Drinks are produced from Fresh whey. With the preservation of all its components, 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 isolation of whey proteins from it by thermal coagulation or membrane methods. For the manufacture of soft drinks are widely used hydrolys - Called serum.

To make drinks from whey, it is filtered or separated to free from protein flakes, pasteurized at 74-76 ° C for 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 before packing according to the recipe they are added to serum.

Pasteurized whey is produced without fillers. The implementation period is not more than 36 hours at a temperature of no higher than 8 ° C.

Kvass “New” is made from pasteurized clarified whey with the addition of bread extract, sugar and baker's yeast. The whey is filtered, clarified by protein precipitation at a temperature of 95-97 ° С for 1-2 hours, cooled to 25 ° С, separated from protein flakes, sugar syrup, bread extract and yeast yeast on whey are added according to the recipe, which are pre-mixed with 2% sugar and incubated for 40-60 minutes until the foam appears on the surface. Fermentation is then carried out

Serums at 25-30 ° C for 14-6 hours, cooled to 6-8 ° C, poured into containers. The finished product is a homogeneous dark brown liquid, a slight precipitate is allowed; the taste is sweet and sour, refreshing, with a taste of 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 development at a temperature of not more than 8 ° C.

Milk kvass is produced similarly to “New” kvass, and a solution of burnt sugar dissolved in a small amount of serum is additionally introduced. After ripening, the beverage is ripened at 4-5 ° C for at least 24 hours. The organoleptic characteristics of the finished kvass are identical to the “New” kvass. Mass fraction of alcohol 0.4-1%, acidity 80-100 ° T, density 11%.

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

Drinks from fresh curd whey with or without flavor and aromatic substances: drinking whey, whey drink with sugar, whey drink with vanilla, whey drink with coriander. To make them, the whey is filtered, pasteurized, cooled to coagulate the proteins, and the excipients 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 refrigeration chamber for ripening and Packed in glass containers, jars, tanks. The implementation period is not more than 48 hours from the moment of development. The acidity of the product is 60-75 ° T, solids 9.5-10.5%, for drinking serum 6-7.3%. It is a homogeneous liquid with a slight precipitate, 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, they produce a large assortment of naptoks from clarified hydrolyzed whey with the addition of juice 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 carbon dioxide-saturated vitamins.

A nutritious drink is produced from a whey protein concentrate (4.21%), orange concentrate (19.48%), sugar (5.85%), maize starch, water, vanilla, and dyes. Dispersing starch in water (35% of the total amount of water) and boiling; 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 flavoring and coloring agents are added. The drink is frozen or hot packaged in cans.

"Lactofruit" is produced from hydrolyzed whey, from which up to 50% of proteins are removed. The product contains 25 g / l of lactose, 12.5 g / l of 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 for the preparation of 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 ° С, at the end of it a bag with raisins is removed, the product is cooled to 6 + 2 ° С, poured into tanks. The finished product is a homogeneous liquid of light brown color, up to 3% precipitate by volume is allowed, the taste is sweet and sour, carbonated, refreshing; acidity 100 ° T.

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

Whey is a popular fermented milk product with a unique chemical composition, which has a lot of useful properties. Healing fluid is successfully used in medicine, cosmetology, cooking and nutrition. What is serum, what is beneficial and can it cause harm? This will be discussed later.

Product Feature and Composition

Whey is a product of the processing of milk into cottage cheese or cheese.  Sour milk is heated, it forms solid protein lumps that separate from the liquid. Curdled milk clots are cottage cheese, and the liquid fraction is whey. It looks like a cloudy liquid with a sweet and sour taste and a light specific aroma.

The product is characterized by a minimum percentage of fat content, as its basis is water and biologically active substances. The chemical composition of the drink looks like this:

• More than 90% whey is made up of water.
• About 5% is the carbohydrate group, which includes milk sugar (lactose), glucose, galactose, neuraminic acid, ketopentose and so on.
• About 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 elements of group B.

Serum contains lactic, citric, nucleic acid. Acetic, formic, propionic and butyric acids can be distinguished from fatty acids. The liquid also contains a small amount of carbon dioxide, oxygen and nitrogen.

