What is useful homemade yogurt. Yogurt: benefits and harms to the body. Application in home cosmetology

Do you spend a lot of money on being healthy and beautiful? Knowing what yogurt is: composition, benefits and harms to the body, method of preparation, you can achieve excellent results.

Content

The composition of curdled milk, calories

Much about the composition of the product, in this case, can be understood from its name. Yogurt is milk fermented in the usual, simple way. Its composition, calorie content are determined by the quality of the feedstock.
The yogurt contains the following ingredients:

• protein substances and a small amount of free amino acids - 2.8 g
• fats - 3.2 g
• monosaccharide lactose - 4.1 g
• organic acids, mainly lactic acid - 4.1 g
• minerals - about 450 mg

The given quantities are fixed in 100 finished curdled milk. The calorie content of this product is 58 kcal.
The content of vitamins A, B1, B2, PP, ß-carotene is measured in hundredths of milligrams, and cannot make a significant contribution to the daily diet. The content of ascorbic acid is somewhat higher than that of other vitamins; it is equal to 0.8 mg. Of the minerals in yogurt, calcium (118 mg), potassium (144 mg), phosphorus (96 mg) are present in a noticeable concentration; small amounts of sodium, magnesium and iron. All masses are indicated for 100 g of finished yogurt.
In addition to these valuable components, a huge advantage is the presence of lactic acid microorganisms in it.

What is the difference between curdled milk and kefir

Many lovers of fermented milk products are accustomed to kefir. It is also good. It is useful to know what is the difference between yogurt and kefir in order to choose the best option for yourself. The basic composition of these two products is almost the same. The differences are in a slightly larger amount of lactic acid and the presence of ethyl alcohol (0.03%), which is formed during the fermentation of raw materials with kefir starter. Everyone can make a choice individually, taking into account the taste sensations and the body's reaction to a particular product.

The benefits and harms of yogurt for the body

The specificity of lactic acid microbes, which are important and necessary, is that they successfully compete with "harmful" intestinal bacteria, normalize the overall microbiological balance of the body.
This automatically leads to the following positive phenomena:

• improve digestion and absorption of all foods
• stimulation of digestion in general
• strengthening of metabolic processes
• improving overall health and appearance
• stimulation of the immune system

A nice addition to the advantages of yogurt is its low calorie content. This allows us to recommend it to people trying to reduce body weight. The benefits are huge, the harm is almost none. With caution, you need to drink yogurt only for people with high acidity of the juice in the stomach, a predisposition to ulceration in the alimentary tract. They should first talk to a gastroenterologist. Perhaps in such situations it should not be used.

What kind of baking is curdled milk best suited for?

Having constantly curdled milk at home, it can be used for culinary purposes for the preparation of flour products. It's easy to decide which baking it is best for. In almost any uncooked dough, in which baking powder is recommended, instead of artificial powder, it is better to add yogurt and a little soda.
So you can make different pastries:

• pies
• syrniki
• pancakes
• pies with various fillings

You can mix yogurt with soda separately, and then immediately add it to the dough, or immediately pour it into the dough and add a teaspoon of soda there. To bake well, the whole mass must be thoroughly mixed.

Is it possible to use yogurt for weight loss

With a sedentary lifestyle, which is typical for residents of modern cities, it is important to choose foods with a low calorie content for everyday nutrition. The answer to a frequently asked question - is it possible to use yogurt for weight loss? - unambiguous. It is possible and necessary. The product has a high biological value, contains beneficial bacteria, while having a low calorie content.
Now it is very customary to drink newfangled dairy products. No one has any objections to them, but these products often have a considerable price. Everyone can cook curdled milk at home. The taste will not be worse, and the costs will be significantly less. If you add pieces of fruit to good yogurt, you get a drink comparable in taste to yogurt.

Curdled milk for cosmetic purposes

Many types of shampoos, liquid and solid soaps are alkaline. As a result, the composition of the skin is disturbed. The lipid layer is washed out of it, it becomes dry, irritated. Yogurt has an acidic environment, contains fats and proteins. Therefore, in the form of masks, lotions, compresses, yogurt for cosmetic purposes should be used regularly.

Face masks

To bring the skin of the face into good condition, apply a layer of yogurt on a piece of cotton cloth or a multilayer gauze napkin and spread it over the entire face. With such a mask, you need to lie down on the sofa, you won’t be able to walk with it. After half an hour, the fabric can be removed, wipe the face with a clean cloth and evaluate the result.

Hair masks

Curdled milk has a beneficial effect on the scalp and hair. Take yogurt in the palm of your hand and spread it well over the entire head. Do this several times until you cover all the hair. After that, you need to put a shower cap on your head and forget about the mask for a couple of hours. At the end of the procedure, the hair can be washed with conventional means.

