Yogurt

Yogurt – traditional fermented milk product of the people of the Caucasus (first of all Georgia and Armenia where it is called мацун), Asia Minor and the Middle East. He prepares on the basis of boiled cow's, sheep, goat milk or their mix. The production technology consists in souring of milk by means of lactic streptococci and the Bulgarian stick. At a temperature of 37 degrees mix is placed in the special device designed to keep heat where hold about 3-4 hours.

A bit different way of preparation of a yogurt is accepted in Armenian cuisine: boiled milk is cooled to 40-50 degrees then leaven by means of the remains from the previous matsun. The vessel with almost ready mix is left in the warm place at several o'clock.

Specialists are sure that the recipe of this drink contains about 200 years. According to the legend, his Caucasian mountaineers invented, pouring milk in the crude ware in which curdled milk was stored before. In those days as capacity for storage of a yogurt used stomachs of the slaughtered animals. The abomasum from a stomach did not separate thanks to what as researchers believe, there was a technology of cheese making.

Useful properties of a yogurt were estimated not only by mountaineers, the domestic scientist Ilya Ilyich Mechnikov became interested in them in due time. Studying a question of longevity of inhabitants of some regions of Russia and a number of the countries of Asia, he came to a conclusion that at their diet by all means there was a yogurt which, most likely, positively influenced longevity.

Useful properties of a yogurt

Regardless of a way of preparation of a yogurt – Georgian or Armenian – drink is famous for the ability to perfectly satisfy thirst and hunger that will be estimated by fans of active lifestyle. Especially it is worth paying attention to useful properties of a yogurt that who seriously and professionally plays sports: at the low caloric content (about 55 Kcal) the product is rich in 100 g with the digestible proteins promoting rapid growth of muscle bulk.

It is useful to a yogurt and those who hardly fall asleep at night. The dream overcame rather, it is recommended to drink before going to bed a little fresh yogurt. Such useful habit will help to calm a nervous system thanks to what it will become easier to fill up at night.

Besides, dairy drink from the mountains of the Caucasus perfectly copes with an excessive zashlakovannost of an organism, removes toxics and excess cholesterol. For this reason yogurts quite often use during the periods of fasting days and diets.

The special way of preparation allows a yogurt to be acquired much easier than fresh milk therefore it, in most cases, is suitable for the use by that who suffers from intolerance of lactase. In combination with a set of irreplaceable acids, proteins, mineral substances (magnesium, phosphorus, calcium), and also vitamins of group B and vitamins A and D drink represents the tasty and useful product suitable for the use at any age.

The maintenance of sour-milk microorganisms in a yogurt allow drink to fight against pathogenic microflora in intestines that well influences overall health, and, according to some information, promotes extension of youth.

Thanks to a special way of preparation of a yogurt and properties of the ferment which is its part, the product perfectly stimulates appetite, promotes blood circulation improvement, normalizes activity of intestines and improves work of a liver and kidneys.

Preparation of a yogurt in house conditions

The simplicity of preparation and available ingredients which are a part of drink allow to expect that fresh the yogurt will always appear near at hand.

The main ingredient – milk, it is possible to pick up it depending on flavoring addictions. So, even sheep milk will approach both cow, and goat, and.

The first way of preparation of a yogurt demands existence of one liter of milk and 250-300 g of live yogurt without additives. The milk heated to temperature of 45-55 degrees is cooled to 35-40 degrees then add yogurt and cover a pan. Designs should be wrapped a warm blanket and to leave alone on 6-8 h. After the term of a yogurt it is ready.

Will be necessary for the second way: 2 l of milk, dense sour cream in number of 200 g, a crust of black bread. To hold milk during 2 h on the weakest fire, without forgetting to stir slowly to avoid burning. After that to add sour cream, to carefully mix, add afterwards a top crust of bread and to leave mix for days. When a yogurt it is ready, it is recommended to be stored in the refrigerator, having taken out a grain top crust.