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24 Pots of Yoghurt, out of smooth glass, capacity 180 ml

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24 Pots of Yoghurt, out of smooth glass, capacity 180 ml (= 150 grams of yoghurt), capsule iincluded, in white PVC. Guaranteed without lead, phthalates, and BPA.

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Data sheet

Width 51 cm
Diameter 51 mm
Capacity 143 ml / 125 Gr.
Quantity per carton 24
Quantity per pallet 3800
Height 90 mm

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24 Pots of Yoghurt, out of smooth glass, capacity 180 ml (= 150 grams of yoghurt), capsule iincluded, in white PVC. Guaranteed without lead, phthalates, and BPA.
(Made in France)

Homemade Plain Yogurt:

Learning how to make yogurt at home is simple with this easy homemade yogurt recipe. To make homemade yogurt, heat milk, combine with a little bit of already-cultured yogurt and let it sit in a warm spot until the milk turns into yogurt. If you want to keep making your own homemade yogurt, save some of the last batch to help start the next batch of yogurt.

Makes: 4 servings Serving Size: 1 cup Active Time: 30 minutes Total Time: 10-14 hours (including incubating & chilling times) Equipment: 5- to 8-cup container with lid, thermometer

Ingredients:
4 cups nonfat or low-fat milk 1/4 cup nonfat or low-fat plain yogurt

Preparation:

1. Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180°F on an instant-read or candy thermometer. (Do not leave unattended—it can boil over very quickly.)
2. Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110°F. Combine yogurt with 1/2 cup of the 110° milk in a small bowl, then stir the mixture back into the warm milk.
3. Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.

Tips & Notes Make Ahead Tip:
Refrigerate for up to 1 week. There are a few ways to create a very warm (about 110°F) environment for making yogurt. Oven method: Turn your oven on to 200° for about 5 minutes, then turn it off. Add the towel-wrapped container of yogurt and if you have an oven light, turn it on for added warmth.

Cooler method:
Place a hot water bottle (or other small container) filled with very hot water alongside the towel-wrapped container in a small cooler. Heating pad method: Wrap a heating pad set to High around the towel-wrapped container.

Nutrition:

Per serving: 137 calories; 0 g fat (0 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 19 g total sugars; 14 g protein; 0 g fiber; 189 mg sodium; 625 mg potassium.

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24 Pots of Yoghurt, out of smooth glass, capacity 180 ml

24 Pots of Yoghurt, out of smooth glass, capacity 180 ml

24 Pots of Yoghurt, out of smooth glass, capacity 180 ml (= 150 grams of yoghurt), capsule iincluded, in white PVC. Guaranteed without lead, phthalates, and BPA.

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