Perhaps each of us knows from childhood that dairy and fermented milk products are good for health. They are especially rich in calcium and vitamin D, which are so necessary for bones. Curdled milk is one of the healthiest fermented milk products, and people have known about it since ancient times.
What is yogurt
Curdled milk is a thick fermented milk product made from milk and special beneficial bacteria. It is homogeneous in consistency, without any clots or lumps, has a cream or white color, and, depending on the type, has different taste qualities (preferably fresh or sour). It is made both in factories on an industrial scale and at home independently, since this process is simply simple.
Homemade curdled milk is somewhat different from factory-made milk, both in taste and beneficial properties. Due to the fact that the homemade product is stored slightly less, it contains more nutrients.
Kinds
Today there are many varieties of curdled milk, but there are several types that serve as the so-called basis for the range:
- regular or homemade;
- Mechinkovskaya;
- fermented baked milk;
- Varenets;
- southern;
- acidophilic.
The difference between these types lies in the type of bacteria that are used to ferment the milk itself, as well as the method of preparation.
What is the difference between kefir and yogurt
Curdled milk is a product of natural sour milk under certain temperature conditions. But kefir is produced exclusively by production methods at enterprises, since milk is fermented thanks to a special kefir mushroom. It is a natural product that is artificially added to tanks of pasteurized milk. During such fermentation, kefir grains absorb lactose, and therefore this particular product can be consumed by those people who suffer from intolerance to this component. The absorption of lactose occurs because when the kefir grains enter the milk, the process of alcoholic fermented milk fermentation begins.
What is the difference between fermented baked milk and yogurt
If yogurt is made from ordinary whole milk through natural ripening, then fermented baked milk is a type of yogurt made from baked milk. In addition, heavy cream is also added during cooking, which is why it is so rich in streptococci and Bulgarian bacillus. The color of fermented baked milk is creamy beige, and the taste is slightly sweet, making it very easy to distinguish it from yogurt. Despite this fat content, fermented baked milk is a low-calorie product, and therefore is considered dietary.
Which is healthier: kefir or yogurt?
Both of these products are equally useful, but they have slightly different purposes. Curdled milk is often recommended for drinking by people who have digestive problems, as it is easily digestible and also promotes rapid digestion of food. But kefir is necessary to a greater extent for the rapid restoration and support of normal intestinal functioning. In addition, it contains the optimal amount of vitamins and bacteria, and therefore it prevents the development of a pathogenic environment in the intestines. But yogurt, unlike kefir, can be safely drunk for many gastrointestinal diseases; it is especially useful for people with candidiasis and high acidity.
Composition and calorie content
Curdled milk, like most fermented milk products, has a very rich and rich chemical composition, which includes many beneficial vitamins, minerals and microorganisms, in particular bifidobacteria. The energy value of this product is unique, as it is characterized by a high content of protein, healthy polyunsaturated fats and a minimal amount of complex carbohydrates. In addition, curdled milk is saturated with organic acids, beta-carotene, ascorbic acid, B vitamins and vital mineral elements in the form of fluorine, potassium, magnesium, calcium, molybdenum and cobalt.
Thanks to such a rich composition, this product is considered dietary and is perfect for people who try to keep fit and monitor their health. Curdled milk is often used as a main product during fasting days, as it can cleanse the body of excess cholesterol, as well as other harmful substances and toxins. It has a positive effect and maximally stimulates proper metabolism in the body. Due to its low fat content, yogurt is considered a low-calorie product.
Nutritional value of curdled milk 3.2% (100 g):
- Calories – 59.3 kcal
- Proteins – 2.9 g
- Fat – 3.2 g
- Carbohydrates – 4.1 g
- Dietary fiber – 0 g
- Water – 89 g
General benefit
The main benefit of curdled milk is its positive effect on the gastrointestinal tract, improving digestion processes and intestinal motility. It also helps improve metabolism in the body, and therefore is very useful during weight loss.
Very often, doctors prescribe drinking yogurt for people who suffer from gastritis, colitis and other serious gastrointestinal problems, as it can improve the intestinal microflora, saturating it with beneficial bacteria and microorganisms. Curdled milk will be irreplaceable for those people who are undergoing antibiotic treatment, since it normalizes the digestive process, restoring the balance of beneficial bacteria in the gastrointestinal tract.
Due to the high content of calcium and vitamin D, yogurt can also be drunk as a preventive measure for rickets and other diseases associated with calcium deficiency.
For women
Women have known about the benefits of curdled milk for a very long time, and therefore actively use it not only for internal use, but also for external use. It is so valuable and unique that it can rejuvenate the female body both from the inside and outside. In addition to the fact that girls often drink yogurt during a diet, since it very effectively helps to lose extra pounds, various masks are often made from it to care for the skin of the face and hair. You should also drink yogurt to strengthen your teeth and nails, since it is very rich in calcium and fluorine.
For men
It is also very beneficial for men to consume yogurt. It is a good source of healthy protein, which is essential for men both for muscle mass and musculature, and for improving their male health. Many traditional medicine recipes say that it is enough for a man to drink one glass of yogurt a day in order to enhance testosterone production and increase potency. This product is very useful for improving sperm quality.
