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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: yoghurt
Message-ID: <11812@rochester.UUCP>
Date: Tue, 24-Sep-85 09:35:42 EDT
Article-I.D.: rocheste.11812
Posted: Tue Sep 24 09:35:42 1985
Date-Received: Sat, 28-Sep-85 06:28:07 EDT
References: <430@decwrl.UUCP> <645@rtech.UUCP>
Distribution: net
Organization: U. of Rochester, CS Dept.
Lines: 19


> I find that the yogurts containing thickeners (cornstarch, gelatin, or pectin)
> don't have the good, sharp flavor I like.  Yogurts without thickeners must be
> fermented longer, so they end up containing more lactic acid than those which
> are artificially thickened.
> Jeff Lichtman at rtech (Relational Technology, Inc.)

Yoghurt can be made thick or thin, sharp or mild by a combination of the
temperature at which it is cultured (the higher the temp, the quicker it
will ferment and the milder it will be) and the length of time it is left to
culture. 
Nemo
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