Curdled milk – product composition, benefits and harm to the body. Curdled milk (sour milk) – benefit or harm for the human body? Chemical composition of curdled milk

The beneficial properties of curdled milk became known back in the 19th century thanks to the talented Russian biologist I. I. Mechnikov. During his research, he found out that yogurt improves the functioning of the digestive system and prevents the proliferation of pathogenic flora in the intestines.

Benefit

In terms of its properties, curdled milk is close to kefir, but is more easily absorbed by the body.
This fermented milk product is useful because:

1. Improves the functioning of the gastrointestinal tract
2. Helps relieve constipation and flatulence
3. Helps restore natural intestinal microflora and eliminate dysbacteriosis
4. Cleanses the body of toxins and impurities
5. Reduces the level of bad cholesterol in the blood
6. Restores the body after severe and long-term illnesses, increases its protective functions
7. It is a rich source of calcium and microelements for a growing child’s body, as well as for pregnant and lactating women
8. Treats cough and shortness of breath
9. Helps remove excess fluid from the body
10. Normalizes metabolism, helps fight excess weight
11. Relieves hangover
12. Suppresses tumor development

The healing properties of curdled milk exert their beneficial effects not only when taken orally. This fermented milk product is an excellent cosmetic product for women, which:

1. Restores and nourishes hair, restoring its healthy appearance and shine
2. Moisturizes the skin, making it elastic and velvety
3. Normalizes the functions of the sebaceous glands
4. Visibly lightens freckles and age spots
5. Relieves pain after burns
6. Fights cellulite

Is yogurt good for men? Certainly! Even 1 glass of drink a day helps strengthen male strength and increase potency.

Harm

Curdled milk is, without a doubt, very useful. But only if consumed fresh! But a low-quality or expired drink can be harmful to the human body. Cause discomfort, bloating, or worse, food poisoning.
Curdled milk is on the list of prohibited products for people with:

• increased stomach acidity;
• those suffering from gallstones or peptic ulcers;
• gastritis;
• pancreatitis.

Dietary properties

The ability of curdled milk to accelerate metabolic processes in the body makes it a valuable dietary product. It is often included in fermented milk diets for weight loss. For those who find it difficult to follow a diet, you can organize fasting days on yogurt once a week. This will keep your body in good shape and get rid of a few extra pounds without causing harm to your health.

Doctors advise including yogurt in the daily diet for people suffering from gout, diabetes, constipation, and shortness of breath. It is also very useful for hypertension, ischemia, vascular atherosclerosis and other cardiovascular diseases.
For people suffering from lactose intolerance, almost all dairy products are prohibited. But they can safely drink yogurt. But no more than 1-2 stops per day.

Calorie content

Since yogurt is made from milk, its calorie content is directly related to the fat content of the original product.
Thus, the calorie content of a drink made from homemade cow's milk will be about 70-90 kcal per 100 grams. product.

If you prepare it from skim store-bought milk, the number of calories will not exceed 45-55 per 100 grams.
Store-bought yogurt 2.5% fat per 100 g. contains about 53 kcal.

Contraindications

Even such a healthy drink as yogurt has a number of contraindications. It is prohibited for people with individual intolerance to the product.

It should also be excluded from the diet:

• with increased acidity of the gastrointestinal tract;
• pancreatitis;
• stomach and duodenal ulcers;
• in the presence of stones in the gall bladder;
• during exacerbation of hepatitis;
• with erosive or hyperacid gastritis.

Can pregnant or breastfeeding women use it?

For pregnant and lactating women, curdled milk is a valuable source of calcium, potassium, phosphorus and other essential microelements. The recommended daily intake of yogurt for expectant and nursing mothers is 0.5 liters.
In addition, curdled milk significantly alleviates toxicosis and counteracts reflux, thereby preventing heartburn. With daily use 100 gr. of fermented milk drink, its symptoms completely disappear within one week.

The nutritional value

The nutritional value of curdled milk is determined by its unique chemical composition. Despite its calorie content, it is considered a dietary product, as it contains carbohydrates that are easily digestible by the body.

Curdled milk supplies the human body with essential amino acids, vitamins, minerals and dietary fiber.

Thanks to such an impressive chemical composition, yogurt is widely used not only in the culinary industry, but also in medicinal, dietary, and baby food.

How to use

It can be consumed as a ready-made, complete product, or as an ingredient in cakes, pies, okroshka, and salad dressing.

