Drinks are produced from Fresh whey With the preservation of all its constituent parts, both without addition and with the addition of flavoring and aromatic substances. The technology of a large number of such drinks has been developed. For the manufacture of soft drinks, fresh clarified whey is also used after the isolation of whey proteins from it by thermal coagulation or membrane methods. For manufacturing soft drinks widely use hydrolyzed serum.

To make drinks from whey, it is filtered or separated to free it from protein flakes, pasteurized at 74-76 ° C with an exposure of 15-20 s to cause coagulation of whey proteins, cooled to 4-10 ° C and packaged in small and large containers. If drinks are made with fillers, then they are added to the whey before packaging according to the recipe.

Pasteurized whey is produced without fillers. The implementation period is not more than 36 hours at a temperature not higher than 8 °C.

Kvass "New" is made from pasteurized clarified serum with the addition of bread extract, sugar and baker's yeast. The whey is filtered, clarified by precipitation of proteins at a temperature of 95-97 ° C with exposure for 1-2 hours, cooled to 25 ° C, separated from protein flakes, added according to the recipe sugar syrup, bread extract and yeast sourdough on whey, which is pre-mixed with 2% sugar and kept for 40-60 minutes until foam appears on the surface. Then carry out fermentation

Serum at 25-30°C for 14-16 hours, cooled to 6-8°C, poured into containers. The finished product is a homogeneous dark brown liquid, slight sediment is allowed; taste sweet and sour, refreshing, flavorful rye bread; acidity 80-90 °T, density not less than 11.5%, mass fraction of alcohol 0.4-1%. The implementation period is not more than 48 hours from the moment of production at a temperature of not more than 8 ° C.

Milk kvass is produced similarly to Novy kvass, additionally a solution of burnt sugar dissolved in water is added. in large numbers serum. After fermentation, the drink is matured at 4-5 ° C for at least 24 hours. The organoleptic characteristics of the finished kvass are identical to the Novy kvass. Mass fraction of alcohol 0.4-1%, acidity 80-100°T, density 11%.

whey drink with tomato juice are made from clarified whey, into which tomato juice with salt is added at 15 ° C, mixed, cooled to 6-8 ° C, poured into glass milk bottles of 0.5 l and kept at 8 ° C for 5-6 hours for purchase drink of the desired flavor. After mixing, the finished product is a homogeneous, orange-colored liquid, stratification is allowed, the taste is sour-saltish with a taste of tomato. Salts in the product 0.5%, tomato juice 15%, acidity 50-70°T.

Drinks from fresh curd whey with and without added flavoring and aromatic substances: drinking whey, whey drink with sugar, whey drink with vanillin, whey drink with coriander. For their manufacture, whey is filtered, pasteurized, cooled to coagulate proteins, fillers are added according to the recipe: sugar in the form of boiled syrup, coriander in the form of a decoction. You can add color (burnt sugar) to the drink. The drink is cooled to 6-8°C, kept at 6°C for 5 hours in a cooling chamber for maturation and packaged in glass containers, flasks, tanks. The implementation period is not more than 48 hours from the date of production. The acidity of the product is 60-75 °T, solids 9.5-10.5%, for drinking whey 6-7.3%. It is a homogeneous liquid with a slight sediment, the color is due to the added components from greenish-yellow to light brown, the taste is sour-milk.

In many republics of the Union and in other countries, a wide range of products is produced from clarified hydrolyzed whey with the addition of juices of berries, fruits, and fruits.

The Rivella drink is made from whey that has undergone lactic acid fermentation, with the addition of sugar, herbal infusions, fruit juices, mineral salts, and vitamins saturated with carbon dioxide.

A nutritious drink is produced from whey protein concentrate (4.21%), orange concentrate (19.48%), sugar (5.85%), maize starch, water, vanilla, dyes. Starch is dispersed in water (35% of the total amount of water) and boiled; the hot mixture is added to a solution of cold water with sugar, whey proteins, vanilla. The mixture is then pasteurized at a temperature of 85 °C, cooled to 38 °C and the rest of the flavors and colorants are added. The drink is frozen or hot packed in cans.

"Lactofrut" is produced from hydrolyzed whey, from which up to 50% of proteins have been removed. The product contains 25 g / l lactose, 12.5 g / l glucose and the same amount of galactose, 4-5 g of mineral salts, 2 g of nitrogenous substances, vitamins B and C. It is used to prepare soft drinks with fruit essences and dietary products.

Milk champagne is produced from pasteurized whey with the addition of champagne yeast, burnt sugar, raisins (immersed in a bag). Fermentation is carried out at 28 ± 2 ° C, at the end of which the bag with raisins is removed, the product is cooled to 6 + 2 ° C, poured into tanks. The finished product is a homogeneous liquid of light brown color, up to 3% sediment by volume is allowed, the taste is sweet and sour, carbonated, refreshing; acidity 100 °T.

They also produce a carbonated drink such as champagne from whey with the addition of 12% water, 7% sugar, 1% caramel, baker's yeast, raisins and essences to improve flavor.

Milk whey is a popular sour milk product with a unique chemical composition, which has a lot of useful properties. The healing liquid is successfully used in medicine, cosmetology, cooking and nutrition. What is serum, which one has benefits and can it cause harm? This will be discussed further.

Product characteristics and composition

Whey is a product of milk processing into cottage cheese or cheese. Sour milk is heated, solid protein lumps are formed in it, which are separated from the liquid. Curdled milk clots are curd, and the liquid fraction is whey. In appearance, it is a cloudy liquid with a sweet and sour taste and a light specific aroma.

The product has a minimum percentage of fat content, since it is based on water and biologically active substances. Chemical composition drink looks like this:

• More than 90% whey is water.
• About 5% is the carbohydrate group, which includes milk sugar (lactose), glucose, galactose, neuraminic acid, ketopentose, and so on.
• Approximately 0.8% is an easily digestible protein, in composition it resembles myosin (human muscle protein). The composition of the protein group includes the following amino acids: lactoglobulin, albumin, evoglobulin.
• 0.5 l of the drink contains potassium - 75 mg, calcium - 45 mg, phosphorus - 37 mg, sodium - 25 mg, magnesium - 5 mg and iron.
• Vitamins: nicotinic, ascorbic acid, beta-carotene, tocopherol, choline, biotin and group B elements.

Serum contains lactic, citric, nucleic acid. From fatty acids we can distinguish acetic, formic, propionic and oily. The liquid also contains a small amount of carbon dioxide, oxygen and nitrogen.

There are only 40 calories in two liters of whey, but in terms of nutrients, this drink replaces many vegetables and fruits.

Milk whey - transparent liquid white color with a sour smell

The benefits of whey for the human body

The serum acts gently and gradually, and therefore the results of treatment are stable and long-term. To feel its healing effect, you must regularly apply the liquid for at least 2-3 weeks. The product is used for prevention and complex treatment various ailments.

