The yogurt long since is considered a delicacy in the Caucasus, however locals call this drink differently – мацун. It is very similar to curdled milk, but at the same time has absolutely other taste and technology of preparation considerably differs.
Instruction
1. In Russia, curdled milk is done of the turned sour milk. Many, probably, noticed that if in time not to remove milk the fridge, it by all means will turn sour. However such way of preparation won't help you to receive a yogurt.
2. In preparation of this dish there are several secrets. Milk is skvashivat under special conditions, at the same time not only milk of cows, but also milk of sheep or goats is used. Milk gets warm approximately up to 90 degrees, then it needs to be cooled up to 45-56 degrees, then add ferment to it. Mix contains a dairy bacterium - the Bulgarian stick which brings benefit to an organism, is in a yogurt and streptococci of amasi. After all procedures, drink is put in heat at several o'clock that milk thickened and turned sour. Ready yogurts cool before the use.
3. The advantage of this drink is proved long ago. The yogurt is very good and is quickly acquired by an organism, is a source of valuable vitamins and elements, contains a set of amino acids and proteins, drink is rich with calcium and phosphorus. Drink is useful to both children, and adults, it helps digestion and reduces quantity of harmful bacteria in intestines. The modern person is subject to a stress and diseases therefore natural useful products are necessary for all of us.
4. Even biologists consider that a large number of harmful bacteria in intestines contributes to the development of processes of rotting, stimulates production of toxins, therefore, very much have negative effect on all organism in general. The yogurt considerably reduces quantity of these bacteria, cleans intestines. That is why this drink is considered an elixir of youth and health.
5. Prepare a yogurt, you, of course, can also, the main thing, don't forget about its secrets of preparation. In the beginning it is necessary to heat milk, but not to bring it to the boil. Then slightly cool milk, then add to it ferment. For ferment it is possible to use fat kefir or sour cream. Remember that to receive the necessary properties of a product, it is necessary to allow it to infuse hour 3-4. You shouldn't disturb it or to shake up. Time of fermentation can fluctuate considerably depending on quality of curdled milk, temperature, activity of bacteria and from other factors. Well to do a yogurt, it is necessary to get acquainted with traditions and secrets of its preparation.