Yogurt is curdled milk. The basis for this product is sterilized or pasteurized cow's milk, but the milk of goats, sheep and camels is also used in the manufacture. Finished products have a regional name and differ in the way they are prepared.

Yogurt in any form is a very useful product. It is used in regular and clinical nutrition, as well as in many weight loss diets, combined with buckwheat, herbs and fresh cucumbers. The product has a small list of contraindications for use. Its use is allowed even for infants, but on condition that they do not suffer from lactose intolerance.

Yogurt prepared at dairies can be purchased at grocery stores, or you can cook it yourself at home. A product prepared by oneself will certainly be more useful and natural. In order for it to bring maximum benefit, you should strictly follow the instructions for preparation and observe sanitary standards.

You will learn how to make delicious yogurt with your own hands and how to use it for health benefits from the article.

Species and types

It would seem that such a simple product as curdled milk has no species or types. In fact, nutritionists and dairy industry technologists distinguish between yogurt:

1. Ordinary, or simple. The product is obtained as a result of spontaneous souring of milk without the addition of fermented milk cultures and in the absence of manipulations with milk. Sometimes such a product has rustic curdled milk.
2. Mechnikovskaya, which is prepared with the addition of Bulgarian milk sticks.
3. South, in which, in addition to Bulgarian sticks, yeast cultures are placed.
4. Ukrainian, prepared from a pasteurized mixture (milk preheated to 95 degrees Celsius for several hours) with the addition of cream or sour cream. This type of curdled milk is called fermented baked milk, sour cream or varenets.
5. Acidophilus - curdled milk prepared by acidophilic microorganisms. Bacteria are commercially sold in the form of powders and tablets, portions of which are enough to prepare several liters of healthy sourdough. Some people refer to acidophilus as homemade yogurt and cook it in special utensils or slow cookers with the Yoghurt function.

Consumers also differentiate yogurt by place of origin and sometimes categorize yogurt as Georgian, Asian, or Greek. Separately, I would like to say that there is also Tibetan yogurt, prepared on the basis of Tibetan milk mushroom.

Composition and nutritional value of curdled milk

The composition of yogurt contains proteins, carbohydrates, and fats. The calorie content of the product depends on the nutritional value of the milk from which the product is made. The fat content of the product is also equal to the fat content of the main ingredient. But in general, any kind of curdled milk can be classified as a dietary product.

Chemical analysis makes it possible to isolate in yogurt:

• amino acids;
• B vitamins;
• vitamins C, A, E, K, D;
• starch;
• lactic acid and other polyunsaturated organic acids;
• alimentary fiber;
• acids;
• milk sugar (lactose).

Also in yogurt there are such macro- and microelements as:

• phosphorus;
• sulfur;
• selenium;
• copper;
• manganese;
• magnesium;
• cobalt;
• calcium;
• potassium;
• fluorine;
• chlorine;
• zinc.

Store-bought yogurt contains probiotics. In this case, the manufacturer, according to the requirements of GOST, must mark “bio” on the packaging.

How to choose and store?

In order for yogurt to bring maximum benefit, this product should be able to choose and store it correctly. The main rules are listed below:

1. When buying yogurt, you should definitely study the composition of the product. In products of good quality, except for milk and natural starter culture, there should be no additional components.
2. Proper quality curdled milk is homogeneous and at the same time has a pleasant sour-milk smell. If fermentation is visible in a product packed in individual containers, then this is a sign of spoilage of yogurt due to the ingress of pathogenic microflora into the package.
3. The safety of curdled milk should be determined taking into account the expiration date. The maximum shelf life of a natural fermented milk product is three days. During this time, microorganisms that a person needs remain active.
4. Refuse to purchase products if the date on the package is not clearly visible. In addition, that this may indicate deliberate overwriting of the markings. This indicator may indicate that the yogurt was stored incorrectly, which caused the paint to wear off.
5. Give preference to products in glass jars, because it is in them that you can feel the real taste of a fermented milk drink. Yogurt in polyethylene packages, tetrapacks and tetrafins loses its inherent density during transportation.

Yogurt, like any other fermented milk product, requires storage and transportation under special conditions. Treats should not be frozen or stored outside the freezer display case. By the way, in the latter the temperature should not be higher than eight degrees Celsius.

If the storage conditions of raw materials for the preparation of curdled milk and the finished product are not observed, consumers may experience bitterness in the taste and smell of penicillin. The presence of the latter in the product is also evidenced by the formation of bluish moss, barely noticeable at first. Microorganisms hide closer to the walls of the jar or under the top crust.

The appearance of pink spots or a film on the surface of the finished fermented milk product also indicates the unsuitability for eating yogurt. This indicator warns of the presence of foodborne pathogens in yogurt.

