Steve Pope wrote:
> dsi1 > wrote:
>
>> You could be right about heating the protein to give the yogurt more
>> structure. I'd buy that for a dollar - maybe even less!
>
> If Harold McGee says it, it's 99.8% pure truth.

He said "I'll buy that for a dollar?"

Just kidding. Maybe beating in a egg before heating the milk
will give it even more structure. :-)

>
> Steve