Description

Heating yogurt to high temperatures can destroy the beneficial cultures. In general, we don?t recommend that you add yogurt directly to a boiling or extremely hot mixture. Instead, stir a few tablespoons of the hot food into the yogurt, warming it gradually. Then stir the warmed yogurt into your dish near the end of the cooking process, so the yogurt won?t be heated for a long time. If the temperature is above 120? F, as it is in baking, it?s unlikely that the live active cultures will survive. Of course, the yogurt will still provide valuable nutrients such as calcium and protein.