The drink has a beneficial effect on the digestive tract and is recommended for use by people with diseases such as gastritis, pancreatitis, intestinal inflammation. Milk sugar reduces oxidative processes, improves microflora, cleanses the intestines. With regular use, the stool normalizes. Serum heals wounds and ulcers, and also improves secretion and reduces acidity.

The product has a beneficial effect on the functioning of the genitourinary and endocrine systems. As a result of daily consumption of the drink, the kidneys function better. The production of adrenaline by the adrenal glands is normalized. Serum is recommended to drink as aid in the treatment of diabetes.

The fermented milk product cleanses the body, with its help toxins, metal salts and cholesterol are removed, and water-salt metabolism is normalized.

The drink helps cleanse blood vessels, improves blood circulation and normalizes blood pressure. Taking a glass of serum daily is enough to prevent such ailments as arterial hypertension, cardiac ischemia, and atherosclerosis. When using the product, blood cells form and develop faster, so the drink is recommended for people suffering from anemia.

With regular use of whey, immunity is strengthened, which is especially important in the cold season, when fresh vegetables and there are practically no fruits in the diet.

Serum helps fight chronic fatigue, stress, irritability. With its help, the amount of serotonin in the blood increases, the emotional state normalizes, and sleep disorders disappear.

The drink has a beneficial effect on the condition of the skin, and the serum prevents sunburn. With a deficiency of potassium - a trace element that is part of the product - cellulite appears on the hips and buttocks. Daily use serum helps the body to be saturated with minerals, as a result of which the skin is smoothed, and the appearance of cellulite is reduced.

The fermented milk product is also used to strengthen the hair roots: the follicles receive more nutrients, dandruff disappears, the hair becomes thick, manageable and shiny.

Video: Useful properties of whey

Contraindications for use and possible harm

There are contraindications and restrictions to the use of whey, but there are few of them:

1. Drinking whey is not recommended for people who suffer from lactose intolerance. This is due to the fact that in their body there is no lactase enzyme responsible for the breakdown of milk sugar.
2. In case of individual intolerance to other components of the serum, it is also recommended to refrain from using the product.
3. It is worth remembering that whey has a slight laxative effect, which can manifest itself if it is used excessively.
4. For the same reason, people who suffer from indigestion should not abuse the drink.

Recipes for using the product at home

Serum as a cosmetic (how to use for hair and face)

• Warm up 2 tbsp. l. whey and add 20 g low-fat cottage cheese. Wash off with warm water after 15 minutes. If the skin is dry, then enrich the mask olive oil. Apply 2 times a week.
• Take 1.5 tbsp. l. colorless henna and fill it with serum heated to 55 °, mix thoroughly and leave. After 10 minutes, add 1 tbsp. l. honey. Apply to skin, massage. This mask can be used for the face and hair, in the first case it must be washed off after half an hour, and in the second - after an hour. Use once every 2 weeks.

Admission for various diseases

Whey for weight loss

A fermented milk product is indispensable for overweight people, a whey diet helps to quickly lose weight and improve overall health. To lose weight, you need to give up fatty, sugary foods, eat often and in small portions, and whey should form the basis of the diet.

Example whey diet On one day:

• Breakfast - a glass of whey and steamed broccoli.
• After 2 hours - a glass of whey and 200 g of strawberries.
• Lunch - whey-based okroshka with greens, cucumber and radish.
• Snack - a salad of tomato or cucumber, dressed with olive oil.
• Dinner - stewed kohlrabi, a glass of whey with orange juice.

The drink contributes to a safe decrease in appetite, and in the meantime, the body receives the necessary trace elements, amino acids. Reduces cravings for sweet and starchy foods.

Whey can also be used as part of a mono-diet - a type of systemic nutrition that involves the use of one or two products (vegetables or fruits, whey). With its help, you can lose weight by 3 kg in 7 days. In this case, only a professional nutritionist should deal with the preparation of the diet.

Whey shakes are popular in dietary nutrition: they can be prepared by mixing the product with citrus juice, berries, herbs and vegetables. Such drinks help to improve metabolism, cleanse the body and lose weight.

The composition of the classic green cocktail:

• Cold whey - 0.5 l
• Dill, parsley, onion
• You can add salt if you like, but it's better without it.

The greens are finely chopped, added to the drink, salted and stirred. You need to drink slowly and in small sips.

Once a week it is useful to arrange a fasting day, during which it is supposed to use only whey and a couple of cups of tea (green or black) without added sugar.

Milk whey and vegetables or greens shakes are the perfect drink option for those who want to lose weight

Use of the product in cooking

Most often, whey is used for sourdough dough, from which bread, pies, buns, and so on are made. Whey pancakes are less caloric than those made from kefir or milk. Also from this fermented milk product you can cook tender dough for dumplings and dumplings.

In addition to the fact that whey is used in its original form, it can be used to prepare delicious drinks: fruit, berry and vegetable smoothies, kvass and beer. Okroshka and hot milk soups are prepared on this product. Vegetables are boiled in whey and beans are soaked to give them a special taste and aroma.

Popular whey dishes:

• Fresh okroshka with herbs, egg and sausage.
• Sweet pancakes with apple.
• Fragrant plum pie on yeast.
• Creamy berry cocktail based on whey.
• Fluffy pancakes.
• Curd cakes baked in the oven.
• Meat biscuit with green onions.
• Curd-semolina casserole with raisins and poppy seeds.
• Bread.

Meat marinated in whey with spices is surprisingly tender and fragrant.

Photo gallery: What can be prepared from whey

The benefits of whey are undeniable. In addition, the product pleases with its cheapness. Be aware of contraindications and do not abuse the drink. Introduce a fermented milk product into your daily diet, and the results will not keep you waiting!

There was a minor nuisance - sour milk! Now, neither cook porridge for breakfast, nor drink coffee latte. It's a shame? Oh sure. But no more. After all, two wonderful products will turn out from sour milk - cottage cheese and whey. And it can be applied in many circumstances.

Curd is wonderful. But let's talk about serum.

First of all, what is it?

This is a drink made from sour milk. All fats have been removed from it, so it is used in dietary nutrition. Since it is a little specific in taste, you can add a little fruit or vegetable juice or mix with vegetable broth. The nutritional value whey is small, only 50 kcal per 250 grams of product, and this value is practically independent of the fat content of the milk from which it was prepared, because all fats are removed from it during cooking.

How is whey prepared?

It's very simple. Sour milk or kefir is placed on water bath, closed with a lid and kept in slowly boiling water for several minutes. When the milk is curdled, it is set aside to cool, and then strained. The resulting liquid is whey! It must be set aside for a while so that it cools down, then strain. After that you can use!

Application history

Milk whey has been known for a very long time. Cleopatra washed herself with her, oh her healing properties the doctors of the past knew it well, prescribed it to their patients in many cases. Hippocrates and Paracelsus wrote about it in their treatises. True, in those days, whey was made not from cow's milk, but from goat's and sheep's milk, because there were simply no cows in Europe at that time.

