First yogurt. What is the difference between a yogurt product and yogurt? How to choose the right dairy product
Yogurt is popular milk product, which has become one of the symbols of healthy nutrition in our time. When buying, you need to pay attention to its composition. Real yogurt can only be called "a fermented milk product with a high content of skimmed milk solids, produced using a mixture of starter microorganisms - thermophilic lactic streptococci and Bulgarian lactic acid bacillus."
There are two main varieties of this popular product. With live bacteria and pasteurized, which is essentially a yogurt product and does not have the beneficial properties of real yogurt. In order to understand which product is in front of you, the manufacturer must carefully indicate the information in the label. The product can be called yogurt only if the number of microorganisms in 1 g is more than 107 CFU. If less, we have, at best, a fermented milk product. In addition, yogurts come in different fat contents. Healthy lifestyle enthusiasts often choose low-fat versions, but keep in mind that they are usually high in carbohydrates due to the addition of stabilizers.
Like other fermented milk products, yogurt has a beneficial effect on digestion and immunity. Fruit versions combine the beneficial properties of dairy products and fruits, but contain a lot of sugar and quite rarely and little - natural fruits. Yogurt, like other dairy products, contains many useful substances: ascorbic acid, calcium, potassium, chromium, magnesium, phosphorus, iodine, sodium, fatty and organic acids
vitamins B1, B2, PP, D, B3 and B6.
From Wikipedia, the free encyclopedia
Yogurt or dairy product
Real yogurt consists of natural milk and starter cultures containing cultures of the bulgarian stick and thermophilic streptococcus, however, in different countries world, the composition of yogurt is more or less strictly.
Yoghurt is a fermented milk product with a high content of skimmed milk solids, produced using a mixture of starter microorganisms - thermophilic lactic streptococci and Bulgarian lactic acid bacillus
the federal law Russian Federation dated June 12, 2008 N 88-FZ "Technical regulations for milk and dairy products"
According to this law, "Russian" yogurt may contain other ingredients, including milk powder, but must contain sourdough in strictly defined quantities of two cultures.
The closest in taste and composition to the Bulgarian "sour milk" Russian fermented milk product with an undisturbed clot is produced in the city of Uglich, Yaroslavl Region and is called "ugurt" after the place of production. For the production of ughurt, a special technology has been developed that makes it possible to dispense with the use of powdered milk, the addition of stabilizers and the evaporation of moisture. In addition to the composition, which, like "sour milk", includes only milk and sourdough from bulgarian bacillus and thermophilic streptococcus, "uglich yogurt" differs in that it is produced in a thermostatic way exclusively from milk obtained according to the principles of organic food production: a mixture of such milk and sourdough is immediately placed in cups, heated and kept in a special temperature regime for six hours.
On an industrial scale the largest number yogurt in the world is produced in Finland (37%), followed by Estonia (19%), France and Germany (13% each, data for the first quarter of 2012) .
Organoleptic indicators
Name of indicator | Characteristic |
---|---|
Appearance and consistency | Homogeneous, moderately viscous. When adding stabilizers - jelly-like or creamy. When using flavoring food additives - with the presence of their inclusions. |
Taste and smell | Sour-milk, without foreign flavors and odors. When made with sugar or sweetener, moderately sweet. When developed with flavoring food additives and flavoring agents - with the appropriate taste and aroma of the introduced component. |
Color | Milky white, uniform throughout the mass. When produced with flavoring food additives and food colorings - due to the color of the introduced ingredient. |
physical and chemical indicators
Name of indicator | Norm |
---|---|
Mass fraction of fat,% | |
dairy low-fat | no more than 0.1 |
low fat milk | from 0.3 to 1.0 |
milk bold | 1.0 to 2.5 |
milk classic | from 2.7 to 4.5 |
milk cream | 4.7 to 7.0 |
creamy milk | 7.0 to 9.5 |
creamy | at least 10.0 |
Mass fraction of milk protein, % not less than | |
3,2 | |
for fruit (vegetable) yogurt | 2,8 |
Mass fraction of dry fat-free milk substances, % not less than | |
for yoghurt without fillers | 9,5 |
for fruit (vegetable) yogurt | 8,5 |
Mass fraction of sucrose and total sugar in terms of invert sugar | Installed in technical documentation for a specific name of yogurt produced with sugar and (or) fruit and berry fillers |
Mass fraction of vitamins,% | It is set in the technical documentation for a specific name of fortified yogurt |
Acidity, °T | from 75 to 140 |
Phosphatase | missing |
Factory outlet temperature, °C | 4±2 |
microbiological indicators
History of yogurt
According to one version, the first who began to make a product resembling yogurt were the ancient Thracians. They bred sheep and noticed that sour milk lasted longer than fresh milk, and they mixed the fresh milk with sourdough starter, thereby obtaining the first yogurt.
According to another version, the ancient Bulgars were the first. First they made a drink koumiss from horse milk. Subsequently, when they settled in the Balkan Peninsula and created the First Bulgarian Kingdom, they began to breed sheep and make yogurt from sheep's milk.
In Europe, yogurt gained some fame in connection with the illness of the stomach of King Louis XI. The king could not be cured in any way, and a certain doctor from Constantinople helped him, who brought him Balkan yogurt. . In gratitude, the French king spread the word about the food that saved his life.
The microflora of Bulgarian yogurt was first studied by a Bulgarian medical student Stamen Grigorov at the department of prof. Massol at the University of Geneva. In 1905 he described it as consisting of one rod-shaped and one spherical lactic acid bacterium.
In 1907, the rod-shaped bacterium was named Lactobacillus bulgaricus in honor of Bulgaria, in which it was first discovered and used, and spherical - Streptococcus thermophilus.
The first scientific study of functional properties bulgarian sticks [ ] and sour milk carried out in Russia in 1907:
On the dietary significance of "sour milk" prof. Mechnikov. Clinical observations from St. Petersburg. Marine Hospital, Dr. med. G. A. Makarova. St. Petersburg. Edited by C. L. Ricker. Nevsky prospect, 14. 1907
In Europe, yogurt became popular in the first half of the 20th century thanks to active marketing by Danone.
