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Published 1986
Many Middle Eastern dishes call for yoghourt as a cooking liquid or sauce which needs to be cooked (boiled or simmered) rather than just heated. Salted goat’s milk, which was used in these recipes in olden times, can be cooked without curdling, which explains why medieval recipes do not give any indication of ways of preventing yoghourt from curdling. Lengthy cooking, however, causes yoghourt made with cow’s milk to curdle, and stabilizers such as cornflour or egg white are required to prev