tag:blogger.com,1999:blog-12910213.post8996979310308116559..comments2023-10-06T09:46:43.997+01:00Comments on Joanna's Food: Mushrooms in a stabilised yoghurt sauceJoannahttp://www.blogger.com/profile/06790888857849562408noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-12910213.post-5588327554244230732007-07-03T16:25:00.000+01:002007-07-03T16:25:00.000+01:00Thanks for this interestign tip Joanna. I must co...Thanks for this interestign tip Joanna. I must confess I am a huge fan of creamy sauces but I do baulk at the amount of fat they add to my diet. The only yoghurt I've ever used for cooking is in creamy curries or soups and always stirred in at the end of the cooking process. I am intrigued by the idea of ground almonds for sweetness as the tang of the yoghurt doesn't always appeal to me. Let us know how that turns out...Jeannehttps://www.blogger.com/profile/12325204219395014329noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-16920747315815272152007-06-15T23:44:00.000+01:002007-06-15T23:44:00.000+01:00This sounds good Joanna. Danny brought home some 0...This sounds good Joanna. Danny brought home some 0% fat Greek yoghurt last week and we tried it in a bean concoction. It needed something else for depth of flavour - I will try your intuitive idea of almonds next time. Thanks.Cottage Smallholderhttps://www.blogger.com/profile/17601823009644161536noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-23652079265109558132007-06-15T23:22:00.000+01:002007-06-15T23:22:00.000+01:00Joanna this looks like a perfectly wonderful sauce...Joanna this looks like a perfectly wonderful sauce! I simply love it when this work in our favor!!MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-36155172435634394202007-06-15T23:20:00.000+01:002007-06-15T23:20:00.000+01:00Joanna this looks like a perfectly wonderful sauce...Joanna this looks like a perfectly wonderful sauce! I simply love it when this work in our favor!!MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-91749844074937726052007-06-15T19:36:00.000+01:002007-06-15T19:36:00.000+01:00Yes, it's fine if you add the yoghurt at the end a...Yes, it's fine if you add the yoghurt at the end and take it straight off the heat. This is for those occasions when you can't - and it really works. Thanks Katie for reminding us all about the way yoghurt thins the sauce<BR/><BR/>JoannaJoannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-28236905212871601602007-06-15T15:17:00.000+01:002007-06-15T15:17:00.000+01:00I almost always use yogurt for 'cream' sauces and ...I almost always use yogurt for 'cream' sauces and I can't really recall having problems - or maybe I just didn't care...LOL<BR/>I do know that I never cook anything once the yogurt is added - I take the sauce off the heat to add the yogurt. <BR/>I also know that whatever you are adding the yogurt to should be of a thicker consistancy than you want the end result to be because, unlike sour cream, the yogurt will thin the sauce rather than thicken it. <BR/>It's trickier with tomato-based sauces but a little cornflour or flour first (dissolved in something) - then the yogurt should do the trick, allowing you to cook the flour before adding the yogurt, again, off the heat to prevent curdling. I use both Greek and plain yogurt, but not 0% fat.<BR/>Let me know if it works for you ;-)Katie Zellerhttps://www.blogger.com/profile/17498599461583826030noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-32991107368494722932007-06-15T10:04:00.000+01:002007-06-15T10:04:00.000+01:00It thickened a little, but not noticeably, and I j...It thickened a little, but not noticeably, and I just cooked it gently for about four minutes, which left a feint taste of flour. I'm going to experiment with using less flour ... also with ordinary low/no-fat yogs - watch this space!<BR/><BR/>JoannaJoannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-23727831620769944522007-06-15T09:47:00.000+01:002007-06-15T09:47:00.000+01:00I love creamy sauces and this sounds a much health...I love creamy sauces and this sounds a much healthier alternative, especially as I make my own yoghurt now. Thanks for sharing.<BR/>Sara from farmingfriendsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-51830874436830825512007-06-15T09:04:00.000+01:002007-06-15T09:04:00.000+01:00Joanna, I've never heard of doing this, but it's a...Joanna, I've never heard of doing this, but it's a great idea. I personally much prefer the taste of yoghurt to cream - the latter is just too rich and thick for me.<BR/><BR/>How long did you cook the yoghurt for and does it thicken up, with the flour added in?Anonymousnoreply@blogger.com