then cooked the chicken a little longer so most of the liquid evaporated, then followed the rest of the recipe. It worked - no curdling! Also, make sure the pan is off the heat for a minute or two before you add the yogurt, since direct heat can also make yogurt curdle. And DON'T use fat-free yogurt, it needs some fat to keep it together (whole is best but 2% should be okay). Hope that helps!
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