Hi all and happy good food! Apologise if thread already exists and please point me to it, but otherwise I thought I'd start a Anything Yoghurt thread, as it seems you can make and use it in so many different ways ... Here is to start:
How long to boil milk?
As I understand, the more protein you break up in the milk via/during the/e.g. heating the more of the milk converts to yoghurt and hence thicker the yoghurt. That is why just turning the heat off soon after reaching boiling temperature will not quite do the job (unless there are other tricks to make the yoghurt thicken).
Fun thing to know: protein is responsible for forming the bubbles when milk steams from/at the bottom of the pan when it starts boiling. When the bubbles rise to the surface, they may not burst at same rate as they form and the milk/froth overflows the pan. If you keep stirring it, the bubbles will burst and prevents overflowing. As protein breaks up, the less the rate of bubbles forming ... to the point (after about 10min) that the milk can be boiling without froth overflowing ...
... and this may be a guide as to whether you have broken up the protein and you will have what it takes to form a thick yoghurt.