Cooking at home

Due to the fact that yogurt is a very specific product, the safest is a milk drink made by one's own hands. In this case, the culinary specialist not only knows the quality of the raw material, but also has confidence that the product will be prepared under sterile conditions.

Proper preparation of curdled milk should begin with the preparation of dishes in which the product will be fermented. It is best if it is a glass jar. In light of recent trends, it is possible to cook yogurt in a thermostat:

• yogurt maker;
• oven;
• microwave;
• multicooker.

Of the above units, the best results are obtained by a device for preparing yoghurts.

An important condition is the sterility of containers. That is why it is recommended to wash them in warm water with baking soda, rinse well in running water and sterilize by steam or in the oven. The gauze, which will be covered with milk containers, should also be washed and ironed with an iron.

The room should be free of flies, insects and animals. Also, you should not cook yogurt in a room where it smells of paint or sour cabbage, because the milk during fermentation will absorb all the volatile flavors.

For the preparation of homemade yogurt, you can use auxiliary products:

• dry sourdough;
• a piece of black or wheat bread;
• sour cream;
• curdled milk.

Curdled milk will turn sour if a constant temperature above room temperature is maintained in a room or in a device for preparing a healthy fermented milk product for eight or more hours.

Do not forget about the hygiene of the cook. Hands and body preparing curdled milk should be washed with soap. In addition, a person should not have diarrhea or digestive problems, as well as symptoms characteristic of a rotavirus infection, at the time of preparing a treat from milk. The head should be covered with a scarf. Medical gloves can be used to protect the product.

Cooking technology

A step-by-step instruction for preparing curdled milk without adding bacterial starter culture consists of only two or three stages: milk pasteurization, pouring it into a fermentation container and the self-preparation process.

In the case when yogurt is prepared with the addition of bacteria, the cook adheres to the following technology:

1. Milk preparation: straining, pasteurization or heating. The maximum temperature for heating milk during this procedure is 95 degrees Celsius.
2. Adding dry sourdough to the entire volume and stirring it. Rationing and use of the product is carried out strictly in accordance with the attached instructions. It should be remembered that the starter is placed only after the milk has cooled to 23 degrees Celsius, otherwise the microorganisms will die.
3. Pouring into containers: jars, glasses from a yogurt maker or ordinary cups.
4. Providing milk with conditions for souring: constant heat, protection from dust and other particles, etc.

When preparing yogurt in the unit, you should be guided by the instruction manual for the device and set the cooking time on the display, taking into account the requirements of the sourdough. The classic recipe for making curdled milk does not involve the addition of fruits, sugar and other flavorings to the mass.

High-quality curdled milk is one "piece" of milk, which is separated from the whey before stirring. If the product is a lump of mucus, then this indicates that it cannot be eaten. This can happen if the milk was taken from an animal with mastitis or an intestinal infection, and also when hygiene or sanitary standards were neglected in the manufacture of the product.

How to cook yogurt at home is shown in detail in the video attached to this section of the article.

Use in cooking

Curdled milk as a product is used in cooking not only as an independent nutritious product. It prepares dough for various types of oven and other pastries, and is also used to make cheese, cottage cheese and feta cheese.

A simple product goes great with:

• chicken eggs;
• fruits and berries;
• spices: mint, vanilla, basil and cinnamon;
• natural honey;
• garlic;
• fresh cucumbers;
• jams, marmalades and preserves;
• meat of chicken, rabbit, turkey;
• dried fruits: prunes, raisins and dried apricots;
• dill, parsley, celery, cilantro.

Yogurt is added when preparing a cold soup called okroshka, and is also used in combination with apples, bananas and all kinds of berries to make smoothies and cocktails.

Pancakes, the dough for which is made on yogurt, are thin and delicate, while pancakes, on the contrary, are lush and airy. The most popular types of yogurt baking are:

• cupcakes;
• muffins;
• pasties;
• belyashi;
• baursaks;
• rolls;
• Easter cakes;
• buns;
• waffles;
• cakes;
• kalachi;
• bagels;
• nuts;
• donuts;
• shangi;
• ears.

Yogurt is also used to prepare pizza dough, cake layers and pies with cabbage, fish or minced meat, mannas and pancakes, as well as simple cookies. A fermented milk product is also used to make false biscuits (such as a Zebra pie), jellies, creams, mousses and other desserts.

Potato or pasta casseroles with the addition of this healthy product are also very tasty. Porous bread is baked from dough mixed with yogurt. There is nothing easier than making a quick "lazy" dough for fried pies, brushwood, verguns or gingerbread. Yogurt is also used for making omelettes and apple charlotte pies.