During pregnancy
Due to its unique and rich beneficial composition, yogurt is strongly recommended for use by women during pregnancy. First of all, it is useful because it contains a lot of calcium, which is so necessary for the formation and favorable growth of all the baby’s bones. And for the expectant mother herself, calcium is no less important, since her body during this period is very weakened due to bearing a child, and therefore the bones become more fragile.
When breastfeeding
Eating yogurt after childbirth, during the period of breastfeeding the baby, will be no less useful. First of all, it helps the female body recover as quickly as possible and establish natural metabolism, competently replenishes the deficiency of many vitamins and microelements that the mother’s body gave to the baby during pregnancy. Yogurt also helps the rapid creation of mother's milk, which is very useful in the first month after childbirth.
For children
Curdled milk is also incredibly beneficial for a growing child's body, as it is a good source of vitamins and minerals that a child needs. However, it is worth remembering that it is best to give yogurt to children in its pure form, without any additives or preservatives. This product can be given to children starting from seven months. Despite the fact that yogurt is completely harmless and does not put a lot of stress on the stomach, it must be introduced into the children's diet gradually, first of all, in order to assess the reaction of the child's body to this product.
When losing weight
As mentioned earlier, curdled milk is very useful because it contains many beneficial bacteria and microelements. And they, in turn, have a positive effect on the intestinal microflora, improve the digestion process and normalize metabolism. In addition, yogurt is great for fasting days, as it is low in calories and contains a lot of protein and healthy polysaturated fats. With the help of yogurt you can lose up to one kilogram per day.
Curdled milk is such a unique and useful product that it is not surprising that it is actively used for the treatment and prevention of many diseases of the gastrointestinal tract and cardiovascular system. Due to the high content of polyunsaturated acids and calcium, yogurt helps cleanse and strengthen the walls of blood vessels. Thanks to a large amount of vitamins and minerals, it strengthens the immune system, which is why it is often recommended to be taken for various colds.
For diabetes
Diabetes patients are recommended to consume this product daily as it effectively cleanses the body. It can also be used to control weight and normalize metabolism, which is very good for diabetics. Since it does not contain harmful carbohydrates, you can drink it completely calmly, regardless of the type of disease.
Important: glycemic index of curdled milk is 25 units.
For pancreatitis
People who suffer from pancreatitis can introduce yogurt into their diet, but this should be done very carefully, since it is saturated with a large amount of lactic acid. It is recommended to drink this drink no more than two to three times a week, one glass. During an exacerbation of the disease, it is better to refuse yogurt.
For gastritis
For gastritis, yogurt is not only possible, but also necessary to have in your daily diet, since it has a positive effect on intestinal motility and helps food to be absorbed more quickly. However, it is worth noting that not all types of yogurt are suitable for patients with gastritis. It is best to opt for fermented baked milk or regular Mechinkovo yogurt, which do not contain preservatives or dyes.
For the intestines
As mentioned earlier, curdled milk is the number one product when intestinal problems arise, since due to its unique composition it promotes rapid absorption and digestion of food. In addition, this product has a good effect on the internal intestinal microflora, saturating it with beneficial bifidobacteria and microorganisms.
For constipation
Curdled milk is a wonderful remedy for relieving constipation due to its mild and effective laxative effect. Due to the high content of B vitamins and minerals, it improves intestinal motility, normalizes the functioning of the gastrointestinal tract and helps to quickly remove all unnecessary substances from the body.
For gout
Gout is a very insidious disease that is very difficult to fight. The main element for good health and condition of the body is proper nutrition and a strict diet, and therefore yogurt in this case will be a real salvation for the microflora of the stomach and intestines. Due to the large number of beneficial bacteria in its composition, it significantly improves the microflora of the gastrointestinal tract in case of gout.
For the liver
Curdled milk has remarkable anti-toxic and binding characteristics, and therefore its use for liver diseases has a positive effect on both this organ and the entire body as a whole. Due to the increased content of beneficial bifidobacteria, curdled milk not only improves digestion, but also promotes faster elimination of harmful pathogenic substances and bacteria from the body, and due to its low calorie content, prevents fatty liver.
In addition to its healing properties for the body, and in particular the gastrointestinal tract, yogurt is incredibly in demand and popular in cosmetology because it has exceptional qualities. It can improve the condition of facial skin, and also gives strength and shine to weakened hair.
Curdled milk hair masks
- Maxa for hair is best prepared from natural homemade yogurt, since it contains a larger amount of useful substances. Before mixing this product with other ingredients (preferably honey and eggs), it is advisable to warm it slightly. Apply this mask to dirty, slightly damp hair, spreading from roots to ends. After applying the mask, you need to wrap your head in a towel or bag and leave the composition for at least half an hour. To wash off the mask, it is better to use herbal decoctions or warm water with shampoo already dissolved in it. When the mask is completely washed off, the hair should dry naturally, without using a hair dryer.
- Curdled milk can be mixed with burdock oil, almond oil, and coconut oil. It is recommended to keep the composition on the hair for at least 1 hour. This mask nourishes the hair well and gives it shine.
Face masks
There are many different recipes for face masks based on yogurt, as it has a wonderful rejuvenating effect. In addition, this product perfectly moisturizes dry and dull skin, relieves rashes and inflammation, and also helps eliminate excess pigmentation due to its whitening effect. The curdled milk mask is universal, because it is well suited to any skin type.
