Cow’s milk yogurt will
separate when heated beyond a certain point, so for cooking purposes it must be
stabilized before heating. This process
is necessary in all dishes requiring cooked yogurt. In
Arabic it’s called laban maṭbūkh or “cooked
1 quart high-quality full-fat plain cow’s milk yogurt
1 large egg white, beaten
1 tablespoon cornstarch
1 teaspoon salt
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 it starts to bubble, about 6 minutes, reduce the heat to medium and boil gently until it is thick, about 5 minutes. Now the yogurt is ready to use in other dishes. It will keep for as long as any yogurt will in the refrigerator.
Makes 1 quart