Pure curdled milk is used in the manufacture of sauces and marinades for barbecue or fried meat.

From drinks that are akin to yogurt, which is familiar to many, the peoples of the Caucasus and Central Asia know how to make vodka. The former call it "tsirebun", but the latter call the intoxicating drink arak.

Application in home cosmetology

Curdled milk is also used in cosmetology. A useful product is used to treat diseases of the skin of the face and head, as well as hair. On the basis of peroxide milk receive:

• masks;
• creams;
• compresses.

Samokvass is also used for wrapping in the fight against excess weight, cellulite, with enlarged pores, varicose veins. Yogurt can remove makeup. Wiping the skin with a fresh product allows you to get rid of age spots.

Face and body masks

For the manufacture of face masks based on yogurt, additional products are used, including

• Bee Honey;
• berries and fruits;
• chicken and quail eggs;
• tinctures and decoctions of medicinal herbs.

Simple recipes are shown in the table.

A mask that can get rid of:	Ingredients	Cooking
acne	3 tablespoons of curdled milk, 1 teaspoon of calendula extract, 1 egg white.	Whip the ingredients into a stable foam, then immediately apply to a face washed with soap and steamed in a steam bath. Application time is twenty minutes. After that, the composition is washed off, and lemon juice with water is applied to the skin in a ratio of 1: 2, respectively.
Dry skin	1 fruit of a ripe peach or apricot, 2 tablespoons of curdled milk, 2 quail eggs.	Peach or apricot is poured over with boiling water and the skin is removed. After that, the fruit is turned into a puree and whipped proteins are mixed into it. The last put curdled milk. The mass is applied to clean face skin and left for twenty minutes. After the time has elapsed, the product is washed off.
oily skin	1 tablespoon of curdled milk, 1 teaspoon of powdered activated charcoal, 1 tablespoon of zucchini, cucumber or pumpkin puree.	Puree and curdled milk are mixed and cooled, after which powder of pharmaceutical activated carbon is added to the mass. The usage time is thirty minutes. Wash off without soap and warm water. It is not necessary to apply creams after applying the mask.
	5 lettuce leaves and 2 tablespoons of curdled milk.	The products are whipped with a blender into a homogeneous mass, after which a chintz napkin is dipped in the composition and applied to the face. The exposure time of the product is about twenty minutes, after which the nutrient composition should be washed off with cold water.

Fresh curdled milk is recommended to wipe the face at night, and rub the hands. A little curdled milk applied to the feet will help get rid of corns and soften the rough cuticle skin on the nails. To enhance the effect of the sour-milk mask, it is recommended to wrap the application area with cling film. It is especially useful to carry out foot wraps in summer, when the skin dries up in open shoes.

Yogurt is also used as an aid in chapped skin in winter and sunburn. This product, as well as sour cream, helps to restore epithelial cells and reduce pain.

Hair products

As a means to combat dandruff, it is recommended to use a nourishing mask based on:

• one chicken yolk;
• three tablespoons of ordinary fresh curdled milk.

The products are mixed in a ceramic bowl and cooled for twenty minutes in the refrigerator. After that, the mixture is applied to the scalp and massaged in a circular motion until a feeling of warmth.

The mask is kept for half an hour. Oily hair is not wrapped, but hair prone to dryness is wrapped in a plastic bag or covered with a cap. At the end of the specified time, the product is washed off with warm water, and the hair is washed with shampoo. To achieve a lasting effect, a mask of this composition should be used regularly once every three days for a month.

Use in traditional medicine

With the help of curdled milk in folk medicine, they get rid of intestinal dysbacteriosis and heartburn. A fermented milk product helps to get rid of nausea, which is a manifestation of toxicosis in pregnant women.

With the help of curdled milk, you can cure stomatitis and get rid of gum disease that causes them to bleed.

Use a drink to prepare compresses that help in the treatment of:

• gangrene;
• varicose veins (with wormwood);
• inflammation of the lymph nodes in mumps ("mumps");
• keratinization of the skin of the feet.

In addition to all this, curdled milk is recommended to drink with a strong cough or shortness of breath. To do this, a nutritious drink is mixed with vegetable oil (1 teaspoon per glass of fermented milk product) and heated in a water bath to 23 degrees Celsius. Useful drink and smokers suffering from chronic cough. Using this method, asthma attacks can be alleviated.

Curdled milk and diet

Yogurt is used in many weight loss diets. Using a useful product, get rid of extra centimeters at the waist and hips. Moreover, drinking yogurt prepared on your own is preferable to purchased.

It is recommended to drink curdled milk with flax flour. If you drink a drink made from 1 cup of a fermented milk product with two teaspoons of flaxseed flour, then in a course (3 weeks) you can easily get rid of seven kilograms of weight in the absence of intense physical exertion and radical dietary restrictions.

