It is impossible to say with certainty when the first people began to prepare curdled milk.  Yogurt - low-fat milk product
 Perhaps it happened ten thousand years ago, or maybe even earlier, in prehistoric times.

Most likely, there was curdled at a time when people began to domesticate cattle - because the milk in a wooden, acidic or pottery is not stored for a long time, quickly sours. This is soured milk and was appreciated by ancient peoples. In Russian villages, eat yogurt for the past many centuries, because it is prepared, it can be said, by itself, and has a very useful qualities. Residents of megacities also love yogurt, though, to tell the truth, they have more yogurt in high esteem.

The benefits of yogurt has proven a hundred years ago, a famous scientist Ilya Mechnikov, who assured that the regular use of it aids in digestion and inhibits the proliferation of harmful bacteria in the gut. He believed that the daily consumption of dairy products, including yogurt, can significantly extend the life of man. In addition, he worked on the dairy products. In particular, his famous "Mechnikov" curdled loved by all adherents of a healthy diet for its high content of phosphorus, calcium and vitamins.

The composition and caloric content of yogurt

Currently involved in the production of yogurt dairies. To obtain a curdled milk must be brought to a boil and stir until homogenous, then cooled to a temperature of 35-40 degrees Celsius. Unlike yogurt, yogurt is not fermented in tanks, and immediately poured into packages, which are already present various yeast, depending on the type of product. Sour taste may be different, depending on the species, from acidic to fresh, filled with fruit, fruit juice, vanilla, etc.

The curdled milk contains a lot of fats, carbohydrates and proteins, as well as organic acids. The presence of vitamin A, beta-carotene, B vitamins, ascorbic acid, N; minerals: phosphorus, magnesium, calcium, iodine, selenium, zinc, fluorine, molybdenum, manganese, sodium, potassium, cobalt, copper, iron and sulfur.

Calorie yogurt depends on the percentage of fat, but an average of 100 grams of 2, 5% of yogurt contains about 56 calories. A calorie low-fat yogurt is even lower and amounts to 30 calories, which makes it an indispensable product for people who are overweight.

Useful properties of yogurt

We have already written that because of the low calorie yogurt is an excellent product to cleanse the body and lose weight. It is able to rid the body of toxins and wastes. If you arrange for unloading two days a week, eating only yogurt, for a month, you can lose up to 6 kg of excess weight.

The benefits of yogurt can be compared with the use of yogurt, but for many people, curdled much softer and it is absorbed by the body more quickly. After its use the intestine immediately begins to fill with healthy microflora. In a healthy gut vitamins and substances that prevent the formation of harmful bacteria actively proliferate, leading to improvements in general only a few days. Useful properties of yogurt has gastritis, constipation, colitis, enteritis and other diseases of the gastrointestinal tract. Therefore, the basic treatment of these diseases should be added the regular use of the product.  Calorie yogurt 2, 5% fat - 56 calories

Use yogurt is also to normalize the metabolism, so many nutritionists recommend it for obesity and cellulite.

In a regular diet is recommended to include yogurt after suffering a heart attack, hypertension, diabetes, coronary artery disease and heart disease. This is due to its content of polyunsaturated fatty acids, which can inhibit the development of cardiovascular diseases, and prevent various complications.

Another important useful feature is the removal of sour hangover. To this end, enough to drink a glass of drink, and ten minutes later you will feel much better.

Widely use yogurt is used in cosmetology. Since ancient times, it is used for skin care and hair care. If every day to wash fresh yogurt, the complexion will always be healthy and beautiful, and the activity of the sebaceous glands to normal. Russian women have long been prepared on the basis of its various ointments and creams.

Yogurt is an excellent tool for the treatment of dysbiosis. For this purpose, use yogurt with garlic, which is very promotes the growth of beneficial microflora. Moreover, it is necessary to use medical yogurt, which has a somewhat different way of cooking than usual: first boiled milk poured into the banks and fermented with the addition of rye bread croutons. When the yogurt is almost ready, it adds a few croutons, grated garlic, and leave to infuse for a couple of hours. Such yogurt may be stored in the refrigerator for several days.

How to make home yogurt?

The article mentioned that the home cook yogurt is much easier than any other milk product. To do this, boil about three liters of milk and cool to a temperature of 35-40 degrees, ferment yogurt or sour cream (1 tablespoon). Optionally, you can add slices of black bread and a couple of spoons of sugar.

Milk ferment necessary to pour into banks, wrap and put in a warm place. Usually sour ready in 6-8 hours. Keep it should not be longer than three days.


Despite all the benefits, a curdled and contraindications. For example, it can not be used when hyperacidity and erosive gastritis, gallstones, acute exacerbations of hepatitis, ulcer 12 duodenal ulcer and stomach, as well as pancreatitis.