How to cook yogurt at home

It is advisable to take homemade proven milk for cooking. It's hard to find this. You can get by with good store-bought milk with a short shelf life.

Important. Dairy products intended for long-term storage may contain substances that prevent ripening. For the preparation of yogurt, you do not need to take it.

Fermented milk products are prepared from raw materials that have undergone heat treatment, which can be carried out in the following technological modes:

• at a temperature of 62 ° C to 65 ° C for half an hour
• at a temperature of 71 °C to 74 °C for a maximum of 20 s
• at a temperature of 115 °C to 65 °C for 15 minutes or 60 minutes

The first method is called pasteurization, the third - sterilization. Short-term processing has no special name.
How to cook yogurt at home? Simply and easily. To do this, it is enough to first process the milk according to the first or second method. Then, to three liters of raw materials, you need to add a couple of tablespoons of the previous yogurt or sour cream. After that, the container must be left for 5-7 hours in a warm place at a temperature of 28 ° C to 32 ° C. If the room is cool, place the jar wrapped in a warm cloth near the radiator.

Yogurt from goat milk: video

Cow's milk is not the only product suitable for making curdled milk. Some people like goat curdled milk, the cooking method of which is shown in the video.

The benefits of curdled milk for the body are known to everyone, because it is a simple fermented milk product that ferments itself due to the bacteria contained inside and contains a large amount of useful substances necessary for digestion. Yogurt resembles kefir, but thicker. It tastes more like a cross between kefir and yogurt. The popularity of curdled milk is not as great as that of other fermented milk products, because it has a fairly short shelf life and a lot of lumps. However, since ancient times, the benefits of this product as an effective remedy for the treatment of intestinal diseases, in particular dysbacteriosis, have been proven. It contains a large number of beneficial bacteria that are well absorbed by the body and enrich the intestinal microflora.

Yogurt is used to treat bowel diseases

The intake of this fermented milk product is also useful for the functioning of internal organs, since it contains useful vitamins and trace elements. Yogurt also strengthens bones and contributes to the normalization of the functioning of functional systems, so taking it is very beneficial for health. Today, curdled milk is produced in dairies by boiling milk. When it boils, it is thoroughly mixed and cooled. There is also thermostatic yogurt, which is fermented like kefir and poured into containers. This product has a very short shelf life. Modern manufacturers add all sorts of flavors, fruits and cereals to the finished product. Particularly popular is the "Mechnikov" curdled milk, which is made by natural fermentation. Such a product is very useful for digestion, as well as for the body as a whole, since it is a source of calcium, phosphorus and beneficial bacteria.

Beneficial features

The benefits of curdled milk are due to its rich composition. Like any fermented milk product, it contains organic bacteria that have a beneficial effect on digestion, as well as a large amount of vitamins and minerals necessary to maintain health. The value of this drink lies in the fact that it contains a minimum of acid, so it can be drunk even by people suffering from high acidity and heartburn. This product is low in calories, so it is often recommended to use it for weight loss.

About buckwheat with kefir for the pancreas

Yogurt is one of the few dairy products that can be consumed by people who are allergic to lactose. Curdled milk is enriched with proteins, fats and carbohydrates, it contains enough organic acids. The product also contains vitamins: beta-carotene, A, B, C, K, N. It contains minerals: calcium, phosphorus, sodium, magnesium, iron, etc. At the same time, all substances are well absorbed, so taking the product is very useful for adults, and especially children.

Buttermilk contains a lot of vitamins

What is useful yogurt?

All dairy products have great benefits for the body. Yogurt has a valuable composition and a rich content of lactic acid bacteria, so regular intake of the product allows you to normalize digestion, improve skin condition and strengthen immunity.

Many prefer kefir, despite the fact that yogurt is better absorbed and begins to act within a couple of minutes after ingestion. It not only enriches the intestinal microflora with beneficial bacteria, but also stimulates the growth of beneficial microflora, protecting the body from pathogenic viruses and bacteria. The benefits of the product for the intestines are invaluable. This drink helps to normalize digestion, improves the functioning of the gastrointestinal tract, reduces the concentration of acids in case of hyperacidity and improves the absorption of nutrients.

It also has a low calorie content, so it helps to speed up metabolism and fight excess weight. Many nutritionists recommend taking it for weight loss, while it is very nutritious and satisfying. Yogurt is an excellent weapon against cellulite, as it helps burn subcutaneous fat and keep muscles in good shape.

It is recommended to eat curdled milk for diseases of the cardiovascular system, in particular hypertension, atherosclerosis, coronary disease, and you also need to eat it for chronic diseases, such as diabetes. The benefit of the product is that it helps to increase the protective functions of the immune system and contains a large amount of fatty acids, which have a beneficial effect on the functioning of the heart.