Together with dietary restrictions, the use of a fermented milk product gives results even in a day. On yogurt, you can organize fasting days.

Yogurt is used in:

• protein diets (Kremlin, Dukan);
• diet of Larisa Dolina;
• French diet;
• seven-day and other time-limited diets.

The buckwheat diet is considered very effective, in which healthy and iron-rich cereal is poured with yogurt instead of boiling and insisted overnight. Of course, buckwheat is not very tasty, but the fact that you can get rid of five or more kilograms in a week without harm to health covers all these inconveniences.

Benefit

Yogurt is an indispensable fermented milk product in the diet of people. It benefits both men and women equally. Sour-milk billet is recommended for children. It is possible to introduce this useful product into the diet last, according to the latest recommendations of pediatricians and specialists in baby nutrition, already from 3 to 3 months. The smallest product should be given in pure form or combined with the least allergenic product - banana. Older children can add raspberries, strawberries and peaches to curdled milk.

For a person

Yogurt is an indispensable product in the diet of people at risk of myocardial infarction or stroke, as well as suffering from:

• ischemic heart disease;
• atherosclerosis;
• hypertension.

The product is able to remove toxins and get rid of excess cholesterol in the blood. Benefits bring yogurt and diabetics. Like any other fermented milk product, it should be consumed at least once a day. The product taken at night helps to improve sleep, and in the morning it guarantees proper bowel function, which is very important for a person with diabetes.

The product also benefits those who grow or restore health after fractures. Milk contains a lot of calcium in an accessible form, which is absorbed as well as possible, being in symbiosis with probiotics.

In the household

In the household, curdled milk is used to feed young cattle and as a biologically active additive in the cultivation of tomatoes, bell peppers and cabbage.

The probiotics contained in the fermented milk product can eliminate root rot and aphids. The remedy is prophylactic for the fight against late blight, which affects not only nightshade, but also grapes. Also, by spraying yogurt diluted in cold water, you can get rid of the yellowing of the leaves on cucumbers.

Contraindications for use and harm

The main contraindication to the use of curdled milk is individual intolerance to lactose (milk sugar) or milk protein (casein).

Limiting the consumption of fermented milk products should be for those who suffer from:

• peptic ulcer of the stomach or duodenum;
• urolithiasis;
• pancreatitis;
• cholelithiasis;
• gastritis (regardless of the acidity of gastric juice);
• liver diseases (hepatitis, cirrhosis);
• kidney dysfunction.

All these limitations apply to processes in the escalation stage. During the period of remission, you can use yogurt, but one cup a day is enough.

A poor-quality product can be harmful, so when choosing yogurt in a store or preparing it yourself, be sure to consider all the recommendations given in the article earlier.

Yogurt is a useful product that has a place not only in human nutrition, but in other areas of life. Due to the fact that preparing a drink is simple, you can often pamper yourself and your household. In addition, store-bought yogurt cannot be compared with homemade and is inferior to the latter in all respects.

Yogurt or fermented milk is one of the oldest products used by man. Scientists believe that it was eaten even 3-5 thousand years ago. At the same time, the drink owes its enduring popularity not only to its taste, but also to its enormous benefits for the human body.

Chemical composition and calorie content

First of all, curdled milk is an animal protein that is easily absorbed by the body. It contains a number of amino acids, including valine, lysine, methionine and many others.

In addition to protein, the product contains:

• Saturated and unsaturated fatty acids.
• Alimentary fiber.
• Starch.
• Sahara.
• Macro- and microelements, including calcium, potassium, magnesium, fluorine, iron, phosphorus, sodium and others.
• Vitamins of group B, ascorbic and folic acids, vitamins A, E.

With such a wealth of useful substances, yogurt belongs to fairly low-calorie foods. Even though caloric content may vary depending on fat content, on average this figure is 50-60 kcal per 100 g.

The benefits of curdled milk

Being a storehouse of useful substances, a fermented milk drink has a beneficial effect on the vital processes occurring in the human body, stimulating and improving the functioning of many of its systems.

For the intestines

The best known property of fermented milk is its effect on the gastrointestinal tract. It:

• Accelerates the process of reproduction of beneficial bacteria in the intestines.
• Activates the process of digestion.
• Stimulates peristalsis.

Contributing to the restoration of normal microflora in the intestines, this fermented milk product helps to quickly cope with diseases such as:

• Gastritis.
• Dysbacteriosis.
• Colitis and others.

An excellent treatment for curdled milk is also considered for all kinds of digestive disorders.