In Russia, fermented milk dishes were served as early as at the feasts of Prince Vladimir in Kyiv in the 10th century, but the whey was not yet strained, its secret was lost over time, it had to be rediscovered. This happened already in post-Petrine times. But even then, its properties were unknown, and the serum was simply thrown away. They gave it to animals, used it as fertilizer. Until it occurred to someone to knead the dough for cakes on it. Liked the result.

In Medieval Europe, doctors attributed miraculous properties to it, sometimes even undeserved ones, and prescribed it to absolutely everyone. And it was from Europe that the serum was “brought” to Russia.

In the middle of the 19th century, the only one for the entire South-Western region worked in Kyiv Russian Empire a clinic where people were given sour-milk products, including whey, to treat digestive problems. The course lasted about three months, and the observant maids from the hospital noticed a striking improvement in the skin condition of all patients. Of course, they began to prepare a miracle serum for themselves - having discovered the secret of Cleopatra's beauty for themselves.

Useful serum

Does whey have health benefits? And what are they?

First of all, it is absolutely natural product, in which there are no additional chemical additions. It does not contain flavors, preservatives, dyes. It is just like the milk you made it from.

By itself, serum is one of the cheapest and simplest cosmetic products. And it's always easy to get. And the effect of its use can be comparable to expensive branded ones.

But let's go in order.

• It has a complex effect on the body
• Milk whey contains many necessary for the body minerals - phosphorus, copper, potassium, iodine. It contains a complex of B vitamins, vital B12, E, not to mention vitamins C and A.
• It is an excellent healing agent, easily and simply cleanses all systems of the gastrointestinal tract, liver and kidneys. A good condition internal organs immediately affects the condition of the skin.
• It prevents the deposition of excess fat and builds muscle tissue.
• Normalizes metabolism, enhances intestinal peristalsis.
• It is a very mild, harmless laxative. Heals the intestines after taking aggressive and potent laxatives, heals damage from frequent cleansing.
• Thanks to the lactose it contains, it helps to saturate the body with beneficial bacteria after taking a course of antibiotics.
• It is used in sports nutrition.
• It is an indispensable component of many animal feeds.
• In it, all the elements are so harmoniously combined that it is an integral component of dietary nutrition. And whey powder is necessarily included in almost all milk formulas for baby food.
• A warm serum will serve as an excellent harmless mild sleeping pill.

Indications for use

• infections genitourinary system, both in men and women. Whey flushes the kidneys well, lactobacilli do an excellent job with yeast fungi. So regular use of whey can be an excellent prevention of inflammatory processes in the kidneys and bladder, which ultimately leads to oncology.
• Elevated cholesterol. This leads to thickening of the blood, it is less saturated with oxygen, almost does not penetrate to the capillaries, including those in the heart and brain. And this can lead to a risk of heart attack and stroke.
• Any digestive disorders lactic acid bacteria, which are part of it, have a beneficial effect on the intestines, and cope with any dysfunctions.
• Hypertension - Regular use of whey has been proven to normalize blood pressure.
• It's low in calories, so take whey for weight loss and you can't go wrong.
• Whey does not contain fat, so it is a good product for weight loss. Helps with liver and kidney disease. It well flushes the biliary tract, contributes to the decline of edema.
• It does not contain any sugars, milk whey in diabetes is an absolute indication, because it stimulates the body to produce natural insulin. This lowers the sugar level.
• With swelling of the limbs, you can steam them in it.
• With sore throats and colds - gargle.
• With gynecological problems, even such unpleasant ones as thrush. The lactobacilli that are present in it inhibit the growth of fungi that cause this disease.
• It is good to use it for pregnant women - it contains all the necessary trace elements, and due to the properties of serum, the mother does not gain excess weight, her whole body functions well, which means that the baby feels good.

In a word, whey is good for everyone to drink!

Can whey be harmful?

Sometimes it can - for people with lactose intolerance, it is contraindicated. Its use will cause allergic reactions and the effect is completely opposite than in people with a normal perception of lactose. But a person, as a rule, knows about this peculiarity of his, and will not drink it.

Also, do not get too carried away with it, so that diarrhea does not occur. It is enough to drink 1-2 glasses a day. For whey, such intake doses are quite acceptable and acceptable. But it is worth listening to your body, and if a sharp disgust appears, it is better to take a break for one or two days.

She has no more contraindications!

It's all about the internal problems of the body. But can it help modern man, so to speak, from the outside? Of course it can!

And for outdoor use, it is suitable for everyone.

External use of serum

Cosmetologists have been using whey for a long time. It is indispensable for acne and other skin problems.

With the first spring sun, freckles appear on the face. And if in younger teenagers they are a cute face decoration, then in older people this can result in a problem not only cosmetic. Serum comes to the rescue! You need to take a few frozen cubes of her and massage your face with them. Serum in a few days will whiten all problem areas. In addition, the skin will receive additional nutrition. And to achieve the best effect, drink an additional half a glass of it a day.

It is convenient to use for anti-cellulite massages. Those useful substances that are present in it will help smooth the skin, break fat accumulation. Serum effectively moisturizes the skin, gives it additional nutrition.

Serum is useful to add to the water during bathing. For a large bath - one liter.

It is also good to bathe children in it. On a small baby bath, you can use a glass of whey.

Whey is suitable for hair, especially thin and brittle, weakened. For them, it will be an excellent conditioner. After such rinsing, hair receives additional strengthening elements, becomes stronger, more voluminous and shines after drying.

In cooking

The simplest thing is to prepare a fortified drink. To do this, whey must be mixed with any juice in equal shares. You can add to it herbal infusions, mint, honey. The drink should be properly mixed and filtered. Drink better chilled.

It is convenient to knead the dough on whey. If this is pie dough, they will turn out whiter and more airy. These pies will also come out with less calories, especially if they are cooked on vegetable oil. Serum comes out excellent thin pancakes- elastic and which are not torn.

It will make an excellent okroshka - whey will successfully replace any dressing.

Here it is, simple and unobtrusive. In fact, it's irreplaceable. So use it more often, and whey will thank you a hundredfold for trusting it.

A whey drink with juice is made from the most valuable part of milk for an athlete - skimmed milk (whey). When the caseins are removed from the curdled milk, quite a lot of protein and a complete set of trace elements remain in the whey. These components were not considered as products worthy of attention for a long time, and the return was sent to feed livestock. However, further observations by veterinarians have shown that animals receiving skim water as a drink grow faster, gain muscle mass better and have better health than animals receiving water and conventional micronutrient supplements.

It turned out that this effect is caused by the fact that milk whey contains a large amount of water-soluble globular proteins: albumins and globulins (they are called “whey proteins”). They are very quickly absorbed and are fully directed to muscle growth, since they contain all the essential amino acids. The very proportions of trace elements and whey milk proteins stimulate active growth.

