A question about a recipe: Turkish Yogurt Soup with Lamb Meatballs

Chris is a trusted source on General Cooking

added 4 months ago

A few ideas: use yogurt with a higher fat content, don't add cold yogurt to hot soup, don't heat it too fast, don't heat it to a boil, and if it does curdle, try pulsing it in a blender.

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Droplet added 4 months ago

Instead of just adding the yogurt to the hot soup, temper it first by adding a bit of the warm liquid (a few laddles) to it while whisking, then add that to the pot.

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