To cleanse the body

Another important property of the product is the ability to remove various toxins and slags from the body. It also allows you to quickly cope with a hangover. 300-400 ml of a fresh fermented milk drink drunk on an empty stomach will relieve headaches and help you recover after any feast. in 15 minutes!

For the cardiovascular system

A fermented milk drink also brings great benefits to the cardiovascular system. Its regular use helps to cleanse blood vessels, including from that very harmful cholesterol. Thus, it reduces the risk of atherosclerotic plaque formation.

She is an indispensable assistant to people with diagnoses:

• Coronary artery disease.
• Atherosclerosis.
• Hypertension.

Naturally, curdled milk is not a drug and cannot cure an already begun disease. But as a prevention of the occurrence and further development of the disease - this is exactly what you need!

For the bones

Easily digestible calcium contained in fermented milk is an excellent tool for strengthening the human skeleton at any age. It is especially necessary:

• Women during pregnancy.
• To old people.
• Children.
• Those who are at risk (for example, athletes, the musculoskeletal system is experiencing increased stress).

Studies have confirmed that just 1 cup of curdled milk a day significantly reduces the risk of fractures and various bone diseases.

For the prevention of oral diseases

The trace elements that make up the fermented milk product make it extremely useful for the treatment of oral diseases. For example, periodontitis and stomatitis.

In addition, a drink with an “additive” of grated fresh garlic is an excellent remedy for stopping bleeding and strengthening gums.

For the respiratory system

With the help of yogurt, you can significantly reduce the duration of diseases of the respiratory system. A warm drink mixed with a small amount of vegetable oil greatly relieves shortness of breath and severe coughing. With regular use of this drink, it is even possible to get rid of the chronic cough of a heavy smoker.

For youth and beauty

You can get the maximum benefit from the product not only by taking it inside, but also by using it externally. For example, rubbing into the hair roots half an hour before washing your hair, you can noticeably improve your hair.

A fermented milk product will enrich hair with vitamins, minerals and amino acids even better than modern masks and balms, which are presented in many stores.

Also, this truly magical drink helps to prolong the beauty and youthfulness of the skin. Curdled milk masks:

• Smoothen the skin.
• Give them firmness and elasticity.
• Return tired skin freshness and healthy look.

In addition, the regular use of fermented milk significantly brightens the skin, makes freckles and age spots less noticeable, normalizes the sebaceous glands, eliminating excess fat.

And it also relieves pain well and eliminates inflammation in the upper layers of the dermis, it helps a lot with burns. After all, it is not for nothing that after a long stay in the sun, in the first place, they remember exactly fermented milk.

For weight loss

The ability of a fermented milk drink to dull hunger, stimulate digestion, combined with its rich vitamin and mineral composition and low calorie content, make it an invaluable assistant for various diets.

Curdled milk harm

Regrettably, even such a useful and necessary product from all sides has contraindications for use. So, drinking this fermented milk drink is not recommended for those who:

• Observes exacerbation of peptic ulcer of the stomach and duodenum.
• There are problems with the liver (for example, hepatitis).
• Diagnosed with kidney stones.

For those who do not have any of the above diseases, fermented milk is not only possible to drink, but even necessary. But, of course, in moderation and only high-quality!

How to cook homemade curd

The best quality drink, of course, will be the one that is prepared by yourself. Moreover, the recipe for making yogurt is quite simple and does not require large time or financial costs.

To make a homemade natural drink, take fresh milk and bring it to a boil. Simmering milk over low heat for 5-10 minutes will help get rid of sourness. Then it is cooled down up to 38-40°C, add kefir or sour cream as a starter (you can also use a special dry starter) and put it in a warm place. The milk container is additionally insulated by wrapping it with a towel.

Curdled milk is a very popular dietary product made from thick sour milk. It is not difficult to prepare it - just have unboiled milk and bacterial starter on hand, which can be ordinary kefir.

Yogurt: useful properties and composition

Curdled milk has a snow-white or creamy-yellow color tint. Its taste qualities depend on the fat content, the method of preparation: the product can be both very sour and rather bland. The usual calorie content of the drink is 2.5% (56 kcal) per 100 g of the product. But in low-fat varieties, 100 g contains only 30 kcal.

Yogurt “supplies” healthy microflora to the stomach. It contains many useful vitamins, including beta-carotene, vitamins of groups A, B, C, K and E.

The product contains almost the entire periodic table. Magnesium, phosphorus, sodium, calcium, potassium are just some of the micro and macro elements that make up the drink. It also contains a lot of different fatty mono- and polyunsaturated acids, including lysine, valine, tryptophan, threonine, leucine, arginine and methionine. A lot of yogurt and organic acids (folic, ascorbic, pantothenic). There is also plenty of dietary fiber, sugar and starch in it.

