Tag: Cooking yogurt

Overheating yogurt above 130°F (54°C) can cause its proteins to denature and curdle, but this doesn't mean you can't cook with it. The key is understanding the science behind yogurt's composition and how to handle it correctly to achieve a creamy, desirable result without separation. From savory curries to baked goods and creamy sauces, cooked yogurt is a staple in many global cuisines.

Heating yogurt to higher than 120°F (53°C) will kill the beneficial probiotic bacteria, but the major nutrients, including protein, will be largely left intact. This key fact clarifies the central question of whether yogurt loses protein when cooked, revealing that while some properties change, the protein content itself is not destroyed.