Yogurt is a dairy derivative made through a milk fermentation process, in which bacteria are responsible for the fermentation of lactose, which is the sugar naturally present in milk, and the production of lactic acid, guaranteeing the characteristic texture and flavor of this food.
In addition, yogurt is also considered a probiotic because it contains live bacteria, such as bifidobacteria and lactobaccilles, which help improve the health of the digestive system, as well as being rich in other nutrients, mainly calcium, which helps prevent osteoporosis.
- Yogurt can be prepared at home or purchased at the supermarket.
- However.
- Yogurts found in the supermarket usually contain sugar.
- Coloring and other ingredients that may not be as good for your health.
- So it’s important to read the nutritional label before choosing the product.
The main health benefits of natural yogurt include
Although whole yogurts are high in fat, some studies suggest that they could help improve heart health by helping lower cholesterol and help control blood pressure because it is rich in potassium, a mineral that helps relax blood vessels. and reduce the tension.
The following table shows the nutritional composition of each type of yogurt:
It is important to remember that yogurts contain lactose, so people intolerant of milk sugar should consume lactose-free yogurt.
For a better use of all the nutritional properties of this food, it is recommended to have natural skimmed yogurt with cereals and fruit. Granola, bitter chocolate, honey and sugar-free strawberry jam are also excellent to accompany natural yogurt.
In addition, it can also be added to the fruit vitamins to be consumed as a snack.
To make high quality homemade yogurt, you need
Ingredients
Preparation mode
Boil the milk and let it heat, about 36oC and mix with natural yogurt, which should be at room temperature, sugar and milk powder. Place this mixture in a tightly sealed container, wrap it in a very clean cloth and store in the closed but dull microwave, and keep it for up to 6 to 10 hours.
Once ready, store in the refrigerator. Yogurt should be ready when the consistency is the same as that of the natural yogurt purchased on the market.
The hot microwave environment will promote the proliferation of good yogurt bacteria that will reach all the milk, turning it into natural yogurt. Then, with a small cup of natural yogurt, you can make more than a liter of natural yogurt.
Yogurt should not be put in the milk when it is too hot for yogurt bacteria to die, as they are the ones that give consistency to the yogurt. It is also not recommended to add fruit or jam before the yogurt is ready so as not to damage its formation.
This yogurt should be stored in the fridge when ready and can be consumed even by infants, being a healthier option than industrialized yogurt.
Ingredients
How to prepare:
Beat the eggs, oil and sugar with a blender and add the flour and yogurt, stirring well. After forming a uniform paste, add the vanilla essence, yeast and baking soda and mix with a spoon. Bake in flour or parchment and bake until golden brown.
The cake is baked faster when made in the form of pudding, at medium temperature, between 160 and 180o.