Yogurt - benefits for the body

The beneficial properties of the drink were discovered in the 19th century by the brilliant Russian physiologist Ilya Mechnikov. His research proved that this dairy product is a great boon for the entire human body, especially for the gastrointestinal tract. By its properties, curdled milk is very similar to kefir. The difference between them is that the body absorbs yogurt better and faster. For the absorption of the product by the intestines, only one hour is enough.

Buttermilk is beneficial in that:

Helps to overcome dysbiosis, restore the natural intestinal microflora;

Improves peristalsis, relieves chronic constipation;

Eliminates bloating, putrefactive processes in the intestines;

Helps to get rid of atony of the stomach (loss of tone of the abdominal muscles);

Normalizes metabolism, helps fight excess weight, as well as cellulite;

Eliminates toxins;

Good for relieving hangovers.

This drink is an effective remedy for many diseases. In particular, he:

Useful for diabetics;

Helps people suffering from diseases of the gastrointestinal tract (colitis, gastritis, enteritis). Important! When gastritis worsens, drinking the drink is not recommended.

Relieves shortness of breath;

Great for treating coughs.

Due to the presence of polyunsaturated fatty acids, curdled milk is an excellent natural remedy for diseases of the cardiovascular system (arterial hypertension, coronary disease, atherosclerosis, heart disease, etc.).

children the product is also very useful, because it contains a lot of calcium, and this is a building material for bones and muscles, which actively grow in children. It is clear that athletes cannot do without this milk drink either, because for them the growth of muscle mass is the key to future victories. The product is also useful for breastfeeding mothers, as well as pregnant women.

People with lactose intolerance should not consume almost anything from milk, but yogurt is very possible, but not more than one or two glasses a day.

How else is curdled milk used

Yogurt can also be used as a cosmetic product - with its help they improve the condition of the skin and hair. Curdled milk masks eliminate freckles, age spots. And it helps hair regain its former shine. You just need to rub a drink into them, put a bag on top, wrap it with a towel and hold it for several hours. If you do this procedure for several weeks in a row, the condition of the hair will noticeably improve, and yogurt will show its benefits.

This milk drink can be medicine for the treatment of diseases. For example, in combination with garlic, it is a good remedy for the treatment of inflamed gums and oral diseases. Also this combination of products is not bad treats dysbacteriosis. You just need to eat one garlic clove and drink yogurt before going to bed.

You can also get rid of dysbacteriosis with the help of a sour milk enema. The product is slightly heated, and then injected into the rectum. Children should be administered 50-100 g, and adults - at least 150 g.

For deliverance from stomatitis you need to add three crushed cloves of garlic to half a glass with a drink, and daily lubricate the mouth ulcers with this mixture.

Yogurt shows its benefits and in the treatment of colds. Compresses made from it and vegetable oil are a good remedy for this disease. They must be applied to the throat.

For those who want to lose weight nutritionists advise once a week to do a “yogurt day”, that is, do not eat anything but her. Thanks to such days, you can easily lose 6 kg in a month.

What do you eat curdled milk with?

This dairy product is used in cooking because it is healthy, well absorbed, contains very few calories. When cooking, berries, fruits, as well as cinnamon, anise, vanilla, and other spices are often added to it.

The drink can be a great dressing for vitamin salads. It is also added to the dough for various pies, cakes, sour cream. Also, this dairy product is an excellent ingredient for pancakes, dumplings. On its basis, a popular dish among the people is prepared - okroshka.

On the basis of curdled milk, you can make delicious cocktails. For example, 150 ml of this drink is mixed with two tablespoons of milk and 20 g of liquid honey. Then vanilla sugar is added to taste, and the resulting mixture is whipped in a mixer until foam appears.

Delicious pancakes cooked on curdled milk. They are absorbed by the body much easier than those made with milk. Therefore, pancakes are especially useful for young children and people who have problems with the gastrointestinal tract.

Yogurt - what is the harm of the product

Yogurt is harmful when poorly prepared or spoiled. It can also be harmful if a person:

Erosive or hyperacid gastritis;

stomach or duodenal ulcer;

Increased acidity of gastric juice;

Cholelithiasis;

pancreatitis;

exacerbation of hepatitis.

No one should abuse the drink. 500 g is the maximum allowable daily dose for a healthy person. Otherwise, curdled milk will lose its usefulness and harm the stomach. Unpleasant sensations, such as flatulence, may appear.

How to cook yogurt yourself at home: a recipe

Preparing a drink is not difficult at all. Approximately 3 liters of boiled whole milk should be cooled to a temperature of 37-38 ° C.

