Homemade Yogurt - BeeaaB - SaharDiet

Name: Homemade Yogurt
Prep time: 12 h
Cook time: 12 h
Yield: 20
Ingredients: Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D 1000 gr; Yogurt, plain, low fat, 12 grams protein per 8 ounce 2 Tbsp (50 gr)

Cooking time in 12 hours

Servings 20 Person

BeeaaB Point: 0

BeeaaB

Home product!

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Homemade Yogurt and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

Carbohydrate

1% >

Protein

Threonine

Isoleucine

Leucine

Lysine

Valine

Tryptophan

Histidine

Tyrosine + Phenylalanine

Methionine + Cysteine

Fat

Essential Fatty Acids (PUFA)

1% >

Omega-3

Omega-6

1% >

MUFA

SFA

Cholesterol

Water

Total Sugar

Vitamins

vitamin c

1% >

Thiamine vitamin b1

Riboflavin vitamin b2

Niacin vitamin b3

1% >

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

Folate vitamin b9

1% >

Cobalamin vitamin b12

10%

Choline

vitamin a

vitamin d

1% >

vitamin k

1% >

vitamin e

1% >

Minerals

Calcium

Iron

1% >

Magnesium

Sodium

Zinc

Selenium

Potassium

Phosphorus

Manganese

Copper

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D1000 gr

Yogurt, plain, low fat, 12 grams protein per 8 ounce2 Tbsp (50 gr)

How to make yogurt

First, we pour the milk into a suitable pot and put it on the heat until it boils, then we take the pot off the heat and pour the milk into a suitable container and let it become lukewarm. After the milk reaches the desired temperature and becomes lukewarm, a We remove the glass from it and add yogurt to it and mix it well, then add it to the rest of the milk and mix it a little. Then we close the lid. Throw a thick and clean cloth in the right place and cover the container with it. Yogurt should rest at room temperature for 6 hours without moving it. After this time, we slowly put the container in the refrigerator and let it stay in the refrigerator for another 6 hours. After this time, the yogurt is ready and you can drink it. Pay attention to the following points: * If the temperature of the milk is high, Yogurt becomes sour and sweet otherwise.* Glass or ceramic containers are considered the best option for resting homemade yogurt.