Yogurt
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.
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.
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%
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