In two liters of whey, there are only 40 calories, but by the level of nutrients this drink replaces many vegetables and fruits.

Whey - a transparent white liquid with an acidic smell

The benefits of whey for the human body

Serum acts gently and gradually, and therefore the treatment results are stable and long-lasting. In order to feel its healing effect, it is necessary to regularly use the liquid for at least 2-3 weeks. The product is used for the prevention and comprehensive treatment of 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, and intestinal inflammation. Milk sugar reduces oxidative processes, improves microflora, and cleanses the intestines. With regular use, stool is normalized. 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 drinking, the kidneys function better. Adrenaline production is normalized by the adrenal glands. Serum is recommended to drink as an adjuvant in the treatment of diabetes.

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

The drink helps to 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, atherosclerosis. When you use 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 there are practically no fresh vegetables and 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, sleep disorders disappear.

The drink has a beneficial effect on the skin condition, and also 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 of serum helps the body to saturate with minerals, as a result of which the skin is smoothed, and the manifestations of cellulite are reduced.

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

Video: Useful properties of whey

Contraindications for use and possible harm

Contraindications and restrictions on the use of whey exist, but there are few of them:

1. Drinking whey is not recommended for people who suffer from lactose intolerance. This is because their body lacks the lactase enzyme responsible for the breakdown of milk sugar.
2. If you are hypersensitive to other components of the serum, it is also recommended to refrain from using the product.
3. It is worth remembering that serum has a mild laxative effect, which can occur with excessive use of it.
4. For the same reason, do not abuse the drink to people who suffer from indigestion.

Recipes for using the product at home

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

• Preheat 2 tbsp. l whey and add 20 g of low-fat cottage cheese to it. After 15 minutes, rinse with warm water. If the skin is dry, then enrich the mask with olive oil. Apply 2 times a week.
• Take 1.5 tbsp. l colorless henna and pour 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 face and hair, in the first case it needs to be washed off after half an hour, and in the second - after an hour. Use once every 2 weeks.

Reception for various diseases

Whey for weight loss

Sour-milk product is indispensable for overweight people, whey diet helps to lose weight quickly and improve overall health. To lose weight, you need to abandon fatty, sweet foods, eat often in small portions, and whey should form the basis of the diet.

One-day whey diet example:

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

The drink contributes to a safe decrease in appetite, and the body, meanwhile, receives the necessary trace elements, amino acids. Craving for sweet and flour products is reduced.

Serum can also be used as part of a mono-diet - a type of systemic nutrition, which involves the use of one or two products (vegetables or fruits, whey). With it, you can lose 3 kg in 7 days.   In this case, only a professional nutritionist should be involved in the preparation of the diet.

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

The composition of the classic green smoothie:

• Cold whey - 0.5 L
• Dill, parsley, onion
• If desired, salt can be added, but without it it is more useful.

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 consume only whey and a couple of cups of tea (green or black) without adding sugar.

Whey and vegetable or green smoothies are ideal drinks for those who want to lose weight

Using the product in cooking

Most often, whey is used to ferment dough, from which bread, pies, rolls and so on are made. Serum pancakes are less high-calorie than those made on the basis of kefir or milk.  Also, from this fermented milk product, you can prepare the most delicate dough for dumplings and dumplings.

In addition to the fact that the whey is consumed 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 foods:

• Fresh okroshka with greens, egg and sausage.
• Sweet pancakes with apple.
• Fragrant plum pie with yeast.
• Serum-based creamy berry shake.
• Lush fritters.
• Ovenies with cottage cheese, baked in the oven.
• Meat sponge cake with green onions.
• Cottage cheese semolina casserole with raisins and poppy seeds.
• Bread.

The meat marinated in spices and whey is surprisingly tender and aromatic.

Photo gallery: What can be prepared from whey

The benefits of whey are undeniable. In addition, the product pleases with its low cost. Remember contraindications and do not abuse the drink. Enter a fermented milk product in your daily diet and the results will not be long in coming!

