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COOLING AND AGING
Cooling the frozen yoghurt is a crucial point of the method of making frozen yoghurt as it needs to be prepared for freezing. If it is cooled from 32 degrees celcius down to 4 degrees celcius then the mxture will thicken. Once the mixture is under 4 degrees celcius it is stored in aging tanks that are inside huge coolers. The mixture is stored in here and aged for different lengths of time, sometimes for up to four hours.
