Loading…
6
Tried subbing Greek yogurt for sour cream in chili, it split like crazy
I dumped a full cup of plain Greek yogurt into my three bean chili last night and it curdled into these weird little white chunks, totally ruined the texture. Some folks say you have to temper it or stir it in off the heat, but I did that and it still split. Is Greek yogurt just a lie for hot dishes, or is there a secret trick I'm missing to make it work?
1 comments
Log in to join the discussion
Log In1 Comment
river_allen2mo ago
I did the exact same thing with my turkey chili last week and it turned into this weird cottage cheese situation too. I even let the chili cool down for like 10 minutes before folding the yogurt in and it still went lumpy on me. Honestly I think the acid in the tomatoes is just too much for the yogurt to handle, no amount of tempering is gonna fix that. I tried it again with a dollop on top instead of mixing it in and that worked fine, so now I just treat it like a topping. Greek yogurt is great for dips and marinades but it just cant hang in a pot of hot soup or chili.
1