Caramelized yoghurt has come to be because of the influences of Indian cooking, particularly those of Madhur Jaffrey, and the presence of sous vide cooking on the tips of many culinarians and chefs tongues. We knew that lamb marinated and then cooked in yoghurt would eventually caramelize as the yoghurt curdled and finally the sugars turned to caramel. Our goal was to just make yoghurt caramelize on its own. We sealed whole milk yoghurt in a jar and cooked it in a water bath at 180 degrees for twenty for hours and while the yoghurt does curdle, a spin in the blender emulsifies it.
Can we then caramelize yoghurt powder in the dehydrator??