There was a minor nuisance - sour milk! Now neither brew porridge for breakfast, nor drink latte coffee. Is it a shame? Yes of course. But no more. Indeed, from sour milk you get two whole wonderful products - cottage cheese and whey. And it can be applied in many circumstances.

Cottage cheese is wonderful. But let's talk about serum.

First of all, what is it?

This is a drink made from sour milk. All fats are removed from it, so it is used in diet food. Since it is a little specific to taste, you can add a little fruit or vegetable juice to it, or mix it with vegetable broth. The nutritional value of 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 the fats from it are removed during cooking.

How is whey prepared?

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

Application history

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

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

In medieval Europe, doctors attributed to her miraculous properties, sometimes even undeserved, prescribed to absolutely everyone. And it was from Europe that the whey was “brought” to Russia.

In the middle of the 19th century, the only clinic in the entire South-West region of the Russian Empire worked in Kiev, where people were fed dairy 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 in all patients. Of course, they began to prepare for themselves a miracle serum - themselves discovering the secret of Cleopatra's beauty.

Healthy whey

Does whey have beneficial properties? And what are they?

First of all, it is an absolutely natural product in which there are no additional chemical additives. It has no flavors, preservatives, colorings. It is the same as the milk from which you made it.

By itself, whey is one of the cheapest and easiest cosmetics. And it's always easy to get. And the effect of its use can be comparable with expensive branded ones.

But let's take it in order.

• It has a complex effect on the body.
• The composition of milk whey includes many minerals necessary for the body - 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, it easily and simply cleanses all the digestive system, liver and kidneys. A good condition of the internal organs immediately affects the condition of the skin.
• It prevents the deposition of excess fat and builds muscle tissue.
• Normalizes metabolism, enhances intestinal motility.
• She is a very mild, harmless laxative. Heals the intestines after taking aggressive and potent laxatives, heals damage from frequent cleansing.
• Thanks to the lactose contained in it, 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 diet food. And dry whey is necessarily included in almost all milk formulas for baby food.
• And warm whey will serve as an excellent harmless soft sleeping pill.

Indications for use

• Genitourinary infections in both men and women. Serum rinses the kidneys well, lactobacilli do an excellent job with yeast. So regular use of serum can be an excellent prevention of inflammatory processes in the kidneys and bladder, which ultimately leads to oncology.
• High cholesterol. This leads to thickening of the blood, it is less saturated with oxygen, hardly penetrates the capillaries, including 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 - It is proven that regular use of whey normalizes blood pressure.
• It has few calories, so take whey for weight loss, and you will not lose.
• Whey is free of fat and is therefore a good product for weight loss. Helps with liver and kidney disease. It rinses the bile ducts well, contributes to the decline of edema.
• It does not contain any sugars, whey with diabetes is an absolute indication, because it stimulates the body's production of natural insulin. It lowers sugar levels.
• With edema of the limbs, you can steam them in it.
• With sore throats and colds - gargle.
• With gynecological problems, even as unpleasant as thrush. The lactobacilli that are present in it inhibit the growth of the fungi that cause this disease.
• It is good for pregnant women to use it - it has all the necessary microelements, and due to the properties of the serum, the mother does not gain excess weight, her whole body functions well, which means 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 for people with a normal perception of lactose. But a person, as a rule, knows about this peculiarity, 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 doses are quite acceptable and acceptable. But it is worth listening to your body, and if there is a sharp disgust, it is better to take a break for one or two days.

She has no more contraindications!

This is all about the internal problems of the body. But can it help a modern person, so to speak, from the outside? Of course it can!

And for external use, it is suitable for everyone.

External use of serum

Beauticians have long been using whey. It is indispensable for acne and other skin problems.

With the first spring sun, freckles appear on the face. And if in younger adolescents they are a pretty face decoration, then in older people this can turn into a problem not only cosmetic. Serum will come to the rescue! It is necessary to take a few frozen cubes and do facial massage with them. Serum will bleach all problem areas in a few days. In addition, the skin will receive additional nutrition. And in order to achieve a better effect, additionally drink half a glass of it per day.

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

Serum is useful to add to the water while taking baths. On a large bathtub - one liter.

It is also good to bathe children. A glass of whey can be used on a small baby bath.

