Yogurt

Contributor
Yogurt
shutterstock.com

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.

 

4
Servings
97
Calories Per Serving
Deliver Ingredients
Makes
2 1/2 cups

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. 

Yogurt Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Yogurt Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.

Nutritional Facts

Total Fat
5g
8%
Sugar
8g
N/A
Saturated Fat
3g
15%
Cholesterol
16mg
5%
Protein
5g
10%
Carbs
8g
3%
Vitamin A
72µg
8%
Vitamin B12
0.7µg
11.9%
Vitamin D
2µg
N/A
Vitamin E
0.1mg
0.6%
Vitamin K
0.5µg
0.6%
Calcium
181mg
18%
Folate (food)
8µg
N/A
Folate equivalent (total)
8µg
2%
Magnesium
16mg
4%
Monounsaturated
1g
N/A
Niacin (B3)
0.1mg
0.7%
Phosphorus
135mg
19%
Polyunsaturated
0.3g
N/A
Potassium
212mg
6%
Riboflavin (B2)
0.3mg
15.8%
Sodium
69mg
3%
Zinc
0.6mg
4%