A healthy intestinal microflora has a large army of beneficial bacteria and a small number of pathogens, the growth of which is suppressed by those very "friendly" bacteria. But when the number of beneficial bacteria decreases on the intestinal mucosa, pathogenic microbes begin to multiply rapidly. As a result, a person has problems with digestion.
And here “live” yogurt comes to the rescue, containing useful lacto- and bifidobacteria, Bulgarian bacillus, thermophilic staphylococcus or other microorganisms that restore normal intestinal microflora.
What is useful "live" yogurt?
Homemade yogurt does not contain flavorings and artificial fillers, dyes, emulsifiers, sugar, taste and acidity stabilizers.
The beneficial properties of this yogurt are that it:
- normalizes intestinal motility and impaired metabolism;
- accelerates the elimination of toxins and toxins from the body;
- increases the body's resistance to infections;
- reduces the level of "bad" cholesterol in the blood;
- inhibits the growth of pathogenic microorganisms, creating an unfavorable environment for their reproduction and existence;
- improves absorption nutrients and vitamins by the intestinal walls;
- quickly satisfies hunger and replenishes strength;
- relieves a pregnant woman of constipation, bloating and a feeling of heaviness in the stomach;
- provides the body with milk protein and calcium salts, which are the main element in building a small organism;
- partially replenishes the need for vitamins (A, C, D, E and group B) and minerals (zinc, iron, iodine).
It is extremely important to use natural yogurt after antibiotic therapy to restore the intestinal microflora.
Compared to other fermented milk products, yogurt is easily digestible, because milk protein in it is already partially digested.
Due to the fact that bacteria “feed” on lactose, yogurt does not get rejected in the stomach, as people with lactose allergy do. Therefore, homemade natural yogurt is also suitable for allergy sufferers.
How to make homemade yogurt?
Homemade yoghurts are prepared using sourdough, which can be purchased at some pharmacies and supermarkets.
1. The average price per package (where there are 4 pieces) is about 300 rubles. (75 rubles per bottle / sachet).
2. One bottle/sachet is intended for fermentation from 1 to 3 liters of milk. Regardless of the amount of milk, the number of beneficial bacteria is equally high.
3. Dry starter cultures are produced under the following trademarks: Good food, VIVO, Own yogurt, Evitaliya, Narine. When buying, be sure to look at the expiration dates!
The composition of starter cultures includes European-made probiotic bacteria, which guarantees the quality and safety of products for a pregnant woman and her child. Therefore, doubts aside, and we begin to prepare a tasty and healthy dairy treat.
So, take a clean pan and pour boiling water over it.
1. Pour 1 liter of milk into a saucepan.
2. Heat milk to 38-40 °C.
1. If the milk is pasteurized or homemade, then it is necessary to boil it and cool it to 38-40 ° C. Boiling is necessary to kill all the bacteria present in such milk, and then “populate” it with exceptionally useful ones.
2. UHT milk has already undergone this treatment, so it does not need to be boiled.
The sourdough must not be combined with milk hotter than 42 °C! At this temperature, beneficial bacteria begin to die.
3. Depending on the shape of the package, do the following.
BUT. If the sourdough is in a bag, then the dry powder must be poured immediately into warm milk and mixed thoroughly.
B. If the starter is packaged in bottles, then you need to fill it up to half with warm milk, screw on the cap and shake well to shake the contents thoroughly. Leave the bottle alone for a few minutes and then shake vigorously again.
Dry sourdough should completely dissolve in milk. Pour the resulting liquid mixture from the vial into a saucepan with the rest of the warm milk. Stir the milk so that the starter is evenly distributed.
Yogurt will not work if the milk is cold. Live bacteria multiply only in milk at a temperature of 38-40 ° C. Therefore, when cooling, it is necessary to reheat it.
4. Milk-starter mixture: a) pour into glass jars, closing them with lids; b) leave in the saucepan in which the cooking took place, covering the saucepan with a lid; c) pour into the cups of the yogurt maker, and select the desired program.
Pots, jars, lids, spoons and other utensils that will come into contact with milk must first be poured over with boiling water!
5. Wrap the jars / pan in newspapers, cover with a towel and a warm blanket. Leave for 8-10 hours in a warm place without drafts. The minimum time for keeping yogurt warm is 6 hours.
When using a yogurt maker, simply press the "Start" button.
The longer the yogurt stays warm, the thicker and more acidic it is.
The essence of fermentation: ensure that the starter mixture stays warm for a long time.
6. After 8 hours, check that the yogurt has thickened. If thickening has not occurred sufficiently, then the mass should be left warm for another 2-4 hours.
In the process of fermentation, bacteria turn milk into yogurt and enrich it with vitamins and microelements.
