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4 Serves
78 Mins
10 g
16 g
10 g
Pour the whole milk into a large heavy-bottomed pot and bring to a gentle simmer over medium heat.
Ingredients, vitamins, and health benefits
Whole Milk
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
370 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
412 mg / 4,700 mgSodium
319 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
0 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Reduce the heat to low and simmer the milk, stirring occasionally to prevent scorching, until it has reduced by about one-third of its original volume.
Remove the pot from the heat and allow the milk to cool until it reaches a lukewarm temperature, approximately 43°C.
Whisk in the yogurt starter until fully incorporated, then pour the mixture into the traditional clay pots.
Cover the pots and place them in a warm, draft-free area to set and ferment until the yogurt is firm.
Plain Yogurt
Yogurt Starter
Vitamin A
142 µg / 900 µgVitamin C
2 mg / 90 mgVitamin D
4 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
370 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
412 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
4
g50
g15
g
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BrazilianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g