In the USSR, yogurt has been produced since the 1920s. It was sold in pharmacies as a remedy called yaghurt. AT explanatory dictionary Ushakov (1935) there is the word "yugurt" (and as a pronunciation option - "yagurt") with the interpretation: "Bulgarian spoiled milk» . In the 1980s, they began to produce fruit kefir, which began to be labeled "fruit yogurt". But very soon this initiative was stopped by Western giants who came to the domestic market.
Word yogurt, translating from Armenian language like "sour milk", derived from verbs matsnul"sour, curl up" and matsutz'anel"ferment". Presumably, the word goes back to a common Indo-European root and has cognates in related languages: Persian. māst "yogurt" and Skt. mastu "sour cream". Later, the word from the Armenian language got into a number of other languages.
The name of the product is often found among medieval Armenian authors, in particular, Grigor Magistros (XI century), Hovhannes Yerznkatsi (XIII century), Grigor Tatevatsi (XIV century) and others. Grigor Magistros in his "Definition of Grammar" already gives the correct etymology of the name.
Production technology
At the first stage, milk is subjected to mechanical processing (in an apparatus similar to washing machine). This breaks the fat globules into smaller particles, which are enveloped by the proteins contained in the milk. This allows you to lay the necessary consistency of yogurt, because. fat is distributed more evenly. Then the product is heated to temperatures of 75-95 degrees (the higher the target temperature, the shorter the heating period, in particular, 5-minute heating to 90-95 degrees and 30 minutes to 85 degrees is practiced). This allows you to destroy bacteria, as well as influence the taste and texture, depending on the duration and degree of heating. After that, the milk is cooled to a temperature of about 37 degrees and fermented with the help of special bacteria (usually Bulgarian bacillus and thermophilic streptococcus). Bacteria convert lactose into lactic acid, causing protein clumps to dissolve. Separate proteins form a lattice, the cells of which capture droplets of water and fat, and the product thickens. The fermentation is then stopped by cooling and the product is ready for packaging and consumption.
More information about yogurt
In the 1900s, I.I. Mechnikov advocated the consumption of lactic acid products (especially yogurt) as a means of suppressing anaerobic fermentation in the gastrointestinal tract: introduce lactic acid bacteria into the body. Since these bacteria are able to acclimatize in the human intestinal canal, finding substances containing sugar for nutrition, they can produce disinfecting substances and serve the benefit of the organism in which they live.
Yoghurt is used as the basis for the traditional Bulgarian cold soup tarator.
A kitchen appliance for making yogurt at home is called " yogurt maker».
Package
Now yogurt is usually packaged in plastic cups covered with foil. Often these cups are combined into easily broken blocks of 4 (rarely 6 or more) cups. Previously, yogurt was packaged in glass bottles and sold in pharmacies. Plastic bottles are also used for packaging yogurt.
In all of the above types of packaging, yogurt should be stored at a temperature of + 2 ... + 4ºС (in the refrigerator).
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An excerpt characterizing Yoghurt
In 1808, Emperor Alexander went to Erfurt for a new meeting with Emperor Napoleon, and in the highest Petersburg society they talked a lot about the greatness of this solemn meeting.In 1809, the proximity of the two rulers of the world, as Napoleon and Alexander were called, reached such a point that when Napoleon declared war on Austria that year, the Russian corps went abroad to assist their former enemy Bonaparte against their former ally, the Austrian emperor; to the point that in high society they talked about the possibility of a marriage between Napoleon and one of the sisters of Emperor Alexander. But, in addition to external political considerations, at that time the attention of Russian society with particular vivacity was drawn to the internal transformations that were being carried out at that time in all parts of the state administration.
Life in the meantime real life people with their own essential interests of health, illness, work, rest, with their own interests of thought, science, poetry, music, love, friendship, hatred, passions, went as always independently and outside of political closeness or enmity with Napoleon Bonaparte, and outside of all possible transformations.
Prince Andrei lived without a break for two years in the countryside. All those enterprises on estates that Pierre started at home and did not bring to any result, constantly moving from one thing to another, all these enterprises, without showing them to anyone and without noticeable labor, were carried out by Prince Andrei.
He had to the highest degree that practical tenacity that Pierre lacked, which, without scope and effort on his part, gave movement to the cause.
One of his estates of three hundred souls of peasants was listed as free cultivators (this was one of the first examples in Russia), in others corvée was replaced by dues. In Bogucharovo, a scholarly grandmother was issued to his account to help puerperas, and the priest taught the children of peasants and yards to read and write for a salary.
One half of the time Prince Andrei spent in the Bald Mountains with his father and son, who was still with the nannies; the other half of the time in the Bogucharovo monastery, as his father called his village. Despite the indifference he showed to Pierre to all the external events of the world, he diligently followed them, received many books, and to his surprise noticed when fresh people from Petersburg, from the very whirlpool of life, came to him or to his father, that these people, in knowledge of everything that happens in foreign and domestic policy, they are far behind him, who is sitting all the time in the countryside.
In addition to classes on estates, in addition to general studies in reading a wide variety of books, Prince Andrei was at that time engaged in a critical analysis of our last two unfortunate campaigns and drawing up a project on changing our military regulations and decrees.
In the spring of 1809, Prince Andrei went to the Ryazan estates of his son, whom he was the guardian of.
Warmed by the spring sun, he sat in the carriage, looking at the first grass, the first birch leaves, and the first puffs of white spring clouds scattered across the bright blue of the sky. He did not think about anything, but looked cheerfully and senselessly around.
We passed the ferry on which he spoke with Pierre a year ago. We passed a dirty village, threshing floors, greenery, a descent, with the remaining snow near the bridge, an ascent along washed-out clay, a strip of stubble and bushes that were greening in some places, and drove into a birch forest on both sides of the road. It was almost hot in the forest, the wind could not be heard. The birch tree, all covered with green sticky leaves, did not move, and from under last year's leaves, lifting them, the first grass and purple flowers crawled out green. Scattered in some places along the birch forest, small spruce trees with their coarse eternal greenery unpleasantly reminded of winter. The horses snorted as they rode into the woods and became more sweaty.
The footman Peter said something to the coachman, the coachman answered in the affirmative. But it was not enough for Peter to see the sympathy of the coachman: he turned on the goats to the master.
- Your Excellency, how easy! he said, smiling respectfully.
- What!
“Easy, your highness.
