What is curdled milk, how is it prepared? Calorie content and composition of the fermented milk product. What is useful and can everyone enter into the diet? Dishes with curdled milk and interesting facts.
Sour milk is a fermented milk product that is prepared only by fermentation of lactic acid bacteria. The fact that it is very easy to do is indicated by the name itself. The fresh drink contains no ethyl alcohol. "Old" 3-day curdled milk in its composition already resembles kefir. The consistency of the drink is not homogeneous, the presence of glossy clots is allowed, the color is white, the taste is slightly sour, soft. As a starting product, you can use any type of milk - even vegetable milk, but cow milk is preferred. Ukrainian fermented baked milk can be considered as a kind of original product.
How is curdled milk prepared?
As a starter, you can use the remainder of the original fermented milk drink, sour cream, yogurt or lactic acid bacteria in tablet form, purchased at the pharmacy.
Homemade curdled milk recipes:
- On sour cream … Homemade milk, 2 liters, is heated to 25 ° C, purchased at the bazaar is preliminarily boiled and cooled. Stir in 8 tbsp. l. oily sour cream, close, place the container in a warm place or hot water to maintain a constant temperature. You can taste it in 5-7 hours. It is better to refrigerate before use. The yogurt drink is prepared in the same way.
- On the rest of the yogurt … A portion of the yogurt left over from the last time is used as a leaven. Whole milk is boiled and cooled to 40 ° C. Poured into cans, 0.5 l, add 1, 5 tbsp to each. l. sourdough and a little sugar. Close the neckline with a canvas cloth and set in a warm place for 8 hours. Stirred and put into the refrigerator, where it is kept for at least 6-8 hours.
- Quick recipe … 4 cups of milk are boiled, cooled with a glass of kefir, removed for a day in a dark, warm place.
- On tablet sourdough … Proportions for preparation: 0.5 l of milk, 1 tablet. The raw material must be preheated to 60 ° C, lower the tablet, leave for 2 hours in a warm place. Then you can add a little more milk, to a third of the container, and put to ripen in a warm place for 18-22 hours. The degree of doneness is determined by taste.
- From soy milk … No leaven is needed in this case. Before cooking curdled milk, milk is put to sour in a warm place and left for 18 hours. To taste, this drink is no different from the traditional one.
Despite the simplicity of preparation at home, the technology for the production of a fermented milk drink is quite complicated. Milk is pre-cleaned and filtered, pasteurized. Then it is separated, cooled to the optimum fermentation temperature. If mesophilic cultures are used - up to 38 ° C, thermophilic - up to 40-45 ° C. The drink is put to ripen either in tanks, or already packaged in bottles. In the first case, the milk mixture is stirred periodically. After 4-6 hours, the product is cooled.
Now preference is given to the reservoir method, since dense polyethylene or tetrapak is used as packaging. In industrial production, homogenization is a mandatory technological operation.
Composition and calorie content of yogurt
The nutritional value of the fermented milk drink allows you to introduce it into a diet for weight loss.
The calorie content of yogurt is 59.3 kcal per 100 g, of which:
- Proteins - 2.9 g;
- Fat - 3.2 g;
- Carbohydrates - 4.1 g;
- Ash - 0.7 g;
- Water - 89 g.
Vitamins per 100 g:
- Vitamin A - 22 mcg;
- Retinol - 0.02 mg;
- Beta Carotene - 0.01 mg;
- Vitamin B1, thiamine - 0.03 mg;
- Vitamin B2, riboflavin - 0.13 mg;
- Vitamin B4, choline - 43 mg;
- Vitamin B5, pantothenic acid - 0.38 mg;
- Vitamin B6, pyridoxine - 0.02 mg;
- Vitamin B9, folate - 7.4 mcg;
- Vitamin B12, cobalamin - 0.34 mcg;
- Vitamin C, ascorbic acid - 0.8 mg;
- Vitamin H, biotin - 3.39 mcg;
- Vitamin PP - 0.8 mg;
- Niacin - 0.1 mg
Macronutrients per 100 g:
- Potassium, K - 144 mg;
- Calcium, Ca - 118 mg;
- Magnesium, Mg - 16 mg;
- Sodium, Na - 51 mg;
- Sulfur, S - 28 mg;
- Phosphorus, P - 96 mg;
- Chlorine, Cl - 98 mg.
