Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Equipment: Large pot, Whisk or stirring utensil, Thick towel, Heating pad, 9- 1 cup (8oz) containers, Ladle, instant read thermometer (or reg Therm if you don't have instant). | 2. In large pot, heat milk over medium-high to high heat. When it is starting to get pretty warm, watch carefully. Bring just to a boil (milk boils over QUICKLY), then remove from heat. | 3. Let cool to about 115 degrees F (optimum yogurt "working" temperature is between 108 and 112 deg F). The cooling usually takes about 45 min-1 hr at my house (usually between 65 and 75 deg F). | 4. Whisk in yogurt starter. | 5. Ladle into 1 cup containers. | 6. Place containers on heating pad, set at high heat (for my heating pad). | 7. Cover containers with thick towel. | 8. Let sit on heating pad for 6-8 hrs or until thick. You can leave it longer to thicken more if desired, but it might become a little more bitter. | 9. Refrigerate about 8 hours. | 10. When serving, add fixings if desired (e.g. jam, dried fruit, granola, honey) or eat it plain. | 11. Set aside 1 cup container of yogurt for next batch of yogurt. | ---------------------------------------------------------------------------

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
non milk	1 1/2	1/2	fat powdered	-	-	-	-
yogurt starter	1	cup		-	-	-	-

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