Tag: Curdling prevention

With many people opting for lighter alternatives, natural yogurt has emerged as a popular substitute for heavy cream. The key question is, can I use natural yogurt instead of cream in pasta sauce to achieve a smooth, delicious result without the risk of curdling? The answer is yes, with the right technique.

Reduced-fat dairy products often behave differently than their full-fat counterparts when heated, a truth that applies directly to crème fraîche. While it is possible to successfully incorporate low fat crème fraîche into a creamy pasta sauce, it requires careful technique to prevent it from splitting and ruining the texture of your dish.