There are few such proteins in our ordinary food. Adults rarely drink raw milk, and most dairy products lose whey protein during processing (cottage cheese, cheeses, sour cream, butter do not contain them, since whey is separated during production; on boiled milk, whey proteins, curdled from high temperature, form a foam, which most people throw it away.

Whey is a product with a natural range of vital mineral compounds. Mineral salts and trace elements help to quench thirst and maintain the body's water-salt balance. In terms of the content and composition of mineral salts, whey approaches mineral waters, but significantly surpasses them in nutritional value. Compared to milk, substances dissolved in whey are more easily absorbed by the body, since the diffusion of electrolytes from aqueous solutions proceeds faster than from fat emulsions.

Therefore, the consumption of whey drinks is an excellent choice for people of all ages who value their health and strive to maintain and strengthen it.

Perceived by the senses such properties food products like taste, smell and appearance, much more influence the choice of consumers specific product than its composition and nutritional value. For whey drinks, these indicators play a decisive role, because whey has a specific taste and smell. In the production process, various technical methods make it possible to achieve organoleptic indicators of whey drinks acceptable to consumers.

Drinks made from whey differ in production method, composition, nutritional and biological value. Conventionally, they can be divided into two large groups- fresh drinks and biologically processed drinks. The range of drinks can be expanded by adding sugar, fruit and berry juices and syrups, aromatic additives. To increase the biological value, vitamins are added to them.

The mass whey production season (summer) coincides with the maximum consumption of drinks, which creates favorable conditions for their sale.

Clarified whey drinks are free of fat, casein, and whey proteins. They are diet foods. These drinks are refreshing and thirst quenching. They are recommended for people working in conditions of high air temperature.

In whey, the so-called whey flavor is often noted. Undesirable off-flavours can be eliminated by removing nitrogen-containing compounds. For this reason, most of the whey is subjected to preliminary clarification (protein is removed by precipitation). The selection of a significant part of the proteins from the whey allows you to get a clear refreshing drink. Proteins increase turbidity, reduce shelf life and reduce the refreshing effect. In clarified whey, the specific whey flavor is weakened or completely absent.

Good foaming and gas-holding ability of whey positive influence on the refreshing properties of whey drinks. The technology for preparing carbonated refreshing drinks using carbon dioxide is based on this property.

Biological processing increases the nutritional value of beverages by increasing the mass fraction of some water-soluble vitamins and lactates. Fermentation of lactose to lactic acid and other substances allows you to change the ratio of protein: carbohydrates in the desired direction and improve the taste of the drink.

By technological features beverages made from clarified whey can be divided into fermented and non-fermented (juice-containing and flavored)

The technology of such drinks is simple, does not require special equipment (Fig. 1) and is easily implemented at any dairy plant. Generally, technological process includes the following operations: acceptance and preparation of raw materials; serum clarification; composition of the mixture; pasteurization and cooling of the mixture; bottling, packaging and post-cooling of the finished drink.

Depending on the type of beverage produced, operations are performed in different sequences, which is shown in the flowchart (Fig. 2).

Block 1. Acceptance and preparation of raw materials.

To ensure quality in the beverage industry, all components used must be carefully selected and controlled. The main milk raw material is whey, which must first be prepared by removing casein dust and excess fat.

Rice. 1. Hardware-technological scheme for the production of beverages: 1 - a tank for boiling albumin; 2 - pump; 3 - tank for protein mass; 4 - installation for separating proteins; 5 - lamellar pasteurization and cooling unit; 6 - container for fermented drinks; 7 - starter; 8 - tank; 9 - lamellar pasteurization unit; 10 - plate cooling unit; 11 - tank for sugar syrup; 12 - saturator for saturation with CO 2 ; 13 - machine for filling the product.

The used concentrates of natural clarified juices, composite flavoring fillers, dyes, sugar, citric, ascorbic acid and other components, in composition and properties, must comply with the requirements of the specifications or standards according to which they were prepared.

Rice. 2.

Block 2. Reservation.

Dairy raw materials after quality assessment can be sent for reservation. Serum is stored at a temperature of 4 to 8 ° C for no more than 12 hours.

Block 3. Serum clarification.

At this stage, the isolation of coagulated whey proteins (after thermal or chemical coagulation) and the production of clarified whey is carried out by settling, filtration or using centrifugal methods, it is also possible to use the membrane clarification method in an ultrafiltration unit.

If chitosan is used at this stage to isolate proteins from whey, its solution is prepared with a concentration of 3 to 5%. The prepared solution is added to the serum in an amount of 4 to 9% and intensively mixed. The system is left alone at a temperature of 15 to 25°C.

When using chitosan, it is necessary to carry out additional operations at the following stages of beverage production.

Blocks 4-6. Analysis of the production situation.

Whey can be directed to the preparation of drinks from clarified whey with various fillers (blocks 11,12) or to the production of biologically processed drinks (block 7).

Block 7. Pasteurization.

Pasteurization is carried out in order to improve the sanitary and hygienic quality finished product. It is carried out at a temperature of 74 to 85°C with an exposure of 15 to 20 s. These regimes are necessary and sufficient to achieve the set goals.

Block 8. Cooling.

This operation is carried out in devices of any design up to a temperature favorable for the fermentation procedure (43±2°C).

Block 9. Introduction of components.

If it is necessary to regulate organoleptic parameters, the necessary flavoring additives are added to the base for the drink.

Block 10. Fermentation, fermentation.

The leaven makes up to 5% of the mass of the fermented whey. Fermentation is carried out at a temperature of 43±2°C for about 8 hours, until the required acidity is reached.

Blocks 11-13. Analysis of the production situation.

Whey can be used for blending (block 14) in the production of drinks with natural clarified juices or for additional clarification using a chitosan solution (block 19), or for blending (block 20). The last two operations are carried out in the production of flavored drinks.

Block 14. Composition of a mixture (drinks with natural juices).

Juice concentrates, sugar and other non-dairy components included in the drink recipe before heat treatment are added to milk whey. Fruit concentrates with a solids content above 60% are normalized by moisture using milk whey, while the juice-whey ratio is selected so that the mass fraction of solids is not more than 12%. Sugar is added in the form of a syrup of 50% concentration of the prepared whey.

Block 15. Pasteurization.

Pasteurization is carried out in order to improve the sanitary and hygienic quality of the finished product. It is carried out at 85±2°C with exposure from 15 to 20 s. This mode is necessary and sufficient to achieve the goals.

Prolonged exposure to higher temperatures on the product is undesirable, because this leads to the destruction of vitamins and minerals contained in natural raw materials, and an increase in energy costs.

When using a solution of chitosan for clarification of whey, pasteurization also contributes to a more complete release of proteins from whey due to the compaction of the structure of the protein-chitosan complex when heated.

Block 16. Sediment separation.

During production clarified drinks using chitosan containing natural juices, it is necessary to remove the protein precipitate.

The protein mass has a sufficiently dense fibrous structure and can be separated by any of the known methods.

