Directions:
- Scald milk and stir in milk powder. Add sweetener at this point (optional). Cool mixture to 110 degrees F and then stir in culture. Pour into warm containers, cover, and incubate.
- For jam, preserve, and peanut butter flavors, put 1 tablespoon into the bottom of 1 cup containers and pour the warm milk-yogurt mixture over. If fresh, canned, or dried fruit is desired, it is best to make such additions after the yogurt has incubated. The acid can prevent proper fermentation.
- Whenever flavoring yogurt always remember to leave 1 cup plain, so that you will have fresh starter next time!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.16 Kcal (2090 kJ) | ||
| Calories from fat | 61.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 10% | |
|---|---|---|---|
| Cholesterol | 50.73mg | 17% | |
| Sodium | 549.98mg | 23% | |
| Potassium | 2006.78mg | 43% | |
| Total Carbs | 64.39g | 21% | |
| Sugars | 64.39g | 258% | |
| Protein | 38.64g | 77% | |
| Vitamin C | 2.3mg | 4% | |
| Calcium | 1568.9mg | 157% | |
| Amount Per 100 g | |||
| Calories | 38.76 Kcal (162 kJ) | ||
| Calories from fat | 4.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.53g | 10% | |
|---|---|---|---|
| Cholesterol | 3.94mg | 17% | |
| Sodium | 42.71mg | 23% | |
| Potassium | 155.82mg | 43% | |
| Total Carbs | 5g | 21% | |
| Sugars | 5g | 258% | |
| Protein | 3g | 77% | |
| Vitamin C | 0.2mg | 4% | |
| Calcium | 121.8mg | 157% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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