Yoghurt is a remarkable ingredient. It tenderises meat, smooths sauces, balances spice, makes bread fluffier, dressings creamier and desserts lighter. Knowing how to handle it properly is one of those quiet skills that levels up your cooking.
Marinade magic
Yoghurt\'s acidity breaks down protein gently, tenderising without making meat mushy. An hour is good, four is better, overnight is wonderful for chicken or lamb. Add spices, garlic and ginger and you have an instant tandoori or Greek-style marinade.
Stop it splitting
When yoghurt hits a hot pan it can curdle. The trick is to whisk it briefly with a teaspoon of cornflour first, or temper it by stirring in a few spoons of warm sauce before adding to the pot. Add it off the heat where you can.
Strain for thickness
Pour yoghurt into a coffee filter set over a bowl and leave overnight in the fridge. You get labneh — Lebanese soft cheese. Wonderful with olive oil and za\'atar on toast, or as the centrepiece of a mezze.
Sauces and dressings
Yoghurt with garlic and herbs is tzatziki. With tahini, lemon and water it is the perfect sauce for grilled meat or roasted vegetables. With mint and chilli it is the cooling sidekick to any curry.
Use full-fat where it matters
Greek-style full-fat yoghurt is what you want for marinades, sauces and dolloping. Low-fat splits easily and tastes thinner. Save the low-fat for breakfast bowls.
Once you start treating yoghurt as an ingredient and not just a snack, you will find yourself reaching for it three times a week.
