Curdled milk

It is impossible to tell with reliability when for the first time people began to cook curdled milk from milk. Perhaps it occurred ten thousand years ago, and, maybe, even earlier, in prehistoric times.

Most likely, there was a curdled milk in times when people began to cultivate the cattle – milk in wooden, acid or pottery long was not stored, quickly turned sour. This turned sour milk was also appreciated by the ancient people. In the Russian villages curdled milk is eaten throughout many centuries, she prepares, one may say, by itself, and has very useful qualities. Residents of megalopolises love curdled milk too though, to tell the truth, kefir at them is more in honor.

The advantage of curdled milk was proved about hundred years ago by the famous scientist Ilya Mechnikov who assured that its regular use promotes digestion and suppresses reproduction in intestines of harmful microbes. He considered that the daily use of fermented milk products including curdled milks, it is capable to prolong human life significantly. Besides, it worked on creation of fermented milk products. So, in particular, its known "mechnikovsky" curdled milk is loved by all adherents of healthy food for the high content of phosphorus, calcium and vitamins.

Structure and caloric content of curdled milk

Now milk plants are engaged in production of curdled milk. To receive curdled milk, milk needs to be brought to boiling and to mix before receiving a homogeneous consistence then to cool up to the temperature of 35-40 degrees Celsius. Unlike kefir, curdled milk is not fermented in tanks, and at once spilled on packagings at which there are already various ferments, depending on a type of a product. Taste of curdled milk can be a miscellaneous, depending on a look: from acid to fresh, with filling of berries, fruit juice, vanillin, etc.

Curdled milk contains many fats, carbohydrates and proteins, and also organic acids. There are vitamins: And, beta carotene, group B vitamins, ascorbic acid N; minerals: phosphorus, magnesium, calcium, iodine, selenium, zinc, fluorine, molybdenum, manganese, sodium, potassium, cobalt, copper, iron, sulfur.

Caloric content of curdled milk depends on its percent of fat content, but on average 100 g of 2,5% of curdled milk contain about 56 kcal. And the caloric content of curdled milk low-fat even lower and makes 30 kcal that does it by an irreplaceable product for people with excess body weight.

Useful properties of curdled milk

It was already written above that thanks to low caloric content curdled milk is a fine product for clarification of an organism and weight loss. It is capable to bring toxins and slags out of an organism. If to arrange for itself two fasting days a week, eating exclusively curdled milk, then in a month it is possible to lose up to 6 kg of excess weight.

The advantage of curdled milk can be compared to advantage of kefir though for many people curdled milk much softer and is acquired by an organism it much quicker. After its use intestines at once begin to be filled with healthy microflora. In healthy intestines the vitamins and substances interfering formation of harmful bacteria breed more actively that leads to improvement of the general state of everything for several days. Curdled milk has useful properties at gastritises, locks, colitis, enterita and other diseases of digestive tract. Therefore it should be added the regular use of this product to the main treatment of these diseases.

The advantage of curdled milk consists also in normalization of a metabolism therefore many nutritionists recommend it at obesity and cellulitis.

It is recommended to include curdled milk after the postponed heart attack in a regular food allowance, at a hypertension, a diabetes mellitus, an ischemic disease and heart disease. It is connected with the content in it of polyunsaturated fatty acids which are capable to slow down development of cardiovascular diseases, and various complications warn.

One more important useful property of curdled milk is removal of a hungover syndrome. For this purpose it is enough to drink a glass of drink, and in ten minutes you will feel much better.

Widely the advantage of curdled milk is applied also in cosmetology. Since ancient times it is used for care of skin and hair. If daily to wash fresh curdled milk, then complexion will always be healthy and beautiful, and activity of sebaceous glands will return to normal. The Russian women long since prepared on its basis various ointments and cream.

Curdled milk is fine means for treatment of dysbacteriosis. For this purpose use curdled milk with garlic that very promotes reproduction of useful microflora. And, it is necessary to use medical curdled milk which has a bit different way of preparation, than usual: at first boiled milk is spilled on banks and leavened with addition of croutons of rye bread. When curdled milk is almost ready, adds some more croutons grated with garlic to it and leave to infuse a couple of hours. Such curdled milk can be stored in the refrigerator several days.

How to make home-made curdled milk?

In this article it was already said that in house conditions to make curdled milk it is much easier, than any other fermented milk product. For this purpose it is necessary to boil about three liters of milk and to cool up to the temperature of 35-40 degrees, to ferment kefir or sour cream (1 tablespoon). At will it is possible to add pieces of black bread and couple of spoons of sugar.

Milk with ferment needs to be poured on banks, to wrap up and put to the warm place. Usually curdled milk is ready in 6-8 hours. You should not store it longer than three days.

Contraindications

Despite all advantage, curdled milk has also contraindications. For example, it cannot be used at hyperacid and erosive gastritises, cholelithiasis, exacerbations of hepatitis, an ulcer of a 12-perstny gut and a stomach, and also at pancreatitis.