Chemical composition and energy value of curdled milk. Useful properties of curdled milk for humans. Curdled milk from goat milk: video

Yogurt is . It, like all fermented milk drinks, is classified as dietary. Let's take a closer look at the composition of yogurt.

Content of main energy sources in yogurt.

Curdled milk contains protein 2.8g, fats 3.2g, carbohydrates 4.1g (per 100g of product). The energy value of this product is 58 kcal. Manufacturers offer us curdled milk with a fat mass fraction of 3.2%, 2.5%, 1%. The calorie content of yogurt with different fat content will be different. The content of proteins, fats and carbohydrates, and calorie content can always be found on the packaging; this information must be indicated by the manufacturer of the product. The calorie content of curdled milk prepared at home will depend on the fat content of the milk. Typically, cows produce milk with a fat content of 3.2 or higher, so the calorie content of homemade curdled milk will be slightly higher than 58 kcal.

Vitamins in yogurt.

Curdled milk contains vitamins: vitamin A, thiamine, riboflavin, niacin, vitamin C, vitamin B6, biotin, pantothenic acid, vitamin B12.

How many vitamins will an adult’s body receive from 250 ml of yogurt?

6% of the daily value of vitamin A,
18% of the daily requirement of vitamin B2,
17% of the daily value of biotin,
19% of the daily requirement of pantothenic acid,
28% of the daily value of vitamin B12.

Well, now, I think everyone understands how useful this fermented milk drink is. You can read more about these vitamins on my website - type the desired vitamin in the SEARCH field and press ENTER.

Minerals in curdled milk.

250 ml of curdled milk can be replenished with:

14% of the daily value of potassium,

29.5% of the daily value of calcium,

10% of daily sodium requirement,

30% of the daily phosphorus requirement,

15% of the daily iodine requirement,

18% of the daily molybdenum requirement,

10% of the daily value of chromium,

8% of the daily value of zinc.

Calcium is a mineral that is needed for the formation of bones and teeth, and for the normal functioning of the nervous system. Phosphorus is part of DNA. DNA is the carrier of genetic information. Iodine improves mental performance. Potassium is necessary for the normal functioning of the heart muscle and reduces fatigue. Chromium helps burn calories during physical activity and regulates blood sugar balance, reducing cravings for sweets.

Protein in curdled milk.

The protein of this drink contains all the essential amino acids. Such acids include valine, isoleucine, leucine, lysine, methionine, threonine, tryptophan, phenylalanine. Amino acids in yogurt are contained in a certain ratio, due to which they are easily absorbed by the human body.

The benefits of yogurt for the body are known to everyone, because it is a simple fermented milk product that ferments on its own due to the bacteria contained inside and contains a large amount of useful substances necessary for digestion. Curdled milk resembles kefir, but is thicker. It tastes more like something 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 many lumps. However, since ancient times the benefits of this product have been proven as an effective remedy for the treatment of intestinal diseases, in particular dysbiosis. It contains a large number of beneficial bacteria that are well absorbed by the body and enrich the intestinal microflora.

Curdled milk is used to treat intestinal diseases

Taking this fermented milk product is also beneficial for the functioning of internal organs, as it contains useful vitamins and microelements. Curdled milk also strengthens bones and helps normalize 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 flavorings, fruits and grains to their finished products. Particularly popular is “Mechnikovskaya” yogurt, which is made by natural fermentation. This product is very beneficial 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 microelements 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 for weight loss.

About buckwheat with kefir for the pancreas

Curdled milk is one of the few dairy products that can be consumed by people 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, H. 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 for children.

Curdled milk contains many vitamins

What are the benefits of yogurt?

All fermented milk products have great benefits for the body. Curdled milk has a valuable composition and a rich content of fermented milk bacteria, so regular consumption of the product allows you to normalize digestion, improve skin condition and strengthen the immune system.

Many people prefer kefir, despite the fact that yogurt is better absorbed and begins to act within a couple of minutes after consumption. 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 normalize digestion, improves gastrointestinal function, reduces the concentration of acids in case of high acidity and improves the absorption of nutrients.