- To prepare a mask for oily skin, use a mixture of yogurt with cottage cheese or fresh ground natural coffee. This composition simultaneously cleanses pores and nourishes the skin. Keep it on your face for 15–20 minutes and wash off.
- You can also mix yogurt with clay in equal proportions. This mask is kept on the face until completely dry and washed off under running water.
Harm and contraindications
Although yogurt is a unique and universal medicinal product, it has several contraindications.
Curdled milk should not be consumed by people who suffer from exacerbations of gastrointestinal diseases, such as pancreatitis, erosive gastritis or peptic ulcers. The product is also not recommended for hepatitis and cholelithiasis.
How to store curdled milk
The storage conditions for yogurt, regardless of whether it is factory-made or homemade, are practically no different from the standard storage conditions for dairy and fermented milk products. Unopened, factory-made yogurt can be stored for no more than five days, provided it is kept in a refrigerator with a temperature no higher than +5.
Homemade or already unpacked yogurt should be stored under the same conditions, but its shelf life is reduced to 36 hours.
How to make curdled milk at home
To make yogurt at home, you don’t need much. First of all, you will need whole milk, preferably homemade, or with a very short shelf life. You also need a starter with live lactic acid bacteria; most often, bread pulp or sour cream is used. Depending on what kind of sourdough is chosen, you end up with different types of curdled milk.
Milk is poured into a large saucepan and brought to a boil, but under no circumstances should the milk boil or curdle. After this, it is cooled to 40 degrees and the starter is added to it, the pan is covered with a lid, wrapped in a blanket and left for 7–9 hours. After the time has passed, the yogurt will be ready.
How to drink yogurt correctly
Despite the fact that yogurt is harmless and extremely healthy, it is necessary to adhere to a certain regimen for its use so that it can have the most beneficial effect on the body. It is best to drink one glass in the morning and evening.
How much can you drink per day
There is no specific amount or any restrictions on the use of yogurt, especially if the person is absolutely healthy. However, doctors still recommend not to get too carried away with this drink. For maximum benefit, you can drink a glass of yogurt shortly before breakfast, add this drink to your lunch to improve digestion, and drink another glass before bed.
Can I drink it at night and on an empty stomach?
Drinking yogurt at night is not only possible, but also necessary, since the body does not sleep at night, but continues to work at the same pace, and therefore it will definitely need recharging.
A glass of yogurt in the morning on an empty stomach will help quickly and effectively launch all the body's systems, give you vigor, and improve your well-being.
What can be prepared from curdled milk: recipes
There are a huge number of culinary recipes based on yogurt. These include baked goods, baked goods, various desserts, as well as cheeses, cottage cheese and much more.
Pancakes
Curdled milk pancakes are prepared quite easily and quickly, and they turn out incredibly tasty. Everything is very simple, you need to mix the eggs with sugar and salt in a large bowl, add a little soda and pour in the yogurt. Mix well, add flour so that the dough looks like thick sour cream, and leave it alone for 10-15 minutes. You can now fry pancakes from the finished dough. Using a spoon, place the dough into a preheated frying pan and fry for three minutes on each side until golden brown.
Pancakes
Curdled milk pancakes turn out quite tender and tasty. The dough for them is practically no different from the dough for pancakes; you need to mix salt, sugar, eggs, flour and curdled milk, only add vegetable oil instead of soda. You should add less flour so that the dough is viscous and liquid. It’s also better for it to sit for about ten minutes, after which you can start frying the pancakes.
Dough
There are quite a lot of options for yogurt dough, there are both fresh and rich. For the most basic version of the dough, you will need to mix yeast, sugar and salt, pour them with slightly warmed yogurt and mix thoroughly. Add a few beaten eggs and sifted flour to the mixture, mix well again and let stand in a warm place for about half an hour. Then you need to knead the dough and give it time to rise. After this it is considered ready.
Cottage cheese
There are many ways to make cottage cheese from yogurt, but the simplest is hot. You need to pour the curdled milk into a saucepan and put it on low heat; as soon as it starts to boil, turn it off immediately. Cover with a lid and let stand for 10 minutes to allow the whey to separate. After this, drain the contents of the pan into a colander previously covered with gauze. It is better to place some kind of container under the colander so that the whey can drain there, because it is also very useful. When the whey has completely drained, you need to squeeze out the mass - the one that remains in the colander will be homemade cottage cheese.
Manna
Curdled milk manna turns out incredibly tender and tasty, and it doesn’t take much time or effort to prepare it. There are many recipes for manna with yogurt. The simplest of them is the classic one. It is necessary to pour semolina with curdled milk, mix well and leave for half an hour so that the cereal absorbs the curdled milk and swells. At this time, beat several eggs with a mixer along with sugar until a homogeneous air mass is obtained.
When the semolina swells, add this mass to it and mix; you also need to add a glass of flour, a pinch of salt and vanilla extract. Place the finished dough into a pre-prepared greased mold and place in a preheated oven for baking. Bake over moderate heat until a light golden crust appears. The level of doneness can be checked from time to time using a wooden skewer.
Cheese
Homemade yogurt cheese is not only very healthy, but also incredibly tasty. There are a lot of ways to prepare such cheese; it can be with herbs, and with various spices or other additives. Making classic homemade yogurt cheese doesn’t require much time or effort. Whole milk must be poured into a saucepan and brought to a boil, then reduce the heat to low. Separately, you need to mix the eggs with the curdled milk to obtain a homogeneous mass, and gradually pour it into the boiling milk, stirring constantly.
