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  1. #41
    Senior Member
    Join Date
    Aug 2005
    Central North Carolina
    I go more by appearance/texture than temperature in that respect, but I'd estimate 110~ degrees is what I'd aim for.

    Old school wisdom is to stop stretching around the 100 degree point, but it depends on technique and desired level of aeration. I have purposely stretched milk all the way to MAX temperature and it worked out just fine.


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