Block 17. Introduction of components.

To regulate organoleptic indicators, the necessary flavoring additives and preservatives (sorbic acid, potassium sorbate) are added to the base for the drink - for drinks with long shelf life.

Block 19. Additional clarification (flavored drinks).

In the production of beverages using chitosan, the protein residue should be completely removed at this stage. Chitosan forms strong complexes with whey proteins, so the protein fraction is easily removed.

Block 20. Blending.

The components of the drink required by the recipe should be prepared before being added to the mixture. Sugar is sifted and dissolved in whey, obtaining a syrup of 50% concentration, citric acid is added and the mixture is heated until the sugar is completely dissolved. The solution is pasteurized at 95°C, cooled and filtered. If necessary, flavoring additives are added to the chilled syrup, the resulting blend is added to the clarified whey.

Blocks 21. Pasteurization.

To ensure the sanitary-hygienic quality of the product, the finished drink is pasteurized at 80±2°C without aging. This temperature is necessary and sufficient to ensure the purity of the product. Its increase leads to a change in the vitamin and mineral composition of the drink and additional energy consumption.

Blocks 18, 22. Cooling.

The operation is carried out in any cooling installations up to a temperature of 4±2°C.

Blocks 23-25. Analysis of the production situation.

Flavored drinks can be produced with or without saturation with carbon dioxide. Carbonated drinks are saturated with CO2 (block 26), and non-carbonated drinks after cooling are sent for bottling (block 27).

Block 26. CO 2 saturation.

For the production of carbonated flavored drinks, the operation of saturation with carbon dioxide on the saturator is provided. It is recommended to produce such drinks as low and medium carbonated.

Block 27. Bottling, packaging.

Drinks are packaged in Tetra-Pak aseptic packaging at 0.2; 0.5 and 1.0 l, packing is possible (preferably for flavored drinks) - in polyethylene bottles with a capacity of 0.5; 1.0; 1.5 and 2.0 liters.

Block 28. Storage and sale of drinks.

Whey drinks should be stored in cold rooms at a temperature of 4 to 8°C. The terms of implementation, depending on the production conditions, the type of drink and the type of container, vary within 14 days.

Thus, whey is a product with a natural set of vital compounds. Its value is due to: carbohydrates, lipids, mineral salts, vitamins, organic acids, enzymes, immune bodies and trace elements. The biological properties of whey make it possible to produce on its basis variety of drinks with various fillers. Drinks made from clarified whey are an excellent choice for people who value their health and strive to maintain and strengthen it.

Boiled milk

To prevent the milk from burning, rinse the pan beforehand. cold water. Pour milk into a saucepan, put on fire without a lid and bring to a boil. Do not leave unattended and watch carefully so that the milk does not run away.

Baked milk

Pour the milk into an earthenware jug or pot, cover with a lid and place in the oven over low heat.

Milk will be ready when it decreases in volume, becomes dark creamy, acquires a specific taste.

DENSE MILK (boiled down)

(this is also a necessary ingredient for making YOGHURT - see below)

Pour milk into thin aluminum pan, low and wide. In this and only in one and the same, you need to cook all the milk and boil the milk, not using it for anything else.

Make a weak, barely noticeable fire and leave milk on it for a long time, for three to four hours, without a lid (!), Waiting for the moment when it decreases by about 1/3. After that, milk acquires a different, even more pleasant taste and aroma.

Used as a standalone drink or for cooking Bulgarian yogurt(katyka). To make thicker Greek yogurt milk is boiled down by 2/5 or almost half.

Varenets Siberian

hotter baked milk season with thick fresh cream at the rate of 1/2-1 cup of cream per liter of milk.

Varenets can be served with tea, coffee.

Dairy products

Dairy products are necessary components complete healthy nutrition for children and adults.

Given the various violations in their modern industrial production, as well as the inevitable highly undesirable additives of preservatives to increase the shelf life, it is necessary, if possible, to prepare fermented milk products at home directly from milk, especially for children, pregnant women and lactating women.

Unfortunately, at present, among the dairy products available for sale, at least 70% are adulterated, and therefore unsuitable for a healthy diet.

It is almost impossible to distinguish a fake dairy product from a benign one at home.

Remember that the shelf life in the refrigerator of any benign fermented milk product cannot exceed 2-3 days! And on sale there are "yogurts" with a shelf life of 6 months or more. See p. HOW WE ARE FEED WITH MODERN FOOD TECHNOLOGIES (at the end of the page).

NOTE. home fermentation fermented milk products should be carried out only in complete darkness - carefully wrapped or in a dark closet.

Part 1

fermented milk drinks

Dairy drinks include: curdled milk, kefir, acidophilus, as well as national sour milk drinks ayran, koumiss, matsoni, yogurt and some others.

Sour-milk drinks are made from milk different fat content and fat-free, with the addition of fruit and berry fillers or other aromatic substances, sugar or without addition, by fermentation with pure cultures of lactic acid bacteria, followed by the destruction of the protein clot, which provides a liquid or semi-liquid consistency.

Types and combinations of lactic acid bacteria used in sourdough determine the taste and texture of the drink.

Many fermented milk drinks can be prepared at home.

PROGURETTE

curdled milk is a sour-milk dietary product produced from whole or skimmed pasteurized, sterilized or baked cow's milk by fermenting it with a starter prepared on pure cultures of lactic acid bacteria.

Dairy plants produce ordinary yogurt, Mechnikovskaya, acidophilic, southern, Varenets, Ukrainian (ryazhenka). According to the fat content, fat yogurt is distinguished (usually 3.2% milk fat, and in Mechnikovskaya, Varenets and fermented baked milk up to 6%) and low-fat (no more than 0.05% milk fat). Yogurt should have a strong and undisturbed clot.

Ordinary curdled milk made from whole or skimmed pasteurized milk, which is fermented with pure cultures of lactic streptococci.

Mechnikov yogurt made from pasteurized whole or high-fat milk; ferment milk with pure cultures of lactic acid streptococci and Bulgarian sticks.

acidophilic curdled milk prepared from whole pasteurized milk, which is fermented with pure cultures of lactic acid streptococci with the addition of acidophilus bacilli.

Southern curdled milk prepared from whole pasteurized milk, fermenting it with pure cultures of lactic acid streptococci and Bulgarian sticks. Sometimes lactic yeast is added.

Varenets- curdled milk made from baked or sterilized high-fat or low-fat milk, which is fermented with pure cultures of lactic acid streptococci. Sometimes a pure culture of lactic acid bacillus is added.

Ukrainian curdled milk (ryazhenka) prepared from baked milk with high fat content (6%) by fermentation pure cultures of lactic acid streptococci.

At dairies, flavoring or aromatic substances (sugar, honey, vanillin, cinnamon, fruit and berry jams and preserves) can be added to yogurt during its packaging. These same products can be added at home to regular yogurt before consumption.