Next, the resulting mixture must be continued to be stirred over the fire until the yellowish-green whey begins to separate. After this, place the contents of the pan in a colander or sieve, previously lined with gauze, and allow the whey to drain completely. Then you can add herbs or other additives, salt and seasonings to taste to the finished mass, mix and press tightly into the mold. Cover the mold with cheese with plastic and place some weight on top. Place in the refrigerator for several days, after which the cheese will be ready.
Brushwood
The recipe for making brushwood from yogurt is quite simple. You need to mix the egg, salt, sugar, melted butter, a little soda and yogurt in a bowl. Beat all this thoroughly with a mixer and add the sifted flour. Knead the dough and leave it for 15-20 minutes to rest. Then divide into pieces, roll out into layers, cut into small thin strips. Make a small cut in the center of each strip and turn one edge through it. Fry these strips in a frying pan for a few minutes on each side. Place on a plate and sprinkle with powdered sugar. The brushwood is ready.
Curdled milk is a special and unique fermented milk product. People have known about its benefits since ancient times. It is not known exactly when curdled milk was discovered, but references to it can be found in the famous work of the Greek philosopher Homer, “The Odyssey.” In one of the episodes, when the main character gets into the cave of the Cyclops, he comes across a vessel containing thick sour milk. Presumably, from that time people began to use this drink both for food and for cosmetic procedures.
« Important: All information on the site is provided for informational purposes only. Before applying any recommendations, consult with a specialized specialist. Neither the editors nor the authors are responsible for any possible harm caused by the materials.”
History has not preserved the facts about where and when they first learned to ferment milk. But the benefits and harms of curdled milk were studied in detail 100 years ago by Professor Mechnikov. That is why curdled milk is still considered an original Russian product. How exactly does it affect the body, what does it contain and how to prepare it at home?
Chemical composition and calorie content of yogurt
First of all, curdled milk is an easily digestible animal protein consisting of a complex of valuable amino acids. These are valine, methionine, lysine and others. The fermented milk product contains:
- organic acids;
- saturated and unsaturated fatty acids;
- Sahara;
- vitamins E, A, H, group B, choline, folic acid;
- minerals: calcium, fluorine, zinc, magnesium, iron, iodine, selenium, copper and others;
- starch;
- alimentary fiber.
The drink comes in different fat contents, and its calorie content per 100 g depends on this. On average, it is 50-60 kcal.
Useful properties of curdled milk
Like any fermented milk product, yogurt is useful for diseases of the digestive system, in particular for the intestines. Its main difference from sour cream is its lower fat content and calorie content, and from kefir it has a more neutral taste, which is important when stomach acidity is impaired.
Regular consumption of the drink has a positive effect on the condition of the entire digestive tract:
- the number of beneficial bacteria in the intestinal microflora increases rapidly;
- cleanses the intestinal walls of toxins;
- stimulates peristalsis;
- promotes active digestion of food;
- improves the condition of skin, hair, nails;
- promotes weight loss;
- strengthens the immune system.
The benefits of homemade curdled milk increase significantly, since only natural ingredients are used in its preparation - boiled milk and sour cream as a starter.
The benefits of yogurt for weight loss
This fermented milk product is valued in dietary nutrition for its easy and quick digestibility, low calorie content and cleansing properties. Curdled milk is drunk at night to improve intestinal function and reduce hunger; it is consumed in the morning to stimulate digestion.
There are special fasting days on a healthy drink, which are much easier to tolerate than fasting on vegetables or fruits. When on a diet, a glass of yogurt can replace an afternoon snack or second breakfast. To speed up metabolic processes in the body, cinnamon is added to the product.
What are the benefits of curdled milk at night?
Drinking a glass of fermented milk at night is a good way to restore microflora and strengthen the immune system. To do this, choose a product with a neutral taste without pronounced acidity. There is no need to add additional ingredients either. In this case, a clean, fresh product is useful, which envelops the walls of the stomach and intestines, promotes the growth of valuable bacteria, and saturates the body with minerals and vitamins.
It is good to drink the drink 1.5-2 hours before bedtime for anyone who wants to lose excess weight and improve the condition of blood vessels, skin and hair. The cleansing property of the product has a positive effect on all these problems.
Is it possible for pregnant and lactating women to have yogurt?
Curdled milk is useful even for those who are allergic to lactose - milk sugar. In this respect, this fermented milk product exceeds kefir and yogurt. And pregnant women really need lactic acid and animal protein in an easily digestible form. Therefore, the product becomes a salvation for lactose intolerance.
During lactation, drinking the drink will help normalize the functioning of the baby’s digestive tract, because some of the beneficial bacteria will enter the baby’s body with mother’s milk. The main thing is to drink yogurt 30-40 minutes before feeding.
Curdled milk for children
Children often suffer from dysbiosis, calcium deficiency in the body, weak immunity and high fatigue. In addition, many are allergic to cow's milk. In all these cases, curdled milk is the solution to the problem.
Important! You can give the drink to a child from 2.5 years old, first 30-50 ml, then increase the volume to 150 ml.
