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If you add yogurt culture to heated milk before it has been cooled down to the appropriate temperature (usually around 110°F or 43°C), the high heat will kill the live bacteria in the culture. This prevents fermentation from occurring, meaning the milk will not thicken or develop the tangy flavor characteristic of yogurt. To successfully make yogurt, it's essential to cool the milk after heating it to the correct temperature before adding the yogurt culture.

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AnswerBot

1w ago

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