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The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

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In India, yogurt is known as curd, and is very thick and rich as it is made with buffalo’s rather than cow’s milk. It can be added to sauces to give a creamy texture, although it is most often used as a souring agent, particularly in the dairy-dominated north.
Yogurt will curdle quickly when heated, especially if it does not have a high enough fat content, so it is best to use a full-fat (whole) version, such as Greek (US strained plain) yogurt. Other types of full-fat yogurt can be strained through muslin (cheesecloth) to remove water and make them more stable.

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