How to use curdled milk for medicinal purposes
The benefits and harms of curdled milk for the human body depend on the correctness of its use, freshness and quality. This product is recognized by both traditional and official medicine. Drinking fermented milk product is recommended for:
- gastritis;
- enteritis;
- dysbacteriosis;
- cold;
- stomatitis;
- colitis;
- constipation
For medicinal purposes, drink the product without additives, up to 3-4 glasses per day. In the morning on an empty stomach, in the evening before bed and in between meals.
Advice! It is useful to drink a warm drink for diseases of the upper and lower respiratory tract.
If your throat hurts, make a warm compress from the product, combining it with honey. Similar compresses are used for diseases of the knee joints. They relieve inflammation, pain and restore mobility. In this form, yogurt is especially useful for older people.
For dysbacteriosis
This intestinal condition is accompanied by pain, stool disturbances, weakness and poor health. Long-term dysbacteriosis significantly reduces the body's defenses. To restore the balance of beneficial bacteria, it is recommended to drink a glass of homemade yogurt in the morning and evening.
If the analysis for dysbiosis showed a large increase in pathogenic flora, crushed garlic is added to the drink. This tandem solves two problems at once: it destroys harmful microbes and promotes the growth of beneficial bacteria. On average, a course of treatment in this way takes from 2 weeks to a month. The benefits of curdled milk for the intestines are complemented by a positive effect on the entire digestive system. Abdominal bloating goes away, bowel movements become regular, cramps and pain disappear.
To cleanse the body
To rid the body of waste and toxins, improve metabolism and free blood vessels from bad cholesterol, drink 1 glass of yogurt on an empty stomach in the morning. The course of cleansing is 10-12 days. During this period, it is recommended to switch to a light diet with limited consumption of meat and fatty foods. You need to drink more clean water, eat raw vegetables and fruits.
Is it possible to drink yogurt if you have pancreatitis?
In case of chronic pancreatitis, you can drink yogurt only at the stage of stable remission and only in between meals. This product is contraindicated on an empty stomach. During an exacerbation of the disease, the drink is dangerous because it contains a lot of lactic acid, which negatively affects the functioning of the pancreas and increases inflammatory processes in it. Only fresh yogurt made from baked or pasteurized milk of medium fat content is suitable for consumption. You can add fruit and berry purees to the drink.
The use of curdled milk in cosmetology
This fermented milk drink can be used to make masks for hair and skin, and can be used as a wash and rinse. For cosmetic purposes, both store-bought and fresh homemade yogurt with the addition of other active ingredients is used. This product has no contraindications other than allergies.
For facial skin
The benefit of yogurt for the face lies in its ability to lighten age spots, normalize the functioning of the sebaceous glands, mattify and get rid of rashes. It is used by women with oily and combination skin. You can wash your face with the drink in the evening and in the morning, use it as a makeup remover, or prepare useful masks. Here is the recipe for one of them:
- take 2 tbsp. l. yogurt and cottage cheese, mash until smooth;
- add beaten yolk;
- add 2-3 drops of lemon or chamomile essential oil;
- Apply the mixture for 25 minutes, rinse with warm water.
This nourishing mask is made 2 times a week. To refresh the complexion, yogurt is mixed in equal proportions with any fruit or vegetable puree, for example, apple, peach or cucumber.
For hair
The benefits of curdled milk for hair are unique in that they are suitable for any hair type. Whether dry, oily or dandruff-prone. If you lubricate dry ends with clean yogurt, they will stop splitting and take on a healthy appearance. If you apply the product to the ends, sebum production will be normalized, itching, flaking will go away and dandruff will disappear. In general, curdled milk nourishes curls, adds shine, strengthens bulbs, cleanses and restores structure.
Mask for oily hair:
- Warm a glass of product to room temperature;
- add 1 coffee spoon of salt and a few drops of any essential oil;
- Apply to hair and insulate with cellophane, rinse after half an hour.
To speed up hair growth, yogurt is mixed with egg yolk and a small amount of powdered mustard. And if you run out of shampoo at home, use warm yogurt instead.
Harm of curdled milk and contraindications
Curdled milk is not good for everyone. If a person has a stomach ulcer or gastritis with high acidity, the product is contraindicated for him. It is undesirable for kidney stones and liver diseases. Otherwise, only a low-quality product can cause harm.
How to make homemade curdled milk
To prepare a healthy product, you need to take fresh milk and bring it to a boil. To make the taste more neutral, without sourness, the milk is simmered for 5-10 minutes over low heat. Next, it is cooled to 38-40 ° C, sour cream or kefir is added as a starter, wrapped in a towel and placed in a warm place. After 8-10 hours the drink is ready. The main thing is that the starter is natural; this is evidenced by the short shelf life of kefir or sour cream. If there are none, use a special dry starter that can be bought in the store.
What is healthier: yogurt, fermented baked milk or kefir
All fermented milk products are beneficial for the body. The difference lies in taste, fat content and consistency. So, yogurt is not contraindicated for those with lactose intolerance, and kefir can be drunk while on a strict diet. Ryazhenka, by its properties, is considered a concentrate of useful substances, since during its preparation part of the water evaporates, leaving only proteins, fats, carbohydrates, minerals and other substances. It is impossible to accurately indicate the greater benefits of one of these products; individual tolerance and the presence of certain diseases play a role here.
Jun-12-2016
What is curdled milk?
Questions about what yogurt is, the benefits and harms of yogurt for the human body, and whether this dairy product has any medicinal properties are of great interest to those who care about their health and are interested in traditional methods of treatment. And this is understandable. Maybe the information below will, to some extent, answer these questions.
