Cooking with Yogurt (Without Fear)
If you haven't broken yogurt out of its steady breakfast rotation, what's stopping you? Certainly not the fear of cooking with it, thanks to these handy tips from Food52. From fat percentage to tempering to recipes, they've got you (yogurt) covered.
Now that you're equipped to never break a sauce again in your life, there are a huge number of ways you can put yogurt to work. Enrich soups and stews with it, top curries with it, try it in creamed spinach and learn from my mistakes. Swap it into a recipe wherever you see cream or buttermilk -- just thin the consistency with water or stock, first. Yogurt works even better in marinades, where its high acidity will help to tenderize meat. Work it into dips, too.
Photo by James Ransom