Sour milk is digested and assimilated much better than milk.

COOKING HOMECURED

First way

Milk is pasteurized at +85°C without aging or boiled.

Then cooled to +35-+40°C in cold water

You need to pasteurize and cool milk in the same container.

The prepared milk is fermented, mixing well, with the previous yogurt at the rate of 0.5 cups per 1 liter. For fermentation, you can use sour cream purchased at the store.

After that, the milk is poured into jars and placed in a dark place at +35-+38°C.

Yogurt will be ready in 6-10 hours.

Second way

Boil milk, cool to 30-35 ° C, add ready-made yogurt (2-3 teaspoons per glass of milk) or sour cream (0.5 tablespoons per glass of milk), mix everything well, pour into glasses, cover and put in a warm place for 18-20 hours.

The shelf life of curdled milk is no more than 3 days at a temperature not exceeding 8 ° C.

Russian cuisine yogurt is traditionally served with sugar and oven-dried breadcrumbs made from fresh rye bread.

Varenets

Ingredients :

1.5 liters of milk

1 tablespoon sour cream.

Cooking

Pour milk into 3 bottles and put in a large, not very deep clay bowl. Place the bowl in the oven.

When ruddy foams form on the milk, lower them with a spoon to the bottom. So repeat 4 times.

Then pour 1 glass of milk, cool, stir with a tablespoon of sour cream, mix with the rest of the milk.

Pour the milk into glasses, distributing the foam equally, and keep in a warm place. To speed up souring, a crust of black bread is usually put in milk. When sour, put in the refrigerator.

Serve with sugar and rye bread crumbs.

Varenets (old recipe)

Ingredients :

1 liter of milk

0.25 l cream,

1/2 cup sour cream

1 yolk,

1 st. a spoonful of sugar.

Cooking

Mix milk and cream in a saucepan and put in the oven. When foams appear, lower them with a spoon to the bottom and shake. Leave one foam on a plate. The milk should boil away by one third.

Take it out of the oven and cool to the temperature of fresh milk. Add sour cream mixed with yolk and sugar, beat with a whisk, pour into cups and put a piece of foam on top.

Keep in a warm place (30-40°C) until sour. Then put in the refrigerator.

Serve with sugar, cinnamon and breadcrumbs.

Kaymak

Ingredients :

3 cups cream

1 cup of sugar,

1/4 bag of vanilla sugar

Juice of 1 lemon.

Cooking

Two cups of cream mixed with sugar and vanilla sugar, cook over low heat until cooked (kaymak is ready if a drop dipped in cold water, thickens to the consistency of sour cream).

When cooking kaimak, you need to make sure that it does not burn.

Remove the kaimak brought to the sample from the heat, cool (you can put it in a bowl with cold water), then beat with a spatula, while adding drop by drop lemon juice. When the kaimak is well rubbed, i.e. becomes thick and white, add the remaining glass of whipped cream into it. Mix well and place in the refrigerator.

Kaymak is mainly used for layering waffles.

KEFIR

Kefir- it's sour milk diet drink, produced from pasteurized cow's milk by fermenting it with a starter prepared on kefir fungi or specially selected pure cultures that cause lactic acid and alcoholic fermentation.

Depending on the duration of maturation, kefir is distinguished weak(one day) average(two days and strong(three days).

The longer the maturation, the more alcohol accumulates in kefir (from 0.2 to 0.6%), lactic acid and carbon dioxide.

Dairy plants produce fat kefir(3.2% milk fat), fatty with vitamin C and fruit kefir with fruit and berry syrups, containing 2.5% fat, as well as non-greasy(no more than 0.05% milk fat).

Kefir Tallinn differs from the usual high content of dry fat-free substances (not less than 11% instead of 8%).

Kefir is digested and absorbed much better than milk. Alcohol and carbon dioxide contained in kefir, its sour taste and aroma excite the appetite, tone up the nervous and cardiovascular system, suppress putrefactive processes that occur in the stomach and intestines.

Kefir is used in clinical nutrition. Strong kefir has a fixing effect on the gastrointestinal tract, weak - laxative.

The shelf life of kefir is no more than three days at a temperature not exceeding 8 ° C.

PREPARING HOME-MADE KEFIR

To prepare kefir, milk or skim milk is fermented with kefir fungus starter or a portion of previously prepared kefir (or purchased in a store).

To prepare the sourdough, kefir fungi (obtained from the previous portion) are washed with warm boiled water. Then, in a glass jar, they are poured with boiled and cooled to + 18- + 22 ° C milk (1/3 cup per 1 g of fungi).

When the milk curdles (usually after a day), it is filtered through a sieve.

The fungi on the sieve are washed with warm boiled water and again poured with the same amount of milk.

Secondarily curdled milk is kept for a day in a refrigerator or cellar, it is used as a starter for making kefir.

The kefir fungi remaining after straining are washed warm water, placed in a jar and re-used to make sourdough.

The milk is boiled and cooled to +20-+25°C, poured into a clean bowl and fermented with kefir fungi is added - 2-3 teaspoons per glass of milk. After the formation of a clot, kefir is cooled to +8-+10°C and left at this temperature for maturation with an exposure of 2-3 days.

As mentioned above, in the absence of previously prepared kefir fungi, kefir can be prepared at home using kefir bought in a store as a primary ferment.

KEFIR IS VERY USEFUL FOR CHILDREN AND ADULTS. Regular use fermented milk products improves metabolism, strengthens a weakened body, increases appetite.

NOTE. Regular consumption of kefir simultaneously increases the effectiveness of most anti-cancer drugs, and significantly reduces their effects.

ACIDOPHYLIN

acidophilus is a fermented milk dietary product prepared from pasteurized whole or skimmed cow's milk by fermenting it with a starter from pure cultures of lactic streptococci and acidophilus bacilli, as well as kefir fungi.

Dairy plants produce acidophilus fatty(milk fat 3.2%) and non-greasy(milk fat not more than 0.05%), fat sweet and low fat sweet. Digested and absorbed acidophilus much better than milk. Acidophilus is used in clinical nutrition, since lactic acid bacteria contained in acidophilus suppress putrefactive processes that occur in the intestines.

The shelf life of acidophilus is not more than 3 days at a temperature not exceeding 8 ° C.

PREPARATION OF ACIDOPHYLIN AT HOME

To prepare acidophilus milk or skim pasteurized at a temperature of 90-95°C for 30 minutes, cooled to +40°C, add acidophilus culture(you can add a portion of store-bought acidophilus), mix and leave for 10 hours.

To prepare a secondary starter, primary starter is added to the milk intended for fermentation at the rate of 50 ml per 1 liter and prepared in the same way as the primary starter.

After 5-6 hours, the secondary starter is ready. It is used for fermentation of the following portions of acidophilus.

Acidophilus is considered ready if a dense clot has formed.

In extreme cases, in the absence of a pure acidophilic culture or acidophilus, kefir can also be used as a primary starter, then each time fermenting subsequent portions of milk with the resulting product.

