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Major Nikon

(36,922 posts)
7. You can make your own. It's quite easy to do.
Fri Dec 27, 2013, 04:41 AM
Dec 2013

Carrageenan is used as a thickening agent in yogurt because unlike almost all other thickening agents it works at low temperatures, which means you don't kill the cultures. I just strain my yogurt to get it as thick as I want, but naturally this reduces volume which increases the cost to commercial producers.

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