As a starter, use fermented milk products with live bacteria (no more than one tablespoon of sour cream, kefir) or bread crumb, but only if the bread is made from yeast dough, and not on chemical baking powder.

Add a little sugar (2 tablespoons). Then pour the future yogurt into jars and keep in a warm place.

After 6-8 hours it can be consumed. To make curdled milk thicker, it is kept for several hours in a cold place - a refrigerator is quite suitable. It needs to be eaten as soon as possible, because it is a perishable product.

Fresh high-quality curdled milk is homogeneous, thick, without bubbles, flakes and whey. Store the product in the refrigerator or in a cool room such as a cellar. In the heat, the drink will quickly ferment, begin to release a variety of harmful substances. But in the cold you can store no more than 5 days

Well, in the outback, the analogue of all these fermented milk products, yogurt, is still held in high esteem. The history of curdled milk goes back thousands of years. People began to cook and eat it back in those days when no one even heard of any bifidobacteria.

Domesticated cattle gave milk, but it quickly turned sour in earthenware or wooden dishes. It was a pity to pour it out, the person tried it - and he liked it, the product was pleasantly refreshing and satiating. And soon the beneficial properties of yogurt were also appreciated: after all, it helps with intestinal disorders, strengthens bones, and improves digestion.

Today in our regions yogurt is prepared industrially. First, the milk is brought to a boil, then cooled to a certain temperature and immediately poured into a container, where the starter and other necessary additives are already present. Depending on the desired taste, it can be sugar, fruit or berry puree, vanilla.

You can cook yogurt yourself. To do this, simply leave warm boiled milk on the table overnight, dropping a slice of rye bread or a spoonful of sour cream into a jar. In the morning you will get a drink of neutral taste. And if it stands one more night, the taste will be more sour.

Chemical composition

First of all, yogurt, like all dairy products, contains a lot of calcium. But that's not all. In addition to animal protein, this product contains:

Calorie content depends on the fat content of the original product. Approximately 100 ml of a product with a fat content of about 2.5% contains no more than 55 kcal.

Beneficial features

Obviously, since yogurt is so low in calories, it is valued in dietary nutrition as an effective means for losing weight. After drinking one glass of fruit or berries, a person does not feel hungry, receives all the necessary vitamins and minerals, nutritious proteins, and at the same time does not gain weight.

In practice, it has been proven that if at least twice every seven days you arrange fasting days on one yogurt, up to five kilograms of excess weight can easily go away in four weeks.

The beneficial properties of curdled milk were studied by Ilya Mechnikov and found that with the regular use of this fermented milk product, the growth of pathogenic microflora in the intestine is suppressed. This scientist was convinced that curdled milk can prolong human life and he himself developed one of its recipes.

The use of yogurt is indicated for, chronic,. Since it has a positive effect on metabolism, it is recommended for, propensity to,.

Curdled milk contains polyunsaturated fatty acids. And this means that it must be consumed daily with and, patients who have undergone, or have a tendency to pathologies of the heart and blood vessels.

Yogurt can relieve a hangover and significantly improve a person's condition in just 10-15 minutes - just drink a glass of this product.

The properties of curdled milk were appreciated not only by doctors, but also by cosmetologists. Face masks based on it whiten and cleanse the skin, smooth and restore a healthy complexion. And if you regularly lubricate her hair and leave it overnight, it will be silky, thick and obedient.

Harm and contraindications

Yogurt is a light and healthy fermented milk product, nutritious, pleasant in taste, but, unfortunately, it also has contraindications. It is not advised to include this product in the diet for such diseases:

• inflammation of the duodenum 12;
• diseases of the biliary tract;
• in the acute stage;

And, of course, you should not abuse yogurt, because it has laxative properties.

Fermented milk products with different textures, smells and tastes are valued in many countries because they are easily digested and well absorbed by the body. Adherents of a healthy diet give special preference sour milk (curdled milk). This fermented thick substance is safe even for people with intolerance, and due to the rich composition, many improve health and vigor. However, the benefits of eating curdled milk are much more extensive.

The benefits of yogurt for the body

The first curdled milk appeared a very long time ago, in those days when people could not store it for a long time. In order not to throw away a useful product, the raw materials were treated with lactic acid bacteria, from which it fermented and became safe for consumption. From ancient times to the present day, cooking technology has not changed at all. For the manufacture of yogurt, everything is also taken pasteurized milk (boiled) and sourdough.

The benefits of yogurt are similar to the benefits of kefir for the body:

• suitable for the treatment and prevention of dysbacteriosis;
• supplies the body with essential vitamins and minerals;
• improves metabolic processes;
• removes toxins;
• relieves hangover;
• adds immunity;

• reduces body weight;
• has a beneficial effect on the work of blood vessels and the heart;
• participates in the prevention of coronary disease;
• eliminates cellulite;
• saves you from a hangover.

