May 2, 2014
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Yogurt
Yogurt, also known as curds, are eaten with nearly every Indian meal in some form or fashion. It is also used to tenderize meats, be a base for marinades, cut the heat of curried sauces, make sauces creamy, and as an ingredient in refreshing drinks.
Ingredients
- 2 1/2 Cups whole milk
- 2 Tablespoons plain yogurt
Directions
Bring the milk to a boil in a heavy-bottomed saucepan. Allow to cool to lukewarm.
Stir in yogurt, cover, adn leave in a warm place for 8 hours, or overnight. The yogurt should be thick.
From each batch, use 2 tablespoons to make the next batch.
Once the yogurt is set, put it in a strainer lines with a piece of cheesecloth and allow to drain overnight.
Nutritional Facts
Servings4
Calories Per Serving97
Total Fat5g8%
Sugar8gN/A
Saturated3g15%
Cholesterol16mg5%
Protein5g10%
Carbs8g3%
Vitamin A72µg8%
Vitamin B120.7µg11.9%
Vitamin D2µgN/A
Vitamin E0.1mg0.6%
Vitamin K0.5µg0.6%
Calcium181mg18%
Folate (food)8µgN/A
Folate equivalent (total)8µg2%
Magnesium16mg4%
Monounsaturated1gN/A
Niacin (B3)0.1mg0.7%
Phosphorus135mg19%
Polyunsaturated0.3gN/A
Potassium212mg6%
Riboflavin (B2)0.3mg15.8%
Sodium69mg3%
Zinc0.6mg4%
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