Curdled milk, sour milk, is a fermented milk dietary product, which is thick, sour milk.
The preparation of this drink is based on the fermentation of milk using pure cultures of lactic acid bacteria. Fat content not less than 3.2%. It is highly digestible, has energy value, and has a beneficial effect on the intestines.
The word yogurt itself speaks of the ease of making this product. As a rule, it forms on its own by simply souring raw milk in a warm room. However, taste qualities can vary greatly.
Wikipedia
Curdled milk is a dietary fermented milk product with a strong and not destroyed clot. It is prepared from whole or skim pasteurized, sterilized or baked cow's milk by fermenting it with a starter prepared with pure cultures of lactic acid bacteria with or without the addition of flavoring and aromatic substances. Sugar, honey, vanillin, cinnamon, fruit and berry creams, jams or preserves are used as flavoring and aromatic substances.
- Ordinary curdled milk is made from whole or skim pasteurized milk, which is fermented with pure cultures of lactic acid streptococci.
- Mechnikovskaya - produced from whole pasteurized milk or high-fat milk - it is fermented with pure cultures of lactic acid streptococci and Bulgarian bacillus. The finished product has a more pronounced fermented milk taste compared to ordinary yogurt.
- Acidophilus - prepared from whole pasteurized milk, which is fermented with pure cultures of lactic acid streptococci with the addition of acidophilus bacillus.
- Southern - prepared from whole pasteurized milk, fermented with pure cultures of lactic acid streptococci and Bulgarian bacillus. Sometimes dairy yeast is added, which ferments lactose.
- Salty - (with jam or preserves) is produced by fermenting whole milk and Bulgarian sticks with the addition of jam or preserves.
- Varenets is made from baked or sterilized milk with high fat content or low-fat milk, which is fermented with pure cultures of lactic acid streptococci. Sometimes a pure culture of lactic acid bacillus is added.
- Ukrainian - (ryazhenka) is prepared from baked milk with high fat content by fermenting with pure cultures of lactic acid streptococci.
At dairies, flavoring or aromatic substances (sugar, honey, vanillin, cinnamon, fruit jams and preserves) can be added to this fermented milk product during packaging. The same products can be added at home to regular yogurt before using it.
Store it for no more than 3 days at a temperature not exceeding 8 °C.
Beneficial features
Curdled milk has a rich chemical composition. It includes a whole list of nonessential and essential amino acids, as well as fatty acids: lysine, arginine, valine, cysteine, tryptophan, threonine, methionine and others. It also contains ascorbic, folic, pantothenic and other organic acids, micro- and macroelements, such as iron, phosphorus, magnesium, sodium, calcium, potassium and others. There is also a fairly large amount of selenium in this product, which is responsible for tissue growth and is one of the powerful antioxidants. We can say that people who eat a lot of curdled milk age more slowly, look better and feel great.
It is also rich in vitamins, sugar, starch and dietary fiber.
Of all fermented milk products, curdled milk is closest in its properties to kefir. But still, it has a gentler effect on the body and is absorbed by it faster. After a very short period of time, almost immediately after consumption, the composition of the intestinal microflora begins to improve.
When nutrients enter the intestines, they prevent the proliferation of pathogenic bacteria, and beneficial microflora develop more actively. Therefore, after just a few days of regular consumption of the drink, a person begins to feel much better.
Doctors recommend drinking it for gastritis (but not during an exacerbation). It will improve the condition of colitis, enteritis, and relieve chronic constipation. It is useful for any ailments of the gastrointestinal tract. Its use will help restore and improve metabolic processes. Therefore, nutritionists always recommend this product to people who are on a diet and struggling with excess weight. By the way, lovers of lactic acid products practically do not suffer from cellulite.
It is recommended to include this product in a regular diet after a heart attack, 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.
In addition, this dairy product is used in cosmetology and cooking. It is the basis for preparing various masks that help get rid of age spots. Yogurt is also used as a cleanser.
It brings particular benefits to hair: as a result, its structure improves and the rate of hair growth increases. Curdled milk helps get rid of excess oily skin and improves the condition of the skin in case of sunburn. This dairy product also adds freshness to the skin and evens out its color.
The calorie content of this drink 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.
Contraindications
In most cases, curdled milk rarely causes a negative reaction in the body; this is mainly due to a low-quality or expired product.
Despite the fact that this is a very healthy fermented milk product, in some cases it can be harmful to health. For example, use is contraindicated for people with hyperacid or erosive gastritis. You should refrain from using it if you have gallstone disease, as well as during an exacerbation of hepatitis. You should not drink this drink if you have a peptic ulcer during an exacerbation, as well as with pancreatitis.
People who have no contraindications should also not abuse it. A few cups a day are enough for effective healing of the body.
Treatment of intestinal dysbiosis with curdled milk
Intestinal dysbiosis is not a disease, but a pathological syndrome, the basis of which is a change in the composition of the intestinal microflora. However, its manifestation and effect on the body are far from harmless. They suffer from bloating, heartburn, pain throughout the intestines, belching, nausea, bad breath, weakness, diarrhea or constipation. Any foods can provoke allergic reactions and low-grade fever (long-lasting temperature up to 37.5 degrees). Digestion is completely disrupted: due to the lack of necessary bacteria, food is not broken down and nutrients are not absorbed into the blood. As a result, dysbiosis gives rise to many different diseases (except for those indicated - disease of the joints of the arms, legs, spine, malaise, nervous excitement, poor sleep), which are almost impossible to cure until the cause is eliminated.
