Yogurt is not only delicious, but also healthy breakfast. Thanks to lactic acid bacteria, the product has a beneficial effect on the gastrointestinal tract and metabolic processes that occur in the body. In addition, not everyone knows that the most popular sour milk product acquires the appropriate taste and texture as a result of the fermentation process of whole or skim milk.
What are the benefits of low fat yogurt
First of all, it should be noted that lactic acid bacteria in the process of fermentation affect lactose, as a result of which yoghurt acquires better digestibility and does not cause allergy to milk protein. Today, in any store you can buy several types of yoghurts: fatty and low-fat, with and without various fruit additives. But, of course, the most delicious is homemade natural yoghurt.
By the way, you can independently prepare both regular and fat-free products. For example, among the obvious advantages of low-fat yoghurts, one can note a low content of saturated fat and cholesterol, but at the same time, a high concentration of calcium, phosphorus, selenium, zinc, potassium, vitamins B5, B2 and B12. That being said, the only disadvantage of yoghurt may be its high sugar content, which can be easily controlled if the yoghurt is made at home.
Homemade yoghurt guarantees naturalness, freshness and the absence of dyes. And you don't need to think that making yogurt at home is very difficult and troublesome. Even if you don't have a special yogurt maker, it doesn't matter. The process of making yoghurt is a fairly simple interaction of live yoghurt bacteria and lactose under certain temperature conditions.
Low-fat dairy products, according to nutritionists, contain fewer amino acids and complete protein.
Homemade yogurt recipe
To prepare a non-fat fermented milk product, you will need skim milk, a special starter culture (which can be purchased at the pharmacy), or a glass of regular bioyogurt. Please note: bioyogurt must be fresh. In addition, if desired, you can add various syrups, pieces of fruit, jams and other fillings to the ready-made yogurt.
Cooking should start with preparing milk, which must first be boiled and skimmed, and then cooled to room temperature. After that, you need to add sourdough or bioyogurt to warm milk and mix thoroughly. The finished mixture must be poured into molds and placed in a yogurt maker for the fermentation process, which usually takes up to eight hours.
If the household does not have a yogurt maker, then you can use any deep container where you need to place the dishes with the yogurt mass and pour warm water so that water does not get into the product itself. The container must be closed as tightly as possible with cling film or a lid and put in a warm place.
Homemade low-fat yogurt is a storehouse of nutrients and vitamins. But in order to preserve useful and nutritious substances in a fermented milk product, you need to correctly complete the fermentation process. To do this, the ready-made yogurt should be cooled, and then stored for no more than a week in a well-sealed container in the refrigerator.
In order for yogurt to contain only beneficial and "good" bacteria, fresh milk must be boiled.
Plus, keep in mind that homemade low fat yogurt is a great base for many delicious dishes such as sauces, sweet desserts, and smoothies.
