The long 24-hour fermentation time on this yogurt allows enough time for the beneficial bacteria to eat up the lactose in the milk, leaving a yogurt that is nearly lactose-free.
Ingredients
4 cups
whole milk
2 tablespoons
plain yogurt
(with live cultures)
Nutrition Facts
Per serving Recipe serves 4
- Protein 22%
- Net carbs 31%
- Fat 47%
Full nutrition facts
Macros
Energy & Macronutrients
- Calories
- 154kcal
- Protein
- 8.4g
- Total Carbohydrates
- 11.8g
- Net Carbs
- 11.8g
- Total Sugars
- 12.3g
- Total Fat
- 7.9g
- Saturated Fat
- 4.6g
- Monounsaturated Fat
- 1.7g
- Polyunsaturated Fat
- 0.27g
- Cholesterol
- 29.7mg
- Sodium
- 98.1mg
Vitamins
Water-Soluble Vitamins
- Vitamin C
- 0.06mg
- Thiamin (B1)
- 0.14mg
- Riboflavin (B2)
- 0.35mg
- Niacin (B3)
- 0.26mg
- Pantothenic Acid (B5)
- 0.05mg
- Vitamin B6
- 0.15mg
- Folate (B9)
- 0.84µg
- Vitamin B12
- 1.4µg
- Choline
- 44.6mg
Fat-Soluble Vitamins
- Vitamin A (Retinol)
- 76.7µg
- Vitamin D
- 2.7µg
- Vitamin E (Alpha-Tocopherol)
- 0.12mg
- Vitamin K1 (Phylloquinone)
- 0.75µg
Minerals
Minerals
- Calcium
- 314mg
- Iron
- 0.01mg
- Magnesium
- 30.6mg
- Phosphorus
- 257mg
- Potassium
- 384mg
- Zinc
- 1.1mg
- Selenium
- 4.9µg
- Fluoride
- 0.92µg
Amino Acids
Essential Amino Acids
- Histidine
- 0.01g
- Isoleucine
- 0.02g
- Leucine
- 0.04g
- Lysine
- 0.04g
- Methionine
- 0.01g
- Phenylalanine
- 0.02g
- Threonine
- 0.02g
- Valine
- 0.03g
Non-Essential Amino Acids
- Alanine
- 0.02g
- Arginine
- 0.01g
- Aspartic Acid
- 0.03g
- Glutamic Acid
- 0.08g
- Glycine
- 0.01g
- Proline
- 0.05g
- Serine
- 0.02g
- Tyrosine
- 0.02g
Fatty Acids
Short-Chain Fatty Acids (SCFAs)
- Butyric Acid (4:0)
- 0.17g
- Caproic Acid (6:0)
- 0.13g
Medium-Chain Fatty Acids (MCFAs)
- Caprylic Acid (8:0)
- 0.08g
- Capric Acid (10:0)
- 0.21g
Monounsaturated Fatty Acids
- Oleic Acid (18:1 cis)
- 1.7g
Omega-3 Fatty Acids
- ALA (18:3 n-3)
- 0.03g
Omega-6 Fatty Acids
- Linoleic Acid (LA)
- 0.28g
- Arachidonic Acid (AA)
- 0.01g
Other
Carotenoids
- Beta-Carotene
- 17.2µg
Other Compounds
- Betaine
- 0.07mg
