Fermenting milk to make yogurt

fataalic

Does anyone know how to figure out nutrition information of the fermented milk (I use 2% milk)?

This is the way I make it:
I pour about 8 cups of milk into a bowl and add about 1 cup of buttermilk in it, then mix it and leave it to sit for about 12 hours (room temperature best). It curds and has a nice sour taste, it is like a buttermilk, or a yogurt, not sure what they exactly call it.

I can also make whey liquid and curd cheese out of this yogurt by heating it up and then cooling it off. The cheese separates from whey liquid. The cheese that I get from this is similar to ricotta cheese.

Whey liquid is a great laxative, and has a lots of protein. I can drink it like that but it does not taste that great, lol.

My mom regularly makes buttermilk (yogurt), cheese and whey liquid this way, only she does not mix the fresh milk with buttermilk. She just pours milk (unprocessed cow's milk) into a bowl and leaves it for about 24 hours. This way she makes buttermilk (yogurt) and the thick layer of butter stays on top of the bowl, kind of like ice over water.

I wanted to share this, perhaps someone might try making it. But, I would really appreciate it if someone could tell me how to figure out the nutrition information.

Thanks.

melsinct

I have made my own in the past. I drained out the whey so it was the consistency of Greek yogurt then I just used a similar item in the database. I also use 2% milk so I just use the entry for "Fage - Greek Yogurt 2%" and use the 1 cup measurement.