How to fix a sauce with overheated yogurt that has separated? I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was marinated in plain yogurt to which spices were added prior to being added to the pot and baked at 350 for 45 min. The flavor is good, but it is not attractive due to the yogurt separating into a grainy curds and whey.

I now have a lot of leftovers, and am thinking if I can fix the texture of the sauce, the kids would be more enthusiastic about eating it. Is there anything to salvage this huge pot of tasty food? Thanks.
Did it and rescued it - important extended family meal and I took a curds and whey disaster to a great sauce! I cooked up chicken with its yoghurt base marinade, the yoghurt split. It tastes fine it's just the proteins have changed at high heat and clumped to form curds.

To solve it I:


took a small amount of water (2 tablespoons or so) in a jug and mixed in a couple of teaspoons of cornstarch. I then added this to the sauce. Don't add cornstarch directly or it will just lump.
OPTIONAL: take other sauce ingredients that are meant to be whole (tomatoes in my case) and add 1/2 to sauce
blend to a smooth sauce using stick mixer (careful of hot sauce splashes)
Reduce sauce, if necessary, to thicken sauce on a medium heat stirring frequently
Return chicken to sauce and add the rest of the ingredients.


Serve and eat, and not to self "next time you cook with yoghurt do it slowly on a low heat - DO NOT BOIL"