To diversify curdled milk and make it less sour, various berries (blueberries, raspberries, strawberries), fruits (apricots, bananas), spices (vanilla, cinnamon, anise), and honey are often added to it. The medicinal properties of the product are not lost due to this. Rather, on the contrary, they are enriched with other useful substances.

Previously, in Rus', curdled milk was eaten with sugar and as a snack with rye bread. The fermented milk product makes delicious pancakes. They are easier for the body to digest and do not cause a feeling of heaviness in the stomach.

In addition, you can make delicious cocktails from curdled milk. For example, for 150 ml of yogurt add 2 tbsp. spoons of milk and 20 mg of fresh honey. You can add vanilla sugar to your taste and discretion. The mixture is whipped until foam forms.

For the treatment of stomatitis and gum inflammation

In this case, garlic is added to the curdled milk. Two cloves of garlic, ground to a puree, are mixed with 2 teaspoons of curdled milk. The mixture is applied to sore gums and kept for 5-10 minutes. For the greatest effect, it is recommended to perform the procedure three times a day.

For the treatment of colds

Curdled milk is used not only internally, but also externally. To do this, compresses soaked in a mixture of yogurt and sunflower oil are applied to the back and chest.

For dysbacteriosis

In this case, milk is fermented into yogurt by adding crackers and several cloves of finely chopped garlic. This mixture is placed in the refrigerator for a day, after which the healthy product is ready for use.

For cosmetic purposes

1. As a hair mask, yogurt is rubbed into the roots and distributed over the entire length. Then they put a bag on the head and wrap it with a towel. It is recommended to leave this mask on for an hour or two. Then wash your hair in the usual way.
2. As a face mask, apply it to clean skin and leave for 20 minutes. Then wash off with warm water. In the fight against pigmentation, it is enough to do such a mask 2 times a week. And to get rid of acne, add 1 protein to this mask.
3. Curdled milk is a good alternative to makeup remover. It will carefully remove excess makeup and soften the delicate skin around the eyes.

Soon you will notice how your skin will transform.

Storage

Curdled milk is a “capricious” product. After all, it can only be stored in a cool place (in the refrigerator or in the cellar) and then for no more than 5 days. If you leave it warm, the fermentation process will soon begin. Such a drink will not only not benefit the body, but can even cause harm. But don’t rush to throw out expired yogurt; it can be used in baked goods and pancakes.

How to choose

When choosing curdled milk, you should pay attention to the following points:

1. Real and healthy curdled milk should consist only of natural ingredients: milk and sourdough.
2. It should have a sour taste, a thick, uniform consistency, similar to kefir. No whey, milk flakes or bubbles of any kind. And of course, you should pay attention to the date of manufacture of the product.
3. You should not take yogurt with a shelf life of more than 10 days. Most likely, such a product will contain preservatives.

It’s easy to make curdled milk at home yourself. This way you will be confident in the quality and benefits of the product. For preparation you will need boiled milk. It should be cooled to 37-38 degrees. The sourdough starter is sour cream, kefir or a small crumb of rye bread (but only yeast bread without chemical improvers and leavening agents). For 3 liters of milk you will need 1 tablespoon of sour cream or kefir. You can add 1-2 tablespoons of granulated sugar.

The cooking process can be considered complete; the rest of the work will be done by the starter. All that remains is to pour the yogurt into jars and leave in a warm place for 6-8 hours. After which you can enjoy a healthy drink. Sour milk should be stored in the refrigerator. There it will thicken a little more. But you need to remember that curdled milk is a perishable product, so you should not prepare it in large quantities.

What goes with it?

Curdled milk, like any protein product, goes well with herbs, sour, sweet and semi-sweet fruits, cheese and cottage cheese.

Conclusion

Curdled milk is an irreplaceable source of vitamins, minerals, beneficial and fatty acids. Its daily use will help improve intestinal function, strengthen the immune system, improve the health of the body and slow down the aging process.

It is impossible to say with certainty when people first began making yogurt from milk. Maybe this happened ten thousand years ago, or maybe even earlier, in prehistoric times.

Most likely, curdled milk appeared at a time when people began to domesticate livestock - after all, milk in wooden, sour or clay containers was not stored for a long time, it quickly turned sour. It was this sour milk that was appreciated by the ancient peoples. In Russian villages, curdled milk has been eaten for many centuries, because it is prepared, one might say, by itself, and has very useful qualities. Residents of megacities also love yogurt, although, to tell the truth, they hold kefir in higher esteem.