"What he says?" thought Prince Andrew. “Yes, it’s true about spring,” he thought, looking around. And then everything is already green ... how soon! And birch, and bird cherry, and alder is already beginning ... And the oak is not noticeable. Yes, here it is, the oak.
There was an oak at the edge of the road. Probably ten times older than the birches that made up the forest, it was ten times thicker and twice as tall as each birch. It was a huge oak tree in two girths with broken branches, which can be seen for a long time, and with broken bark, overgrown with old sores. With his huge clumsy, asymmetrically spread, clumsy hands and fingers, he stood between the smiling birches, an old, angry and contemptuous freak. Only he alone did not want to submit to the charm of spring and did not want to see either spring or the sun.
"Spring, and love, and happiness!" - this oak seemed to be saying, - “and how you don’t get tired of the same stupid and senseless deceit. Everything is the same, and everything is a lie! There is no spring, no sun, no happiness. There, look, crushed dead firs are sitting, always the same, and there I spread my broken, peeled fingers, wherever they grew - from the back, from the sides; as you have grown, so I stand, and I do not believe your hopes and deceptions.
Prince Andrei looked back at this oak tree several times as he drove through the forest, as if he was expecting something from him. There were flowers and grass under the oak, but he still, frowning, motionless, ugly and stubbornly, stood in the middle of them.
“Yes, he is right, this oak is a thousand times right,” thought Prince Andrei, let others, young ones, again succumb to this deception, and we know life, our life is over! A whole new series of thoughts, hopeless, but sadly pleasant in connection with this oak, arose in the soul of Prince Andrei. During this journey, it was as if he thought over his whole life again, and came to the same calming and hopeless conclusion that he had no need to start anything, that he should live his life without doing evil, without worrying and desiring nothing.
On guardian affairs of the Ryazan estate, Prince Andrei had to see the district marshal. The leader was Count Ilya Andreevich Rostov, and Prince Andrei went to him in mid-May.
It was already a hot spring. The forest was already all dressed up, there was dust and it was so hot that when driving past the water, I wanted to swim.
Prince Andrei, gloomy and preoccupied with thoughts about what and what he needs to ask the leader about business, drove up along the alley of the garden to the Rostovs' Otradnensky house. To the right, from behind the trees, he heard a female, cheerful cry, and saw a crowd of girls running towards the intersection of his carriage. Closer ahead of the others, a black-haired, very thin, strangely thin, black-eyed girl in a yellow cotton dress, tied with a white handkerchief, from under which strands of combed hair were knocked out, ran up to the carriage. The girl was shouting something, but recognizing the stranger, without looking at him, she ran back with a laugh.
Prince Andrei suddenly felt pain from something. The day was so good, the sun was so bright, everything around was so cheerful; but this thin and pretty girl did not know and did not want to know about his existence and was contented and happy with some kind of separate, stupid, but cheerful and happy life. “Why is she so happy? what is she thinking! Not about the military charter, not about the arrangement of the Ryazan dues. What is she thinking? And why is she happy? Prince Andrei involuntarily asked himself with curiosity.
Count Ilya Andreevich in 1809 lived in Otradnoye just as before, that is, taking over almost the entire province, with hunts, theaters, dinners and musicians. He, like any new guest, was glad to Prince Andrei, and almost forcibly left him to spend the night.
During the boring day, during which Prince Andrei was occupied by the senior hosts and the most honorable of the guests, with whom the house of the old count was full on the occasion of the approaching name day, Bolkonsky looked several times at Natasha, who was laughing and having fun between the other young half of society, kept asking himself: “What is she thinking? Why is she so happy!
In the evening, left alone in a new place, he could not sleep for a long time. He read, then put out the candle and lit it again. It was hot in the room with the shutters closed from the inside. He was annoyed with this stupid old man (as he called Rostov), who had detained him, assuring him that the necessary papers in the city had not yet been delivered, he was annoyed with himself for having stayed.
Prince Andrei got up and went to the window to open it. As soon as he opened the shutters, the moonlight, as if he had been waiting for it at the window for a long time, burst into the room. He opened the window. The night was crisp and unmovingly bright. Right in front of the window was a row of trimmed trees, black on one side and silvery lit on the other. Under the trees there was some kind of juicy, wet, curly vegetation with silvery leaves and stems in some places. Farther behind the ebony trees there was some kind of roof shining with dew, to the right a large curly tree, with a bright white trunk and branches, and above it almost full moon in a bright, almost starless, spring sky. Prince Andrei leaned against the window and his eyes rested on this sky.
Prince Andrei's room was on the middle floor; they also lived in the rooms above it and did not sleep. He heard a woman speak from above.
“Just one more time,” said a female voice from above, which Prince Andrei now recognized.
- When are you going to sleep? answered another voice.
“I won’t, I can’t sleep, what should I do!” Well, the last time...
Two female voices sang some kind of musical phrase, which was the end of something.
- Oh, what a delight! Well, now sleep, and the end.
“Sleep, but I can’t,” answered the first voice, approaching the window. She apparently leaned completely out of the window, because the rustling of her dress and even breathing could be heard. Everything was quiet and petrified, like the moon and its light and shadows. Prince Andrei was also afraid to move, so as not to betray his involuntary presence.
- Sonya! Sonya! – the first voice was heard again. - Well, how can you sleep! Yes, look what a beauty! Ah, what a delight! Wake up, Sonya, - she said almost with tears in her voice. “There has never been such a lovely night, never.
Sonya reluctantly answered something.
- No, look at that moon! ... Oh, what a charm! You come here. Darling, dove, come here. Well, see? So I would squat down, like this, I would grab myself under my knees - tighter, as tight as possible - you have to strain. Like this!
- All right, you're going to fall.
There was a struggle and Sonya's dissatisfied voice: "After all, the second hour."
Oh, you're just ruining everything for me. Well, go, go.
Everything fell silent again, but Prince Andrei knew that she was still sitting there, he sometimes heard a quiet stir, sometimes sighs.
- Oh my god! My God! what is it! she suddenly cried out. - Sleep like sleep! and slammed the window.
“And it doesn’t matter to my existence!” thought Prince Andrei while he listened to her conversation, for some reason waiting and fearing that she would say something about him. “And she again! And how on purpose! he thought. Such an unexpected confusion of young thoughts and hopes, which contradicted his whole life, suddenly arose in his soul, that he, feeling unable to understand his state of mind, immediately fell asleep.
