Acidophilus - what is this fermented milk product?
It is much less known than, for example, the popular kefir and yogurt. But, having examined its properties, we will see that acidophilus, reviews of which are always positive, is no less useful and nutritious. We also learn how to cook it at home.
Acidophilus - what is it?
This thick sour-milk drink is made from milk, usually from cow's. It is fermented with a special kind of bacteria. They are called acidophilic. The fermenting additive should also, in addition to them, contain lactic streptococcus and kefir fungus. At the very beginning of the nineteenth century, a special lactic acid bacillus was allocated by a doctor Podgorodetskiy, it was later used to produce acidophilus. What is this microorganism? It is partly similar to the Bulgarian stick, which is used in the preparation of yoghurts.
Its unique properties and positive effects on human health have made it possible to popularize a new drink. Actual benefits brought them, and now.
How is acidophilus produced?
What are these technologies that allow in the conditions of modern city life to cook with their own hands a useful sour-milk product? All you need is to purchase the right starter at the pharmacy or from the manufacturer. And then observe a certain temperature regime. In industrial conditions, cow pasteurized milk is used. Ferment is added to it after it is heated to 32-37 degrees Celsius. In order for the ripening to be successful, the temperature must be unchanged, and the milk container cannot be moved and shaken.
After 12 hours, you will get a viscous thick acidophilus (at home, some more conditions are required to be observed, we will mention them below). Having tried it, many come to the conclusion that it is more viscous than kefir, has a specific (but very pleasant) and slightly spicy taste. In order to get used to it, you can first drink it with the addition of sugar, honey or fruit juice (mashed potatoes).
Acidophilus and your body
The digestibility of this drink is great. It is able to increase the body's resistance to a number of pathogenic bacteria that cause both the most dangerous diseases (pneumonia, meningitis), and just annoying cosmetic defects (acne, furunculosis). Regular use of acidophilus can suppress putrefactive processes in the lumen of the digestive tract and normalize microflora and motility. Therefore, the value of this drink for people with bowel problems is very high. It is better to use it a little warmed up to room temperature. Please note that when making acidophilus at home, you need to carefully monitor the time of milk curdling, after which the product is immediately transferred to the refrigerator. If you are not cooking for the first time, then add not primary fermentation to milk, but secondary. Its consumption is approximately one tablespoon per half liter of milk.