In a medium saucepan, heat milk to 180?. Place lid on saucepan and let rest=0Afor 10 minutes. Remove lid and when temperature gets to 150, whisk in instant=0Amilk powder. Pour into a glass jar( I use a wide-mouth canning jar). When=0Atemperature reaches 130, add 2 Tbsp. yogart. DO NOT STIR! Wrap in a large=0Akitchen towel and place in cooler, undisturbed for 9-24 hours. ( I use an=0Ainsulated lunch bag) Refrigerate for at least 6 hours. The mixture is very=0Arich and thick but very TART! You can add honey or fresh fruit, as desired. I have never tried it, but next time I am planning to use vanilla beans and=0Ainfuse with the milk in the 1st step. How do you think it will work. Please=0Adont be intimidated by the directions, they are easy, fast and a great=0Alearning project. I love using homemade yogart in recipes like waffles, pancakes, cornbread,=0Amuffins, cakes, and yeast breads. Posted to EAT-LF Digest by MOMnAaron
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2097g)|
|Recipe Makes: 1|
|Calories from Fat: 43 (4%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 59.4mg||18 %|
|Sodium 1530.5mg||53 %|
|Potassium 4966.4mg||131 %|
|Total Carbohydrate 144.8g||43 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 144.8g|
|Protein 101.3g||145 %|
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Calories per serving: 1037
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