However, over the years, traditional medicine has found effective methods of suppressing the disease. For example, treatment with garlic and yogurt
Preparing yogurt at home is simple. You need to boil one liter of milk, pour it into jars, cool to room temperature and ferment the warm milk with black bread croutons. A day later, when the milk turns into curdled milk, add a few more crackers to each jar, after rubbing them with fresh garlic. After about two hours, the medicinal drink is ready. You can store it in the refrigerator for several days.
It turns out it's very tasty! Eating such curdled milk is a pleasure, even though it results in an unusual combination of products for us. Eastern peoples have long prepared many dishes and drinks from sour milk and garlic, so gastrointestinal diseases are much less common among them. For those who suffer from intestinal atony, excessive formation of gases, and those who have putrefactive processes in the gastrointestinal tract, such food is very useful. Just don't forget to consult your doctor!
Recipe:
Curdled milk is widely used in cooking; pancakes, various pastries, first and second courses are prepared on its basis. Here is an excellent recipe for eggplants with yogurt and the dish does not take long to prepare:
Eggplant stuffed with cheese and garlic:
Ingredients:
- four eggplants,
- 400 grams of hard cheese,
- 100 grams of yogurt,
- two eggs,
- 15 grams of butter,
- four pieces of garlic,
- salt to taste.
We wash the eggplants, cut off the tails, cut them lengthwise and remove the seeds. Bring salted water to a boil in a saucepan and place the eggplants in it for five minutes. Next, you need to drain the water through a colander. Boil hard-boiled eggs, melt butter, grate cheese on a fine grater. Mix these three ingredients and this will be our filling. Grease a baking sheet with butter. Place the stuffed eggplants on it and place in the oven to bake until done (approximately 30 minutes). Pass the garlic through a garlic press and sprinkle it over the finished dish.
Each guest should be served eggplant with a cup of yogurt. Such an unusual combination of products will bring a new impression to stuffed eggplants, and this dish will be relevant on every holiday table.
How to make curdled milk at home
High-quality and healthy curdled milk should consist exclusively of natural ingredients - pasteurized milk and sourdough. This product is distinguished by its freshness and quality, has a characteristic sour smell, a thick consistency similar to kefir and a pleasant taste. The consistency of the curdled milk should be homogeneous, without whey, flakes or bubbles.
But if you want a guarantee of quality, prepare it yourself, at home. Like this:
Ingredients:
- Milk – 250 ml;
- ready-made yogurt – 2–3 tsp.
- or sour cream - 0.5 tbsp. l.
Cooking method:
Boil the milk, cool to 30–35 °C, add yogurt or sour cream, stir well, pour into glasses, cover and place in a warm place for 18–20 hours.
Sourdough starter
Fermented milk products with live bacteria are suitable for fermentation. They usually have a short shelf life (no more than 14 days). A good result is obtained by using bread crumb, provided that the bread is made from yeast dough and not using chemical leavening agents. The taste of the final product greatly depends on the type of bacteria. The amount of starter is almost irrelevant: a tablespoon is enough.
No one knows exactly where and when people first learned to make curdled milk from milk: perhaps it was 10,000 years ago, or earlier - in the times that we used to call prehistoric. Probably, curdled milk appeared when people domesticated “dairy” cattle - after all, milk poured into ceramic, clay or wooden dishes could sour quite quickly, and the properties of the resulting product were immediately appreciated. In Russian villages, yogurt has been eaten for centuries, and is still eaten today: a product that is easier to prepare, and at the same time very healthy, has not yet been invented - after all, yogurt really cooks “by itself.” City dwellers also love yogurt, although kefir is still more popular among them: you don’t need to prepare it - you bring it from the store, pour it and drink it.
Curdled milk - a little history
Meanwhile, it would be worth paying more attention to yogurt: its benefits were scientifically proven 100 years ago by the great Russian scientist Ilya Mechnikov - it was he who was able to understand that consuming yogurt improves digestion by suppressing the proliferation of harmful microbes in the intestines. Mechnikov believed that daily consumption of fermented milk products, including yogurt, prolongs a person’s life by several decades. Moreover, he himself worked for a long time on the creation of new fermented milk products: the famous “Mechnikov’s” yogurt is well known to adherents of a healthy lifestyle - the content of calcium, phosphorus and vitamins in it is several times higher than in ordinary yogurt.
We can say that modern yogurt is a Russian product, although other nations also have fermented milk products - in the West it is not for nothing that it is called the “Russian elixir”, and its medicinal and health-improving properties are recognized.
Production and composition of curdled milk
Today, curdled milk is produced in dairies like other dairy products: the milk is brought to a boil, boiled for a very short time, stirred until smooth to distribute the fat, and cooled to 35-40°C. Curdled milk is produced using a thermostatic method: it is not fermented in tanks, like kefir, but is immediately poured into the packaging in which it goes on sale, and fermented in them - different starter cultures are used, depending on the type of product. The taste of curdled milk also depends on its type: it can be quite sour, or almost bland, fillers are added to it - vanillin, fruit and berry juices, etc.
