Curdled milk
It is impossible to say with certainty when people first began to cook yogurt from milk. Maybe it happened ten thousand years ago, or maybe even earlier, in prehistoric times.
Most likely, yogurt appeared at a time when people began to domesticate cattle - after all, milk was not stored in wooden, sour or earthenware dishes for a long time, it quickly sour. This sour milk was highly appreciated by the ancient peoples. In Russian villages, yogurt has been eaten for many centuries, because it is prepared, one might say, by itself, and has very useful qualities. Residents of megalopolises also love yogurt, although, to tell the truth, they hold kefir more in high esteem.
The well-known scientist Ilya Mechnikov proved the benefits of yogurt about a hundred years ago, who assured that its regular use promotes digestion and suppresses the reproduction of harmful microbes in the intestines. He believed that the daily use of fermented milk products, including yogurt, can significantly prolong a person's life. In addition, he himself worked on the creation of fermented milk products. So, in particular, his famous "Mechnikovskaya" yogurt is loved by all adherents of a healthy diet for its high content of phosphorus, calcium and vitamins.
Composition and calorie content of yogurt
Currently, dairy factories are engaged in the production of curdled milk. To obtain curdled milk, milk must be brought to a boil and mixed until a homogeneous consistency is obtained, and then cooled to a temperature of 35-40 degrees Celsius. Unlike kefir, yogurt is not fermented in tanks, but is immediately poured into packages that already contain various ferments, depending on the type of product. The taste of curdled milk can be different, depending on the type: from sour to unleavened, filled with berries, fruit juices, vanillin, etc.
Sour milk contains a lot of fats, carbohydrates and proteins, as well as organic acids. Vitamins are present: A, beta-carotene, B vitamins, ascorbic acid H; minerals: phosphorus, magnesium, calcium, iodine, selenium, zinc, fluorine, molybdenum, manganese, sodium, potassium, cobalt, copper, iron, sulfur.
The calorie content of curdled milk depends on its percentage of fat, but on average 100 g of 2.5% curdled milk contains about 56 kcal. And the calorie content of low-fat curdled milk is even lower and amounts to 30 kcal, which makes it an indispensable product for people with excess body weight.
Useful properties of yogurt
It has already been written above that due to its low calorie content, yogurt is an excellent product for cleansing the body and losing weight. It is able to remove toxins and toxins from the body. If you arrange for yourself two fasting days a week, eating exclusively yogurt, then in a month you can lose up to 6 kg of excess weight.
The benefits of curdled milk can be compared to the benefits of kefir, although for many people curdled milk is much softer and is absorbed by the body much faster. After consuming it, the intestines immediately begin to fill with healthy microflora. In a healthy intestine, vitamins and substances that prevent the formation of harmful bacteria multiply more actively, which leads to an improvement in general condition in just a few days. The yogurt has useful properties for gastritis, constipation, colitis, enteritis and other diseases of the gastrointestinal tract. Therefore, regular use of this product should be added to the main treatment of these diseases.
The use of yogurt is also in the normalization of metabolism, so many nutritionists recommend it for obesity and cellulite.
It is recommended to include yogurt in a regular diet after a heart attack, hypertension, diabetes mellitus, coronary artery disease and heart disease. This is due to the content of polyunsaturated fatty acids in it, which can inhibit the development of cardiovascular diseases and prevent various complications.
Another important useful property of yogurt is the removal of the hangover syndrome. For this purpose, it is enough to drink a glass of the drink, and after ten minutes you will feel much better.
The use of curdled milk is widely used in cosmetology. Since ancient times, it has been used for skin and hair care. If you wash your face with fresh sour milk every day, your complexion will always be healthy and beautiful, and the activity of the sebaceous glands will return to normal. Russian women have long been preparing all kinds of ointments and creams on its basis.
Sour milk is an excellent remedy for the treatment of dysbiosis. For this purpose, they use curdled milk with garlic, which greatly contributes to the reproduction of useful microflora. Moreover, it is necessary to use exactly medicinal yogurt, which has a slightly different method of preparation than the usual one: first, boiled milk is poured into cans and fermented with the addition of rye bread croutons. When the yogurt is almost ready, add a few more croutons, grated with garlic, to it, and leave to infuse for a couple of hours. Such curdled milk can be stored in the refrigerator for several days.
How to make homemade yogurt?
It has already been said in this article that it is much easier to cook yogurt at home than any other fermented milk product. To do this, it is necessary to boil about three liters of milk and cool to a temperature of 35-40 degrees, ferment with kefir or sour cream (1 tablespoon). Optionally, you can add slices of black bread and a couple of tablespoons of sugar.
Milk with sourdough must be poured into jars, wrapped and placed in a warm place. Usually curdled milk is ready in 6-8 hours. It should not be stored for more than three days.
Contraindications
Despite all the benefits, yogurt has contraindications. For example, it should not be used for hyperacid and erosive gastritis, cholelithiasis, exacerbations of hepatitis, duodenal ulcer and stomach ulcer, as well as with pancreatitis.
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