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Add teaspoon or two of flour to the yogurt before adding to the sauce will greatly reduce the chance of curdling. Also add the yogurt at the end of cooking and keep it no higher than a bare simmer. Adding yogurt slowly helps too. Also use the higher fat yogurt. A dash of cream added before the yogurt goes in will help. Starch and fat reduce the chance of the ...


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I don't make "vegan ice cream" though I do make sorbets that happen to be vegan, most of the time. I found that coconut cream gave me strange texture issues (much harder than it should be based on sugar percentage), "light" coconut cream was better than "normal" in this regard (opposite to what I expected, but I guess it's the fat solidifying), and I think ...



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