WHEY DRINKS

Milk serum- a by-product of production of cheese and cottage cheese. It contains about half of the nutrients of milk - soluble protein, which makes up 20% of milk protein, all milk sugar, mineral salts, water-soluble vitamins. Therefore, it is recommended to widely use whey for human nutrition.

Whey is used in the production of baby food, bakery, pasta, confectionery and whey drinks.

Whey drinks are produced by fermenting pasteurized whey with the addition of flavoring and aromatic fillers: concentrate kvass wort, sugar, yeast, salt, tomato juice, etc.

Depending on the fillers introduced, kvass "New", "Milky", acidophilus-yeast drink, a drink with tomato juice, a drink "Cool", drinks "Aromatic", "Summer", "Solnechny" and others are produced.

KOUMIS

Kumys is a sour-milk diet drink made from the milk of mares or skimmed milk farm animals of other species.

If koumiss is made from cow's milk, then a mixture of whole and skimmed milk, whey and sugar (2.5%) is pasteurized, cooled and then fermented with a special starter that provides mixed fermentation - lactic acid and alcohol- and promotes the formation of antibiotic (including anti-tuberculosis) substances.

Ready koumiss is a fizzy drink of white color, sharply sour milk, with an admixture of alcohol, taste and smell. Distinguish koumiss weak(one-day), containing up to 1% alcohol, average(two-day) - up to 1.75% alcohol, strong(three-day) - up to 5% alcohol.

Kumis stimulates appetite and has dietary and medicinal properties, it has long been used for the prevention and treatment of pulmonary tuberculosis, as well as some diseases gastrointestinal tract. Koumiss is also used for exhaustion after illnesses.

Nutrients koumiss (proteins, fats, milk sugar) are absorbed almost completely (up to 95%). When using koumiss, the digestibility of proteins and fats contained in other foodstuffs sharply increases.

Strong koumiss is not used for medicinal purposes; they use it only as a refreshing or intoxicating drink (which is much more useful than drinking beer).

The shelf life of koumiss is not more than 3 days at temperatures up to 8°C.

KAZAKH AIRAN

Airan in Kazakh is a fermented milk drink common in Kazakhstan.

To prepare Kazakh ayran, you need to take from half to three-quarters of a glass of sourdough per liter of milk. As a starter, you can use yogurt, kefir or sour cream.

Milk must be brought to a boil, cooled to room temperature, add the prepared sourdough, stir, pour into glass jars or ceramic cups and leave to mature for five to six hours.

MATSONI

Matsoni- This is a sour-milk drink common in the Transcaucasus.

To prepare yogurt, milk must be boiled, cooled to a temperature of 45 ° C, poured into glass jars of 0.2 or 0.5 liters, added to each full teaspoon or tablespoon of starter - live yogurt (see below) or in extreme cases sour cream, mix well, wrap and put in a warm place for 6-8 hours.

Part 2

PROGURETTE

DIFFERENT TYPES OF COTTAGE CHEESE

GUSTYANKA and RYAZHENKA

BULGARIAN AND GREEK YOGURTS

SUZMA (yogurt curd) and Ayran

Yogurt as the basis of fermented milk products

The simplest fermented milk product is curdled milk.

It is formed by itself, without any artificial help, by simply souring raw milk in a warm room. In this case to speed up souring, a crust of black bread is usually put in milk.

Therefore, among the people it is called not only curdled milk, but also cheese milk and samovar. However, samokvasha requires two days for its complete formation, otherwise it is watery. Therefore, milk is sometimes helped to turn into yogurt - they stir a spoonful of sour cream in it and put it in a hotly heated room (kitchen). No matter how simple curdled milk is, it is the basis of most fermented milk products.

From its top, "tops", they remove sour cream, and its bulk goes to cooking cottage cheese.

Cottage cheese

In curdled milk, even two-day, there is always a lot of whey. Therefore, the first operation is to cast off, to separate the serum from the clot. To do this, part of the whey is simply drained from a jar of yogurt, and then the remaining clot is poured into a special cone-shaped linen bag.

Such a bag must be sewn and used constantly. This is more convenient than each time looking for a suitable random cloth (gauze, calico, linen) for making cottage cheese.

It is best to make a bag with a volume of 3-5 liters of milk, but no less.

After draining the clot of yogurt into a bag, hang it over some dish and leave it for at least 5-6 hours, during which the whey will gradually come out of the yogurt and curd will form. Only after that you can try to artificially squeeze out the hidden whey by putting a bag of cottage cheese under a press weighing 3-5 kilograms (between two boards, plywood).

In this way, after 5-8 hours you will get a tender homemade raw layered cottage cheese. It will not crumble, but will break off in large thick beautiful layers.

But if you want to make cottage cheese drier, then you should still put yogurt in a bowl, before squeezing the whey, put it in a water bath and heat it up. Then the serum itself will bounce off the clot.

In this case, you need to be careful and do not overheat yogurt (!), otherwise the curd will become hard, fine-grained, unpleasant in taste, because sour milk will brew, coagulate.

If you warm the yogurt lightly, moderately, then when squeezing the whey, you get a wonderful dry, dense wedge curd, which will look like a bar in appearance.

Special types cottage cheese:

Skyr, irimshik, egegey

Usually we use cottage cheese only from curdled milk, that is, from curdled milk.

Meanwhile in home cooking it is advisable to use other types of cottage cheese created by the world culinary practice in the past and now forgotten.

All of them are easy to do, and most importantly, they give a ready-made, usable product 20-40 times faster than ordinary Russian cottage cheese, and besides, they do not require any fuss with decanting, wringing, washing dishes and a wedge bag.

Give it a try and they'll quickly catch on with the adults and kids in your family.

Skyr

Have you been supplied with a liter or three-liter jar with milk: in the morning curdled milk was formed, not yet quite strong for cottage cheese and at the same time quite sour. You can’t eat so much curdled milk now, and you don’t want to, but you need to have something hearty for breakfast. What to do?

Take a liter or two fresh milk, boil quickly in a large deep saucepan and at the very moment when the foamy cap of boiling milk begins to rise to the edges of the saucepan, preparing to run away, pour in exactly the same amount of yogurt as boiling milk in one fell swoop. The fire can be increased by 1-2 minutes, or you can leave it the same. Then continue boiling the mixture for no more than 2 minutes or less, depending on the amount of liquid.

As soon as the whey turns greenish-yellow, stop boiling and drain it, trying to combine with a large milk clot all other grains of curdled milk. Put the resulting clot in a deep plate and lightly rinse with a spoon from all sides so that all the greenish-yellow whey is separated, but not a whitish liquid. As soon as a white, milk-like liquid begins to separate, stop pressing on the clot.

It turned out skyr - cottage cheese made from half sour and half sweet milk, not sour, pleasant, with a particularly elastic texture, with a barely noticeable creamy, rather than the usual cottage cheese smell. It is ready for immediate use.

