Composition of curdled milk. Curdled milk (sour milk) – benefit or harm for the human body? Curdled milk cocktail

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.

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

History of curdled milk

Curdled milk appeared, roughly speaking, the day after a person was able to “get” milk. Historians say that people began keeping animals for milk 5,000 years ago. So we can assume that curdled milk has accompanied man from the first civilizations to the present day. Information about sour milk is contained in the recommendations of Hippocrates (5-4 centuries BC), in the books of Greek, Roman, European and Russian scientists. However, you don’t have to be a scientist to notice the excellent effect of yogurt on the body.

The benefits of curdled milk

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

How to cook yogurt

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

Tips for making curdled milk

. Use milk with a fat content of at least 3.2%.
. Do not use UHT milk with a shelf life of more than a week.
. Heat real country milk above 70 degrees, store-bought milk is enough to heat to 40. There is no need to boil the milk, most harmful bacteria in natural milk die at a temperature of 70 degrees. If yogurt is being prepared for a child, then you can perform classic pasteurization: keep the milk at a temperature of 70 degrees for 30-60 minutes. To do this, heat the milk on the stove and put it in the oven for the remaining time.
. Leave the container with milk overnight in a warm place. You can wrap it in a blanket or woolen sweater. Store the finished yogurt in the refrigerator.
. The finished yogurt should have a fresh smell, reminiscent of kefir. The taste of curdled milk is much softer than kefir, with a small amount of sourness.

How to eat curdled milk

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

Recipes with curdled milk

Curdled milk with cocoa

Cocoa powder, cinnamon or vanilla will help to slightly tone down the fermented milk smell. If you add all three of these elements to curdled milk, you will get a very tasty, aromatic unsweetened dessert.

Carols

This is a traditional Russian pastry, which was traditionally baked in winter on Kolyada and given to carolers for their songs and dances. Carols can be prepared all year round; they go well with strong tea and can decorate any feast.

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

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

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

Roll out the dough, cut into squares, place the filling in the center and pinch to form baskets. Place the carols in a muffin tin and bake for 20 minutes at 180 degrees in a preheated oven. After baking, brush the carols with butter and decorate the curds with berries.

Mannik with yogurt

A simple and very tasty pie made from semolina porridge with yogurt. Another simple but very tasty treat for tea.

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

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

White dough with yogurt

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

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

Preparation:
Sift the flour, add yeast, eggs, salt, sugar, vegetable oil. Stir. Add yogurt and knead the dough. Leave for 3 hours in a warm, damp place, kneading the dough occasionally. After 3 hours, roll out the dough and you can prepare belyashi or pies.

Curdled milk cocktail

Ingredients:
500 ml yogurt,
2 ripe bananas.

Preparation:
Whip the cool yogurt with bananas in a blender and pour into glasses.

Curdled milk is tasty, simple and very healthy. You can make desserts, delicious dough and pies with yogurt. You can eat curdled milk plain or flavor it with jam, spices, add fruit and honey.

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

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

Composition and calorie content of curdled milk

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

Nutritional value of curdled milk per 100 g:

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

Composition of vitamins in yogurt per 100 g:

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

Composition of micro- and macroelements per 100 g:

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

Beneficial properties for the body

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

The benefits of fermented milk product are as follows:

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

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

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

Cosmetic use

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

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

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

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

Curdled milk treatment

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

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

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

How to prepare medicinal curdled milk with garlic:

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

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

Harm to health and contraindications

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

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

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

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

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

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

Results

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

Everyone knows about the benefits of dairy products. They are able to improve the functioning of organs and systems of the body, saturate it with vitamins, minerals and even prolong youth. One of the most useful and popular products is yogurt, and today we will take a closer look at its composition, beneficial properties, as well as areas of application and possible contraindications.

Product Feature

Curdled milk is a product that is obtained by fermenting milk with various bacterial starters. The color, taste and consistency of the drink depends on what kind of starter is used.

This fermented milk product should be homogeneous and thick, resembling low-fat sour cream in appearance. Fermented baked milk and Varenets may have milk foam, and acidophilus and southern yogurt may be a little thicker and more viscous than other types.

Regardless of the type, curdled milk should have an exclusively milky smell, without any foreign impurities. As for its color, it can be snow-white, milky or cream. The taste can be fresh, sharp, with a slight alcoholic aftertaste or sourness.

Important! Curdled milk should be homogeneous and free of foreign tastes and odors. The acidity of a properly prepared product ranges from 75-1400 T.

Composition of curdled milk

Curdled milk is loved and appreciated almost all over the world for its rich composition. It contains many useful substances that are also easily digestible.

Vitamins

This fermented milk product contains vitamins:

Minerals

This drink combines:

copper;
zinc;
nonessential and essential amino acids (, cysteine, etc.);
fatty acid;
sugar;
starch;
alimentary fiber.

At the same time, the minerals included in this drink are absorbed well and quickly, which is the reason for the benefits for the body.