It is also low in calories, so it helps speed up metabolism and fight excess weight. Many nutritionists recommend taking it for weight loss, while it is very nutritious and satisfying. Curdled milk is an excellent weapon against cellulite, as it helps burn subcutaneous fat and maintain muscle tone.

It is recommended to eat yogurt for diseases of the cardiovascular system, in particular hypertension, atherosclerosis, coronary disease, and you should also 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.

Curdled milk helps fight excess weight

Curdled milk is also an excellent cosmetic product for skin and hair care. Anti-wrinkle masks are made from it, but it can also be used to relieve fatigue, dark circles under the eyes and eliminate excess oily skin. Curdled milk masks for hair have strengthening properties and 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 curdled milk

Homemade yogurt is especially useful, which is prepared from natural products and contains the maximum amount of useful substances. To prepare the product at home, all processes must be followed correctly. To prepare a quality product, you need to take fresh milk. You need to boil it and add any product that promotes fermentation. This could be kefir, black bread or drinking yeast. To give it flavor and enhance the fermentation process, you can add a couple of tablespoons of sugar.

After the milk has been fermented, it must be placed in a warm place and the container well wrapped. It is better to leave it overnight, after which the product will be ready. The finished yogurt 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

The beneficial properties of curdled milk are used in folk medicine. It is a healthy 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 dysbiosis, as it replenishes the number of beneficial bacteria and improves digestion.

Curdled milk is useful for gastritis

Curdled milk is a delicious fermented milk product with a lot of useful elements in its composition. It has a cleansing, healing and cosmetic effect. In particular, many people know the beneficial effects of homemade sour milk on skin and hair. The product is low-calorie, which is especially pleasing to girls and women who want to lose weight.

Athletes (regardless of gender) love to add curdled milk prepared with milk to their diet, not only as a source of protein and vitamin D, but also as an assistant for building muscle mass.

Composition and calorie content of curdled milk

The composition and calorie content of curdled milk varies slightly depending on the method of preparing the dairy product and its fat content. But the peculiarity of the drink is that the fat content does not affect the chemical composition in any way and in no way reduces its benefits.

Nutritional value of curdled milk per 100 g:

The number of calories in 1 glass of yogurt with an average fat content of 2.5 percent is 131.5 kcal. If we are talking about homemade yogurt, then the calorie content of the product is calculated based on the method of preparation and the fat content of the base ingredient used. However, on average, 100 g of homemade yogurt yields 60 kcal, the BJU ratio is 2.8/3.3/4.1, respectively.

Composition of vitamins in yogurt per 100 g:

– 0.03 mg;
– 43.1 mg;
– 0.022 mg;
Beta-carotene – 0.02 mg;
folates – 0.074;
– 0.14 mg;
– 0.37 mg;
– 0.79 mg;
vitamin PP – 0.78 mg;
– 0.035 mg;
– 0.2 mg.

Composition of micro- and macroelements per 100 g:

In addition, the chemical composition of the product includes cholesterol in the amount of 7.89 mg and saturated and omega-6, as well as disaccharides in the amount of 4.2 g per 100 g.

Beneficial properties for the body

The beneficial properties of curdled milk for the body are varied and significant, but only if we are talking about a natural product or a high-quality purchased one, which contains a minimum amount of dyes, flavors or flavor enhancers.

The benefits of fermented milk product are as follows:

Curdled milk is effective for weight loss, as it cleanses the body of toxins and waste. You can use yogurt for fasting days, which will have a noticeable effect almost immediately, since, in addition to removing harmful substances from the body, the intestines will also be cleansed. Diets based on yogurt are the most gentle for the body.
Curdled milk is quickly absorbed, faster than kefir. This is a gentler drink for the digestive tract. Thanks to a rich set of vitamins and minerals, which are absorbed in the body within an hour, the proliferation of harmful bacteria in the intestines will stop and overall well-being will immediately improve.
Regular consumption of fermented milk product will soften the course of gastrointestinal diseases such as colitis, gastritis or constipation.
Curdled milk improves metabolism and nutrition, which is especially valuable for overweight people.
For athletes, yogurt is a real godsend, which not only strengthens bones, but also promotes rapid muscle gain. Of course, provided that the person exercises regularly and does not just drink sour milk.
Thanks to the large amount of fatty acids in the product, the development of heart and vascular diseases in the body slows down, so drinking the drink is useful for people after a heart attack, with hypertension or atherosclerosis. In addition, curdled milk helps prevent possible complications after illness. In such cases, low-fat curdled milk is preferable.

