Try this Making Yogurt recipe, or contribute your own.
Suggest a better descriptionFrom: Eidasit@aol.com Date: Sat, 27 Jul 1996 16:45:01 -0400 After a long search Ive found some info about yogurt making (not the article I had in mind, but Im sure it will do the job).It has some additional ingredients that I havent included when Ive made it in the past, so its not guaranteed! Yield 4 cups. Scald milk. Cool to 95-115 (check with candy thermometer). Stir in milk powder and yogurt. Pour into sterilised jars and cover. Place jars in a 95-115 degree water bath - eg a slow cooker, electric oven at it lowest setting and then turned off, in a box with a heating pad etc. (I just leave mine on the counter in the kitchen). The heat source is what determines how the yogurt will be like - too low and the yogurt will be sour milk and too high and the yogurt bacteria will be killed.Incubate for 3-9 hours. Check to see if set by tilting jar, or tapping. Refridgerate as soon as set. Adding gelatin softened in 1/4 cup of cold water and then heated to dissolve will give a firmer yogurt. (Taken from Whole foods for the Whole family) Digest eat-lf.v096.n107 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 609 | ||
Calories from Fat: 52 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 44mg | 14 % | |
Sodium 846.7mg | 29 % | |
Potassium 2684.8mg | 71 % | |
Total Carbohydrate 82.4g | 24 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 82.4g | ||
Protein 55.8g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 609
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