Yogurt curdles easily when heated, but mixing it with egg white and cornstarch, and then simmering it, makes the yogurt more heat-stable without changing the flavor significantly.
Ingredients
2 cups whole-milk plain yogurt
1 large egg white, lightly beaten
2 teaspoons cornstarch
1 teaspoon salt
Directions
Whisk together all ingredients in a small heavy saucepan. Cook over moderate heat, stirring, until mixture just comes to a boil, 8 to 10 minutes, then reduce heat to moderately low and simmer until thickened, 3 to 5 minutes more.
