What is yogurt, cooking methods. Caloric content of a fermented milk product made according to a classic recipe and chemical composition. Healing properties and contraindications for use. Dish recipes. A bit of history and everyday use. During pasteurization, milk is heated to 95 ° C, then cooled to 40 ° C. The creamy film formed on the surface is removed, the sourdough is added and the mixture is heated again, this time to 50 ° C. The stove door is not closed - a continuous flow of air is required. The duration of heating is from 12 to 24 hours, depending on the taste you wish to obtain. The longer the drink is kept, the more acidic it is.
Knowing how to make yogurt, you can please your family with a new product. In this case, a mixture of curdled milk or live biokefir, "Actimel" or "Lactoni" is used as a starter culture. Fat milk is heated to the first bubbles, but they do not let it boil. Then it is cooled to 50 ° C. It is unlikely that there is a special thermometer at home - they dip a finger into the liquid.
Sourdough is added at the rate of 1 tablespoon per glass, covered with a blanket, wrapped and left warm for 6-8 hours. Do not move the dishes or stir, otherwise the whey will exfoliate. If the pan begins to cool down, they try to warm it up. To do this, blow in warm air with a hairdryer, put the wrapped container closer to the included stove or to the battery. After 4-6 hours, the drink is cooled down and can be consumed. For the next portion of yogurt, a little ready-made drink is left at home - for sourdough.
The “correct” homemade product does not stretch, has a uniform structure and a slightly sweet taste. If the structure is slimy, it means that low-quality raw materials were used in the preparation of yogurt or the temperature regime was not maintained.
Composition and calorie content of yogurt
To calculate the nutritional value of a drink, you need to take into account what raw materials it was prepared from. The calorie content of yogurt made at a mini-factory, according to GOST, is 65-68 kcal per 100 g, of which:
- Proteins - 4 g;
- Fat - 16 g;
- Carbohydrates - 1 g.
Since matsun is used to prepare many dishes, it is advisable to know the nutritional value of the product depending on the volume:
| Measure | Weight, g | Calorie content, kcal |
| 1 teaspoon | 5 | 3, 1 |
| 1 tablespoon | 18 | 11, 3 |
| Thin-walled glass | 200 | 126 |
| Faceted glass | 250 | 157, 5 |
Vitamins per 100 g:
- Beta-carotene - 13.7 g;
- Niacin (PP) - 0.1 g;
- Riboflavin (B2) - 0.1 g;
- Retinol (A) - 0.0322 g.
Macronutrients per 100 g:
- Calcium - 117.5 g;
- Phosphorus - 87.8 g;
- Sodium - 48, 9 g;
- Magnesium - 13.6 g;
- Potassium - 1.0 g.
Of the trace elements, iron is contained - 0.1 g per 100 g
The composition of yogurt contains fatty and non-fatty organic acids, essential and nonessential amino acids, easily digestible proteins. Thanks to this complex, nutrients not only stimulate enzymatic activity and are fully absorbed, but also improve digestion, prevent fermentation processes.
You can prepare yogurt as a tasty addition to the diet and as a diet for weight loss. Despite the not very low nutritional value, the product speeds up metabolic processes, and the fat layer does not form while you stick to a mono-diet.
Useful properties of yogurt
Drinking the drink has a healing effect.
The benefits of yogurt:
- Reduces blood pressure levels.
- Improves the function of the optic nerve, restores twilight vision and prevents the appearance of hyperopia.
- Dissolves harmful cholesterol, which has managed to be deposited on the walls of blood vessels.
- Has the property of an antispasmodic, dilates blood vessels and bronchi.
- Eases painful symptoms during colds, quickly relieves intoxication.
- Stimulates the functioning of the brain and central nervous system. Speeds up memorization and increases the ability to concentrate.
- Accelerates the elimination of toxins, heavy metals.
- Normalizes blood sugar levels.
- Restores metabolic processes after irrational diets, fights exhaustion and anemia, stimulates the production of hemoglobin.
- Prevents the development of angina pectoris and osteoporosis, strengthens bone tissue.
- Normalizes the work of the pancreas.
Yogurt is useful for young children and pregnant women. In children, it prevents rickets, and when supplementing the diet of pregnant women, it normalizes the formation of the fetal neural tube due to the high content of B vitamins in the composition and folic acid.
You can use a fermented milk product as an external remedy. Dressings with it accelerate the regeneration of the skin, the healing of burns and purulent wounds, and help get rid of post-acne scars (after acne).
It is recommended to include the drink in the diet of athletes. Possessing an anabolic effect, it helps to strengthen muscle tissue, helps to form the desired body relief.
Contraindications and harm to yogurt
You can not use the product with individual intolerance and lactase deficiency.
Harm to yogurt can cause if a history of:
- Hepatic or renal impairment - the product creates an additional load on organic systems due to the acceleration of metabolic processes.
- Acidic gastritis, pancreatitis, or peptic ulcer disease - after drinking the drink, more digestive enzymes are produced, respectively, the synthesis of hydrochloric acid increases.
- Urolithiasis and gallstone disease - due to the diuretic and choleretic action, the movement of calculi may occur.
But this does not mean that the drink will have to be completely abandoned. No need to overuse. A few spoons cannot provoke unpleasant symptoms.
