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Stabilized yogurt


CowТs 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 itТs called laban matbūkh or Уcooked yogurt.Ф

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Full-fat plain yogurt 1 l
Egg white, beaten 1
Cornstarch 1 tbsp
Salt 1 tsp
  • Beat the yogurt in a large, heavy saucepan with a fork until smooth

  • Beat in the egg white, cornstarch, and salt.

  • 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;

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  • The yogurt is ready to use in other dishes;

  • It will keep for as long as any yogurt will in the refrigerator.

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