Nutrition Facts
  Servings Per Recipe: 16
  Serving Size: 1 serving
Amount Per Serving
  Calories 131.8
  Total Fat 3.1 g
      Saturated Fat 1.9 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.7 g
  Cholesterol 13.5 mg
  Sodium 115.2 mg
  Potassium 410.8 mg
  Total Carbohydrate 17.2 g
      Dietary Fiber 1.0 g
      Sugars 16.4 g
  Protein 8.9 g
  Vitamin A 10.1 %
  Vitamin B-12 17.9 %
  Vitamin B-6 5.6 %
  Vitamin C 1.7 %
  Vitamin D 32.1 %
  Vitamin E 2.2 %
  Calcium 31.2 %
  Copper 1.8 %
  Folate 3.7 %
  Iron 0.8 %
  Magnesium 7.7 %
  Manganese 3.0 %
  Niacin 2.1 %
  Pantothenic Acid     9.6 %
  Phosphorus     25.1 %
  Riboflavin 29.5 %
  Selenium 11.6 %
  Thiamin 4.5 %
  Zinc 7.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Homemade yogurt in the crockpot

View the full Homemade yogurt in the crockpot Recipe & Instructions
Submitted by: AKCASWELL

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Homemade yogurt in the crockpot

102 calories of Milk, 1%, (1 cup)

17 calories of Blueberries, frozen (unsweetened), (0.06 package (20 oz))

10 calories of Dannon All Natural Regular Plain Yogurt, 8 oz., (0.06 cup)

1 calories of Knox Gelatine, (0.06 serving)


Nutrition & Calorie Comments  

Made this and loved it. Used 2% milk - trying nonfat next. Added Gelatin (1 package) to help thicken, it thickened even more first 24 hours in fridge. Tried cheesecloth instead of coffee filter, worked well. Very fresh taste. Had to hunt for non ultrapasturized milk. Used organic -better taste. Submitted by:
JANEKB
(3/16/10)
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i mADE THIS AND LOVED IT... JUST ADDED A LITTLE BIT OF SUGAR AND NATURAL VAN FLAVORING~ DRANK A LITTLE AT NITE IN PLACE OF EATING ICE CREAM. SATISIFIED THE SWEET TOOTH AND FILLED ME UP!!! DOUBLE WHAMMIE!! "O) Submitted by:
RWF2001
(3/3/10)
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if you are using skim or lowfat milk adding powdered milk is essential to thick yogurt. There is not enough casing skim/lowfat milk to thicken the culture. Also milk need only to be heated to body tempeture and held 12 to 24 hours I find dumping the mixture into a thermos overnight works fine Submitted by:
ARBUST91
(1/12/10)
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