Irimshik and hedgehog

If you change the ratio of curdled milk and fresh milk and instead of a 1: 1 ratio, take two liters of fresh milk and one liter of curdled milk, then you get cottage cheese with a different taste and texture, called irimshik.

It can be boiled until whey separates for a maximum of 5 minutes.

If you change the proportion in the opposite direction and take twice as much yogurt as fresh milk, that is, two liters of yogurt and one liter of milk, you get cottage cheese zhegey, which cannot be boiled for more than one minute - in fact, at the same moment when yogurt is poured into hot milk, the whey will rebound.

To both of these types of cottage cheese, you need to add half a teaspoon or one teaspoon of salt and 25-50 grams of butter, mixing them with the cottage cheese while it is still warm.

Irimshik and zhegei work out much better if they use not the usual Russian yogurt, but katyk (yogurt), which we will discuss below.

In addition to the combination of curdled milk and fresh milk, sour cream is used as a starter for one or another type of milk to make a number of fermented milk products.

Guslyanka (guslyanka)

If one liter thick milk(see at the top of the page) or simply boiled and cooled to 30-35 ° C, pour a tablespoon of sour cream diluted in half a glass of the same milk (per liter of milk) and put in a warm place, tightly closed, then the resulting yogurt will wear title "goose", or "guslyanka", and differ in taste and density from ordinary curdled milk (curdled milk).

It can be further used to create different curds, thereby modifying their taste.

Ryazhenka or Ukrainian Varenets

If in baked milk(see above) pour one glass of sour cream into one liter of milk, it will turn out after fermentation for 3-4 hours fermented baked milk, or Ukrainian varenets.

Bulgarian and Greek yogurt (katyki)

Suzma (yogurt curd)

If a thick milk(boiled milk, sweet milk product - see above at the beginning of this page), chilled not lower than 30 ° C and not higher than 35 ° C, ferment 100-150 grams of live yogurt per liter of milk and at the same time carefully wrap the dishes with milk in cotton blanket, batting or quilt, leaving it warm for 8-10 hours and protecting it from shaking and moving (!), then you can cook a very tasty YOGURT (or katyk), i.e. sour milk fermented with a culture of sour-milk bulgarian sticks.

It should be taken into account that the 30°C required for fermentation of yogurt will be maintained due to the fermentation process only in a large amount of milk (at least 2-3 liters) with careful wrapping. For the fermentation of small quantities, it is necessary yogurt maker- temperature controlled thermostat.

When cooking thick milk for fermentation Bulgarian yogurt milk is reduced by about 1/3, for thicker Greek yogurt- 2/5 or almost half. You can also use store-bought and boiled 6% milk.

Home breeding culture of sour-milk bulgarian sticks. With a simple fermentation of thick milk with sour cream, yogurt (katyk) will not turn out immediately, not the next day, but only after at least three or four more times a similar re-fermentation thick milk, but not with sour cream, but with 100-150 grams of the previous portion of katyk, and gradually bulgarian stick culture, which in the future must be maintained continuously and every day ferment a new katyk with an old katyk. In the first two fermentations, not katyk (yogurt) will be obtained, but "goose" (see above) - a product closer to very tasty thick yogurt.

After a month or two consecutive repetitions of such fermentations, it will be finally cultivated pure culture of bulgarian stick, creating real taste katyk (yogurt) and forming its special valuable properties.

Self-made live yoghurts are very useful for children and adults, especially with dysbacteriosis, allergies and a tendency to frequent colds. The shelf life of live yogurt in the refrigerator is no more than 2 days after readiness, because. very healthy healing substances accumulated by Bulgarian sticks gradually disappear with further peroxidation of yogurt.

If possible, it is better to initially ferment thick milk not with sour cream, but with “live” yogurt bought in a store - which has a shelf life of no more than 2-3 days (!), I.e. to which the toxic preservatives that killed the bulgarian stick are not added - then the yogurt will turn out right away.

From all other types of curdled milk katyk differs not only in taste, but also in the fact that it has very little whey. It is practically invisible, and it is found only when decanting a katyk in a blade bag.

After decanting yogurt (katyk), it turns out not cottage cheese, as from ordinary yogurt, but SUZMA- a product that occupies a middle position between cottage cheese, sour cream and butter.

Suzma has all good qualities of these three products and has none of their negative qualities.

Its main advantage and miracle is reversibility both "back" - to the "pre-consumer" state, and "forward" - along the path of transformation into products of a higher order, with a higher concentration of fat and protein fractions. Suzma can be diluted after two or three days and even after a week of storage in the cold and turned into a kind of sour cream, milk, katyk, or, conversely, turned into butter, starting to beat, or make cottage cheese out of it, heating it over a fire in a water bath. But suzma itself, without additional dilution or heating, can simultaneously play the role of sour cream, cottage cheese, and butter.

It can be put in borscht and cabbage soup, spread on bread and used in cheesecakes, cheesecakes, curd pastes.

Airan (drink from diluted water suzma)

fruit yogurt

In summer, 100-200 grams of suzma, diluted in a liter - half a liter of cold boiled or mineral water, gives an excellent thirst quencher and invigorating drink- ayran.

Thus, suzma is an excellent, healthy, tasty fermented milk product with a diverse, wide consumption profile. That is why it can be highly recommended for home cooking and as a convenient ingredient in many dishes. home cooking.

In trade practice, the name is used "yogurt" to indicate a specific Bulgarian sour milk(katyka), made from thick milk(see above). Strictly speaking, yogurt(in Bulgarian "yogurt") is the same katyk, but named in a different Turkic dialect (Turkish); some peoples of our country call it also chekize, cockroach.

However, gradually in European countries under the name "yogurt" they began to understand only such a katyk, which is prepared with vegetable (berry-fruit) additives.

Since ancient times in Tatarstan, very often a small piece of beetroot is put into the katyk during fermentation to tint it, give it a slightly pinkish tint, and make it beautiful. So do many other peoples, in whose national cuisine katyk enters.

Sometimes cherries, blueberries, currants and other berries with intense, highly coloring juice are used for touch-up.

This technique, used in folk cuisine only for beauty, gave the idea Food Industry a number of European countries - Germany, Denmark, Sweden, Romania, Finland, etc. - produce katyk with various additives berry-fruit juices and purees are no longer for beauty, but to change and supplement its taste, to create a variety of products enriched with vitamins. This katyk with additions of berries and fruits is now called “yogurt” in trade practice.

Fruit yogurt is easy to make at home:

Just during the fermentation of thick milk for the preparation of katyk (see above), along with the sourdough (100-150 grams of old katyk per 1 liter of thick milk), you need to dilute 50 grams of any fruit or berry puree or put 4-5 berries per liter of fermented yogurt so that each glass has about one berry or one teaspoon of puree.

You can use puree of apples, currants, strawberries, plums, cherries, tomato paste, raspberry and blackberry juice.