From: 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|
|Calories from Fat: 52 (9%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 609
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