Yogurt is a fermented dairy product, known as "yogurt". China's Xinjiang, Tibet, Inner Mongolia, Qinghai and other ethnic minority areas called yogurt seeds. It is a dairy product that takes fresh milk as raw material, after horse sterilization, and then adds beneficial bacteria to cow (sheep) milk, and then cools after passing the alcohol. Yogurt not only retains all the advantages of cow (sheep) milk, but also in some aspects of the processing process to avoid weaknesses, becoming a more suitable nutritional health product for humans.
Regular consumption of yogurt seeds is greatly beneficial to enhance the health of the body. The skin will also become white and smooth. Yogurt is seen by Uighurs as an inseparable home-cooked drink. This is because the nutritional value of yogurt is very high, far exceeding that of fresh milk. It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes and so on. The physiological value of the protein it contains is higher than that of rice, white noodles, and meat.
Yogurt seeds can help people consume food and promote absorption. This is because there are super energetic lactic acid bacteria in fermentation, which can enhance digestion, promote appetite, strengthen the peristalsis of the intestines and the metabolism of the body. In addition, because of the whey enzymes it contains, it can inhibit cholesterol. Therefore, regular drinking can also prevent arteriosclerosis and diseases such as hypertension and coronary heart disease. According to foreign experts, the concentration of cholesterol in the blood of Uighurs who like to eat yogurt is mostly 130 mg, which is much lower than the level of 240 mg% in the average American.
Yogurt is effective in preventing aging and cancer. Experts also believe that the proportion of Uyghurs suffering from cancer is small, which is probably not unrelated to the diet of yogurt. Lactobacillus in yogurt can inhibit and destroy spoilage bacteria such as typhoid bacillus, dysentery bacillus and staphylococcus in the intestine, which helps to improve the distribution of intestinal flora, inhibit the production of putrefactive bacteria, enhance intestinal function, and prevent premature aging.
Original yogurt making: A simple way to make yogurt with a boxed old yogurt that you bought is compared to fresh milk, and you can easily make delicious and high-quality yogurt. General ratio: yogurt: cow (sheep) milk = 1: 10.
Ingredients: 1 sachet of pure milk 500ml
Accessories: 1 cup of plain yogurt 125ml, rice cooker, porcelain cup with lid, spoon, microwave oven (you can also use other methods to heat milk, but with the microwave oven not only fast, but also the heating temperature is easy to master).
steps:
1: Put the porcelain cup (together with the lid) and the spoon in the rice cooker and boil for 10 minutes.
2, take the cup out and pour into the milk (7 points full, if the milk is newly opened, itself has been disinfected very well, can not be boiled disinfection), put the milk into the microwave oven to heat, to touch the wall of the cup is not hot for the degree.
3: Add a spoonful of yogurt to warm milk, stir well with a spoon and cover.
4, the rice cooker is cut off, the hot water in the pot is poured out, the porcelain cup is put into the rice cooker, the rice cooker lid is covered, covered with a clean towel or other insulation items, and the residual heat in the pot is used for fermentation.
After 5, 8 to 10 hours, the low-sugar yogurt is ready. If it's done at night, you'll be able to drink delicious yogurt the next morning.
Tips:
1. Of course, bifidobacteria can also be used as a strain. Ratio: 1 g bifidobacterium powder + 1000 ml milk.
2. Make yogurt directly in the refrigerator to refrigerate, do not let the yogurt be fermented again, and drink at any time.
3. When drinking, you can add sugar, fruit or drinks in an appropriate amount, mix well and drink.