I'm currently using a very "rich" whole milk with 3.8% fat. Out of one liter milk, I get 850cc yogurt (as some part of the water will evaporate throughout cooking. The question is: how much fat will ...
From: Why doesn't my whole wheat dough pass the Poke Test? I want the chapati and parathas (same dough is used for both) to remain very soft til long hours. ... Gluten development ...