Everyone has long known that in order to maintain health and youth it is necessary to take care first of all of such an important organ as the intestines. If it works “like a clock”, then the food is digested on time and does not slag the whole body. In the opposite case, due to pathogenic flora, the body is poisoned by toxins due to putrefactive processes. Therefore, people suffering from diseases of the digestive system, it is necessary to pay special attention to a balanced diet, which should be complete and proper. It is necessary to include cereals, vegetables, fruits and lactic acid products in your diet. The latter will be discussed in this article. After all, they all contain real medicine for the intestines - the "bacteria of youth", thanks to which the microflora is normalized.
Useful Homemade Milk Products
Kefir, fermented baked milk, sour cream - of course, everyone is familiar with these store products. Is it possible to do something yourself? The simplest drink is yogurt, which is obtained from milk soured at room temperature. You can also make other healthy foods using sourdough, such as Ayran or Yogurt, at home. These are drinks of the peoples of the Caucasus, which have always been famous for a large number of centenarians. What is the secret to maintaining good health? Of course, in the first place, the whole point is in a diet saturated with environmentally friendly sour-milk products.
How to make yogurt at home
This ancient Georgian drink is popular especially in the summer as a refreshing dish in the heat. Matsoni serves as the basis for cold soups, milk dressings for salads and other dishes, and when diluted with water it turns into a tan (refreshing drinking liquid). Traditionally, homemade yogurt is made from natural fatty cow, goat or sheep’s milk. It is believed that the most delicious is obtained by mixing several types.
Homemade yogurt. Milk Fermentation Recipe
- If you use medium-fat store milk, mix it with cream in a 2: 1 ratio. Then made yogurt at home will be more like a product made from their natural ingredients.
- Preheat the mixture to a temperature of 90 degrees, but do not boil.
- As a starter culture, it is best to take a store yogurt. If this is not available, sour cream of 30% fat content is suitable. For one liter of prepared liquid, take it about 120-150 g.
- After partial cooling of the milk (up to 45-50 degrees), you can proceed to the fermentation of yogurt. At home, it is important to more accurately determine the temperature, which is quite problematic without a special thermometer. Try with your finger down. If the milk is so hot that it can be tolerated, then the time to start cooking is chosen on time. Pour the portion from the pan into a bowl of sour cream and mix by dissolving.
- Connect both fluids, cover and wrap, placing in a warm place. The time for fermentation is at least 4-5 hours. It is advisable not to move the dishes during souring so that the serum does not peel off. But at the same time, it is very important not to miss the moment when the yogurt is ready. Occasionally watching milk, watch for thickening. Once the product has a dense texture, it needs to be cooled. If the milk “does not ripen”, then the drink will turn out to be liquidish, and if it is fermented excessively, it will become sour. We hope that after several attempts your yogurt will be no worse than a natural product of Georgian cuisine! Try to eat healthy products of your own!