If you're looking for something dairy-free, you can try using a full-fat coconut milk. This definitely depends on the recipe, but it works pretty well and won't curdle unless you hit it directly with more than 1 Tbls acid (such as lemon juice, lime, or cider vinegar). I use this successfully in curries, as well as pudding or custard desserts. Note that your coconut milk should be fresh from the can; if it's been frozen and thawed, the fat separates and you'll see it curdle almost instantly.
Indian chefs often add a small amount of gram flour to yogurt to prevent it from curdling when adding yogurt to a curry. If I do add plain yogurt to a curry rather than using cream, if it is a whole milk greek yogurt that sometimes does the trick. I also make sure to add the yogurt toward the end of the cooking process - certainly not when everything is already at a boil!
I think it depends on the recipe. I know a quiche recipe that calls for either heavy cream or creme fraiche, but that alternative might not work for what you're making...
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