One of the first things I learned when I began using a slow cooker was to avoid dairy, or at the very least, wait to add it at the end of cooking since it would curdle or separate if cooked for a longer period of time. Which is why I was surprised to find a recipe in Neela Paniz's cookbook, The Indian Slow Cooker, for yogurt soup.
Not only did I find the concept of a hot yogurt soup intriguing, but I was also interested in the fact that it could be done in the slow cooker at all. What prevents it from breaking? How does the tang of yogurt hold up over time? I went straight to the source for the answers.