Clifford A. Wright

Stabilized Yogurt

Preparation info
  • Makes

    1 Quart

    • Difficulty

      Easy

Appears in
Mediterranean Small Plates
Mediterranean Small Plates

By Clifford A. Wright

Published 2023

  • About

Cow’s milk yogurt will separate if brought to a boil, so cooks in the Middle East either use goat’s milk yogurt or they stabilize cow’s milk yogurt by cooking it with cornstarch and egg whites, as in this recipe. 

Ingredients

  • 1 quart full-fat plain cow’s milk yogurt
  • 1 large egg white, beaten
  • 1 tablespoon

Method

  1. Beat the yogurt in a large, heavy saucepan with a fork until smooth. Beat in the egg white, cornstarch, and salt.
  2. Put the saucepan over high heat and start stirring in one direction with a wooden spoon. As soon as the mixture starts to bubble, about 6 minutes, turn the heat to medium and boil gently until it is thick, about 5 minutes. The yogurt is ready to use