...when they tell you to heat your milk up nearly to boiling in the process of making yogurt, folks, that is an important and beneficial step. And no, it's not because of the germs.
Apparently there is some certain protein in milk that, when not heated to a certain degree before being cultured, doesn't uncoil properly. And when it doesn't uncoil properly, it results in the stringiest yogurt you ever saw.
This is not an appetizing sight, I assure you. It tastes just fine, but I won't mind seeing the last of this batch.
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