How To Make Yogurt in Microwave
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INGREDIENTS
INSTRUCTIONS
Combine milk and nonfat dry milk in a large deep bowl. Heat 12 minutes at FULL POWER or to boiling. Cool to 115F; monitor temperature with a microwave thermometer. Combine starter with about 1/2 cup cooled milk; mix lightly until smooth. Add milk mixture to remaining milk, mixing until well blended. Pour into warmed, large deep bowl. Place temperature probe into milk; cover with plastic wrap. Insert probe into oven. To incubate, heat to 113F on FULL POWER; hold at that temperature 3 1/2 to 5 1/2 hours. (Reset timer as needed) Chill. Yogurt will continue to thicken as it chills. Makes about 4 cups. NOTE: Drain liquid from yogurt after chilled. Yogurt will become thin if liquid is stirred in. Posted to MC-Recipe Digest V1 #287 Date: Fri, 08 Nov 1996 23:53:01 -0500 From: Martha Sheppard
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 8 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0.4mg | 0 % | |
| Sodium 11.7mg | 0 % | |
| Potassium 36.2mg | 1 % | |
| Total Carbohydrate 1.1g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 1.1g | ||
| Protein 0.7g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 8
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