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Ingredientes
- 2 quart Skim lowfat milk
- 2 tsp Cultured nonfat yogurt
- 1 c. Nonfat powdered lowfat milk, (optional)
- Â Â pt Or possibly qt jars with lids
Direcciones
- Hot lowfat milk to 115 deg. F. Stir in powdered lowfat milk if you're using it. Place two tsp. of yogurt culture into a small dish and stir in a small amount of the hot lowfat milk, stirring well to remove any lumps. Add in the warmed lowfat milk, mix well and pour into jars to incubate. Store in a hot place (90 deg. to 100 deg. F) for six to eight hrs. Be sure to save some for the next batch. Chill when thick.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2214g | |
| Calories 768 | |
| Calories from Fat 32 | 4% |
| Total Fat 3.65g | 5% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 934mg | 39% |
| Potassium 3453mg | 99% |
| Total Carbs 109.64g | 29% |
| Dietary Fiber 0.0g | 0% |
| Sugars 112.57g | 75% |
| Protein 74.51g | 119% |