The next day, having said goodbye to only one count, without waiting for the ladies to leave, Prince Andrei went home.
It was already the beginning of June, when Prince Andrei, returning home, drove again into that birch grove in which this old, gnarled oak struck him so strangely and memorable. The bells rang even more muffled in the forest than a month and a half ago; everything was full, shady and dense; and young spruce trees scattered throughout the forest did not disturb the general beauty and, imitation of the general character, tenderly turned green with fluffy young shoots.
The whole day was hot, somewhere a thunderstorm was gathering, but only a small cloud splashed on the dust of the road and on the succulent leaves. The left side of the forest was dark, in shadow; the right one, wet and glossy, shone in the sun, slightly swaying in the wind. Everything was in bloom; the nightingales chirped and rolled now close, now far away.
“Yes, here, in this forest, there was this oak, with which we agreed,” thought Prince Andrei. "Yes, where is he," thought Prince Andrei again, looking at left side the road, and without knowing it, not recognizing him, admired the oak he was looking for. The old oak, all transformed, spread out like a tent of juicy, dark greenery, was thrilled, slightly swaying in the rays of the evening sun. No clumsy fingers, no sores, no old mistrust and grief - nothing was visible. Juicy, young leaves broke through the tough, hundred-year-old bark without knots, so that it was impossible to believe that this old man had produced them. “Yes, this is the same oak tree,” thought Prince Andrei, and a causeless, spring feeling of joy and renewal suddenly came over him. All the best moments of his life were suddenly remembered to him at the same time. And Austerlitz with a high sky, and the dead, reproachful face of his wife, and Pierre on the ferry, and the girl, excited by the beauty of the night, and this night, and the moon - and all this suddenly came to his mind.
“No, life is not over at the age of 31, suddenly, Prince Andrei decided completely, without change. Not only do I know everything that is in me, it is necessary that everyone knows this: both Pierre and this girl who wanted to fly into the sky, it is necessary that everyone knows me, so that my life goes not for me alone so that they do not live so independently of my life, so that it is reflected on everyone and that they all live with me together!
Returning from his trip, Prince Andrei decided to go to Petersburg in the fall and came up with various reasons for this decision. A whole series of reasonable, logical arguments why he needed to go to Petersburg and even serve, was every minute ready for his services. Even now he did not understand how he could ever doubt the need to take an active part in life, just as a month ago he did not understand how the idea of leaving the village could come to him. It seemed clear to him that all his experiences in life must have been lost in vain and be nonsense if he had not put them to work and had not again taken an active part in life. He did not even understand how, on the basis of the same poor rational arguments, it had previously been obvious that he would have humiliated himself if now, after his lessons in life, he would again believe in the possibility of being useful and in the possibility of happiness and love. Now my mind was telling me something else. After this trip, Prince Andrei began to get bored in the countryside, his previous activities did not interest him, and often, sitting alone in his office, he got up, went to the mirror and looked at his face for a long time. Then he turned away and looked at the portrait of the deceased Lisa, who, with curls a la grecque [in Greek] fluffed up, tenderly and cheerfully looked at him from a golden frame. She no longer spoke the former terrible words to her husband, she simply and cheerfully looked at him with curiosity. And Prince Andrei, with his hands folded back, paced the room for a long time, now frowning, now smiling, rethinking those unreasonable, inexpressible in words, secret as a crime thoughts connected with Pierre, with fame, with the girl at the window, with the oak, with female beauty and love that changed his whole life. And at those moments when someone came to him, he was especially dry, sternly resolute, and especially unpleasantly logical.
Natural starter cultures yogurt at home are becoming more and more popular.
But can store-bought yogurt compare with homemade yogurt? What is the essential difference? And how to cook yogurt at home tasty and really healthy?
Say no to store-bought yogurt!
Why? After all, this is a source of beneficial lactobacilli, according to manufacturers. They excel in every possible way, releasing yoghurts of different fat content and the most intricate tastes. But doctors are unanimous in their opinion - do not expect all the benefits from purchased yogurt that natural yogurt can contain.
What is yogurt by definition? It is a fermented milk product resulting from fermentation of milk by lactic acid bacteria. Most often, these are friendly to the human microflora Bulgarian bacillus Lactobacillus bulgaricus and thermophilic streptococcus Streptococcus thermophilus. They ferment the milk sugar lactose at a warm temperature, thereby providing the final product with a characteristic flavor and texture. It is the content of lactic acid bacteria and their metabolic products in milk that makes yogurt at home useful for the functioning of the gastrointestinal tract and metabolic processes. Does this apply to store-bought yogurt? Unlikely.
Beneficial bacteria are not durable. They do not live more than 5 days, even when yogurt is stored in the refrigerator. What is the shelf life of store bought yogurt? Sometimes up to 10 days, sometimes up to 21. If you expect to benefit by buying yogurt that is 2 days old, then think about it in this case too. The manufacturer will certainly add to yogurt preservatives so that it doesn't get damaged. Just the content of preservatives in purchased yogurt has a negative effect on bacteria in the first hours and days. Their growth and reproduction is suppressed.
Will there be a huge demand for yoghurts “with milky taste”, and better with “sour milky taste”? So not only children, but also adults are not particularly interested. Because manufacturers add to yogurt flavorings and flavors. Berries and pieces of fruit, syrups, caramel, vanilla and so on and so forth. Do you believe that natural additives are in the composition of such yogurt? In vain. In this case, its cost would be much higher, and the shelf life would again be lower. This does not benefit either the enterprising manufacturer or the economical buyer. So, in the composition of purchased yogurts, dried fruits / berries (most often cake left over from the manufacture of juices and similar products), amazing in smell, but completely useless, and even potentially harmful additives.
Carefully read the composition of purchased yogurt. Yes, you will see milk, and, of course, the names of fermented milk crops. Flavorings will also be mentioned. But what about all sorts of thickeners, starch and other hard-to-pronounce and unmemorable names? They provide a pleasant texture of the drink, uniformity, creaminess. And they also affect the cost of goods - more chemicals, less cost. As a result, at cost, a liter of finished yogurt will cost the buyer less than a liter of good milk and a bottle of sourdough. And this is without taking into account fresh fruits, nuts, honey. In the pursuit of profit, the buyer loses the main thing - instead of the most useful and so necessary product for our body, he receives its analogue, not the High Quality substitute.
