Both kids and adults love yummy in colorful cups: tender and sweet, peach, strawberry, raspberry... What is it about? Of course, about yogurt!
Than useful yoghurt
This is a fermented milk product, which is made from natural milk by its fermentation with special cultures – Bulgarian stick and thermophilic Streptococcus.
The medicinal and beneficial properties of this product have been heard That's all. The content of proteins, fats, carbohydrates, minerals and enzymes has a beneficial effect on the functioning of the body.
It is rich in proteins, and because the milk protein in this product is partially digested by bacteria, it is absorbed by the body better than from milk.
Live yogurt cultures help our body digest milk carbohydrate – lactose, so it, like other dairy products, is recommended for those who suffer from intolerance lactoses.
"Live" yogurt is a source of vitamins, especially a lot of vitamins B2 and B12, D, calcium, phosphorus and other minerals.
Live yogurt cultures have a positive effect on the gastrointestinal tract, support balance of intestinal microflora and improve digestion process. The composition contains lactic acid bacteria that displace the bacteria rotting in the intestine.
American scientists found that eating yogurt helps the body to fight fungal infections. Regular use helps to maintain a normal bacterial environment on the mucous membranes.
Are all yogurts equally useful?
Is it Useful yogurt? – the question now troubling many fans to enjoy them. The presence of live lactic acid sticks can be found only in species with a short shelf life – from 3 to 30 days. This does not mean that they have no preservatives. But in the production of such a product is not heated more than 80 degrees, so useful microorganisms and enzymes remain alive. This is what's called "alive".
Few people know that the prototype modern yogurt (from Turkish – "thick, dense") existed in ancient times. Similar drink consumed by the ancient nomads, who filled a leather vessel with milk and they Packed it in on them on animals. Under the influence of temperature and constant movement of milk fermented, fermented and turned into "yogurt".
Last century it was popularized by the famous Nobel laureate Ilya Mechnikov. He concluded that the use of this fermented milk product prolongs life. This conclusion was the result of a study of the health of the phenomenon of fans of "white oxygen" – Bulgarians.
Until the 1930s, yogurt was available exclusively at the pharmacy. On the shelves, he appeared thanks to the founder of the company "Danone" Isaac Carasso, who engaged in industrial production.
Useful for weight loss
This is the conclusion reached by scientists from the University of Tennessee. On their data, people who daily include in their diet three jars of "live" low-fat yogurt, lose weight easier than those who adhere to traditional diets. It is best for effective weight loss is a simple option, prepared at home.
There are many varieties On sale. To increase the shelf life, manufacturers add preservatives to it, to improve the taste and smell – flavor enhancers and flavors. Needless to say, this kind of additives negate the beneficial properties.
Much more useful is yogurt prepared at home.
Cooking at home
First of all you need to choose a suitable milk. Do not take milk, which added various preservatives. This is determined by the shelf life. If this period exceeds three days, it should not be taken. And even if the package does not indicate that the milk contains preservatives, and its shelf life is significant, they are there. You can buy natural on the market from a seller you trust.
Sourdough is required in addition to milk For yoghurt preparation. As a starter, you can use any natural yogurt or its capsules, which are sold in a pharmacy.
Boil milk and cool to 38 – 42 degrees. Next:
- per liter of take two capsules. Pour the milk into a clean sterilized jar, open the capsule and pour the contents.
- or per litre of milk add 4 tablespoons of any natural live yogurt can be taken fresh, prepared by you (better to mix it in a separate bowl with a little milk).
Cover the pan with a lid, you can wrap it in a thick cloth, and set in a warm place. Further, for the growth of bacteria, milk should stand for several hours in heat at a constant temperature. The period of preparation of yogurt depends on the temperature. Usually, it takes 4-8 hours to thicken. The lower the temperature in the room, the longer the process.
Freshly Prepared product should be stored in the refrigerator. Home can be stored 4-5 days.
Before use ready yogurt can be whipped in a blender with any berries, fruits. The best home – with banana, peach and apricot. You can try with raspberries and strawberries. In winter, instead of fresh berries, you can use jam.
Try to cook it with your own hands and you will get delicious and really healthy product.