A nice bonus: yogurt helps relieve hangover symptoms. To do this, just drink one glass of low-fat drink - and after half an hour you will see improvement.

One glass of yogurt drunk at night will help normalize intestinal function and relieve bloating.

Cosmetic use

For girls, yogurt will help strengthen hair, soften facial skin and get rid of cellulite.

To keep your hair thick, you need to rub yogurt into the roots of your hair once a week, half an hour before washing your hair. Homemade or store-bought, it’s up to you, but the main thing is fatty. After applying the product, wrap your head in a warm towel, and then wash your hair as usual.
To give a matte appearance to your face and remove excess oil, smooth out wrinkles and soften the skin, make masks from yogurt, mixing with creams or in pure form.
Another advantage of yogurt masks is their whitening effect. This property is especially important for girls with freckles and age spots. After all, using a natural product is many times cheaper and healthier than expensive whitening creams.
A face mask made from yogurt will refresh your skin, remove signs of fatigue and visually rejuvenate you for a couple of years.

There is no better remedy for sunburn than applying cool curdled milk to the skin. The procedure will not only reduce pain, but also remove redness.

To get rid of the hated cellulite, it is enough to regularly consume yogurt, do a fasting day every couple of weeks and lead an active lifestyle.

Curdled milk treatment

Curdled milk is a natural probiotic, which primarily helps with diseases such as dysbiosis. Under the influence of a fermented milk product, the process of putrefaction in the intestines initially slows down, and then stops completely, thereby normalizing the functioning of the gastrointestinal tract.

To cure dysbacteriosis, use yogurt with the addition of garlic. It is thanks to this extraordinary combination of products that beneficial bacteria begin to multiply in the body.

In addition, curdled milk is used to treat inflammation of the gums, which appears as a consequence of oral disease. However, in this case you will have to increase the amount of garlic.

How to prepare medicinal curdled milk with garlic:

Pour boiled milk and cooled milk into jars and ferment with dried black rye bread.
Then, as the product is ready, put several slices of crackers, pre-rubbed with garlic, into each jar.
After 2-3 hours, the medicinal yogurt is ready.

The product is stored in the refrigerator for 3-4 days. You need to drink 1 glass once a day or every other day.

Harm to health and contraindications

Harm to health and contraindications to the use of yogurt are primarily associated with:

with lactose intolerance;
individual allergic reactions to protein;
exceeding the daily norm.

The permissible daily dose of the product is half a liter for an adult. But for good health, one glass, that is, 250 ml, is more than enough. Otherwise, excessive consumption of sour milk will lead to stomach upset.

Curdled milk can cause harm during exacerbation of diseases such as:

gastritis;
stomach ulcer;
pancreatitis;
low acidity;
cholelithiasis;
liver failure;
urolithiasis disease.

It is not recommended to give a sour milk drink that has been left in the refrigerator for more than 3 days to children, since by that time, as a result of the fermentation process in yogurt, ethyl alcohol is formed in the range of up to 0.6%.

Results

Curdled milk is a useful product with a wide range of uses. The drink has established itself as an excellent cosmetic product for women and an excellent stimulator of muscle growth for men. Moreover, it has medicinal properties and is more effective than any other dairy product in promoting weight loss. Almost everyone can drink yogurt; the main thing is to follow the recommended daily intake and monitor the quality of the products purchased.

The history of the origin of this drink has been hidden for centuries. No one will ever remember who first came up with the idea of fermentation or noticed that this drink has a refreshing taste and beneficial properties. However, even in Homer’s famous “Odyssey” there is a mention of it, at the moment when the main character finds jugs of sour milk in the Cyclops’ cave.

Cooking secrets

Curdled milk is very easy to prepare. It is much easier to prepare at home than any other fermented milk product. After all, at its core, curdled milk is sour milk.

In fact, it can be obtained by leaving the milk to sour in a warm room, but in order to be more confident in a good result, you can give several rules for fermenting the product.

