Chicken stock, homemade yogurt, homemade almond milk

LishieFruit89
LishieFruit89 Posts: 1,956 Member
edited January 15 in Food and Nutrition
I've seen recipes for homemade chicken stock, homemade greek yogurt, homemade regular yogurt, and homemade almond milk.

I'm pretty sure I can figure out how to log the yogurts (if I was ever motivated enough).
But how does one log the homemade stock? It's a bunch of bones (with maybe some meat) and some veggies but you take all of that stuff out & you're left with the stock.
I want to make my own stock SO bad since it'd be SO much better for me. But I've held off since I don't know how to log it.

And I doubt I'd ever be motivated enough but how does one log homemade almond milk? It's water & almond but youre left with an almond mash, which then can be used in baking & cooking - so two things to learn how to log there....

Help!!

Replies

  • extraordinary_machine
    extraordinary_machine Posts: 3,028 Member
    There's actually an entry for homemade stock...chicken, at least so I use that. For my homemade veggie stock, I just use the Kitchen Basics entry. I'm sure it's off a bit, but not enough to matter. Not sure about the almond milk though...
  • LishieFruit89
    LishieFruit89 Posts: 1,956 Member
    But my issue is some people put in celery, onion, carrots, just bones, bones with some meat, it's variable... and i'm confused lol
  • neanderthin
    neanderthin Posts: 10,648 Member
    http://ndb.nal.usda.gov/ndb/foods/show/1216
  • hecham
    hecham Posts: 118 Member
    Stocks are very low calorie even from the store. But, when you make it yourself you get all the good without all the sodium, preservatives, etc... I would speculate the calorie count would be about the same as store bought, but the sodium would be much lower, if you added very little salt. My suggestion is to use the store-bought entry from MFP minus the sodium content.
    Hope that helps.
  • traceyfunk
    traceyfunk Posts: 86
    Just a tip - when you make your stock, after you have drained off the liquid from the chunky stuff, let it completely chill so that all the fat rises to the top and you can scoop it off. What you're left with will be fat free and so therefore virtually calorie free. Or certainly not enough calories to make a difference. If you find that the broth goes kind of jelly-like when it's cold you have a fair bit of gelatin from the bones, so I would add some calories for that, but I think it's still only like 10 or so per cup.

    As for the almond milk - it's virtually impossible to get an estimate of how many calories it is! Believe me I've tried! What I originally did was use the calorie count for unsweetened store bought stuff, which is about 30 cal but I've since decided to bump up my estimate to 50 cal a cup, just to be safe. And then add in the calories for what ever sweetener you've used. The meal left over - I'm still trying to figure out. It's way less than the "almond meal" on the lists, because generally almond meal, or flour, is the whole almond, with nothing extracted. Just going by how light my meal is once it's dehydrated I'm guessing it has about half the calories of what you'll find in the lists.

    Never made homemade yogurt! Probably one of very few homemade things I've never tried. But I would just use the calorie count of all the ingredients I put in it...
  • dovetail22uk
    dovetail22uk Posts: 339 Member
    But my issue is some people put in celery, onion, carrots, just bones, bones with some meat, it's variable... and i'm confused lol

    You're only using the liquor that is left after all those things have been cooked in it so the calories are fairly negligable. I'd just leave a few calories at the end of the day. Your calorie goal is only a guide after all. 10 calories here or there ever so often is unlikely to break you.

    If you work out how to milk an almond I'd be most interested to hear about it.
  • hookilau
    hookilau Posts: 3,134 Member
    I just use the kitchen basic and call it a day. While we don't make almond milk, we do regularly make our own stock. If you have made it correctly, it will be gelatinous :wink: I like to make it over night in the crock pot after Friday evening's rotisserie chicken has been devoured :laugh: Works great, no scum to skim and it just does everything it needs to do unassisted.

    I strain the carcass & veggies, & put the whole thing to chill in the fridge till Sunday. As another poster said, it will be from viscous to gelatinous & the fat is easily lifted off the top, making the homemade stock fat free or virtually anyhow :drinker:
  • LishieFruit89
    LishieFruit89 Posts: 1,956 Member
    But my issue is some people put in celery, onion, carrots, just bones, bones with some meat, it's variable... and i'm confused lol

    You're only using the liquor that is left after all those things have been cooked in it so the calories are fairly negligable. I'd just leave a few calories at the end of the day. Your calorie goal is only a guide after all. 10 calories here or there ever so often is unlikely to break you.

    If you work out how to milk an almond I'd be most interested to hear about it.

    http://vegetarian.about.com/od/rawfoodsrecipes/r/almondmilk.htm (from a quick google search) someone also recently posted how to do it in a forum I responded too

    Thank you all!
    I know the 10 cals won't kill me, I was just curious how others have done it!
    Next time I make a chicken, I'm gonna make my own stock!
    I took a chicken based cooking class last night & I'm super excited to try stuff out now!
    (Yes I could cook chicken before but this was some tips & techniques plus I had a groupon lol)
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