Pastry FAQs Letter Y


 

 

A1.
To make a sweet yogurt, proof the yogurt just enough to thicken, and immediately strain and refrigerate. The longer you proof the yogurt the more sour the taste will be. The more you strain the yogurt the thicker it and the more expensive it will be. Straining for 3 hours gives you a very thick consistency.

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A2.
ANSWER 2.

 

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A3.
ANSWER 3.

 

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A4.
ANSWER 4.

 

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A5.
ANSWER 5.

 

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