Stabilized Yogurt

Stabilized Yogurt


  • 1 quart high-quality full-fat plain cow's milk yogurt
  • 1 large egg white, beaten
  • 1 tablespoon cornstarch
  • 1 teaspoon salt


Beat the yogurt in a large, heavy saucepan with a fork until smooth. Beat in the egg white, cornstarch, and salt. Put the saucepan over high heat and start stirring in one direction with a wooden spoon. As soon as it starts to bubble, about 6 minutes, reduce the heat to medium and boil gently until it is thick, about 5 minutes. Now the yogurt is reeeady to use in other dishes. It will keep for a week in the refrigerator. Makes 1 quart.

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