When it is heated, it has the same tendency as other kinds of yogurt to “break” or curdle, and it then separates into a liquid called whey and small, solid curds of protein.
Internet magazine about cooking
Internet magazine about cooking
When it is heated, it has the same tendency as other kinds of yogurt to “break” or curdle, and it then separates into a liquid called whey and small, solid curds of protein.