Yogurt
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INSTRUCTIONS
You can use yogurt in so many other recipes (besides eating it just to have yogurt) that its worthwhile to have around. You can make your own really easily, too. All you do is heat up some milk until its just short of boiling, let it cool to 110 degrees, throw in 2 Tbsp to 1/4 cup of yogurt, pour it into a glass or ceramic bowl, cover it, and let it sit until it becomes yogurt, about 7-10 hours. (If youve got a gas oven with a pilot, this is the perfect place for it.) If you want to make it cheap, you can even make it with reconstituted powdered milk (or half real milk and half powdered) and if you want a thicker nonfat yogurt, just add extra milk powder to the liquid. * From the Polka Dot Cottage, 1-201-822-3627, NJs BBS for Homemakers! Posted by FAYLEN on 10-30-95 Posted to MC-Recipe Digest V1 #710 by Lisa Clarke
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (92g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 62 | ||
| Calories from Fat: 14 (23%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.5g | 2 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 6.1mg | 2 % | |
| Sodium 42.9mg | 1 % | |
| Potassium 151.6mg | 4 % | |
| Total Carbohydrate 8.7g | 3 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 8.7g | ||
| Protein 3.4g | 5 % | |
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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. |
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Calories per serving: 62
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