How Do You Prevent Curdling When Finishing a Dish with Dairy?
Finishing dishes with dairy (for example, beef stroganoff or a Moroccan stew) is tricky business: yogurt and sour cream are often quick to curdle. So what to do? America's Test Kitchen tried using creme fraiche instead, with outstanding results.
Both the yogurt and the sour cream mixtures quickly curdled, while the crème fraîche mixture remained perfectly creamy.
Photo by America's Test Kitchen