The benefits of yogurt were proven about a hundred years ago by the famous scientist Ilya Mechnikov, who assured that its regular use promotes digestion and suppresses the proliferation of harmful microbes in the intestines. He believed that daily consumption of fermented milk products, including yogurt, could significantly prolong a person’s life. In addition, he himself worked on the creation of fermented milk products. So, in particular, his famous “Mechnikov’s” yogurt is loved by all adherents of a healthy diet for its high content of phosphorus, calcium and vitamins.

Composition and calorie content of curdled milk

Currently, dairy factories are engaged in the production of yogurt. To get curdled milk, milk must be brought to a boil and stirred until a homogeneous consistency is obtained, then cooled to a temperature of 35-40 degrees Celsius. Unlike kefir, curdled milk is not fermented in tanks, but is immediately poured into packages that already contain various starters, depending on the type of product. The taste of curdled milk can be different, depending on the type: from sour to bland, filled with berries, fruit juices, vanillin, etc.

Curdled milk contains a lot of fats, carbohydrates and proteins, as well as organic acids. Vitamins present: A, beta-carotene, B vitamins, ascorbic acid H; minerals: phosphorus, magnesium, calcium, iodine, selenium, zinc, fluorine, molybdenum, manganese, sodium, potassium, cobalt, copper, iron, sulfur.

The calorie content of yogurt depends on its fat content, but on average 100 g of 2.5% yogurt contains about 56 kcal. And the calorie content of low-fat yogurt is even lower and amounts to 30 kcal, which makes it an indispensable product for people with excess body weight.

Useful properties of curdled milk

It was already written above that due to its low calorie content, yogurt is an excellent product for cleansing the body and losing weight. It is able to remove toxins and waste from the body. If you arrange two fasting days a week for yourself, eating exclusively yogurt, then in a month you can lose up to 6 kg of excess weight.

The benefits of yogurt can be compared with the benefits of kefir, although for many people yogurt is much softer and is absorbed by the body much faster. After consuming it, the intestines immediately begin to fill with healthy microflora. In a healthy intestine, vitamins and substances that prevent the formation of harmful bacteria multiply more actively, which leads to an improvement in overall condition in just a few days. Curdled milk has beneficial properties for gastritis, constipation, colitis, enteritis and other diseases of the gastrointestinal tract. Therefore, it is worth adding regular use of this product to the main treatment of these diseases.

The benefit of yogurt also lies in normalizing metabolism, which is why many nutritionists recommend it for obesity and cellulite.

It is recommended to include yogurt in a regular diet after a heart attack, for hypertension, diabetes, coronary disease and heart disease. This is due to the content of polyunsaturated fatty acids in it, which can inhibit the development of cardiovascular diseases and prevent various complications.

Another important beneficial property of yogurt is the relief of hangover syndrome. For this purpose, just drink a glass of drink, and after ten minutes you will feel much better.

The benefits of yogurt are widely used in cosmetology. Since ancient times, it has been used for skin and hair care. If you wash your face with fresh yogurt every day, your complexion will always be healthy and beautiful, and the activity of the sebaceous glands will return to normal. Russian women have long been preparing all kinds of ointments and creams based on it.

Curdled milk is an excellent remedy for the treatment of dysbiosis. For this purpose, they use sour milk with garlic, which greatly promotes the proliferation of beneficial microflora. Moreover, it is necessary to use medicinal yogurt, which has a slightly different method of preparation than usual: first, boiled milk is poured into jars and fermented with the addition of rye bread croutons. When the curdled milk is almost ready, add a few more crackers grated with garlic and leave to steep for a couple of hours. This curdled milk can be stored in the refrigerator for several days.

How to make homemade yogurt?

This article has already said that it is much easier to prepare yogurt at home than any other fermented milk product. To do this, you need to boil about three liters of milk and cool to a temperature of 35-40 degrees, ferment with kefir or sour cream (1 tablespoon). If desired, you can add pieces of black bread and a couple of tablespoons of sugar.

The milk with the starter must be poured into jars, wrapped and placed in a warm place. Usually yogurt is ready in 6-8 hours. It should not be stored for longer than three days.

Contraindications

Despite all the benefits, yogurt also has contraindications. For example, it should not be used for hyperacid and erosive gastritis, cholelithiasis, exacerbations of hepatitis, duodenal and gastric ulcers, as well as pancreatitis.