Microelements per 100 g:
- Iron, Fe - 0.1 mg;
- Iodine, I - 9 mcg;
- Cobalt, Co - 1 μg;
- Manganese, Mn - 0.01 mg;
- Copper, Cu - 10 μg;
- Molybdenum, Mo - 5 μg;
- Selenium, Se - 2 μg;
- Fluorine, F - 20 mcg.
- Chromium, Cr - 2 μg;
- Zinc, Zn - 0.4 mg.
Digestible carbohydrates are represented by mono- and disaccharides (sugars) - 4.1 g per 100 g.
The yogurt also contains cholesterol (8 mg) and saturated fatty acids (1.5 g).
The benefits and harms of curdled milk depend not only on the individual perception by the body, but also on the method of production and the type of leaven. Lactic acid bacteria are involved in the formation of immunity, improve food processing and absorption of nutrients. Bulgarian bacillus slows down aging, and acidophilic - stops the development of putrefactive processes.
If the product is introduced into the diet for health improvement, you should make sure that there is nothing that can harm your health in the composition of the yogurt. There are additives that can neutralize the beneficial effects - these are high amounts of sugar, artificial flavors and preservatives that extend the shelf life.
Note! The original fermented milk drink can be stored for no more than 3 days.
Useful properties of yogurt
The product is popularly valued for its ability to quickly eliminate the hangover syndrome, relieve headaches. The fermented milk drink has detoxifying properties, promotes the rapid elimination from the body of the decay products of ethyl alcohol and toxins accumulated during life. That is why it is advised to use it to cleanse the liver. In this case, drink 1 glass every morning, on an empty stomach, for 2 months.
The use of curdled milk:
- Creates favorable conditions for beneficial intestinal flora, is used to treat colitis, gastritis and other conditions, the symptom of which is chronic constipation.
- Stimulates the cleansing of blood vessels. The substances that make up the composition accelerate the dissolution of harmful cholesterol, prevent the development of stroke, ischemic disease, myocardial infarction.
- Reduces blood pressure.
- Strengthens bone and cartilage tissue, promotes the production of synovial fluid. Accelerates healing after fractures.
- Improves the condition of the mucous membrane with stomatitis, gingivitis.
- It is used to relieve cough in bronchitis of various etiologies, including smokers. Reduces the frequency of attacks of bronchial asthma and reduces the soreness of the manifestation.
- Eliminates bad breath with regular use.
For infants, you can enter a fermented milk drink into the diet from 7 months. You should start with half a tablespoon, and then gradually increase the amount of complementary foods.
You should not give up the product during pregnancy and lactation. The beneficial properties of yogurt have a beneficial effect on the health of mothers and babies.
External use helps to eliminate painful sensations after sunburn, restore softness to the face, stop age-related changes and the appearance of age spots. The most pronounced effect is exerted by Mechnikovskaya curdled milk - a product enriched with different types of leaven.
Contraindications and harm of yogurt
Product abuse can cause diarrhea. The permissible "dosage" is no more than 0.5 liters per day for an adult, but it is still better to limit yourself to 250 ml, that is, one glass a day, preferably in the morning.
The harm of yogurt can cause an exacerbation of pancreatitis, gastritis and peptic ulcer with low acidity. You should not drink a lot of fermented milk drink if you have a history of cholelithiasis or urolithiasis, liver failure.
A three-day drink is not given to children - it contains up to 0.03-06% ethyl alcohol, lactic acid fermentation products. Such a fermented milk product is similar in quality to strong kefir.
You should not introduce curdled milk into the diet with individual intolerance, with an allergy to milk protein.
Recipes with curdled milk
What is good about a fermented milk product of short-term storage - it does not have to be disposed of if it starts to sour. Can be used for kneading dough and making delicious baked goods. But this is not the only way to use yogurt. It can be used to make delicious desserts and savory sauces.
Recipes with yogurt delicious dishes:
- Cabbage pancakes … Small forks, about 15 cm in diameter, are chopped - finely not needed. Boil until tender, cool, pour 1 glass of yogurt, drive in 3 eggs, salt and pepper to taste. Knead the dough of medium thickness and fry the pancakes on both sides, until golden brown. In this recipe, you can use not very fresh yogurt.
- Buns … Flour, 2 cups, sifted, mixed with dry yeast, 1 tsp, pour in 150 ml of yogurt, drive in 1 egg, add sugar - 1 tbsp. l., a little salt, you can add vanilla. Add a piece of butter - 40 g to the dough, knead the soft dough and leave to "walk" for 30 minutes. Then the oven is preheated to 160 ° C. Roll out the dough into a layer, grease it with filling - raspberry or apple jam, lingonberry jam, roll it up, cut into pieces up to 4 cm thick. Place it on a baking sheet covered with parchment paper. Bake for 20 minutes. Hot buns are greased with butter or sour cream.