Buttermilk helps fight excess weight

Yogurt is also an excellent cosmetic product for skin and hair care. Anti-wrinkle masks are made from it, but it can also relieve fatigue, bruises under the eyes and eliminate excess skin greasiness. Curdled milk masks for hair have a strengthening property, give hair shine and silkiness. Since it has a large number of different properties, its use is very beneficial for the body, because it has a positive effect on the human body.

About vitamins in onions

The benefits of homemade yogurt

Especially useful is homemade yogurt, which is prepared from natural products and contains the maximum amount of nutrients. To prepare the product at home, you must follow all the processes correctly. To prepare a quality product, you need to take fresh milk. It must be boiled and any product that promotes fermentation is added there. It can be kefir, black bread or drinking yeast. To give it a taste and enhance the fermentation process, you can add a couple of tablespoons of sugar.

After the milk is fermented, it must be placed in heat and the container should be wrapped well. It is better to insist her overnight, after which the product will be ready. Ready curdled milk should stand in the refrigerator for several hours, then its taste will become richer. It is stored for no more than 3 days, after which it begins to sour and turn into cottage cheese. If you don’t really like the taste, then you can dilute the yogurt in equal proportions with milk and add a little honey.

It is better to drink the product in the afternoon, then all the beneficial properties are better absorbed. It is also recommended to drink 1 glass in the morning on an empty stomach to normalize digestion.

Curdled milk treatment

Useful properties of curdled milk are used in folk medicine. It is a useful fermented milk product that contains a large amount of prebiotics necessary to restore the intestinal microflora from taking antibiotics. It is recommended to drink it to treat dysbacteriosis, as it replenishes the number of beneficial bacteria and improves digestion.

Curdled milk is useful for gastritis

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.

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.

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

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 for 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

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.

Prostokvasha is an old Russian fermented milk product obtained by fermenting milk with pure lactic acid bacteria. In other words, curdled milk is sour milk.

History of curdled milk

Curdled milk appeared, roughly speaking, the next day after a person was able to "get" milk. Historians claim that people started keeping animals for milk production 5000 years ago. So we can assume that curdled milk accompanied a person from the first civilizations to the present day. Information about sour milk is contained in the recommendations of Hippocrates (5-4 centuries BC), in the books of Greek, Roman, European and Russian scientists. However, it is not necessary to be a scientist to notice the excellent effect of yogurt on the body.

The benefits of curdled milk

Yogurt contains the same elements as milk. There is a lot of vitamin A, B1, B2, B12 and vitamin D in curdled milk. The most important elements are: calcium, magnesium and potassium. In curdled milk, as in milk, there is a lot of protein, which is compared with meat protein in terms of nutritional value and usefulness. Yogurt contains sodium and phosphorus, salts and trace elements necessary for the human body: iron, copper, zinc, manganese, iodine, silicon, molybdenum, fluorine, tin, chromium and selenium. One of the important of these elements is selenium, which is responsible for tissue growth and is one of the powerful antioxidants. It can be said that people who eat a lot of milk and curdled milk age more slowly, look better and feel great. Calcium is the main element of bone tissue, it is simply necessary for the health of bones, teeth, joints and spine. Magnesium and potassium strengthen the heart muscle, make the human cardiovascular system strong and resilient. B vitamins are responsible for muscle activity, the health of the nervous system and improve overall well-being. In general, curdled milk is a complete vitamin and mineral complex.

How to cook curdled milk

As the name clearly suggests, curdled milk is prepared very simply - it “just sours”. In the natural conditions of the traditional life of the Russian village, it was enough to leave a pot of milk in a warm place overnight to get excellent yogurt in the morning. In modern conditions, you can do the same or just add a teaspoon of any fermented milk product, for example, kefir, to warm milk and also leave it overnight in a warm place. The second method is unoriginal and will be criticized by purists, because. when adding kefir to warm milk, we still get not yogurt, but kefir, when adding matsoni, we get matsoni, etc. Why is such a method necessary? The fact is that in the village they do not sterilize milk, but on the same day they make yogurt from it. The whole complex of bacteria living in an ordinary village house participates in its creation. As they say in such cases, curdled milk is obtained "from the air", from bacteria with which a very specific family lives. It is this circumstance that makes curdled milk made in different houses unique - after all, a completely unique set of different bacteria is involved in its creation, which is still based on pure lactic acid bacteria. But in modern urban conditions, with pasteurized milk and total purity (by dairy standards) of city apartments, a catalyst is needed, that is, a push in the form of a teaspoon of at least kefir, which contains the bacteria necessary to start creating yogurt.

