Homemade Yogurt - BeeaaB - SaharDiet

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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.

Ingredients

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 prepare us

First pour the milk into the suitable pot and heat over to boil, then remove the pot from heat and pour the milk into the appropriate container and allow it to be lukewarm. After the milk reaches the desired temperature and lukewarm, we remove a glass of it and add the yogurt to it. Then close the lid. In the right place, put a thick, clean cloth and cover the container with it. It should rest at ambient temperature for 4 hours without moving. After this time, we put the container gently in the refrigerator and allow it to stay in the fridge for another hour. Then the yogurt is prepared and you can drink. Note the following:* If the milk temperature is high, yogurt is sour and otherwise sweetened.