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Ok, had my yogurt. It turned out very thick and creamy, just perfect for my vanilla whey protein and with a drop or 2 of stevia was to die for.
Of course being made with a large amount of fat, the yogurt doesn't have a real "yogurty" tang flavor at all. However as I said it's rich and nutritious with all those good bugs and perfect for a little sweetener, maybe some extract or just dump in with a favorite smoothie recipe.
All in all I'm very happy with the result.
The recipe I used;;
Recipe yeilds, 7 - 7 oz servings
Cal- 206, Fat - 16.55, Carbs - 8.37, Protein 6.75
Yogurt (homemade) full fat version
Recipe to go with the Cuisine Yogurt Maker.
Ingredients
6 oz mountain high plain yogurt
8 fl oz heavy cream
30 oz milk whole
1 envelope gelatin unsweetened
Directions
In a medium saucepan, combine all ingredients except yogurt. Sprinkle gelatin on top to soften.
Heat milk, uncovered, over low heat, gradually bringing it nearly to a boil. Tiny bubbles will form around the edges of the pan; the milk should reach a temperature between 185-190°F.
Remove pot from stove and cool to 95 degrees.
In a separate bowl, take a cup of the cooled milk and stir in the yogurt (6 oz or 170 grams). Stir well the mix back into the milk.
Pour mixture into the jars. Place the jars (Without the lids) into the Cuisine Yogurt. Maker and cover with the clear lid.
Push the switch button then set the timer for 8 hours.
When the yogurt is ready, turn off the unit. Be careful removing the lid. Put the white lids on the jars and refrigerate for at least 3 hours before eating.
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1146 kkal
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Lemak: 80,51g | Prot: 81,04g | Karb: 24,10g.
Makan Pagi: coffee, Metformin 500 mg, butter, eggs. Makan Siang: Ultra Whey Protien Powder (Vanilla), Yogurt (homemade) full fat version. Makan Malam: lettuce, cheddar cheese, best foods, chicken breast, planters sunflower, Metformin 500 mg. lagi...
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