7. Remove the yogurt from the refrigerator. Shelf life in the refrigerator - no more than 5 days.
Ready yogurt can be used to ferment a new portion of milk. Just add 2-3 tablespoons of ready-made yogurt to warm milk, mix and pour the milk into jars. Re-fermentation can be done no more than 3 times.
With just 400 mg of yogurt per day, you get almost half of the daily requirement of nutrients needed for normal childbearing.
Is it true that they are all “alive”, and what does this mean? Why are some of them stored on ordinary store shelves, while others are kept only in refrigerators? How not to make a mistake in choosing? Does the body really need yogurt?
What are yogurts?
Yoghurt is a product of souring milk with a certain ferment. However, if yogurt is obtained during normal souring, then yogurt is obtained by introducing a certain fat content of special cultures of microbes into milk - these are Bulgarian lactic acid bacilli and thermophilic streptococci.
In the production of yogurt, the percentage of fat content varies from 0.5% to 5-7%, this is done on purpose, in addition, they also specify the amount of protein in terms of its dry weight. Due to the different fat content, yogurts can be used as dietary product for weight loss or nutritious high-calorie dessert for kids who need a lot of strength and energy, and people with exhaustion.
Yogurt is not only tasty, but very useful product. If it is prepared correctly, it contains a lot of complete and light milk proteins, it saves vitamins , especially group A and vitamin D, minerals are well absorbed from yogurt - calcium and phosphorus, which is especially important for children and women.
How is yogurt made?
Whole pasteurized or reconstituted milk is taken for it. Cultures of microbes are introduced into warm milk, the contents are mixed and left in a warm place in closed sterile containers. This starts the process of fermentation of milk sugar (lactose) by microbes and partial breakdown of the protein. As a result, a tender fermented milk substance is formed, rich in nutrients and microorganisms.
If this yogurt is decomposed into jars and closed, this will be a “live” product, that is, a culture of microorganisms grows and multiplies in it. If, after fermentation and the formation of a sour-milk consistency, the yogurt is re-pasteurized, the microorganisms die, but the shelf life of the product increases. Such yogurt will no longer be “alive”, but its composition in terms of protein and minerals will not change.
Such yoghurts can be stored even without a refrigerator - they are completely sterile, and there is nothing to disappear in them. Only live yoghurts can disappear - microbes can "rage" in them.
homemade yogurt
Today you can make real yogurt at home - it's not difficult at all. They are made from ordinary milk bought in a store or received from your cow (which, of course, is much healthier).
Supermarkets of household appliances even offer lovers of goodies a special device - a yogurt maker, although you can cook yogurt in a slow cooker, and in a conventional oven, and even without the use of special technological devices.
In fact, the production of yogurt requires a vessel or several, always with a lid, as well as the creation of heat for the fermentation process.
In addition, we need a culture of Lactobacillus bulgaricus (this is the Bulgarian stick) and a culture of Lactobacillus acidophilus (these are streptococci). The latter are even more useful to the body, since the Bulgarian stick is alien to the body, although it actively fights harmful microflora, getting into the thick intestines . These cultures can be bought at pharmacies or stores. healthy eating They are sold in sachets and bottles.
The main thing is to monitor the sterility of dishes and shelf life at home, so as not to accidentally propagate, along with beneficial microbes, pathogens of intestinal infections. To do this, the dishes must be thoroughly washed and then doused with boiling water, and the milk must first be boiled.
Such homemade yoghurts can be stored for no more than a day in the refrigerator.
We study yogurts and their labels
Live yogurt can be different types- there are milk or cream yogurts, with fillers or additives, enriched and dietary, drinking and thick. This diversity can be confusing. Depending on what you want from yogurt like food product you need to make your choice.
For dressing salads and dishes, milk yogurt with an average percentage of fat, without additives, is suitable. For children, creamy and fruit yoghurts are more suitable, they taste better and bright colors. For women who are losing weight, it is better to use low-fat yogurts without additives, with an average amount of protein.
If a person is recovering from an illness or surgery, especially on the intestines, he will benefit from yoghurts without additives and sugar, but high in fat and with a high percentage of protein - they are satisfying and will quickly restore strength.
Drinking yoghurts in composition and properties are no different from ordinary ones - they are just more liquid due to dilution with water, so it is convenient to quench your thirst and have a snack on the road or at work.
Rules for storing live yogurt
Live yogurt: food for health
Yoghurts, like any dairy products, are a breeding ground for microbes, therefore, even if it is a “lifeless” yogurt, after opening the package it cannot be stored for a long time - a maximum of 8-12 hours. And it is better to open the package and immediately eat or drink yogurt.
It is more beneficial for the body to take yogurt without additives and mix it with berries, fruits or nuts, so you will be absolutely sure of the quality of the additives. In addition, these additives will not affect the fermentation process and will not affect the taste.
Yogurt as medicine
Live yogurt can be used to treat and prevent certain diseases. First of all, yogurt is useful in courses of antibiotics to maintain one's own and suppress pathogenic microflora.