Did you know?Milk can turn sour even in the refrigerator during a severe thunderstorm. The thing is that long-wave magnetic pulses cause a reaction that turns the fresh product into sour.

About the benefits of curdled milk

Among the main reasons why it is necessary to introduce this product into the diet are the following:

improves the functioning of the gastrointestinal tract and normalizes intestinal microflora;
saturates the body with vitamins and minerals;
improves metabolism;

promotes the removal of toxins and waste;
reduces alcohol intoxication;
strengthens the immune system;
has a beneficial effect on the vascular and cardiac systems;
promotes weight loss;
helps in the fight against “orange peel”;
reduces blood pressure, indicated for hypertension;
reduces the level of bad cholesterol;
normalizes stool;

is an excellent antitumor agent.
helps restore strength after physical exertion and long-term illnesses.
effective in treating cough and shortness of breath.

Is it possible

It often happens that even healthy foods are not recommended for small children and pregnant women. This is due in large part to the fact that they can cause allergies or put undue stress on the stomach or intestines.

With yogurt, things are completely different; almost everyone can and should use it.

During pregnancy

The body of a woman who is expecting a child needs nutrients more than ever, and yogurt is perfect for this. It is easily digestible, and at the same time brings enormous benefits to the body, for example, it copes well with toxicosis and easily overcomes heartburn.

So during pregnancy, experts recommend making it a rule to drink 2-3 glasses of this drink during the day.

Nursing

Yogurt, in reasonable quantities, namely up to 600 ml per day, is indicated for nursing women. It is also necessary to take into account that its fat content should not be higher than 2.5%.

Thanks to the high content of vitamins and minerals, this fermented milk product will help you recover after pregnancy and childbirth and provide your baby with a balanced diet during breastfeeding.

Important! Curdled milk can be included in the diet even for those who suffer from lactose intolerance.

For children

This drink is also recommended for children, due to its high calcium content, it promotes bone growth and strengthening. Curdled milk will help the growing body develop correctly and fully.

Rules for choosing a quality product

In order for curdled milk to be truly beneficial for the body, before purchasing you should pay attention to its composition: it should contain only natural milk and sourdough.
If the shelf life exceeds 10 days, then most likely the product contains preservatives, so preference should be given to yogurt, which is stored for no more than 10 days. Always pay attention to the production date: if it is expired or is on the verge of expiration, then it is not recommended to buy such yogurt.
At the time of purchase, unfortunately, it is not always possible to check the consistency and smell of the drink, but you should remember that curdled milk should resemble liquid milk and smell like sour milk.

Features of storing sour milk

Curdled milk is stored exclusively in the refrigerator or cellar, as it quickly begins to ferment at room temperature and becomes unsuitable for consumption.

Important! When properly stored, the beneficial properties remain in the drink for no more than 5 days.

How to make curdled milk at home

It is very easy to prepare a fermented milk product yourself; it will not take much time, but you will be confident in its natural composition. There are many ways to prepare this drink, and we offer the simplest and most affordable recipe.

You will need:

Fresh goat or cow's milk - 1 liter.
Homemade sour cream – 1 tsp.

Preparation:

the milk must be heated to 42 degrees (if it is already pasteurized), pour into a glass or thermos, add a teaspoon of sour cream to it;
close the lid and shake well;
the milk-sour cream mixture must be left at room temperature for 8-12 hours;
After the specified time, the curdled milk is ready.

Important! The fat content of a homemade fermented milk product will depend on the milk used.

Features of using a useful product

In addition to the fact that curdled milk is a tasty, easy to prepare and healthy product, it can be used for medicinal purposes, as well as to maintain beauty and preserve youth.

In cooking

This product perfectly quenches thirst, so it is popular as a drink during the hot season. A glass of cold yogurt with a slice of black bread is already a wonderful nutritious breakfast or dinner.

All kinds of flour products, pancakes, pies, pies, pancakes, cookies and cakes prepared on the basis of such a fermented milk product have a more airy texture and retain their fluffiness longer.
Curdled milk can be an incredibly tasty and healthy salad dressing, as well as the basis for making a savory sauce. Replace mayonnaise sauces with fermented milk ones - and enjoy delicious and healthy food.

Did you know? Milk and the products made from it are very healthy, but they should be consumed in doses, since a large amount of milk protein in the blood can lead to leaching of calcium from the bones.

When losing weight

Curdled milk helps cleanse the body of waste and toxins, which, in turn, will help get rid of a couple of unwanted kilograms.

Once a month, it is recommended to spend fasting days, consuming this fermented milk product in the amount of 1-1.5 liters per day, while you will easily lose excess weight, normalize the functioning of the gastrointestinal tract, and the body will receive the necessary vitamins and minerals.

In folk medicine

The beneficial properties of this product have been known since time immemorial, so the scope of application in the fight against various diseases is quite wide. Curdled milk is used both as a general tonic and as an assistant in the fight against specific diagnoses.