Is it possible to buy more healthy yogurt for more money? Again, unlikely. If you categorically do not accept making yogurt at home, give preference to products with a shelf life of 3-5 days, with a natural taste (without additives and flavors) and with the least number of mysterious names in the composition.
And before doing final choice between store-bought and homemade yogurt, learn about the benefits of natural yogurt and how easy it is to make.
What are the benefits of yogurt at home?
And now a few words about the potential benefits of yogurt. Mass-producers claim their yogurt jars already vary in weight positive qualities, but in fact, all this is exclusively about home-made yogurt using natural starter cultures.
So, the benefits of cooking yogurt at home:
- a source of vitamins and minerals - fresh homemade yogurt will supply the body with phosphorus, calcium, magnesium, B vitamins, vitamins A and K; their intake in the body ensures bone health and digestive tract, forms immunity and resistance to infections and a variety of diseases;
- intestinal health and prevention of dysbacteriosis - yogurt contains lactobacilli and calcium; the first resist the pathogenic intestinal microflora, the second destroys microorganisms that, according to some studies, cause intestinal cancer;
- gastrointestinal health - yogurt is useful not only for the intestines, which are characterized by a certain microflora; a portion of good yogurt will help overcome indigestion and diarrhea, and will also be very appropriate in parallel with the use of antibiotics;
- the formation of immunity - 300 grams of natural yogurt per day will be an excellent alternative to vitamin and mineral complexes, if there is a need to strengthen immunity; so that health on the eve of epidemics and all year round did not fail, yogurt should be consumed on a regular basis;
- prevention and recovery after thrush - treatment of thrush often should not take place locally, but in a complex manner; in addition to the fact that drugs are prescribed to suppress the growth of the fungus, it is also necessary to strengthen the immune system and form a healthy microflora in the intestine;
- lowering the level of cholesterol in the blood - studies show that the whole range of useful substances from natural yogurt in the human body is also reflected in the composition of the blood, in particular, the concentration of "bad" cholesterol in it decreases; this will subsequently have a positive effect on metabolic processes and the health of the cardiovascular system.
In addition to these pronounced positive effects of home-made yogurt, it should be mentioned that natural yogurt improves brain function, prevents the development of depression (the content of B vitamins has a positive effect on the functioning of the brain and central nervous system), helps to lose a few extra pounds (due to the normalization of digestive and metabolic processes).
This is far from full list useful properties yogurt.
Eating homemade yogurt can be more practical than it first appears, and here are a few reasons:
- Delicious - some do not like the natural taste of yogurt at home, but it can be supplemented with a variety of syrups, jams, fresh fruits and berries, dried fruits, honey, chocolate, nuts, sugar in the end. Yogurt is also fermented with the addition of natural flavors (cinnamon sticks or vanilla).
- Pleasant texture - other housewives complain that their yogurt turns out to be too liquid or with lumps, exfoliates, and in general is too sour in taste or with an unpleasant odor. The solution to the problem lies in observing the subtleties of cooking (in particular desired temperature) and choosing the right starter (cultures can affect taste).
- Savings - third housewives count every penny, but as a result they calculate. Only at first glance, ready-made yogurt is cheaper than homemade. And saving quite a bit, you will not provide your body with anything useful. In addition, hostesses have such an opportunity to ferment a new liter of milk on a few tablespoons of homemade yogurt. This can be done within five days of the activity of live bacteria and no more than two times from one vial of starter cultures. As a result, the cost of the product is reduced, and taking into account its exceptional utility, the benefit is obvious.
- Ease of use is the argument of the fourth category of lazy hostesses. It would seem, what could be easier than opening and drinking a jar of store-bought yogurt? The answer is simple and varied. Firstly, you can purchase a yogurt maker, and then all your culinary efforts will come down to dissolving the sourdough in milk and turning it on. household appliances into an outlet. Secondly, yogurt ferments on its own and without a yogurt maker - use a slow cooker or a turned off, but preheated oven (plus a blanket and jars wrapped in cling film). It may be somewhat and time consuming, but hardly longer than preparing a full dinner.
If such a list of arguments tipped the scales in favor of homemade yogurt, then take into account some contraindications to its regular use. Yes, there are also those.
Who should not use natural homemade yogurt?
The first thing that comes to mind is people with . But there is a nuance here - lactic acid bacteria take over the function of digesting lactose and this allows people with a lactase deficiency in a small amount, but still consume dairy products.
Another thing, . Such a violation is incompatible with the use of cow's milk products. You can try making yogurt at home using sheep or goat milk. But it is possible that such milk will not be perceived by the body, and certainly this is a good reason not to experiment with the preparation of yogurts.
Interestingly, even ordinary natural yogurt without the addition of sweeteners already contains sugar. It is 4 grams per 100 grams of product in yogurt. Sweet drinking yoghurts can contain up to 30 grams of sugar. Daily consumption of such yogurts risks leading to the development of diabetes. And even more so, diabetics should be wary of homemade yogurts. As for the sugar content in yogurts for people who are losing weight, it does not play a significant role, and other components of yogurt only normalize metabolic processes and contribute to weight loss.
Another danger of yogurt lies in the use of homemade unpasteurized milk. In this case, not so much yogurt as milk is dangerous. It can be a source of dangerous bacteria - salmonella, E. coli. If you think homemade milk is healthier, be aware of these risks, and be sure to boil the milk and then cool it to the required temperature, this is at least. Also, during the preparation of yogurt, both beneficial and pathogenic microorganisms can multiply in it, and therefore it is necessary to use not only pasteurized milk, but also clean dishes.
The subtleties of making yogurt at home
If you have a yogurt maker, then there are usually no difficulties with making yogurt at home. However, in this case, you need to choose excellent milk, pick up a good starter, keep the kitchen clean. If you consider the yogurt maker unnecessary, and you treat yourself to natural yogurt not regularly, but from time to time, then there are secrets about how to make yogurt without such a technique. But first things first.
Choosing milk. It is preferable to choose pasteurized and ultra-pasteurized milk. Do not think that it is less useful than homemade. Give preference to homemade milk only if you are completely sure of its producer. And what kind of milk definitely should not be used for drinking or making yogurt, so it is sterilized - all its useful components are destroyed.