- Semolina casserole … Pour a glass of curdled milk with the same amount of semolina and leave to stand for 40 minutes. Beat 3 eggs separately with a glass of sugar. Flour, 1 glass, mixed with 1 tsp. baking powder and vanilla sugar. Combine all ingredients, mix well. The silicone mold is greased with sunflower oil, the dough is poured out, baked at 180 ° C. After 40 minutes, remove from the oven and sprinkle with powdered sugar.
- Ice cream … A fermented milk drink (1 l) is poured into a blender bowl, the juice of 2 lemons and zest from one are added, 0.5 kg of powdered sugar is added. Beat first at low speed, then at high speed. Poured into molds and frozen in a freezer.
Sour milk drinks at home:
- Peanut cocktail … The bowl of the blender is filled with a fermented milk drink - 250 ml, slices of one ripe banana, several seedless grapes, half a tablespoon of peanut butter. Sugar to taste. Cool before serving and garnish with halved grapes and ground nuts.
- Smoothie … Can be done with a blender or food processor. The bowl is filled with a glass of yogurt, 2 tbsp. l. pre-boiled white beans, 1 tbsp. l. wheat bran, 12 dried apricots, cut into pieces. Bring the mixture to full homogeneity. Cool before serving, add a little honey or vanilla sugar for flavor. And to enhance the beneficial effect - 3-4 goji berries.
Interesting facts about yogurt
Judging by the rock carvings, this drink appeared the next day after the ancient people tamed the cattle, which they later learned to milk. There were no refrigerators and the milk turned sour. It was not customary to dispose of products then - they were too hard to get, and the sour clots began to be eaten.
Of course, then they did not think about the therapeutic effect of the fermented milk drink. The only improvement that we have reached empirically is stirring the curd mass and introducing it into the diet not immediately, after souring, but after a short ripening.
Hippocrates in his writings mentioned the beneficial effect of the drink on the body of patients suffering from intestinal congestion, but did not conduct further study of the properties.
But women of all classes appreciated the effect of homemade yogurt on the skin and hair. It was thanks to her that the face became dull, like porcelain, shining from the inside.
Formulations to accelerate hair growth and improve quality, which are still used:
- Whole Fermented Milk Drink … Rub into the roots and distribute along the length. You can leave it overnight by wrapping your head in a towel.
- With mustard … A teaspoon of dry powder is stirred in half a glass of the drink, applied to the hair growth zone with vigorous massage movements, left for 30 minutes, warmed with cling film and a towel.
- Against falling out … Mix 150 ml of yogurt, 1 yolk, 2 tbsp. l. aloe juice. To activate the biological properties of a plant, it should be kept in the refrigerator for 10 days, wrapped in thick paper. Apply to the entire head.
To eliminate dry hair and soften the scalp, vegetable oils - castor, burdock, sea buckthorn, olive or sunflower - are added to the drink and distributed along the length, from tips to roots. Wash off after 40 minutes.
There are many types of fermented milk drink, differing in fat content - 3, 2%, 4%, 6%, type of starter culture and method of milk processing.
Classification of yogurt made in an industrial environment:
- Regular … The initial raw material is skim and whole pasteurized milk, pure cultures of lactic acid bacteria - streptococci are introduced in tablets.
- Acidophilic … The difference from the usual product is that acidophilic bacteria are introduced into the starter culture.
- Mechnikovskaya … Additional starter - Bulgarian stick.
- South … When cooking, yeast is used.
- Ukrainian … Baked milk is used as a raw material.
- Sweet … Whole milk is pasteurized and fermented with a Bulgarian stick. In the process of ripening, berry jam or jam is added to the product.
- Varenets … The starting material is baked milk, the starter is a mixture of lactic acid bacteria and Bulgarian bacillus in a 1: 1 ratio.
What to cook from yogurt - watch the video:
The expiration date of the product is indicated on the packaging, it should be stored in the refrigerator. Before buying, you should carefully read what is written on the label. Artificial colors and flavors, cinnamon, jams, honey, vanillin, sugar or fructose can be added to the composition. As already mentioned, the drink is most useful without additional ingredients, and flavor enhancers, if necessary, can be added on your own.
