> If you make yogurt, but never started with the high-temperature initial step, I really recommend trying it. It makes a thicker consistency because the protein

> If you make yogurt, but never started with the high-temperature initial step, I really recommend trying it. It makes a thicker consistency because the proteins are denatured and curdle better. I wonder if using UHT milk (which is heated up to 135°C/275°F) would achieve similar results. It has the bonus of being sterile straight from an unopened packet. I've been making kefir with UHT milk for a couple of years now, and it always seems thicker and creamier than some others I know who use fresh refrigerated milk.