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 had even heard of any bifidobacteria.

Domesticated cattle produced milk, but it quickly turned sour in clay or wooden containers. It was a pity to throw it away, the man tried it and 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 starter and other necessary additives are already present. Depending on the desired taste, it can be sugar, fruit or berry puree, vanilla.

You can make 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 the jar. In the morning you will receive a drink with a neutral taste. And if it sits for another night, the taste will be more sour.

Chemical composition

First of all, curdled milk, 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 product with a fat content of about 2.5% contains no more than 55 Kcal.

Beneficial features

Obviously, since curdled milk 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 microelements, nutritious proteins, and at the same time does not gain weight.

It has been proven in practice: if you arrange fasting days on one yogurt at least twice every seven days, up to five kilograms of excess weight can easily be lost in four weeks.

The beneficial properties of curdled milk were studied by Ilya Mechnikov and found that with regular consumption of this fermented milk product, the growth of pathogenic microflora in the intestines is suppressed. This scientist was convinced that curdled milk could prolong a person’s 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 those with a tendency to.

Curdled milk contains polyunsaturated fatty acids. This means that it should be used daily for patients who have suffered from, or are prone 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.

Not only doctors, but also cosmetologists appreciated the properties of curdled milk. Face masks based on it whiten and cleanse the skin, smooth it out and restore a healthy complexion. And if you regularly lubricate your hair with it and leave it overnight, it will be silky, thick and manageable.

Harm and contraindications

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

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

And, of course, you should not overuse yogurt, as it has laxative properties.

Curdled milk is sour milk. The basis for this product is sterilized or pasteurized cow's milk, but milk from goats, sheep and camels is also used in its production. Finished products have a regional name and vary in the method of preparation.

Curdled milk in any form is a very healthy product. It is used in regular and therapeutic 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, provided that they do not suffer from lactose intolerance.

Curdled milk prepared in dairies can be purchased in grocery stores, or you can prepare it yourself at home. A product prepared with your own hands will certainly be more healthy and natural. In order for it to bring maximum benefit, you should strictly follow the preparation instructions and observe sanitary standards.

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

Species and types

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

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 is made from village sour milk.
2. Mechnikovskaya, which is prepared with the addition of Bulgarian milk stick.
3. Southern, in which, in addition to the Bulgarian stick, 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, melted milk or varents.
5. Acidophilus is curdled milk prepared by acidophilic microorganisms. Bacteria are sold commercially in the form of powders and tablets, a portion of which is enough to prepare several liters of healthy starter. Some people call acidophilus homemade yogurt and prepare it in special devices or in multicookers with the “Yoghurt” function.

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

Composition and nutritional value of curdled milk

Curdled milk 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 type of yogurt can be considered a dietary product.

Chemical analysis allows us 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).

Yogurt also contains macro- and microelements such as:

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

Curdled milk sold in retail outlets contains probiotics. In this case, the manufacturer, according to GOST requirements, must mark “bio” on the packaging.

How to select and store?

In order for curdled milk to bring maximum benefit, this product should be able to be selected and stored correctly. The basic rules are listed below:

1. When purchasing yogurt, you should definitely study the composition of the product. Products of proper quality, apart from milk and natural starter, should not contain additional components.
2. Curdled milk of proper quality is homogeneous and at the same time has a pleasant sour milk smell. If fermentation is visible in a product packaged in individual containers, then this is a sign of spoilage of the curdled milk due to pathogenic microflora getting inside the package.
3. The safety of curdled milk should be determined by taking into account the expiration date. The maximum shelf life of a natural fermented milk product is three days. During this time, microorganisms needed by humans remain active.
4. Avoid purchasing products if the date on the packaging is not clearly visible. In addition, this may indicate deliberate erasure of markings. This indicator may indicate that the curdled milk was stored incorrectly, causing the paint to wear off.
5. Give preference to products in glass jars, because this is where you can feel the real taste of the fermented milk drink. Curdled milk in plastic packaging, tetrapacks and tetrafins loses the thickness inherent in this product during transportation.

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

If the storage conditions for raw materials for preparing 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 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 unsuitability of yogurt for consumption is also indicated by the appearance of pink spots or a film on the surface of the finished fermented milk product. 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 milk drink can be called a home-made milk drink. In this case, the cook not only knows the quality of the starting material, but also has confidence that the product will be prepared under sterile conditions.