Yogurt can be a valuable source of calcium and protein for those who are intolerant to milk due to lactose deficiency - during the fermentation process, lactose (milk sugar) is broken down and there will be no bloating and diarrhea.
In addition, yogurt, unlike milk, is not allergenic, which means that it can be consumed by nursing mothers and babies.
Yogurt, with its constant use, reduces the risk of colon cancer by four times, normalizes the microflora and fights constipation. Due to the normalization of microflora, yogurts indirectly affect the strengthening of human immunity. In addition, due to them, you can quickly recover from intestinal infections, fungal infections and poisoning .
Yoghurts are precious food products, but they need to be able to choose or cook. This is a living product, healthy and tasty, but it cannot be stored for a long time, which means - do not hesitate, eat to your health!
Do you often eat yogurt?
Alena PARETSKAYA
The health of the body is unthinkable without correct work gastrointestinal tract. "Children of civilization" are increasingly moving away from their natural habitat, and eating habits are less and less consistent with natural needs. human body. For some time, the body works at its limit, until the consequences of malnutrition strike, forcing you to think and significantly adjust your eating habits and preferences. In this review, we will talk about the ideal stabilizer and digestive aid - homemade "live" yogurt.
Healthy gut - healthy body
The health of the body, according to doctors, directly depends on the proper functioning of the intestines: a significant part of immune cells is formed here, nutrients, vitamins and minerals are absorbed, most of the toxins are excreted through the intestines.Any malfunction in the intestines (for example, constipation) immediately affects the state of health: a person becomes lethargic, the desire to move, play sports disappears, mood is at zero, discomfort in the area worries abdominal cavity. Alas, even during a short constipation, toxic substances enter the bloodstream, poisoning the entire body. It is obvious that long-term failures in the work of the gastrointestinal tract can no longer be just uncomfortable, but dangerous to human health.
Psychologists note that almost any modern city dweller lives in a situation of constant stress, experiences Negative influence environmental factors and eats improperly (both the quantity and quality of food consumed does not correspond to the natural needs of the human body). The question "Do you have digestive problems?" is clearly rhetorical. To a greater or lesser extent, such problems are known to everyone.
How to improve the work of the digestive tract?
How to normalize digestion and optimize bowel function? The doctor will advise you to go on a strict diet. Yes, it will most likely help. Rather, it will lead to temporary improvements, which will be reduced to zero immediately after returning to the usual and favorite food. And how many will endure such a bleak "fast"? “There are only problems from morning to evening. Delicious food is the only joy, ”it’s hard to disagree with such an opinion.Strict diets and sad chewing of fiber are for the strong in spirit: most people are not ready to radically change their diet. A compromise is needed, that is, a correction of the diet with the help of a therapeutic and prophylactic product - YOGHURT.
Arguments for skeptics
It would seem that universal advice: eat yogurt - and be healthy. But many will object: “I eat - it doesn’t help me”, “I have bloating from yogurt products”, “What kind of food is yogurt? I want to eat well!” etc. Need to figure it out. Many yogurts are USELESS and even harmful.Argument 1. How many people choose a savory product? Of course, most prefer "with cherry", "with mango", or even a two-layer yogurt with fruit jam. Yes, it is tasty and relatively harmless (compared to fast food, for example), but nothing more. Such a product will not solve any problems with the intestines. But bloating from proteins (yogurt) in combination with carbohydrates (sugar) is quite possible.
Argument 2. The shelf life of yogurt from the store is long. It is worth considering: can beneficial bacteria live in a jar for a whole month next to preservatives? The answer is obvious.
So, the advice "Eat yogurt" is really too vague. It is the "LIVING" YOGURT that will bring real benefits to the body. Where is it to be found? In supermarkets, if you look carefully, you can find a really useful product - "live" yogurt. The expiration date is at most a week, so it cannot be cheap. How much will such a product cost if you eat regularly? The tummy will be satisfied, the wallet will not.
Homemade "live" yogurt: healthy, inexpensive, no hassle!
Making homemade yogurt does not take time at all, although it is hard to believe. It is even harder to believe that homemade yogurt is an inexpensive product. But this is true.To prepare 2 liters (no need to be surprised - it will sell out quickly!) of homemade "live" yogurt, you will need 2 liters of ultra-pasteurized milk (price - depending on your favorite / familiar manufacturer) and yogurt starter (a bottle of yogurt bacteria costs about 0.75 $), which is easy to find in any supermarket or large grocery store.
You need to pour milk into a saucepan and heat it to a temperature of 37-42 degrees (the optimal mode for the "work" of beneficial bacteria), add dry sourdough, mix. It remains to close the saucepan with a lid and wrap the valuable cargo in a blanket for 6–8 hours. "Live" yogurt is ready; it can be stored in the refrigerator for up to 5 days. You can, of course, longer, but the therapeutic and prophylactic effect will be significantly reduced.