Eg:

in order to get rid of it, you should prepare curdled milk like this: add crackers and 1 clove of finely chopped garlic to fresh milk, mix and leave in the refrigerator for a day. Exactly after 24 hours the product is ready for use, take 200 ml 1-2 times a day;

in order to tone your body and cleanse it of waste and toxins, it is enough to drink 200 ml of yogurt daily in the morning on an empty stomach;
if you are concerned about stomatitis and inflammation of the gums, you need to puree 2 cloves of garlic and mix with a tablespoon of yogurt. The resulting mixture should be applied in an even layer to the gums 2-3 times a day and kept for 10-15 minutes. then rinse your mouth thoroughly.

Possible harm and contraindications

Despite the fact that this product is incredibly useful, you should pay attention to the fact that yogurt is contraindicated for people:

with individual intolerance to the product;
with acidity disorders, namely increased levels;
suffering from pancreatitis;
with a diagnosis such as duodenal or gastric ulcer;
with acute hepatitis;
who have stones or sand in the gallbladder;
with acute gastritis of any etymology.

Did you know? Curdled milk is simply irreplaceable in cosmetology. In order to cleanse the skin of impurities and cosmetics, as well as moisturize it, it is necessary, daily, morning and evening, to wipe the skin with a cotton pad soaked in this fermented milk, believe me, the result will pleasantly please you.

No less useful

All dairy products have their advantages; their benefits cannot be reduced or exaggerated. At the same time, each of them has its own narrower specification.

Kefir

It is a very healthy product and has a great effect on the gastrointestinal tract, saturating it with beneficial fungi and bacteria.

Kefir can be one-day, two-day or three-day, and the acidity, the amount of alcohol and carbon dioxide, as well as how swollen the proteins contained in it depend on the time of its aging.

Regular consumption of this drink helps normalize intestinal microflora and improve metabolism, and also helps solve problems such as lactose intolerance.

Ryazhenka

This is one of the variations of curdled milk with the only difference. that baked milk is used to prepare it. The benefits from them are almost the same. When choosing between them, you should be guided only by your taste preferences.

Milk serum

Whey is also a very healthy dairy product. It is low in calories and yet quite nutritious. Its presence in the diet helps strengthen the body and even helps in the treatment of certain diseases.

This drink is called the elixir of beauty, as it allows you to maintain youth and improve your well-being.

Now you know that yogurt is very easy to prepare at home, and the benefits from it are simply enormous. This product has virtually no contraindications and is indicated for both children and adults.
Try introducing this product into your daily menu - and the result will please you after just a few days.

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

Content

Composition of curdled milk, calorie content

Much about the composition of the product, in this case, can be understood from its name. Curdled milk is milk fermented in the usual, simple way. Its composition and calorie content are determined by the quality of the raw materials.
Yogurt contains the following components:

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

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

What is the difference between curdled milk and kefir

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

The benefits and harms of curdled milk for the body

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

improving digestion and absorption of all foods
overall digestion stimulation
strengthening metabolic processes
improving overall well-being and appearance
stimulation of the immune system

A pleasant addition to the advantages of yogurt is its low calorie content. This allows us to recommend it to people trying to reduce body weight. The benefits are enormous, there is practically no harm. Only people with high acidity of juice in the stomach and a predisposition to the appearance of ulcerations in the digestive tract should drink yogurt with caution. They should talk to a gastroenterologist first. Perhaps in such situations it should not be used.

What kind of baking is yogurt best suited for?

Having yogurt at home all the time, it can be used for culinary purposes to prepare flour products. What kind of baking it is best suited for is easy to decide. In almost any soft dough, in which the recipe advises adding baking powder, it is better to add yogurt and a little soda instead of artificial powder.
This is how you can make different baked goods:

pies
syrniki
pancakes
pies with various fillings

You can mix the sour milk with soda separately, and then immediately add it to the dough, or immediately pour it into the dough and add a teaspoon of soda. In order for the baked goods to turn out well, the entire mass must be thoroughly mixed.

Can curdled milk be used for weight loss?

With a sedentary lifestyle, which is typical for residents of modern cities, it is important to select foods with low calorie content for everyday nutrition. The answer to a frequently asked question - is it possible to use yogurt for weight loss? - unambiguous. It is possible and necessary. The product has high biological value, contains beneficial bacteria, while having low calorie content.
Nowadays it is very common to drink newfangled fermented milk products. No one has any objections to them, but these products often have a considerable price. Anyone can make curdled milk at home. The taste will be no worse, and the costs will be significantly lower. If you add pieces of fruit to good curdled milk, you will get a drink comparable in taste to yoghurt.

Curdled milk for cosmetic purposes

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

Face masks

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

Hair masks

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

How to make curdled milk at home

It is advisable to take home-tested milk for preparation. This is difficult to find. You can get by with good store-bought milk with a short shelf life.

Important. Dairy products intended for long-term storage may contain substances that prevent ripening. You don’t need to take it to make yogurt.

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

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

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

Curdled milk from goat milk: video

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