DRINKABLE YOGURT RECIPES

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YOGURT JUICE - DRINKABLE YOGURT RECIPE - FOOD.COM



Yogurt Juice - Drinkable Yogurt Recipe - Food.com image

Make and share this Yogurt Juice - Drinkable Yogurt recipe from Food.com.

Total Time 5 minutes

Prep Time 5 minutes

Yield 8 serving(s)

Number Of Ingredients 3

1 can frozen concentrate juice or 1 can shelf stable concentrate juice (your choice of flavors)
2 cups plain plain yogurt
30 -36 ounces water (your taste)

Steps:

  • Put all ingredients in blender and process to mix.
  • Pour into a container w/ a tight fitting lid.
  • Refrigerate.
  • Shake before pouring (has a tendency to settle and separate).
  • *checkout the recipes for homemade yogurt on this site*.
  • If serving to an infant I add 1/2 yogurt juice to 1/2 water.

Nutrition Facts : Calories 37.4, FatContent 2, SaturatedFatContent 1.3, CholesterolContent 8, SodiumContent 31.4, CarbohydrateContent 2.9, FiberContent 0, SugarContent 2.9, ProteinContent 2.1

HOW TO MAKE KEFIR - DRINKABLE YOGURT - RAINBOW DELICIOUS



How to Make Kefir - Drinkable Yogurt - Rainbow Delicious image

Kefir is a fermented milk drink with nutritional and probiotic benefits with a slightly sour taste, made using a culture of yeasts and bacteria, but most people think of it more simply as drinkable yogurt. Kefir is simple to make a great addition to smoothies.All you need to make kefir at home is some kefir grains, milk (organic, pasteurized or raw- not ultra pasteurized), kefir grains, clean napkin for covering + rubber band,  strainer and storage container with lid.

Provided by Emily

Categories     Breakfast    Snack

Total Time 725 minutes

Prep Time 5 minutes

Yield 1

Number Of Ingredients 2

1 teaspoon kefir grains
1 cup whole milk (pasteurized or raw, not ultra-pasteurized )

Steps:

  • In glass jar add 1 teaspoon kefir grains and 1 cup milk. Cover with cotton napkin and rubber band. Store at room temperature away from direct sunlight for 12-48 hours, or until you start to see separation.
  • After the kefir has fermented, use a bowl or jar, and fine strainer to separate to the grains from the kefir. Use a spatula, if needed, to stir and press the kefir into the strainer.
  • Once all you have left in the strainer are the kefir grains, cover and refrigerate the strained kefir. Start a new batch of kefir using left over  kefir grains. Kefir grains reproduce; measure your grains and continue to use the ratio of 1 teaspoon kefir per 1 cup of milk.

Nutrition Facts : Calories 162 kcal, CarbohydrateContent 15 g, ProteinContent 8 g, FatContent 8 g, SaturatedFatContent 5 g, CholesterolContent 30 mg, SodiumContent 125 mg, FiberContent 3 g, SugarContent 12 g, ServingSize 1 serving

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