Curdled milk is quite rich in proteins, fats and carbohydrates, it contains a lot of organic acids; there are vitamins - beta-carotene, A, groups B, C, H; minerals - calcium, potassium, phosphorus, magnesium, sodium, chlorine, sulfur, iron, zinc, copper, iodine, selenium, manganese, chromium, fluorine, molybdenum, cobalt. The calorie content of yogurt depends on its fat content, as in the case of kefir: 100 g of 2.5% yogurt contains 53 kcal - this is quite a bit, and low-fat milk contains even less - only 30 kcal.
Why is curdled milk useful?
You don’t have to think long to understand that yogurt is an excellent product for losing weight and cleansing the body. It removes toxins and waste: if you arrange two fasting days a week for yourself, while eating only yogurt, then within a month you can get rid of 6 kg of excess weight.
The usefulness of yogurt is comparable to the usefulness of kefir, but for many people, yogurt is much softer: the body absorbs it in less than an hour, and the amount of healthy microflora in the intestines begins to quickly replenish. In a healthy intestine, vitamins and substances that suppress the proliferation of harmful bacteria are more actively synthesized, and overall health improves in just a few days. Gastritis, chronic constipation, enteritis, colitis and other gastrointestinal diseases are quickly treated and alleviated if regular consumption of yogurt is added to the main treatment - here yogurt acidophilus is considered the most useful.
At the same time, metabolism also returns to normal, so yogurt is very useful for obesity, as well as for cellulite - women are ready to use a variety of means to cope with this problem.
After heart attacks, with hypertension, atherosclerosis, coronary disease, with diabetes and heart disease, it is also recommended to consume yogurt regularly: it contains a lot of polyunsaturated fatty acids, which slow down the development of cardiovascular diseases and prevent possible complications - in such cases, you should use low-fat yogurt.
Another property of yogurt is very interesting for lovers of feasts - it perfectly relieves hangover syndrome: just drink a glass of yogurt and wait 10 minutes to feel much better. Finally, yogurt helps preserve youth for a long time - lovers of fermented milk products generally age later than lovers of foods high in calories and saturated fat.
Curdled milk is an excellent cosmetic product - it has been used in home skin and hair care since ancient times. If you wash your face with fresh yogurt, freshness will return to tired skin, your complexion will improve, and the activity of the sebaceous glands will return to normal. Masks with yogurt gradually lighten freckles and age spots; it can be used for wraps and massage of the whole body - this helps improve the condition of the skin and reduce the appearance of cellulite.
Russian women have known about the cosmetic properties of curdled milk since ancient times: they prepared special ointments and creams with it, adding honey, sour cream and infusions of medicinal herbs.
Homemade curdled milk
It has already been said above that preparing yogurt at home is easier than any other fermented milk product - let’s talk about the process of its preparation. In general, there is nothing special to tell: you need to boil whole milk - about 3 liters, cool to 37-38 ° C, and ferment with kefir, sour cream (1 tbsp), or pieces of black bread - the taste of the finished yogurt will depend on the type of bacteria produced by a particular starter. If desired, you can add sugar - 1-2 tbsp.
Milk with added starter is poured into jars or other containers, wrapped warmly and placed in a warm place - usually the yogurt is ready after 6-8 hours, but you can leave it all night, and in the morning put it in the refrigerator for several hours so that it becomes thicker, tastier and more aromatic. You don’t need to store yogurt for a long time, even in the refrigerator - it’s better to eat it within 3 days. Curdled milk is delicious on its own, but you can add honey, cinnamon, vanillin to it, eat it with fruits, berries, etc.
A cocktail made from yogurt is very tasty - drink it as an afternoon snack, instead of eating chocolates and cakes. Yogurt (150 ml) must be mixed with milk (50 ml) and liquid honey (20 g), add vanilla sugar to taste, and beat everything with a mixer until a tasty foam appears.
Pancakes made with yogurt also turn out delicious - they are digested much easier than pancakes made with milk, and you don’t feel any heaviness in the stomach after them.
Curdled milk treatment
Let's return once again to the medicinal properties of curdled milk - after all, it is an effective probiotic product, and is considered an excellent remedy for the treatment of dysbiosis. Rotting in the intestines decreases and then stops altogether, and the functioning of all digestive organs improves.
To treat dysbiosis, use yogurt with garlic: this combination greatly promotes the proliferation of beneficial microflora. Medicinal curdled milk is prepared a little differently than regular milk: first, boiled and cooled milk is poured into jars and fermented with dried black bread. When the yogurt is ready, add a few more crackers grated with garlic to the jars and wait another 2-3 hours. This curdled milk can be stored in the refrigerator for several days and consumed in a glass 1-2 times a day.
A mixture of curdled milk and garlic successfully treats inflammation of the gums, including those caused by diseases of the oral cavity, only in this case much more garlic is used. Grind 2 cloves of garlic into a puree and add only 2 tsp. curdled milk, mix thoroughly and distribute the mixture in the mouth so that it completely covers the sore gums. Keep the mixture for 5-10 minutes and repeat this procedure 3 times a day.
The benefits of yogurt are undeniable, but there are also contraindications to its use: these are erosive and hyperacid gastritis, exacerbation of hepatitis, cholelithiasis, pancreatitis and peptic ulcer of the stomach and duodenum.
Gataulina Galina
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.
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