For curdled milk, whole milk that has not been subjected to any industrial processing would be ideal. In extreme cases, store-bought will do, but with a short shelf life. Any fermented milk product with live bacteria is suitable as a starter. This can be or, which are stored for no more than 14 days. You can also use fresh rye bread, especially if it is made from yeast dough and not using special chemical leavening agents. The amount of starter practically does not matter; one teaspoon is enough. For a richer taste, a little is often added. But this, of course, is optional.

The manufacturing process is quite simple. The milk must be heated and brought to boiling point. Even short boiling of the product is allowed, no more than one minute. But the main thing is to make sure that it does not curl. The heating process is necessary to ensure that the product is cleared of unnecessary harmful bacteria. After this, it should be cooled to a temperature of approximately 30-40 degrees. It should be extremely warm, but not hot, otherwise in a hot environment all lactic acid bacteria will quickly die. Then add starter and, if necessary, sugar to the milk. The resulting product should be wrapped in a warm blanket for better thermoregulation and left for about 6-8 hours. You can also use a thermos instead of a blanket to keep the warmth longer. It is convenient to prepare the product in the evening and leave it warm overnight, then in the morning you will have delicious, fresh yogurt ready. It should be stored in the refrigerator for about 4-5 days.

If the milk used to prepare the product has already begun to sour, then heating it will cause it to immediately curdle, and all further actions are useless. In this case, it is recommended to use heating in a water bath. It is also worth noting that you can make yogurt without heating and boiling. But then several types of bacteria will begin to multiply at the same time, which will lead to uneven fermentation of the product. And also this process will take quite a long time, especially in winter.

Product types and distribution

Historically, all fermented milk products are mostly distributed in the territory of the former USSR. Even in Rus', people constantly prepared and drank fermented milk, which is probably why the Russian peasant has always been considered a hero and a good fellow. After all, it is precisely such products that contain the maximum amount of benefits for health and strengthening the body. They say that their regular use can even prolong life. If we talk specifically about yogurt, then it is widespread in Russia, Ukraine, Georgia, and Armenia. This product is less in demand in European countries and the USA.

Lactic acid fermentation drinks also include the following:

fermented baked milk;
Varenets;
yogurt;
matsoni;
Mechnikovskaya yogurt.

Mechnikovskaya yogurt is one of the varieties of ordinary yogurt, with pronounced antibacterial properties, has a certain composition of vitamins and minerals, useful for people leading a healthy lifestyle.

- 0.03 mg;
- 0.13 mg;
- 43 mg;
- 0.38 mg;
- 0.02 mg;
- 7.4 mcg;
- 0.34 mcg.

Vitamin H helps improve absorption, and vitamin B12 is necessary to improve metabolism and promote proper metabolism. In addition, in conjunction with vitamin B9, it is involved in hematopoiesis.

The product contains approximately 60 kcal, and the nutritional value is represented by (2.9 grams), (3.2 grams) and easily digestible carbohydrates (4.1 g).

Thanks to this composition, curdled milk has found wide application not only in cooking, but also in the field of medicine and cosmetology, is indispensable in the diet menu and can be used in baby food.

Medical use

In folk medicine, yogurt is used to treat diseases such as:

intestinal dysbiosis;
colitis;
enteritis;
gastritis;
stomatitis;
colds.

Lactic acid bacteria included in the product play an important role in normalizing beneficial intestinal microflora and killing pathogenic microorganisms that cause dangerous diseases of the gastrointestinal tract. That is why it is useful in the treatment of dysbiosis. If you regularly consume yogurt, you can get rid of shortness of breath and hangover. Pregnant women and nursing mothers are recommended to drink half a glass of any fermented milk drink, as the high calcium content will have a beneficial effect on the child’s body.

Traditional medicine recipes

For colds

Compresses with a mixture of yogurt and vegetable oil can be applied to the chest and back. Exactly the same heated composition is used for oral consumption, approximately 1-2 tablespoons.

For stomatitis

Add three ground cloves to half a glass of drink. Apply the resulting mixture to ulcers in the mouth three times a day.

For intestinal dysbiosis

Add crackers and finely chopped garlic to fresh yogurt, put the mixture in the refrigerator. Use daily before bed for five days. You can also do yogurt enemas to treat this problem.

