Curdled milk

Prostokvasha is very popular and widely in demand among residents of Russia, Georgia, Armenia, Ukraine and other countries of Southern Europe. Such love and affection for this drink is associated not only with the excellent taste of this drink, but also with the useful properties of prostokvashi. The technology for making this healthy and tasty fermented milk drink consists in the following: fresh milk is briefly boiled, homogenized and then cooled. Then, bacterial starter with various strains is added to it, the species of which directly depend on the prostokvashi variety.

For example, to prepare traditional prostokvasha, lactic acid streptococcus is used, for Georgian matsoni and Armenian matsuna you need a matsun stick and streptococcus. In addition, varenets and mummers also belong to varieties of prostokvash, and they are made from a mixture of cream and milk, which is subjected to heat treatment.

The finished product is homogeneous clots that are colored glossy white (like kefir) or creamy yellow (characteristic of mummer). Prostokvash has a distinctive fermented milk smell, and its taste varies from fresh to pronounced sour, which directly depends on the variety of this drink.

It is customary to use squash in fresh form. It is possible to diversify its taste slightly with various flavour or flavour components such as cinnamon, vanilla, jam, fruit, berries, syrup or jam. In addition, quite often simple milk is an integral component of many dishes - for example, lush homemade pastries, pancakes and soups. The calorie content of yogurt depends on its fat content, but the nutritional value of the most common drink is 59 kcal per 100 grams.

Composition of prostokvashi

Prostokvash contains fatty acids, replaceable and essential amino acids, among which valine, arginine, histidine, lysine, leucine, cysteine, isoleucine, tryptophan, threonine, methylalanine and methionine are distinguished. In addition, there are dietary fiber, starch, sugar, macro and trace elements, cholesterol, as well as a large amount of vitamins as part of prostokvashi.

Benefits of prostokvashi

This tasty fermented milk product is perfectly absorbed by the body - this is the immediate benefit of prostokvash for humans. In addition, it is a valuable source of trace elements and vitamins, and its regular use contributes to the normal activity of the intestinal microflora.

The benefits of yogurt are also manifested in the presence of an anti-sclerotic effect, which is due to the content of polyunsaturated fatty acids (Omega-6 and Omega-

3) in this drink. These substances prevent the development of hypertension and coronary heart disease.

Damage to prostokvash

If you have diseases such as aggravated pancreatitis, cholelithiasis and hepatitis, you are strongly discouraged from drinking acidic rustic cough. Also, the possible harm of prostokvash can affect those who suffer from erosive gastritis, gastritis with increased acidity and other diseases of the gastrointestinal tract.