The hot dough is rested off the heat before the eggs are added to
avoid curdling.
Stirring the cream and yolk mixture vigorously to
avoid curdling, carefully pour the wine into it in a thin trickle.
Slowly stream in the hot milk mixture, whisking the egg yolks constantly to
avoid curdling the eggs.
Add the rest of the yogurt (beaten with a pinch of white flour and water to
avoid curdling) and cook on medium flame for few minutes.
Not exact matches
When baking, use eggs at room temperature to
avoid your mixture from
curdling.
I would
avoid the soya milk / vinegar as you could end up with a
curdled sauce.
Avoid plant - based milk with strong flavor — such as coconut milk — and with high protein content — such as soy milk — because milk proteins easily
curdle in the presence of acidic medium.
To
avoid yogurt
curdling (or splitting) when you cook with it, please use full - fat (or whole milk) yogurt — or see our Homemade yogurt recipe.