Application in cosmetology

Yogurt has long been used by Russian women as a product to preserve beauty and youth. Based on it, various creams, wraps, and hair conditioning products were made. Nowadays, curdled milk is also actively used in home cosmetology, since this product is rich in minerals and vitamins that are beneficial to the body, and can also help improve metabolism and normalize the acid-base balance. This product is used for:

lightening pigment spots;
cleansing oily and problematic skin;
daily wash, like makeup remover milk;
fight cellulite;
strengthening and nourishing hair;
normalization of the sebaceous glands.

Dietary properties

Curdled milk has a positive effect on metabolism and significantly speeds up metabolism, which undoubtedly plays a big role in diets and a healthy lifestyle. All nutritionists recommend using it on fasting days, which it is advisable to give your body once a week. Eating yogurt these days will allow you to lose extra pounds without risking your health and keep yourself in great shape.

There are even several diets that offer the use of fermented milk products in their diet. These are the Valley and diets. Widespread in the vastness of the Internet, like a diet on dairy and fermented milk products.

Harm and dangerous properties

The use of yogurt is contraindicated during periods of exacerbation of pancreatitis, cholelithiasis and hepatitis.

Of course, you should always pay attention to the shelf life of the product to prevent intestinal poisoning.

conclusions

Yogurt has long been considered a very useful product. Daily consumption of the drink not only affects the health of the body, but can also prolong life. It is practically harmless and has no significant contraindications for use, but it should still be used with caution during exacerbation of diseases of the gastrointestinal tract, as well as pancreatitis and hepatitis. This drink contains a rich vitamin complex and mineral balance, which help the body resist external factors, is used to prevent various diseases and contribute to the overall strengthening and proper development of the body. The beneficial qualities of curdled milk are highly valued in the cosmetology field and are widely used in folk medicine. It is highly valued in healthy and dietary nutrition. It is very wonderful as an independent product, but also in cooking it is used to prepare various baked goods and use it to prepare cold soups.

Curdled milk is a fermented milk product that has a complex effect on the human body. The positive effects are due to the high concentration of vitamins, macroelements and beneficial bacterial cultures.

According to research, regular consumption of the drink normalizes the functioning of the digestive, endocrine, cardiovascular, nervous and musculoskeletal systems, and also reduces the risk of mortality from common diseases.

In this article we will talk about the benefits and possible harms of curdled milk from a scientific point of view.

Curdled milk is a product that is obtained during lactic acid fermentation of milk (usually cow's milk, less often goat's). There are 2 types of bacteria involved: Bulgarian bacillus and thermophilic lactic acid streptococcus.

The drink is a homogeneous milky-white mass with a slightly sour tint. There are no foreign impurities or odors normally.

Curdled milk stands out among others in that it is very well absorbed and has a positive effect on the gastrointestinal tract.

The product is rich in vitamins (B12), macroelements (phosphorus, magnesium, calcium, potassium, sodium), contains omega-3 and omega-6 polyunsaturated fatty acids, as well as valuable amino acids (tryptophan, cysteine, arginine, lysine, valine).

The average energy value of 100 g of sour milk is about 50-60 kilocalories (depending on the fat content and type of sourdough).

Often, curdled milk is compared with kefir in terms of positive effects, production features, and taste characteristics. The microbiological composition of curdled milk and fermented baked milk is similar, but the latter version is made from baked milk.

Yogurt differs significantly from kefir. Kefir is a product of fermented milk and yeast fermentation. Ultimately, it contains up to 30-40 strains of microorganisms, and there is a small proportion of ethanol. Kefir is considered healthier than yogurt, since it has been much better studied.

Thus, curdled milk is a product of fermented milk fermentation. The composition is almost similar to fermented baked milk. However, it differs significantly from kefir, since it still contains alcoholic fermentation.

7 Proven Benefits

Curdled milk is useful for almost all systems of the human body. The effects are largely due to the presence of live cultures of bacteria and individual macroelements and vitamins.

Below are 7 proven beneficial properties of the drink.

1. Improves the functioning of the digestive tract

Curdled milk is beneficial microorganisms.

Probiotics inhibit the growth of pathogenic flora, reduce the risk of developing infectious and inflammatory lesions of the intestinal wall, and also facilitate the breakdown and absorption of nutrients supplied with food.