Homemade milk must be boiled before making yogurt, pasteurized milk must be heated to 90 ° C, ultra-pasteurized milk does not require boiling or heating, but only heating to the required temperature.
In order for the bacteria to actively multiply, and even more so not to die, milk for yogurt at home must be heated to 38-44 ° C. If you do not use a thermometer, but determine the temperature "by eye", drop a few drops of milk on your wrist - it should be warm, not hot. Please note that at temperatures above 50 ° C, lactic acid bacteria will die.
To boil or heat milk, use a stainless steel pot with a thick bottom, ceramic or glass container. It is better not to use enameled dishes, milk will quickly burn in it. It is better to ferment milk in a glass container or special jars that come with a yogurt maker and some multicookers.
Choosing a starter. The most popular for cooking yogurt at home dry industrial sourdough is used. It can be purchased at pharmacies, health food stores or large supermarkets (dairy departments). The composition of such a starter usually includes classic yogurt bacteria - Lactobacillus bulgaricus and Streptococcus thermophilus.
What you definitely should not use to make yogurt at home is yogurt from factory packaging. Even with natural taste and no flavors. Even with a short shelf life. Such a jar is hardly cheaper than one bottle of dry sourdough, but you run the risk of running into an unnatural product, or even pathogenic microflora.
As stated in the instructions, the powder from the bottle must first be dissolved in a small amount of milk, shaken, and then mixed with the bulk. For the next batch of yogurt, you can use homemade yogurt as a starter. There is an opinion that yogurt can be fermented 4-10 times, but it must be taken into account that we cannot provide sterile conditions at home, and along with beneficial bacteria, pathogenic microbes will multiply in each next serving of yogurt. Therefore, the optimal number of re-fermentation will be two.
Choice of dishes. As already noted, use a stainless steel with a thick bottom, glass or ceramics to heat milk, and glass or plastic for fermentation. But much more important than the material of the dishes is its cleanliness. At home, it is almost impossible to ensure the sterility of the process, but it is necessary to thoroughly wash the cups / jars in which yogurt will ferment. Use hot water, soda, brushes. At a temperature of about 40 o C in a lightly soiled dish for 6-12 hours of fermentation, many unfavorable organisms are at risk of developing. Be careful. After the allotted time, transfer the container with yogurts to the refrigerator, where they will be stored for no more than five days.
A few last secrets:
- if cooking without a yogurt maker, it is important to keep the temperature around 40 o C for 6-10 hours, for this you can use:
- thermos;
- a blanket and leave the wrapped container next to the central heating battery or heater (observe fire safety!);
- a container with water needs a temperature - you need to place jars wrapped in cling film into it (make sure that water does not get inside), and periodically add hot water;
- turned off, but preheated to 50 ° C oven - you can put in it both a container wrapped in a blanket and a sudok with hot water and jars;
- in the process of preparing yogurt, “do not disturb” it - do not open, shake or stir for at least 6 hours, or even a full cooking cycle (up to 8-9 hours);
- add flavorings to already prepared yogurt, since both sugar and acids from fruits can disrupt the fermentation process;
- for the fermentation process to be complete, the finished yogurt must be cooled for at least 4 hours in the refrigerator.
If you follow all these recommendations, as well as “through trial and error”, you will certainly get yogurt at home with a pleasant and delicate texture. You can supplement it with your favorite flavors of berries, fruits, caramel, chocolate, vanilla. Homemade yoghurts are also used to make soups and salads. The maximum shelf life of homemade yogurt is 1 week, but it is better to eat it 5 days in advance.
Yogurt is one of the very ancient dairy products with health benefits. It is more than a thousand years old and there are many legends about it. One of them tells how an angel revealed to Abraham the secret of preparing this wonderful dish.
However, a more plausible explanation for the appearance of yogurt is that travelers in the desert suddenly discovered that the milk they took on the road curdled, turning into a clot. So fermented dairy products gradually became an integral part of the diet of our ancient ancestors, and now they delight us too. The yogurt boom dates back to the 70s of the 20th century and has been going on for more than 30 years, according to well-known American medical specialists William and Martha Sears in their book on healthy eating.
What is yogurt?
Yogurt is a great example of what in nutrition is called the principle of interaction, when different foods are taken, and as a result of their combination, a new product with more nutritional value is formed. This is exactly the case when 1+1=3. In accordance with international standards, in order for a product to be eligible to be called yogurt, it must meet three criteria:
1. The main ingredient in yogurt is milk.
2. The main production process is fermentation.
3. The main condition for fermentation is the direct participation of living microorganisms from the lactobacillus family.
How yogurt is made
First, the milk gets a "dose" of beneficial bacteria. Two microorganisms - Lactobacillus and Streptococcus thermophilus - are added to pasteurized milk. While it is still warm, bacteria convert the sugar into a special milky substance, which is what makes yogurt so delicious. It acts on proteins, forming a soft clot. Another microorganism, Lactobacillus acidophilus, is also added to some types of yogurt to make it healthier, turning lactose, proteins, trace elements and a small amount of fat into a highly digestible product.
Bacterial cultures convert approximately 30% of milk sugar. This explains why many lactose intolerant people can enjoy the taste of yogurt even though they don't drink milk at all. A by-product of fermentation is called lactic acid, which acts as a preservative, allowing yogurt to last much longer than milk. Lactic acid also increases the digestibility of proteins and trace elements.
The best bacteria for the gut
Not all yogurts have the same bacterial cultures. After fermentation, some yogurts are pasteurized again. They don’t get better because of this - many beneficial microbacteria die. There is a special label from the Institute of Nutrition "Live and active cultures", which is placed on the label of yoghurts containing such bacterial cultures. Keep in mind that just because a product is labeled as “Live Lactobacillus” does not mean that the product is labeled with the label we were talking about. Some yogurts may contain live bacteria but may not have a label on the packaging. If you want to have guarantees, look for this sign.
Avoid buying yogurt that says "cooked after the fermentation process" on the packaging. This means that the yogurt has been pasteurized after the bacterial cultures have been introduced, which virtually negates the health benefits of the product. Such products are economically beneficial for manufacturers, they can be stored on store shelves for much longer, but they are useless for health. They completely lack the qualities inherent in nutritious foods. Lactose intolerant people who tolerate yogurt containing live lactobacilli may not digest repasteurized species well. Yogurt-based salad dressings, yogurt-coated sweets, dried fruits, nuts, pretzels, and candy usually do not contain live bacterial cultures.