Proper preparation of yogurt should begin with preparing the 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 prepare yogurt in a thermostat:

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

Of the above units, the best results are obtained by a device for making yoghurt.

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

There should be no flies, insects or animals in the room. Also, you should not cook yogurt in a room where there is a smell of paint or where the cabbage is sour, because the milk will absorb all the volatile aromas during fermentation.

To prepare homemade yogurt, you can use auxiliary products:

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

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

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

Cooking technology

Step-by-step instructions for preparing yogurt without adding bacterial starter consists of only two or three stages: pasteurization of milk, pouring it into a container for ripening and the process of self-preparation.

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

1. Preparation of milk: straining, pasteurization or heating. The maximum temperature for heating milk during this procedure is 95 degrees Celsius.
2. Add dry starter to the entire volume and stir 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 added only after the milk has cooled to 23 degrees Celsius, otherwise the microorganisms will die.
3. Pouring into containers: jars, yogurt glasses or regular cups.
4. Providing milk with conditions for souring: constant heat, protection from dust and other particles, etc.

When preparing sour milk in the unit, you should follow the operating instructions 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 adding fruit, sugar or other flavoring additives to the mixture.

High-quality curdled milk is one “piece” of milk that is separated from the whey before stirring. If the product is a lump of mucus, then this indicates that it should not be eaten. This can happen if the milk was taken from an animal suffering from mastitis or intestinal infection, and also when hygienic or sanitary standards were neglected during the manufacture of the product.

How to prepare 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 is used to prepare dough for various types of oven and other baked goods, and is also used to produce cheeses, cottage cheese and feta cheese.

A simple product that goes well with:

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

Curdled milk is added when preparing 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 with yogurt, turn out thin and delicate, while pancakes, on the contrary, are fluffy and airy. The most popular types of baked goods with yogurt are:

• cupcakes;
• muffins;
• pasties;
• whites;
• baursaks;
• buns;
• Easter cakes;
• buns;
• waffles;
• flatbreads;
• rolls;
• bagels;
• nuts;
• crumpets;
• shangi;
• ears.

Yogurt is also used to prepare jellied dough for pizza, cake layers and bulk pies with cabbage, fish or minced meat, manna and pancakes, as well as simple cookies. The fermented milk product is also used to prepare mock biscuits (such as Zebra pie), jellies, creams, mousses and other desserts.

Potato or pasta casseroles with the addition of this healthy product also turn out very tasty. Porous bread is baked from dough mixed with yogurt. There is nothing easier than preparing a quick “lazy” dough for fried pies, brushwood, verguns or gingerbread. Curdled milk is also used to prepare omelettes and apple charlotte pies.

Curdled milk in its pure form is used in the manufacture of sauces and marinades for barbecue or fried meat.

From drinks that are akin to the familiar yogurt for many, the peoples of the Caucasus and Central Asia know how to make vodka. The former call it “tsyrebun”, but the latter call the intoxicating drink arak.

Application in home cosmetology

Curdled milk is also used in cosmetology. This useful product is used to treat diseases of the face and scalp, as well as hair. Based on peroxided milk we get:

• masks;
• creams;
• compresses.

Samokvass is also used as a wrap to combat excess weight, cellulite, enlarged pores, and varicose veins. You can remove makeup with curdled milk. Rubbing the skin with a fresh product helps get rid of age spots.

Face and body masks

To make 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 given in the table.

It is recommended to wipe your face with fresh yogurt at night, as well as rub your hands. A little curdled milk applied to the feet will help get rid of corns and soften the rough skin of the cuticles on the nails. To enhance the effect of the fermented milk mask, it is recommended to wrap the application area with cling film. Foot wraps are especially useful in the summer, when the skin dries out in open shoes.

Curdled milk is also used as an aid for chapped skin in winter and sunburn. This product, like sour cream, helps 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 yogurt.

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

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 folk medicine

In folk medicine, yogurt is used to get rid of intestinal dysbiosis and heartburn. The fermented milk product helps get rid of nausea, which is a manifestation of toxicosis in pregnant women.

Using curdled milk, you can cure stomatitis and get rid of gum diseases that cause bleeding.

The drink is used to prepare compresses that help in the treatment of:

• gangrene;
• varicose veins (with wormwood);
• inflammation of the lymph nodes during mumps (“mumps”);
• keratinization of the skin of the feet.

