Sour milk: the benefits and harm, recommendations for use

The usefulness of sour milk for children's and adult bodies began in ancient times. The famous healer Herodotus in the V.BC described all its medicinal properties. Nowadays, many people prepare this healthy drink by themselves and regularly take it to improve the functioning of the digestive system. However, this is not all the possibilities of a unique product.

On the shelves of modern stores you can find the present abundance of dairy products: ryazhenka, kefir, airan, yogurt and many other related products. However, they all have very little in common with this sour milk. In fact, all these products are only varieties of sour drink. From whole milk today, you can make a large number of products that are similar in taste, but differ in composition and effect on the body.

For example, to obtain ryazhenka, whole milk is subjected to heat treatment for a long time, as a result of which sugar in its structure is caramelized and gives a characteristic dark shade, a peculiar aroma and a pleasant aftertaste. This product can not be attributed to sour milk products.

A completely unique product is kefir, which is produced by fermenting whole milk with a special kefir fungus. This product is second only to acidophilus in its utility. Many people confuse yogurt with sour milk - this is not entirely true, since there is a difference between these products. For the manufacture of yogurt, fresh milk is pre-pasteurized, after which it is slightly cooled and began to ferment with special lactic acid bacteria.

Sour milk is referred to as independent products, which are the result of the natural ripening of milk as a result of the penetration of various microorganisms, which initially should not be contained in it. At the same time, the own bacteria and milk strains from the environment begin to enter into a chemical reaction with each other and stimulate the launch of a complex, but relatively fast, self-fermentation process. According to its taste, color and consistency, this drink is no different from yogurt. However, it is the latter that is the safer option, since it is not known which microflora has got into sour milk.

Today, yogurt is easy to buy in any store, but homemade products are always much more valued. Sour milk is no exception. For high-quality preparation of this drink, it is recommended to take rustic raw materials, since shop milk is already pre-pasteurized - as souring this product becomes bitter and unsuitable for human consumption.

As a rule, fermentation begins at a temperature of 35-40 degrees. Many people prefer to wait until this process starts by itself - this is not quite the right approach, because in urban houses and apartments the presence of pathogenic microflora is too high, which, once in whole milk, can significantly worsen it and even prevent its complete souring. It is best to use fresh milk, slightly acidifying. As a suitable starter, sour cream, pharmacy starter, as well as apple cider vinegar or lemon juice are commonly used.

The acidic environment stimulates the formation of bacteria and destroys pathogens. Sourdough is added to the slightly warmed milk, mixed thoroughly and left for a few hours in a warm place. After 8-10 hours, the drink is ready to drink.

Keep in mind that a drink prepared in this way should not be taken as a starter for a new portion of milk, since the useful activity of lactic acid bacteria in it is usually short.

True cooked sour milk in appearance is a thick and homogeneous mass with a characteristic milky smell without any other impurities. In color, it is white, light beige or yellowish.

Nutriciologists have found that the curative characteristics of yogurt significantly exceed the usefulness of plain milk. So, if the latter is absorbed by the body only by 35-40%, then sour - by 90%, therefore, from yogurt a person gets much more natural protein and necessary for growth and full development of calcium.

Sour milk is well absorbed even by those people whose body does not accept and does not digest the usual milk. This is due to the fact that the composition of yogurt is a completely different protein - it is obtained as a result of splitting by lactic acid bacteria, so it is much easier to digest in the body than milky.

Fermented milk product significantly improves the performance of the digestive system. Due to the high content of lactic acid bacteria, its use contributes to the normalization of intestinal microflora.

Included in its composition, fatty acids remove excess gases, due to this, sour milk is truly indispensable for intoxication, dysbiosis and prolonged upset of the stool. In sour milk there is a lot of calcium, which significantly improves the overall condition of bone and muscle tissue, and also strengthens the teeth and nails. The B vitamins present in large quantities in combination with magnesium reduce nervous excitability, relieve stress, reduce depression and mental stress, soothe and normalize sleep.

Vitamin D is useful for kids because it prevents the development of rickets, and in addition, it contributes to a better absorption of calcium, thereby preventing the appearance of osteoporosis. Vitamin A, or retinol, has the most beneficial effect on the organs of vision, and vitamin E exhibits antioxidant properties, contributing to the rejuvenation and regeneration of cells and tissues of the whole organism, suspending the processes of age-related changes of the skin.

Potassium in the structure of fermented milk product is extremely useful for the heart and blood vessels - daily intake of the product significantly improves the qualitative composition of the blood and strengthens the muscles, including the heart. In addition, yogurt is rich in fluorine, iodine, selenium, zinc and iron - these substances help optimize the endocrine system, improve the production of blood cells, increase hemoglobin.

The use of sour milk significantly strengthens the immune system, lowers blood pressure, normalizes cholesterol levels and improves the condition of alcohol poisoning. Indispensable drink for people who seek to get rid of excess weight, as well as it is prescribed to people weakened after a long illness or large physical and nervous stress.

The product is introduced into the masks for the face and head, as well as any types of hair, it consists of mixtures that promote skin whitening, getting rid of freckles and malady pigment spots. Lactic acid based masks have a mild peeling effect, softening and removing the upper keratinous cell layer. And for the hair from the product prepare care products that reduce the greasiness of the hair, moisturize the scalp, make hair shiny and silky.When dyed in a light color mask from yogurt effectively remove the yellowness of the hair and contribute to a light natural clarification.

Despite the fact that sour milk has a high content of nutrients, it is clearly expressed usefulness, its use in some cases can cause harm to the body.

Reception of yogurt should be limited in the presence of the following diseases:

• gastritis with high acidity;
• ulcerative conditions in the acute stage;
• hepatitis;
• pancreatitis;
• kidney stones and gallbladder.

Reception of a drink is not allowed at individual intolerance of dairy products and an allergy to its components.

Many people are suspicious of sour milk, refusing to use it on the grounds that it is sour milk, which means it is stale. This is not entirely true; sour milk can and even needs to be used by almost everyone.

Especially useful drink for pregnant women. It is no secret that the future mother's body needs a large amount of nutrients, while so that the products entering the body do not create an excessive load on the kidneys, heart and digestive organs. In this case, sour milk can be an excellent option - it is very well absorbed, while bringing great benefit to the whole body of the future mother. Skim milk reduces the manifestations of toxicosis, easily relieves heartburn.

Only in this way they will receive calcium, so necessary for the child - otherwise the baby will begin to suck this trace element from the mother's body, which will inevitably lead to problems with the bones and teeth of the woman.

Drink must be included in the children's diet.because, due to the content of easily digestible calcium, it contributes to the full development of the musculoskeletal system and the strengthening of bone tissue. Sour milk is commonly used in cooking. It perfectly quenches thirst and, together with a slice of black bread, is considered one of the most useful and nutritious breakfasts. It is used as a salad dressing and okroshka, used as a base for savory sauces.

Sour milk is tasty on its own, but if you wish, you can enhance its nutritional and healing properties by adding honey, fruits, berries, as well as vanillin or cinnamon. A delicious drink is considered to be a yogurt cocktail - it can be drunk at any time of the day as a snack, it perfectly quenches thirst and suppresses the desire to eat. To do this, sour milk is mixed with regular milk, add a little honey or jam, vanilla and beat with a mixer until appetizing foam appears.

Sour milk should preferably be consumed within 3 days after preparation. When stored in special conditions, the period may be slightly longer - up to 5 days, but after this time it is better to pour out the drink, because the concentration of acid-containing elements becomes excessive, and instead of the expected therapeutic effect such product can cause significant harm.

Read more about fermented milk products in the video.