Suitable whey for hair, especially thin and brittle, weakened. For them, she will be an excellent rinse. Hair after such a rinse gets additional strengthening elements, becomes stronger, more voluminous and shines after drying.

In cooking

The simplest thing is to make a fortified drink. To do this, mix the serum with any juice in equal proportions. To it you can add 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 a pastry for pies, they will turn out whiter and more airy. These pies will come out even less nutritious, especially if they are cooked in vegetable oil. On the serum, excellent thin pancakes come out - elastic and which do not break.

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

Here it is, simple and inconspicuous. But actually irreplaceable. So use it more often, and whey will thank you for trusting it a hundredfold.

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

It turned out that this effect was caused by the fact that whey in large quantities contains water-soluble globular proteins: albumin and globulins (they are called “whey proteins”). They are absorbed very quickly and are completely sent to muscle growth, because they contain all the essential amino acids. The very proportions of trace elements and whey proteins of milk stimulate active growth.

There are few such proteins in our normal foods. 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; whey proteins, curled from high temperature, form a foam that most people throw away).

Serum is a product with a natural set of vital mineral compounds. Mineral salts and trace elements contribute to quenching thirst and maintaining the body's water-salt balance. By the content and composition of mineral salts, serum approaches mineral waters, but significantly exceeds their nutrient value. Compared to milk, substances dissolved in serum 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 seek to maintain and strengthen it.

Perceived by the sensory organs, such properties of foods as taste, smell and appearance, much more affect the choice of a particular product by consumers than its composition and nutritional value. For whey drinks, these indicators play a decisive role, because whey has a specific taste and smell. During the production process, various organisms manage to achieve acceptable organoleptic indicators of whey drinks for consumers.

Drinks produced from whey vary 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 juices and syrups, aromatic additives. To increase the biological value, vitamins are added to them.

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

Light whey drinks are free of fat, casein, and whey proteins. They are diet foods. These drinks refresh, quench your thirst. They are recommended for use by people working in conditions of high air temperature.

In whey, the so-called whey flavor is often noted. Unwanted taste 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). Isolation of a significant portion of proteins from whey allows you to get transparent refreshing drinks. Proteins increase turbidity, reduce shelf life and weaken the refreshing effect. In clarified serum, specific whey taste is weakened or completely absent.

The good foaming and gas holding capacity of whey has a positive effect on the refreshing properties of whey drinks. This property is the basis for the preparation of carbonated freshening drinks using carbon dioxide.

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

According to the technological features of production, drinks 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 feasible in any dairy plant. In general, the technological process includes the following operations: acceptance and preparation of raw materials; whey clarification; making a mixture; pasteurization and cooling of the mixture; bottling, packaging and post-cooling of the finished drink.

Depending on the type of beverage produced, the operations are performed in a different sequence, which is reflected in the block diagram (Fig. 2).

Block 1. Acceptance and preparation of raw materials.

To ensure quality in the production of beverages, it is necessary to carefully select and control all the components used. The main raw milk is whey, which must be preliminarily prepared by removing casein dust and excess fat.

Fig. 1. Hardware and technological scheme for the production of drinks: 1 - a tank for boiling albumin; 2 - pump; 3 - reservoir for protein mass; 4 - installation for the separation of proteins; 5 - plate pasteurization-cooling installation; 6 - capacity for fermented drinks; 7 - starter culture; 8 - tank; 9 - plate pasteurization unit; 10 - plate cooling unit; 11 - a reservoir for sugar syrup; 12 - saturator for saturation of CO 2; 13 - automatic filling machine.

The used concentrates of natural clarified juices, compositional flavoring agents, colorants, sugar, citric acid, ascorbic acid and other components, in terms of composition and properties, must meet the requirements of TU or the standards by which they were prepared.

Fig. 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. Lightening serum.

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

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

When using chitosan, additional operations are necessary at the next stages of beverage production.

Blocks 4-6. Analysis of the production situation.

Serum can be used to prepare drinks from clarified whey with various excipients (blocks 11,12) or to produce biologically processed drinks (block 7).

Block 7. Pasteurization.

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

Block 8. Cooling.

