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Lebanese Laban (Yogurt)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.7388
Energy (kCal)1265.445
Carbohydrates (g)99.0141
Total fats (g)67.8116
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place a couple of tablespoons of the milk in a small container and stir in the yogurt to make it more liquid. | 2. Bring milk to a boil. Place aside until lukewarm. | 3. Stir in yogurt (don't stir too much). Cover pot with lid. Wrap pot with a wool cover. Place in a warm place for 6 hours. Be careful not to move the pot during this time. | 4. Cool in refrigerator for at least 3 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 8 cups 1190.72 93.3056 61.488 63.8304
    yogurt 1/2 cup 74.725 5.7085 4.2508 3.9812

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



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