Tips for cooking curdled milk

. Use milk with a fat content of at least 3.2%.
. Do not use UHT milk with a shelf life of more than a week.
. Real village milk should be heated above 70 degrees, store-bought milk is enough to heat up to 40. You do not need to boil milk, most of the harmful bacteria in natural milk die at a temperature of 70 degrees. If curdled milk is prepared for a child, then you can perform a classic pasteurization: keep the milk at a temperature of 70 degrees for 30-60 minutes. To do this, heat the milk on the stove and put it in the oven for the remaining time.
. Leave the milk container overnight in a warm place. Can be wrapped in a blanket or wool sweater. Store the finished yogurt in the refrigerator.
. Ready curdled milk should have a fresh smell, reminiscent of kefir. The taste of curdled milk is much softer than kefir, with a small amount of sourness.

How to eat curdled milk

You have probably heard that milk is not drunk, but eaten. Strange people, you say, who eats liquid milk? But the fact is that whole milk is very fatty and high-calorie, it is difficult to digest and can easily saturate even an adult man. That is why milk is not drunk, but eaten. Separately, trying not to mix milk with other products. Yogurt is eaten similarly to milk - separately, in extreme cases with black rye bread and preferably in the intervals between main meals. The ideal time for curdled milk is morning. A cup of curdled milk with rye bread for breakfast gives a feeling of satiety and lightness. This is a real traditional Russian breakfast. Yogurt has a heterogeneous structure, which many do not like, and often it is this heterogeneity (lumps, clots) that repels children from healthy yogurt. Try before serving yogurt, beat it with a mixer or immersion blender. In this case, it will turn out lush and homogeneous, like store-bought kefir or yogurt.

Recipes with curdled milk

Yogurt with cocoa

Cocoa powder, cinnamon or vanilla will help slightly shade the sour-milk smell. If you add all three of these elements to yogurt, you get a very tasty, fragrant unsweetened dessert.

carols

This is a traditional Russian pastry, which was customary to bake in the winter at Kolyada and give carolers for their songs and dances. Carols can be prepared all year round, they go well with strong tea and can decorate any feast.

Ingredients:
1 cup rye flour
1 cup wheat flour
2- Art. l. sunflower oil,
a pinch of salt,
2-3 tbsp. spoons of curdled milk,
1 potato
1 onion
1 egg
100 g cottage cheese,
1 teaspoon sour cream
½ st. spoons of sugar
berries to taste.

Cooking:
Mix rye and wheat flour, sift it, add salt, vegetable oil and yogurt. Knead the dough. Cover the dough with a cloth and let it rest for 30 minutes.

Prepare your toppings. For potato carols, boil potatoes and mix with fried onions and half an egg. For cottage cheese, mix cottage cheese, sour cream, sugar and the second part of the egg.

Roll out the dough, cut into squares, place the filling in the center and pinch so that you get baskets. Place the carols in a muffin tin and bake for 20 minutes at 180 degrees in a preheated oven. Lubricate the carols after baking with oil, decorate the cottage cheese with berries.

Mannik on curdled milk

A simple and very tasty cake made from semolina porridge with curdled milk. Another simple but very tasty delicacy for tea.

Ingredients:
2 cup semolina,
100 g butter,
1 cup of sugar,
2 chicken eggs,
1 cup curdled milk,
1/3 lemon
1 teaspoon baking powder.

Cooking:
Pour semolina with yogurt and leave for 40 minutes to swell. Add a mixture of beaten eggs with sugar, melted butter and lemon zest to the semolina. Add baking powder. Mix thoroughly and pour into a baking dish. Bake in a preheated oven at 180 degrees for about 45 minutes.

Dough for belyashi on yogurt

Belyashi or pies - they are amazingly tasty when fresh. Prepare a lot of dough - whites always run out quickly!

Ingredients:
500 ml curdled milk,
30 g pressed yeast (or 1 sachet dry),
5 eggs
1 kg flour
½ tsp soda or baking powder
½ cup vegetable oil
1 st. l. salt,
2 tbsp. l. Sahara.

Cooking:
Sift flour, add yeast, eggs, salt, sugar, vegetable oil ground with flour. Stir. Add buttermilk and knead the dough. Leave for 3 hours in a warm, damp place, periodically kneading the dough. After 3 hours, roll out the dough and you can cook belyashi or pies.

Curdled milk cocktail

Ingredients:
500 ml curdled milk,
2 ripe bananas.

Cooking:
Beat cool yogurt with bananas with a blender and pour into glasses.

Yogurt is delicious, simple and very healthy. With yogurt, you can cook desserts, delicious dough and pies. You can eat curdled milk just like that or flavor it with jam, spices, add fruits and honey.

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