In addition, sour milk useful in hypertension, diabetes and after a heart attack. Also, this product should be given to children, since the high content of calcium promotes better growth of bone and muscle tissue. Bacteria from sour milk stimulate the immune system and gradually strengthen it.

Due to its composition, curdled milk is useful for athletes and those who are trying to build a beautiful body in the gym. The presence of an impressive amount of proteins, easily broken down into, helps in building muscles, and fat contributes to the release of energy for physical exertion.

Curdled milk is not only used inside, it is often used in cosmetology. At home, it is incredibly useful to take care of facial skin with the help of this fermented milk product. Also, this substance can be washed in the morning, so that the whole day the face seems fresh and well-groomed or guaranteed to get rid of age spots.

For hair, curdled milk is of particular benefit: as a result of regular rinsing, hair growth increases, their structure improves, and fat content decreases. It is enough to apply the liquid to the roots, massage and rinse. After two applications, the quality of the hair will improve significantly.

It is not for nothing that nutritionists recommend introducing fermented milk products into the diet, which contribute to natural weight loss. Even the presence of fat and calorie content does not negate the benefits of yogurt for the body. Depending on the degree of fat content, the energy value of this product varies.

The composition of any curdled milk includes an impressive vitamin composition, among which the presence of vitamin A, C and PP.

vitamins	Quantity in 100 g/mg
	0,02
beta carotene	0,01
	0,04
	0,13
	0,9
B5	0,4
	0,02
	7.4 mcg
	0.3 µg
	0,8
	3.4 mcg
Choline	43

Yogurt is one of those few dairy products that can be consumed by those who are allergic to lactose. This is especially important because this product contains calcium, a mineral involved in many bodily processes.

All these useful substances are quickly and easily absorbed by the body, so the benefits of yogurt are simply priceless.

What is useful yogurt for weight loss

The low calorie content of yogurt relative to other fermented milk products allows you to include it in various weight loss menus. Exist several types of diets, including the popular "fasting days", on which only yogurt should be consumed. At the same time, the body is cleansed of all kinds of toxins and toxins, which leads to improved digestion and timely emptying of the intestines.

Application in medical and healthy nutrition

You can cook curdled milk at home on your own in order to use it ready-made without adding various components. However, it will be much more useful to use this product, diluting it with other ingredients. So, for example, it is incredibly tasty and healthy to drink yogurt with or slices. To improve the taste, it is customary to add vanilla, anise or other spices to yogurt. Also, sour milk is suitable as a dressing for vitamin salads or cooking lazy oatmeal.

The unique healing property of curdled milk is an aid in the fight against colds. It is enough to take a whole clove before going to bed and drink it with a glass of sour milk in order to feel much lighter in the morning. You can also do compresses from curdled milk and vegetable oil, applying them to the throat.

How to choose a good product

High-quality and healthy yogurt should consist exclusively of natural ingredients- pasteurized milk and sourdough. This product is distinguished by freshness and quality, has a characteristic sour smell, a thick consistency similar to kefir and a pleasant taste. The consistency of curdled milk should be homogeneous, without whey, flakes and bubbles.

How to use the product

Drink enough to prevent disease Cup of this substance per day on an empty stomach. This is especially necessary for those who wish to lose weight. In other cases, yogurt is consumed daily by 0.5 ml by pregnant women or those who need to reduce the symptoms of the disease.

Features of storage of sour milk

Yogurt is a capricious product stored exclusively in cool conditions and no more than 5 days. The fact is that the cold kills all the beneficial substances of this drink. If you leave yogurt warm, then during the fermentation process, the product will begin to release toxins and harmful substances that can cause poisoning.

Harm and contraindications

In addition to the benefits, sour milk can also bring harm. In most cases, curdled milk rarely causes a negative reaction of the body, this is mainly due to a poor-quality or expired product.

What is more useful: kefir, fermented baked milk or curdled milk?

Many are interested in the answer to this question, but it cannot be unambiguous. All these products are equally useful for the body. The only thing that distinguishes them:

• the benefits of yogurt extend to the entire body;
• acts only on the gastrointestinal tract;
• - This is a product of heating, which is a kind of curdled milk.

Depending on the state of health and how the body perceives this or that product, it can be useful to a greater or lesser extent.

Regular consumption of curdled milk in moderate doses brings exceptional benefits, and also has a positive effect on the growth and development of the body, participates in strengthening the name system. Separately, it is worth noting that due to the low calorie content, this product is considered dietary, which means it is ideal for a healthy diet rich in nutrients.