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Homemade Yoghurt Fermentation

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.488
Energy (kCal)1656.0
Carbohydrates (g)39.888
Total fats (g)171.648
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the milk. | 2. Then cool the milk to 40-41 C degree. | 3. take 1 glass of milk and put into a jar with chickpeas. | 4. Close jar lid and wrap it with a blanket. | 5. Keep warm the jar at least 12 hours. | 6. After 12 hours open the blanket. You will see the yeast sediment. | 7. Filter yeast and take it in 3 liters milk that boiled and cooled to 40-41 C degree before. | 8. Wrap the pot with blanket and keep warm at least 5 hours. | 9. After 5 hours your homemade yoghurt is ready. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1 glass pasteurized 1656.0 39.888000000000005 16.488 171.648
    chickpea 1 spoon - - - -
    milk 3 pasteurized 1656.0 39.888000000000005 16.488 171.648

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



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