Probiotics also normalize smooth muscle function, preventing fecal retention in the human body.

Curdled milk effectively prevents and eliminates dyspeptic disorders in adults and children, which may be associated with dysbiosis or impaired secretion (bloating, cramping pain, abdominal discomfort, diarrhea or constipation, etc.).

In addition, curdled milk is a valuable source of vitamin B12.

The drink normalizes the production of local immune factors at the level of the intestinal wall, thereby protecting it from the introduction and persistence of various pathogens of infectious and inflammatory diseases.

In the body, probiotics accelerate the proliferation of T-link lymphocytes and inhibit the secretion of pro-inflammatory cytokines, which play a key role in the development of autoimmune disorders.

Studies have found that the use of drugs with thermophilic streptococci reduces the number of circulating immune complexes in the blood and reduces the risk of developing pathologies such as acute glomerulonephritis, atopic dermatitis, bronchial asthma, urticaria, and food allergic reactions.

6. Strengthens bone tissue

Curdled milk contains key macroelements (calcium, phosphorus, magnesium), which provide and also normalize mineral ion exchange.

Yogurt (1-2 glasses) can provide up to 35% of the body’s daily need for calcium, and up to 23% for phosphorus.

Japanese experiments revealed that diets low in calcium lead to diffuse disappearance of trabeculae in bones and inhibit cartilaginous ossification.

Calcium deficiency leads to loss of bone mass, changes in bone architecture and significantly increases the risk of developing fractures. It is especially important to prevent calcium deficiency in older women and men over 60 years of age.

7. Helps prevent cancer

Curdled milk is rich in omega-3 fatty acids, which, according to American studies, reduce the risk of developing breast cancer.

The action is associated with inhibition of cytokine production, changes in lipid metabolism, and a decrease in growth factor receptor signaling. However, the definitive mechanisms are not fully understood.

A diet high in probiotics has also been found to reduce the incidence of colon and stomach cancer. Research is currently underway regarding the prevention of other forms of cancer.

Regular consumption of yogurt can reduce the risk of developing cancer. The result is a reduction in the overall risk of mortality.

Possible harm and contraindications

Yogurt is an extremely healthy fermented milk product recommended for consumption by people of all age groups.

However, in some cases, drinking the drink is not recommended. Such conditions include:

The body's sensitivity to its constituent components. Allergic reactions can be of any nature: from urticaria to anaphylactic shock.
Severe lactose intolerance. Curdled milk ensures the absorption of lactose in case of mild deficiency in the body of lactase, an enzyme that ensures the breakdown of lactose. However, in severe cases, a number of digestive disorders are observed while taking the drink: flatulence, diarrhea, cramping pain, dehydration.
Acute course of inflammatory diseases with defects of the mucous membranes. The use of yogurt in this case, especially in the presence of immunodeficiency (HIV infection, long-term treatment with antibiotics or glucocorticosteroids), increases the risk of penetration of bacteria contained in the drink into the systemic bloodstream and the development of septic complications. In case of acute erosive gastritis with high acidity, exacerbation of stomach and duodenal ulcers, it is better to avoid fermented milk products.

Curdled milk has a certain list of contraindications and side properties. With a competent approach to drinking the drink, there will be no complications.

Cooking at home

You can easily prepare curdled milk yourself at home. To do this you will need:

1 tbsp. l. sour cream;
2 tbsp. l. kefir;
1 l. milk;
2 tbsp. l. Sahara.

Instead of sour cream and kefir, you can use special starter cultures that are sold in stores. 1 tbsp will be enough. l.

Cooking diagram:

Heat the milk to 80-90 degrees in an enameled metal container. Cool to room temperature.
Pour the milk into any glass container and add all other ingredients.
Wrap the glass container tightly with a woolen blanket and leave at room temperature for 7-9 hours (for fermentation).
Homemade yogurt is ready. It is recommended to store in the refrigerator for no more than 5 days.

Conclusion

Thus, yogurt is an extremely useful product that can improve the course of digestive processes, reduce the risk of cardiovascular and cancer mortality, and restore the condition of bone tissue. However, the entire range of contraindications and side effects of the drink should be taken into account.