"Live" yogurt is a universal product!
Homemade "live" yogurt is good because the composition and taste make it possible to combine it with your favorite products. Therefore, you do not need to radically change the diet in order to eat tasty and healthy. Familiar products can be several times more useful!Recipe 1: Fruit Mix
Suitable for those who love fruits. The perfect breakfast or "snack" is a cup of yogurt topped with your favorite fruit. It is important not to overdo it with "mixes": for healthy treats it is optimal to add no more than two fruits (for example, a banana and a pear, a peach and a plum, just an apple with cinnamon, etc. - everyone has their own preferences and reactions of the body).
Recipe 2: Vegetable Salad
Vegetables are undeniably healthy in and of themselves. But when vegetable oil or sour cream is added as a dressing, the calorie content of the dish increases significantly. It doesn't matter in the winter when vegetable salad from tomatoes, cucumbers, bell peppers and other seasonal vegetables - this is rather a "delicacy" that is not included in the daily diet. And if it’s August outside, and fragrant peppers and tomatoes can be eaten at least several times a day? With sour cream dressing, you can significantly add weight!
“Live” homemade yogurt is 3% fat at most. It remains to add greens to it, a little salt, pepper - and safe for the figure and really tasty dressing is ready.
Recipe 3: Muesli
Many people prefer muesli for breakfast, filled with cold or hot milk (which, by the way, is not digested by every adult organism). Most often, muesli is bought in a store, and the product is not cheap. It is more profitable and more useful to “collect” muesli at home. 2-3 tablespoons of oatmeal, a handful of raisins, 2-3 teaspoons of sesame seeds and a little corn (or any other - the main thing is that without sugar) flakes pour "live" homemade yogurt. It is unlikely that store-bought muesli will return to the diet.
Recipe 4: Rolls
Homemade fast food.
Surprisingly, “homemade fast food” is very healthy and tasty. In a yeast-free pita or tartilla, you need to put a lettuce leaf, pieces of fried (not to a harmful crust, but “in own juice”) chicken fillet, favorite vegetables, you can have some olives. Then add "live" homemade yogurt, mixed with spices and herbs, and form rolls. Households will now go to McDonald's only to the kitchen!
P.S. According to veterinarians, "live" yogurt is very useful for pets!
It is believed that getting rid of ailments is oatmeal. Especially for our readers.
Who would have thought that making live yogurt at home is an absolutely simple task, for the preparation of which you do not need to have any special equipment or withstand complex technological processes. Recently, I myself have begun to cook it often, as it is in great demand among households, and most importantly, it gives me confidence that this product is natural and benefits my loved ones. Some, perhaps, will not understand me, why bother if you can buy ready-made ones in any store. In fact, it’s really worth considering making your own yogurt. At least because:- you get healthy yogurt with live bacteria
- you can control its composition - in homemade yogurt you will not find thickeners, dyes, flavors and other unnecessary things that can cause allergies at best
- you can control its freshness - due to the absence of preservatives, you will not consume a product made a month ago
- you can control its taste - choose different fillings yourself, experiment, and not be content with the standard mass-produced yogurt flavor set
- if the child (or adult) has an intolerance cow's milk you can make yogurt with goat or sheep milk
- Making your own yogurt doesn't take long
- finally, in the process of cooking, you can come up with new recipes, for example, how to make ice cream from yogurt or an unusual sauce for salads, meat, etc.
As for the equipment, here you can use improvised means - a glass jar, a saucepan, a thermos, a yogurt, a slow cooker, a bread machine (yes, I was surprised to learn that there are bread machines with the function of making yogurt). I can’t say for sure, but it seems to me that the equipment does not affect the quality of the finished product, since the cooking technology itself and the ingredients remain unchanged. It (equipment) only simplifies the process and allows you to cook and store the product in portions. Of course, preparing yogurt in a yogurt maker is easier and much more convenient than rushing around with a saucepan that needs to be heated, wrapped, etc. But this does not mean that it will not work in the pan or it will be tasteless.
Making yogurt at home, as I wrote, does not take much time. You just need to boil the milk, cool it to 40 degrees (no more), pour the contents of a bag of sourdough into it (or add 50-70 grams of ready-made yogurt) and let it stand warm and at rest for about 8 hours. I cook yogurt in a slow cooker - I will not go into details in this article, if you are interested, you can read yogurt in a slow cooker on the forum step by step recipe with photo. Better let me tell you how to cook frozen yogurt or frogurt - a natural and tasty dish.
So, grind the berries in a blender, add yogurt, homemade cheese, low-fat sour cream, powdered sugar. You can add some whole berries. Put this in a container and freeze in the freezer, stirring several times during the freezing process. Voila!