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Maryann Gatto

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  1. Maryann Gatto
    i hold the whole milk just below boiling for 20 minutes. i read somewhere that this changes the protein structure and results in a thicker yogurt. see eg this site <a href="http://www.uga.edu/nchfp/publications/nchfp/factsheets/yogurt.html">National Center for Home Food Preservation | NCHFP Publications</a>.
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