Guest guest Posted June 13, 2009 Report Share Posted June 13, 2009 How does the consistancy of the yogurt change when it's made into ice cream? I need to know whether to drip it first. I don't seem to have a problem with toleration, I just don't want it to be too liquidy. My normal, undripped yogurt is very soupy and watery, definitely a liquid. Thicker than it started though, obviously. Will it get thick enough for ice cream when it's processed? Pour Dieu, pour terre,Alyssa =D Quote Link to comment Share on other sites More sharing options...
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