The Consumer Protection Society insists that manufacturers not call yogurt products that do not contain live bacterial cultures. As a reminder, look for yogurts that carry the Institute of Nutrition label, because this is the only real indication that the product actually contains live lactobacilli, which not only were there during fermentation, but also remained after it.
Useful advice. The culture of Lactobacillus bulgaricus is always present in yogurt, but Lactobacillus acidophilus is not. It can be added additionally. This microorganism is more beneficial for the colon than Lactobacillus bulgaricus. Look for Lactobacillus acidophilus on the list of yogurt ingredients.
10 reasons to appreciate yogurt
1. Yogurt is better digested than milk. Many people who suffer from lactose intolerance or milk protein allergies can eat yogurt. The fermentation process makes it a product that is much better digested than milk. Under the influence of live bacterial cultures, lactase occurs - an enzyme that is lacking in the body of people suffering from lactose intolerance. Another enzyme, beta-galactosidase, found in some yogurts, also promotes more efficient absorption of milk sugar in people who are lactase deficient. In addition, enzymes partially process the milk, as a result of which the product becomes less allergenic. Children suffering from lactose intolerance easily digest yogurt without experiencing discomfort. And although the lactose content depends on the type of product, in any yogurt it is still less than in milk. Fermentation breaks down milk sugar into glucose and galactose, which are easily absorbed by the body.
2. Yogurt helps the colon stay healthy. Doctors often say, "You are only as healthy as your colon." Including yogurt in your diet, you provide the body with two services. First, yogurt contains lactobacilli, which have a beneficial effect on bowel function, while helping to prevent the risk of colon cancer. Lactobacilli (especially Lactobacillus acidophilus) normalize the intestinal microflora, preventing the development of neoplasms. The more such bacteria you have in your intestines, the lower the risk of developing colon cancer. Mainly beneficial bacteria found in yogurt block harmful substances(e.g. nitrites) before they become carcinogenic.
Second, yogurt is a valuable source of calcium (see below). This microelement “monitors” the condition of the intestinal mucosa, thus preventing the development of a condition that can cause colon cancer. People whose diet includes a lot of calcium (for example, residents of the Scandinavian countries) are less susceptible to this oncological pathology. There is evidence that it is enough to get 1.2 mg of calcium per day to reduce the risk of developing colon cancer by 75%. As a survivor of this cancer, I have a special interest in preventing a recurrence, because my life depends on it.
3. Yogurt improves the absorption of other nutrients. The beneficial bacteria found in yogurt help calcium and B vitamins to be absorbed more efficiently. In particular, lactic acid, which is found in yogurt, improves the absorption of calcium from milk, improving its absorption by the intestinal walls.
4. Yogurt strengthens the immune system. There is evidence that if a person eats two cups of yogurt daily, his body intensively produces immunity-boosting interferon. The bacterial cultures found in yogurt stimulate white blood cells that help fight infections. Experimental studies are being carried out, which give reason to believe that lactobacilli can suppress the development of tumors.
5. Yogurt helps to recover from intestinal infections. Some viral infections and allergic reactions can cause damage to the intestinal mucosa, especially those cells responsible for lactase production. As a result, there is a temporary dysfunction of the intestine, expressed in unsatisfactory absorption of lactose. That is why children who have had intestinal infections cannot drink milk for several months after that, although they drank it before the illness and had no problems digesting lactose. Because yogurt is a fermented product, it avoids these kinds of problems and can be beneficial when included in the diet during recovery from an infection. It is also helpful to eat yogurt if you are taking antibiotics because it minimizes the negative effects of this group of drugs on the intestinal mucosa.
6. Yogurt can suppress fungal infections. There is good evidence that eating two cups of natural yogurt every day will help maintain normal vaginal microflora and will also reduce the possibility of developing fungal infections.
7. Yogurt is a valuable source of calcium. Two cups of yogurt contains 450 mg of calcium. This is half of the recommended daily allowance calcium intake for a child and approximately 30-40% of the norm for adults. Since the presence of live bacterial cultures improves calcium absorption, it follows that, when choosing between yogurt and milk, preference should be given to the first.
8. Yogurt is a wonderful source of protein. Natural yogurt contains 10-14 grams of protein (two cups), which is 20% of the recommended daily intake for any person. And again, yogurt containing live bacterial cultures gives the body more protein than milk (10 g and 8 g, respectively). During the fermentation process in the manufacture of yogurt, milk protein is converted, and the body absorbs it much more easily.
9. Yogurt reduces the level of "bad" cholesterol. It is believed that the inclusion of yogurt in the diet can affect cholesterol levels. And positively, reducing "bad" cholesterol. However, this hypothesis requires confirmation.
10. Yogurt is a "combination" product. Two nutritional benefits of yogurt support this notion. Firstly, it is easily absorbed by the body, and secondly, it improves the absorption of vitamins and microelements obtained from other products. That is why yogurt can be used as a sauce or replace sour cream.
Perhaps we should take a cue from those peoples who eat a lot of yogurt, such as the Bulgarians. Bulgaria is known for its centenarians and the fact that many people in this country remain healthy even in old age.
Useful advice. Antibiotics kill not only harmful, but also beneficial bacteria that live in the intestines. Live bacterial cultures in yogurt help restore the gut microflora before pathogens multiply and take over the good bacteria. I usually recommend to my young patients that they have a glass of yogurt a day if the child needs to take antibiotics, not only at this time, but also for a couple of weeks.
What are the best yogurts?
Buying yogurt? Carefully read what is written on the package, study the information about the nutritional properties of the product and what is included in its composition. Here's what you need to pay special attention to.
Length of ingredient list on yogurt packaging. It is best to opt for regular (plain) yogurt, given its exceptional nutritional qualities. Such yogurt usually has only two ingredients: milk (whole, skimmed, low-fat milk) and live bacterial cultures. The longer the list of ingredients (sweeteners, additives, fillers, emulsifiers, etc.), the more calories in the product and the less nutritional value it has. If yogurt contains various sweeteners or fruits, you get more calories from sugar than from the actual yogurt. It is not right. Look at how much sugar is in yogurt and how much protein it contains. The more the second and the less the first, the healthier the yogurt. You yourself can add anything to it to change its taste according to your own preferences or the preferences of your children.
