1 Calories
1.1 Calories
110.00 Kcal67.80 Kcal
0
904
1.2 Calories in 1 cup
1.2 Calories in 1 tbsp
1.5 Calories in 1 oz
1.8 Calories in 1 slice of
1.10 Serving size
1.11 Proteins
1.15 Carbs
1.17.1 Fiber
1.19.2 Sugar
1.21 Fats
1.22.1 Fat Content
1.23.1 Saturated Fat
1.23.4 Trans Fat
1.23.6 Polyunsaturated Fat
1.23.10 Monounsaturated Fat
2 Nutrition
2.1 Serving Size
2.2 Cholesterol
4.5 Vitamins
4.5.1 Vitamin A
4.5.6 Vitamin B1 (Thiamin)
4.5.9 Vitamin B2 (Riboflavin)
4.5.14 Vitamin B3 (Niacin)
4.5.16 Vitamin B6 (Pyridoxine)
4.5.18 Vitamin B9 (Folic acid, Folate)
4.5.22 Vitamin B12 (Cobalamin)
4.5.25 Vitamin C (Ascorbic acid)
4.5.28 Vitamin D
4.5.31 Vitamin D (D2+D3)
4.6.2 Vitamin E (Alpha- Tocopherol)
4.7.3 Vitamin K (Phylloquinone)
4.8 Minerals
4.8.1 Calcium
4.8.5 Iron
4.8.9 Magnesium
4.9.2 Phosphorus
7.5.2 Potassium
10.2.1 Sodium
600.00 mg37.50 mg
0
7022.4
10.5.2 Zinc
10.6 Other
10.6.1 Water
10.6.2 Caffeine
11 Benefits
11.1 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
11.1.1 Other General Benefits
Boosts immune system, Improves digestion
NA
11.2 Hair and Beauty Benefits
11.2.1 Skin Care
Natural moisturizer, Natural tan remover
Antioxidative effect
11.2.2 Hair Care
Excellent hair conditioner, Reduces dandruff
Unknown
11.3 Nutritional Importance & Uses
11.3.1 Uses
No uses found
No uses found
11.3.2 Nutritional Importance
Good source of protein, Rich in probiotics
Rich in probiotics
11.4 Allergy
11.4.1 Allergy Symptoms
Not Available
Not Available
12 What is
12.1 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.
12.1.1 Color
12.1.2 Flavor
Not Available
Yogurt like
12.1.3 Aroma
12.1.4 Vegetarian
12.2 Origin
13 How to make
13.1 Serving Size
13.2 Ingredients
Raw milk or unpasteurized milk
Villi culture, Whole milk
13.2.1 Fermentation Agent
Not Applicable
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
13.3 Things you need
Glass container with lid, Cheesecloth, Container
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
13.4 Time Duration
13.4.1 Preparation Time
13.4.2 Cooking Time
13.4.3 Aging time
Not Available
Not Applicable
13.5 Storage & Shelf Life
13.5.1 Refrigeration Temperature
13.5.2 Shelf Life