Recipes for dishes and drinks with yogurt
When choosing a fermented milk product in a store, it is advisable to take into account the following recommendations. The expiration dates and the integrity of the packaging are checked - the drink is most often packaged in tetrapak bags. It is imperative to shake the package - the contents should wobble, and not overflow, like juices or kefir. The taste of homemade yogurt is richly sour, slightly pungent, light bitterness is allowed. No wonder. The drink is rarely consumed by itself. It is used as an ingredient in various dishes.
Recipes with yogurt for delicious dishes:
- Soup … Dilute 1 liter of matsun with boiled cold water - 1: 3. Beat the egg, adding it, mix with 2 tablespoons of wheat flour. Put the container with the diluted fermented milk product on the fire, bring to a boil, screw the gas to a minimum. Gently dip the egg-flour mixture into the pan, stirring constantly so that there are no lumps. Then 80 g of pre-cooked rice are dipped there. 30 g ghee, chopped (not fried) onions, chopped parsley and onions, a teaspoon of torn mint leaves, any spices. As soon as everything boils, they are quickly removed from the heat. Let it sit under the lid for 5 minutes before pouring it into plates.
- Kamats-matsun sauce … A thick homemade drink is placed in cheesecloth folded in 5-6 layers, or a cotton cloth, suspended for 1, 5-2 hours. The serum is collected and used for baking or making homemade cosmetics. The pressed product can be used on its own, spread on bread instead of butter, or mixed with chopped dill or crushed garlic to enhance the taste. By the way, the garlic sauce is called stkhor-matsun.
- Baked beans … The dish is very simple and delicious. The green beans are cut into convenient pieces, washed and boiled, and discarded in a colander. Beat the matsoni. Chop basil, cilantro and parsley. Beans, herbs, crushed garlic are mixed in a plate, spices and salt are added, and poured with whipped fermented milk product.
- Khachapuri cheesecake … Mix 0.5 liters of yogurt, 2 cups of wheat flour, 2 eggs, half a teaspoon of soda and the same amount of salt. Knead the dough. Roll out cakes of different diameters, larger and smaller. Prepare the filling by combining 500 g of salted soft cheese with an egg and 100 g of melted butter. Spread the filling on a large cake, cover with a smaller cake, pinch the edges. A longitudinal cut is made from above, revealing the filling. They are baked at a temperature of 160-180 ° C. The finished pies are greased with butter.
Drinks with yogurt:
- Cereal cocktail … Flakes of 5 cereals, half a glass, pour boiled water. The apple is peeled and cut into cubes. Put in the microwave for 2 minutes. Strain the water, place the cereals in a blender, send the apple there, and grind it. Then add chilled yogurt and beat again.
- Raspberry cocktail … Mix raspberries with powdered sugar, interrupt in a blender or with a whisk. Pour in yogurt. Beat again. Serve with ice. Instead of raspberries, you can take any berries - strawberries, currants, as well as fruits - peaches or apricots.
Interesting facts about yogurt
The Armenians believe that matsun is a national product and it was they who revealed the secret to the people living in the neighboring territory. Georgians think the same way. But the legend about the discovery is the same. A not very neat young woman poured milk into a pot, which already contained yogurt. She was frightened and hid so as not to see the strict mother-in-law, under some boulder in the sun. And when she then took out the dishes, I saw the thick contents. I tried it and she really liked it. This is how the national dish appeared. Probably, it is more correct to call such a thick drink. After all, it is more convenient to eat it with a spoon.
Meanwhile, it is officially proven that the history of yogurt began 2000 years ago. Fragments of dishes with fragments of the product were found during archaeological excavations in the Middle East (the territory of Mesopotamia), in Asia Minor and along the entire Silk Road.
It is interesting that the Russians did not learn the secret of cooking from the "producers". Scientist Mechnikov conducted a chemical and structural analysis of the drink and found out what the sourdough consists of. The main difference from other dairy products, because of which the drink can be included in the diet of children of any age and pregnant women, is the absence of alcohols in the composition. If you make yogurt, as it is produced in the Caucasus, then you can see that the souring and fermentation of milk takes place in a natural way, without separation.
To get rid of excess weight, you can arrange fasting days once a week, during which they eat 1.5 liters of fermented milk product and drink 1 liter of water, or completely switch to a short-term seven-day diet. An approximate 7-day diet menu is as follows:
- Breakfast - a glass of matsun and the same amount of green tea without sugar;
- Snack - a glass of pomegranate juice diluted with water 1: 1;
- Lunch - cucumber soup on yogurt, boiled meat (200 g), green salad, water;
- Afternoon snack - salad of tomatoes and cucumbers with the main course of the diet;
- Dinner - asparagus or durum wheat pasta, seasoned with yogurt, apple or orange juice, diluted with water to reduce acidity.
This fermented milk product will not only help you lose weight, but also improve your skin condition. To prepare an effective acne mask, mix a tablespoon of matsun with a tea of calendula alcohol extract (bought at the pharmacy) and whipped protein. To reduce the fat content of the skin, activated carbon is pounded, 1 part of coal, pumpkin puree, and matsuna are mixed. Masks are applied to a steamed face and wait until they dry. Wash off first with warm, then cold water.
Watch a video about yogurt:
Having made yogurt at home, you will always be healthy, beautiful and well-fed. There are many recipes. However, it is not worth making a fermented milk product on an "industrial" scale. In the refrigerator, it is stored no longer than 3 days, moreover, it thickens and becomes sour. Children are advised to give only a fresh drink.
