Yogurt

The name comes from the Turkish word yoğurt, which translates as “curled.” It has taken hold and is widely used by Western European countries.

The appearance of the first semblance of a drink is attributed to the Scythians and related nomadic peoples of Asia. Fresh milk, which they transported in wineskins on the backs of horses and donkeys?, was susceptible to high temperatures and constant shaking. The natural fermentation process started, and the milk turned into a drink with a thick consistency and sour taste. Its main advantage, which was emphasized by ancient peoples, is long-term storage. After all, the nomadic lifestyle did not allow for constant replenishment of supplies and fresh water.

The ancient Thracians were the first to deliberately begin to make a fermented milk drink; they specially fermented milk, obtaining a starter culture. It was stored for a long time and when mixed with fresh milk it gave a delicious fermented milk product ?. It can also be considered the ancestor of yogurt. Some believe that we owe its creation to the Bulgars, who made kumiss. And later they came up with a technology for preparing the same yogurt from sheep’s milk, which is similar to the modern one.

The discoverer of the basis for sourdough can be considered the French scientist Louis Pasteur?‍?, who created a method for producing pure lactocultures in 1857. In 1905, the Bulgarian scientist Stamen Grigorov also discovered lactic acid bacteria. Studying in detail the components of the same product that was made by the ancient Bulgars from sheep’s milk, he found lactic acid bacteria. Which in 1907 were named Lactobacillus bulgaricus and Streptococcus thermophilus. Nowadays, the creation of yogurt is not complete without their participation. And the countries of the Balkan Peninsula, and in particular Bulgaria??, are considered the birthplace of the product.

In Europe and the USA, Danone contributed to the spread of yogurt. The Spaniard Isaac Carasso founded it in 1919 in Barcelona. The benefits of the Balkan version impressed him so much that he decided to start producing the fermented milk product in his country.

Let’s look at the benefits and harms this ingredient can bring to us today. The most important advantage is the live lactic acid bacteria in the composition, which have a positive effect on health.

✅ Phosphorus, calcium and milk protein in the composition are building materials and are responsible for strengthening bones, nails, teeth, hair, muscle tissue and joints. Athletes and people with high physical activity will definitely appreciate these properties.

✅ Group B vitamins will help restore and normalize the functioning of the nervous system and maintain normal blood cholesterol levels. They are also necessary for good brain function and a strong heart. This, in turn, improves memory, limb motor skills, visual acuity and concentration. We recommend introducing yogurt into the diet of schoolchildren and students.

✅ Live bacteria have a positive effect on the functioning of the gastrointestinal tract – they envelop the gastric mucosa, help eliminate bad breath and perfectly strengthen the immune system.

✅ Helps to keep the body youthful. With regular use, it helps cleanse lymph and improve blood quality. This is an excellent prevention of ischemia, heart attack, vein disease and atherosclerosis.

✅  Cleanses away toxins, blocking their harmful effects. Try eating yogurt on a regular basis if you like to indulge in junk food.

✅ A great way to cheer you up. Fermented milk products have a good effect on the gastrointestinal tract, and a healthy stomach improves the general condition of the body.

✅ Helps you lose extra pounds and leaves you feeling full for a long time.

There are a lot of beneficial properties; with regular use, you will significantly strengthen your immune system and begin to feel better. What danger could such a useful product, at first glance, pose?

❌ Lactose and casein intolerance. People who cannot consume dairy products should avoid consuming yogurt.

❌  Various nutritional supplements. It is important to understand that all benefits relate to a living natural product. When, for example, the preservative E1442 is added to it, all benefits are nullified. The additive allows you to extend shelf life, but kills beneficial microorganisms. And without them, the product becomes empty.

❌  Large amounts of sugar. Most packages in stores contain too much sugar, as the manufacturer tries to surprise customers with taste at the expense of health.

Choose a high-quality pure composition to get maximum benefits! Or make your own yogurt using a special starter.

Today, yogurt tastes can be very different. Natural has a uniform texture and viscous consistency. It is very tender and melts in the mouth, has a refreshing taste with light sour notes. Various additives help diversify the classic taste. Modern manufacturers offer a large selection – with pieces of fruit and berries??, jam or jam, with crispy balls and flakes, chocolate drops and dragees. Flavors are also popular – strawberry, blueberry, banana, etc. Choose your favorite flavor and enjoy!

? The most common use option is independent. If you pick up a package of additives in a store, you don’t have to add anything, the product will be delicious on its own.

? Greek or classic can be combined with pieces of fruit. Take a banana, apple or pear and cut into small slices or cubes. You can add the berries you like, jam or preserves. In principle, the delicate creamy taste will highlight any sweet additive well.

? Add to sauce, dressing, marinade or baked goods. The yoghurt base perfectly combines all the ingredients and enhances the taste of the dish. It can even be used in making drinks or cakes.

Here you can use your imagination and use the ingredient in a variety of dishes. And our recipes will help you with this!

The most important rule that will allow you to preserve the freshness of the product as much as possible is compliance with the temperature regime. Homemade live yogurt should only be stored in the refrigerator at a temperature of +3 – +6 degrees. The living cultures contained in the composition retain their properties for a limited period. If you made homemade yogurt, place it in clean jars and screw the lid on tightly. Place in the refrigerator – it can be stored this way for up to 3️⃣ days.

If you open a jar, try to eat the contents within a day, since the opened product can stay fresh for no more than 1️⃣2️⃣ hours. A dish prepared with the addition of live yogurt also has a shelf life of no more than 1️⃣2️⃣ hours. Try to consume it during the day.

How long can I store the store-bought version? Due to the addition of preservatives, it can be stored unopened even at room temperature. But even in this case, the product should be kept away from heat sources or direct sunlight. If you want to maximize shelf life, read the information on the label. The manufacturer always writes the optimal temperature and shelf life. As a rule, the temperature regime is from +3 to +25 degrees Celsius up to 3️⃣0️⃣ days.

It is not always possible to eat an open package in one sitting. The shelf life of opened packaging depends on the preservatives added by the manufacturer. A large number of chemical additives significantly increases shelf life. But long-term storage affects the taste of the product – it becomes less fresh and bright.

Which yogurt to choose is your decision; everyone here depends on their personal preferences. Some choose quality and naturalness, while others choose rich taste, despite a lot of chemistry. If you want to improve your health, we recommend choosing a purer composition. Store-bought options can be occasionally included in the diet as variety. In any case, the choice is yours!