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Stabilized Yogurt
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
yogurt.”
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
Posted: 01/17/2008
