Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups whole or 2% Milk
- 2 tsp. Yogurt (whisked until smooth)
- ½ inch piece of gingerroot *optional (recommended for removing toxicity form the milk)
- =
Directions
Place milk in a medium-size saucepan and bring to a boil over high heat.
Simmer for 5 minutes while stirring (be careful not to let it burn)
Let cool to about 100% - 112%. (Use a cooking thermometer or own judgment)
Pour milk into a sterilized glass jar. Add yogurt (pick out the ginger).
Cover jar with loose fitting lid and completely wrap it in a kitchen towel (You want the yogurt to maintain the ideal temperature but not suffocate it as it needs air to multiply).
Place in oven next to the bulb (To culture properly it needs an environment of 95%.
Leave overnight without disturbing it and you will have fresh yogurt in the morning!