Yogurt

Yogurt is tangy from lactic acid, which tenderizes meat and cools spice.

Flavor

How to use it

Marinate. Mild acid and calcium in yogurt soften meat in a few hours without turning it mushy like strong acids do.

Stir in off heat. Warm gradually or add off heat so proteins don't split into curds.

Common mistakes

• Boiling yogurt straight in a sauce, which curdles it.
• Using sweetened yogurt in savory dishes.

What goes with yogurt

• Harissa. Cool yogurt tames harissa's heat in sauces and marinades.
• Curry Leaf. Yogurt, curry leaf and mustard seed make a cooling South Indian raita or kadhi.
• Za'atar. Yogurt's cool tang sets off za'atar's herbal, nutty flavor.
• Cumin. Cool, tangy yogurt balances cumin's earthiness and mellows its bitterness.
• Cucumber. Yogurt's tanginess contrasts cucumber’s fresh crunch.
• Mint. Mint’s coolness heightens yogurt’s tangy creaminess.
• Sumac. Yogurt's creamy texture mellows sumac's sharpness.
• Beet. Cool, tangy yogurt balances beet's earthy sugar.

Try tonight

• Mix with cumin, lime and salt as a sauce.
• Marinate chicken thighs overnight with garlic.
• Spoon over spicy rice to cool it down.

Storage

Refrigerate sealed and use by the date; liquid on top is whey and can be stirred in.