Ryazhenka is a traditional Slavic fermented milk drink, which was used in the seventeenth century. This affordable and useful product has been familiar to people since childhood, because fermented baked milk is the richest source of prebiotics, calcium and protein necessary for the development of a child's body. What else is fermented baked milk so useful?
The benefits of fermented baked milk
The benefit of fermented baked milk lies in its composition, which contains a huge amount of substances necessary for the human body, but its main advantage is that it is easily absorbed by the stomach. Fermented baked milk is able to prevent osteoporosis, thanks to calcium and phosphorus, with which it is literally saturated. With daily use of fermented baked milk, the activity of the gastrointestinal tract will significantly improve, as well as the functioning of the kidneys.
Even children will like the pleasant taste of this fermented milk product, but people who want to lose weight should remember about its high calorie content.
In addition, fermented baked milk perfectly satisfies hunger and thirst. If, after overeating, there is a feeling of heaviness on the stomach, one glass of fermented baked milk can completely relieve discomfort, restore good health and remove the feeling of fullness in the stomach. This fermented milk product is recommended for diseases of the biliary tract and internal organs, atherosclerosis, dysbiosis and hypertension. Some nutritionists argue that daily consumption of fermented baked milk will maintain good health throughout a person's life.
The value of ryazhenka
The valuable properties of fermented baked milk are widely demanded in other countries famous for such similar products as Georgian yogurt, Tatar kumis and Egyptian leben. In Norway, fermented baked milk is called cellar milk, and Russian producers use a special ferment called “Bulgarian stick” in the production of fermented baked milk.
This leaven is the development of the inhabitants of Bulgaria, who from childhood eat fermented milk products, which significantly extend their life.
Fermented baked milk is also often used as a cosmetic for the skin. So, if you add a liter of fermented baked milk to the water before taking a bath and lie in it for a quarter of an hour, the skin will become softer and silky. For the final consolidation of the result, a bath with fermented baked milk should be done regularly for a month (at least).
To maximize the benefits of fermented baked milk, you need to purchase a high-quality fermented milk product. When buying, it is important to pay attention to the date of its manufacture and expiration date. The presence of beneficial probiotic bacteria in fermented baked milk makes it very nutritious and valuable, since the product does not contain artificial colors and taste stabilizers. In a good fermented baked milk, clots should not float, its color should be creamy (like baked milk), and the smell should certainly be tender and slightly giving off sour milk.
