The secret to the tenderest lamb, lightest bakes and creamiest sauces?

2017-04-03 06:00

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Yoghurt. If you’re not already cooking with it, you should be – just be sure to follow a few do’s and don'ts.


- Heat yoghurt quickly; the concentrated milk proteins will separate from the remainder of the whey. Rather temper the yoghurt by mixing in small amounts of hot liquid before adding it to the hot dish – and only do this right at the end.

- Use aluminium cook or bakeware as the acidity of the yoghurt reacts with the metal.


- Substitute full-cream yoghurt for buttermilk, sour cream or mayonnaise.

- Put double-cream yoghurt in your ice-cream maker… it freezes faster and is creamier than regular yoghurt.

- Be aware of the temperature. The longer yoghurt is out of the fridge, the thinner it appears.

- Marinate! It’s a great tenderiser and flavour enhancer for chicken, lamb and beef.

Ready to give it a whirl? Start with this spicy coconut chicken with pomegranate:

1. Add 2 T olive oil to a warm pan. Stir-fry 2 t turmeric, 1 T freshly grated ginger, 4 cloves garlic, 1 chopped chilli, 2 t crushed coriander, 1 t ground cumin and 1 large sliced onion for 3 minutes, stirring continuously with a wooden spoon. Remove from the heat and allow to cool slightly before stirring through the 1 cup coconut cream and ½ cup coconut and lime flavoured yoghurt.

2. Slice a free-range chicken in half and place in a large, clean plastic bag. Pour the spicy yoghurt marinade into the bag and seal tightly. Refrigerate overnight to marinate – or at least for 30 minutes.

3. Preheat the oven to 180ºC. Place the chicken halves on a baking tray then pour over a little marinade. Roast for 45 minutes, basting every 15 minutes – do not turn over. Garnish with pomegranate rubies.

This is just one of the many ways yoghurt can become your new best cooking friend. If you’re not already in love with Woolies’ yoghurt you’re in for a treat. Thick, creamy and mild, it contains live bifidobacterium cultures, which contribute to a healthy digestive system, and is made without any added preservatives. Oh, and it now contains reduced sugar (and the fruit varieties contain 16% more fruit). Stock up

Read more on:    yoghurt  |  today with woolies  |  partner content

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