Reading the label on yogurt
The range of yoghurts is great. You should learn to understand them.
Whole milk yogurt contains approximately 3.5 grams of fat (one cup).
Low-fat yogurt should contain no more than 2 grams of fat (one cup).
Low-fat yogurt contains less than 1 g of fat (one cup).
Fruit yogurt is a product that contains fruits. To make it have the desired texture, gelatin and stabilizers are added to it.
Yogurt can stratify - it is more liquid on top than on the bottom, so it needs to be stirred with a spoon, and drinking yogurt should be shaken. Drinking yogurt, especially fruit yogurt, may contain various additives that are unlikely to benefit the body.
Yogurt, heat-treated. Some manufacturers write on the packaging that their product has been heat treated. Such yogurt - it looks more like pudding - can be stored for a long time. There are either no living bacterial cultures in it at all, or they are weakened after heat treatment. This literally "kills" all the nutritional qualities of yogurt, reducing them to nothing.
Useful advice. Long-digesting food makes you feel full. Nutrients in this case are better absorbed, since the product is in contact with the intestinal mucosa. It processes yogurt twice as long as milk.
Not all yogurt products are created equal. Yogurt, which is used to create a surface layer on dried fruits and nuts (such as raisins or fruit pieces), is usually very high in sugar. In this case, you are abusing sweets under the motto "We eat yogurt."
Useful advice. Yogurt will benefit both young and old people. For children, it is a valuable balanced source of proteins, fats, carbohydrates and trace elements, and it is also delicious. For older people with more sensitive colons, yogurt is also a valuable source of nutrients. In addition, it stabilizes the intestinal microflora, and this is very important in terms of cancer prevention.
Benefits of natural yogurt
When comparing natural and fruit yogurt (the same volume), the advantages will be on the side of the first. Compare the nutritional information for these products that you can see on the packaging:
Natural yogurt has fewer calories.
Natural yogurt contains twice as much protein.
Natural yogurt is 2 times richer in calcium.
Natural yogurt does not contain sugar.
If natural yogurt does not seem very tasty to you, it is still better to buy it. You can add whatever you want to it, such as your favorite fruits. Thus, you completely exclude yogurt with the addition of sweeteners from the diet.
Chilled yogurt is one product, but frozen yogurt is another. Frozen yogurts, even those containing live bacterial cultures, are not as healthy. Lactobacilli are a sensitive substance, and they are unlikely to like the freezer.
Yogurt as a source of nutrients
Yogurt is one of the universal food products. It's both a meal on its own and a dip, especially for kids who like to dip chunks in seasoning or pour over salads. Thus, yogurt can successfully replace foods that contain a lot of fat. It does not have such a disadvantage, but there are more than enough advantages.
Useful advice. Yogurt is a great product that kids love a lot. It appears in the diet of children one of the first, and deservedly so. It can also be used as a "bait" dip to introduce toddlers to a new flavor or dish.
Use yogurt instead of mayonnaise. Natural non-fat yogurt contains 10% less calories, 1% less fat, 3% less cholesterol than regular mayonnaise. The combination of low-calorie mayonnaise and regular yogurt (in equal volumes) is suitable for a variety of dishes, including potato salad, coleslaw, carrot and onion salad (usually dressed with mayonnaise), tuna salad and many others.
Try using natural yogurt instead of sour cream. It is much lower in calories, fat and cholesterol. If you are adding yogurt instead of sour cream, heat the dish very carefully so that it does not curdle. Low-fat yogurt works best for this.
Try using yogurt instead of milk or cream. Natural yogurt can successfully replace milk, cream or sour cream when making waffles, pancakes and buns.
Eat yogurt instead of ice cream. Whipped chilled yogurt may well replace ice cream.
Everyone knows that yogurt isfermented milk product, which contains beneficial microorganisms, vitamins and trace elements. At the same time, today there is a huge variety of yogurts on store shelves.
For example, Turkish yogurt and yogurt with fruit additives are completely different types yoghurts, with different tastes and textures. In this article, we have selected 10 main types of yogurt that you should know about in order to choose exactly what is good for you.
1. Drinking yogurt with fruit additives
The most popular type of yogurt is delicious, low-calorie and healthy. Adults love it, kids love it. It can be a great snack or dessert, it can be used to make smoothies and milk shakes, or it can be used as a dressing for fruit salads. Fruit fillers with which yogurts are produced are very different: strawberries, peach, raspberries, blueberries, bananas and many others.
2. Yogurt without fillers
Yogurt without fillers is a very healthy drink that has a smooth texture and a mild taste without impurities. Such yogurt can be used as a regular fermented milk drink (for example, if you don’t like kefir and fermented baked milk, try yogurt without additives), in cooking (for baking, smoothies, desserts, and even for marinating barbecue), and for anything .
3. Yogurts for kids
At first glance, yogurts for children do not differ from regular fruit yogurts, but this is only at first glance. First of all, children's dairy and sour-milk products differ in the way they are produced and packaged. In addition, it is desirable that fruit and vegetable fillers for children's yoghurts be "native" for Ukraine: blueberries, raspberries, apples, peaches, carrots, pumpkins. Banana is an exception, but this is only because it is very suitable for baby food. Instead of sugar, yogurts for children are prepared with fructose. It is important to remember that fruit and vegetable yogurt for children is recommended to be given no earlier than eight months of age.
4. Turkish yogurt
Turkish yogurt has a high solids content, resulting in a thick texture and a delicate creamy taste. Due to the high content of fat (10%) and protein (3.75%), the product has a high nutritional value. Turkish yogurt is prepared exclusively from ingredients of dairy origin, without thickeners and stabilizers. Turkish yogurt can be consumed on its own, combined with fruit and vegetable supplements, and as a dip or salad dressing.
5. Sourdough
Sourdough is a unique fermented milk product that contains a large number of beneficial bacteria (100 times more than in kefir). The sourdough can be plain, without additives, and sometimes with fruit and other fillers - such a sourdough can be an alternative to fruit drinking yogurts (if, for some reason, yogurts do not suit you). For a change, try bran-and-grain sourdough or high-milk-protein sourdough starter—both delicious and healthy.