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Easy Arabic Yogurt

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.7454
Energy (kCal)178.1791
Carbohydrates (g)13.7581
Total fats (g)9.5176
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 1/2 gal. of milk in a large pot over medium high heat stirring all the while so that it doesn't burn. | 2. Bring to a boil and immediately remove from heat. | 3. Set aside to cool for about an hour or until warm to the touch but NOT hot. (about 110F ). | 4. Then add 6 oz yogurt to the milk and stir well. | 5. Pour warm milk mixture into a large ceramic or stoneware bowl (something that will hold in the heat). Cover bowl opening with plastic wrap. | 6. Wrap a big blanket around the bowl and place it aside to set overnight or for 10-12 hours. | 7. In the morning you will have yogurt. *note it will seem slightly more runny than the store bought yogurt at first but it thickens up after it has been refrigerated. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1/2 74.42 5.8316 3.843 3.9894
    yogurt 6 ounces 103.7591 7.9265 5.9024 5.5282

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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