Yogurt

Yogurt
Contributor
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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.

 

4
Servings
117
Calories Per Serving
Deliver Ingredients

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

Total Fat
4g
6%
Sugar
15g
17%
Saturated Fat
2g
8%
Cholesterol
13mg
4%
Carbohydrate, by difference
15g
12%
Protein
5g
11%
Vitamin A, RAE
59µg
8%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
185mg
19%
Choline, total
18mg
4%
Fiber, total dietary
1g
4%
Folate, total
7µg
2%
Magnesium, Mg
18mg
6%
Phosphorus, P
115mg
16%
Selenium, Se
5µg
9%
Sodium, Na
65mg
4%
Vitamin D (D2 + D3)
2µg
13%
Water
107g
4%
Zinc, Zn
1mg
13%

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.