I've got a batch of yogurt that didn't thicken and curdled a bit, I don't want to drink it but want to use it for cooking.
I remember once using liquid yogurt on an Indian recipe with chicken, but I honestly can't remember what recipe that was. I'd prefer to have a recipe where the yogurt will be seasoned with spices instead of tasting the yogurt too much. Does anyone have suggestions?
I remember once using liquid yogurt on an Indian recipe with chicken, but I honestly can't remember what recipe that was. I'd prefer to have a recipe where the yogurt will be seasoned with spices instead of tasting the yogurt too much. Does anyone have suggestions?