1 Calories
1.1 Calories
110.00 Kcal67.80 Kcal
0
904
1.5 Calories in 1 cup
1.3 Calories in 1 tbsp
1.3 Calories in 1 oz
1.7 Calories in 1 slice of
1.9 Serving size
1.10 Proteins
2.3 Carbs
2.4.3 Fiber
2.6.4 Sugar
2.13 Fats
3.3.2 Fat Content
3.5.8 Saturated Fat
3.5.16 Trans Fat
4.2.2 Polyunsaturated Fat
5.2.1 Monounsaturated Fat
6 Nutrition
6.1 Serving Size
6.2 Cholesterol
6.3 Vitamins
6.3.1 Vitamin A
6.3.6 Vitamin B1 (Thiamin)
6.4.3 Vitamin B2 (Riboflavin)
10.5.3 Vitamin B3 (Niacin)
10.6.4 Vitamin B6 (Pyridoxine)
10.6.10 Vitamin B9 (Folic acid, Folate)
10.6.15 Vitamin B12 (Cobalamin)
10.7.4 Vitamin C (Ascorbic acid)
10.7.8 Vitamin D
10.8.2 Vitamin D (D2+D3)
10.8.5 Vitamin E (Alpha- Tocopherol)
10.8.10 Vitamin K (Phylloquinone)
13.6 Minerals
13.6.1 Calcium
13.7.4 Iron
13.7.7 Magnesium
13.9.2 Phosphorus
14.1.0 Potassium
16.5.2 Sodium
600.00 mg37.50 mg
0
7022.4
16.5.6 Zinc
16.6 Other
16.6.1 Water
16.6.4 Caffeine
17 Benefits
17.1 Health Benefits
Absorps of Calcium & Vitamin B, Lactose Intolerants, Boosts immune system, Improves digestion
Aids in ACE inhibitory activity, Antioxidative effect, Anti-tumor activity, Immunomodulatory effects
17.1.1 Other General Benefits
Boosts immune system, Improves digestion
NA
17.2 Hair and Beauty Benefits
17.2.1 Skin Care
Natural moisturizer, Natural tan remover
Antioxidative effect
17.2.2 Hair Care
Excellent hair conditioner, Reduces dandruff
Unknown
17.3 Nutritional Importance & Uses
17.3.1 Uses
No uses found
No uses found
17.3.2 Nutritional Importance
Good source of protein, Rich in probiotics
Rich in probiotics
17.4 Allergy
17.4.1 Allergy Symptoms
Not Available
Not Available
18 What is
18.1 What is
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.
- Viili is a yogurt-like mesophilic fermented milk that originated in the Nordic countries.
- Viili is a traditional heirloom yogurt from Finland.
18.1.1 Color
18.1.2 Flavor
Not Available
Yogurt like
18.1.3 Aroma
18.1.4 Vegetarian
18.2 Origin
19 How to make
19.1 Serving Size
19.2 Ingredients
Raw milk or unpasteurized milk
Villi culture, Whole milk
19.2.1 Fermentation Agent
Not Applicable
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
19.3 Things you need
Glass container with lid, Cheesecloth, Container
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
19.4 Time Duration
19.4.1 Preparation Time
19.4.2 Cooking Time
19.4.3 Aging time
Not Available
Not Applicable
19.5 Storage & Shelf Life
19.5.1 Refrigeration Temperature
19.6.2 Shelf Life