We use this culture to make our own yogurt.
1. Place all ingredients in a gallon-size glass jar or a bowl. Cover with a cloth to keep bugs out. Leave at room temperature for 3 days or more. You may stir it up once a day to prevent mold forming.
2. Skim the top and strain out the chunks. Refrigerate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 quart (949g) | ||
Recipe Makes: 2 quarts | ||
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Calories: 4 | ||
Calories from Fat: 1 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.2mg | 1 % | |
Potassium 19.4mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
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: 4
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