1 Calories
1.1 Calories
366.00 Kcal110.00 Kcal
0
904
1.2 Calories in 1 cup
1.4 Calories in 1 tbsp
1.5 Calories in 1 oz
1.9 Calories in 1 slice of
1.12 Serving size
1.14 Proteins
1.16 Carbs
1.20.2 Fiber
2.2.1 Sugar
2.7 Fats
2.8.1 Fat Content
2.9.5 Saturated Fat
2.10.2 Trans Fat
2.10.6 Polyunsaturated Fat
2.11.3 Monounsaturated Fat
3 Nutrition
3.1 Serving Size
3.2 Cholesterol
3.4 Vitamins
3.4.1 Vitamin A
4.2.1 Vitamin B1 (Thiamin)
4.2.6 Vitamin B2 (Riboflavin)
5.2.1 Vitamin B3 (Niacin)
5.4.2 Vitamin B6 (Pyridoxine)
7.2.2 Vitamin B9 (Folic acid, Folate)
9.5.5 Vitamin B12 (Cobalamin)
9.6.2 Vitamin C (Ascorbic acid)
9.6.7 Vitamin D
9.6.10 Vitamin D (D2+D3)
9.6.14 Vitamin E (Alpha- Tocopherol)
9.6.17 Vitamin K (Phylloquinone)
9.7 Minerals
9.7.1 Calcium
1,045.00 mg0.26 mg
0
1705
9.7.2 Iron
9.7.6 Magnesium
9.7.10 Phosphorus
9.8.3 Potassium
9.8.7 Sodium
1,671.00 mg600.00 mg
0
7022.4
9.8.10 Zinc
9.10 Other
9.10.1 Water
9.10.5 Caffeine
10 Benefits
10.1 Health Benefits
Keeps feel full, Presence of calcium makes teeth strong & healthy, Reduces Osteoporosis
Absorps of Calcium & Vitamin B, Lactose Intolerants, Boosts immune system, Improves digestion
10.1.1 Other General Benefits
Improves digestion
Boosts immune system, Improves digestion
10.3 Hair and Beauty Benefits
10.3.1 Skin Care
Excellent natural remedy for sunburns, Provides supple, healthy and glowing skin, Rejuvenates skin
Natural moisturizer, Natural tan remover
10.3.2 Hair Care
Reduces hair fall, Strengthens hair roots
Excellent hair conditioner, Reduces dandruff
10.4 Nutritional Importance & Uses
10.4.1 Uses
Cleans patent leather, Used to polish silverware, Repairs cracked China
No uses found
10.4.2 Nutritional Importance
Good source of Calcium, Contains good amount of Vitamins
Good source of protein, Rich in probiotics
10.5 Allergy
10.5.1 Allergy Symptoms
Not Available
Not Available
11 What is
11.1 What is
Cheese, a dairy food consisting of compressed, coagulated and ripened curd of milk which is separated from the whey.
Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor.
11.1.1 Color
Not Available
Not Available
11.1.3 Flavor
Not Available
Not Available
11.1.4 Aroma
Not Available
Not Available
11.1.5 Vegetarian
Not Available
Not Available
11.2 Origin
Central asian countries like kazakhstan, kyrgyzstan, tajikistan, Europe, Middle East
Irish
12 How to make
12.1 Serving Size
12.2 Ingredients
Milk, Salt, Vinegar
Raw milk or unpasteurized milk
12.2.1 Fermentation Agent
Not Applicable
Not Applicable
12.3 Things you need
Cheesecloth, Measuring cup, Mould, Sauce pan, Strainer
Glass container with lid, Cheesecloth, Container
12.4 Time Duration
12.4.1 Preparation Time
12.4.2 Cooking Time
12.4.3 Aging time
Not Available
Not Available
12.5 Storage & Shelf Life
12.5.1 Refrigeration Temperature
12.5.4 Shelf Life