In addition to all this, it is recommended to drink yogurt if you have a severe cough or shortness of breath. To do this, the 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. The drink is also useful for smokers suffering from chronic cough. Using this method, you can relieve asthma attacks.

Curdled milk and diet

Curdled milk is used in many diets for weight loss. By consuming a healthy product, you get rid of extra centimeters on the waist and hips. Moreover, it is preferable to drink yogurt, prepared independently, rather than purchased.

It is recommended to drink yogurt with flaxseed flour. If you drink a drink made from 1 glass of 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 activity and radical dietary restrictions.

Along with dietary restrictions, consuming fermented milk products gives results even within a day. You can organize fasting days using yogurt.

Curdled milk is used in:

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

The buckwheat diet is considered very effective, in which the healthy and iron-rich grain, instead of boiling, is poured with yogurt and left overnight. Of course, buckwheat doesn’t turn out very tasty, but the fact that in a week you can get rid of five or more kilograms without harm to your health makes up for all these inconveniences.

Benefit

Curdled milk is an indispensable fermented milk product in the human diet. It brings equal benefits to both men and women. Fermented milk products are recommended for children. This healthy product can be introduced into the diet last, according to the latest recommendations of pediatricians and child nutrition specialists, from 3 to 3 months. The smallest children should be given the product in pure form or combined with the least allergenic product - banana. For older children, you can add raspberries, strawberries and peaches to the curdled milk.

For man

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

• coronary heart disease;
• atherosclerosis;
• hypertension.

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

The product also benefits those who are growing or recovering 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 households, curdled milk is used to feed young cattle and as a dietary supplement for the cultivation of tomatoes, bell peppers and cabbage.

Probiotics contained in fermented milk products can eliminate root rot and aphids. The product is a preventive measure against late blight, which affects not only nightshades, but also grapes. Also, by spraying yogurt diluted in cold water, you can get rid of yellowing of 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).

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 restrictions apply to processes in the acute stage. During the period of remission, you can use yogurt, but one cup per day is enough.

A low-quality product can cause harm, so when choosing yogurt in a store or preparing it yourself, be sure to take into account all the recommendations given earlier in the article.

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

Curdled milk is a dietary fermented milk product that is obtained by fermenting baked or skim milk.

Manufacturing

Curdled milk can be obtained in two ways. The first is the natural souring of milk at room temperature. In this case, the curdled milk may not have the expected taste.

The second method is to prepare curdled milk using sourdough. To do this, you need to boil the milk for one minute to kill the bacteria. Then cool to human body temperature, add starter with live lactic acid bacteria and, if desired, sugar, and place in a warm place for 4-8 hours. Yeast bread, kefir or sour cream are used as sourdough.

Kinds

Varieties of curdled milk are Varenets, Ryazhenka and Katyk. Varenets is obtained as a result of fermentation of baked milk, which occurs thanks to lactic acid bacteria and yeast. Ryazhenka is produced from baked milk by lactic acid fermentation; it is characterized by a high fat content and a large amount of minerals. Katyk is prepared by boiling milk for a long time.

There is also Mechnikovskaya yogurt, which has strong antibacterial characteristics and contains more vitamins compared to regular milk.

Calorie content

100 grams of curdled milk contains 3.2 grams of fat and 53 kcal.

Compound

The composition of curdled milk includes saturated, poly- and monounsaturated fatty acids, amino acids, fiber, vitamins A, C, E, D, K, group B, cholesterol, macro- and microelements, starch, sugars.

Storage

Curdled milk can be stored in a cold place for no more than five days.

Beneficial features

Curdled milk contains many nutrients, is easily digestible, has a beneficial effect on intestinal motility, improves the functioning of the digestive and nervous systems, normalizes metabolism, slows down the aging process, and restores normal well-being during a hangover. It is recommended to be used for constipation, colitis, gastritis. It is also used to slow down the progress of coronary heart disease, hypertension, and helps prevent complications from these diseases.

In addition, yogurt is used in cosmetology to lighten age spots, improve complexion, improve metabolism in the skin, and also give hair a healthy look.

Use

Curdled milk is consumed in its pure form, with fruits, berries, vanillin, cinnamon, honey, jams, preserves added to it, and also used for making drinks, pies, pancakes, pancakes, soups.

Restrictions on use

Curdled milk should be consumed with caution by people suffering from gastritis with high acidity, peptic ulcers, as well as erosive gastritis, acute hepatitis, pancreatitis, and cholelithiasis.