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

Block 9. The introduction of components.

If necessary, regulation of organoleptic indicators in the basis for the drink make the necessary flavor additives.

Block 10. Fermentation, fermentation.

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

Blocks 11-13. Analysis of the production situation.

Serum can be directed to the preparation of the mixture (block 14) in the production of drinks with natural clarified juices or to additional clarification, using a solution of chitosan (block 19), or to the operation of making a blend (block 20). The last two operations are carried out in the production of flavored drinks.

Block 14. Mixing (drinks with natural juices).

Juice concentrates, sugar and other non-dairy components included in the beverage formulation are added to milk whey prior to heat treatment. Fruit concentrates with a solids content of more than 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 as a syrup to a 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 a shutter speed of 15 to 20 s. This mode is necessary and sufficient to achieve the goals.

Long-term exposure to higher temperatures on the product is undesirable, because it leads to the destruction of vitamins and minerals contained in natural raw materials and an increase in energy consumption.

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

Block 16. The separation of sediment.

In the production of clarified drinks using chitosan containing natural juices, protein precipitate must be removed.

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

Block 17. The introduction of components.

To regulate organoleptic characteristics, the base for the drink is made with the necessary flavoring additives and preservatives (sorbic acid, potassium sorbate) - for drinks with long shelf life.

Block 19. Additional clarification (flavored drinks).

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

Block 20. Blending.

Necessary components of the drink according to the recipe should be prepared before adding to the mixture. Sugar is sieved and dissolved in milk whey, obtaining a syrup of 50% concentration, citric acid is added and the mixture is heated until sugar is completely dissolved. The solution was pasteurized at 95 ° C, cooled and filtered. If necessary, flavor additives are added to the chilled syrup, the resulting blend is introduced into clarified whey.

Blocks 21. Pasteurization.

To ensure the sanitary-hygienic quality of the product, the finished drink is pasteurized at 80 ± 2 ° C without exposure. 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 refrigeration units to a temperature of 4 ± 2 ° C.

Blocks 23-25. Analysis of the production situation.

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

Block 26. Saturation of CO 2.

For the production of carbonated flavored drinks provides for the operation of carbonation on a saturator. It is recommended to produce such drinks slightly and medium carbonated.

Block 27. Bottling, packaging.

Drinks are Packed in aseptic packaging "Tetra-Pak" at 0.2; 0.5 and 1.0 l, packaging is possible (preferred 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.

Drinks based on whey must be stored in refrigerators at a temperature of 4 to 8 ° C. The terms of implementation, depending on production conditions, the type of drink and the type of packaging, fluctuate 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 allow it to produce a variety of drinks with various excipients on its basis. Drinks made from clarified whey are an excellent choice for people who value their health and seek to maintain and strengthen it.

Boiled milk

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

Baked milk

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

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

MILK DENSE (boiled)

   (it is also a necessary component for making YOGHURTA - see below)

Pour milk into a thin aluminum pan, low and wide. In this and only in the same one it is necessary to cook all the milk and boil the milk without 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 will decrease by about 1/3. After this, the milk acquires a different, even more pleasant taste and aroma.

Used as a standalone drink or for cooking bulgarian yogurt  (katyka). To cook more thick greek yogurt  milk is boiled in 2/5 or almost half.

Siberian Varenets

Season hot clotted milk with thick fresh cream at the rate of 1/2 to 1 cup cream per liter of milk.

Varenets can be served with tea and coffee.

Dairy products

Sour-milk products are essential components of a healthy diet for children and adults.

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

Unfortunately, currently at least 70% of the dairy products sold on the market are falsified, and therefore unsuitable for a healthy diet.

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

Remember that the shelf life of any benign fermented milk product in the refrigerator can not exceed 2-3 days! And on sale there are "yogurts" with a shelf life of 6 months or more. About this see page HOW WE FOOD MODERN FOOD TECHNOLOGIES   (at the end of the page).

NOTE. Home-made fermentation of sour-milk products should be carried out in only complete darkness - carefully wrapped or in a dark cabinet.

Part 1

Dairy drinks

Sour-milk drinks include: yogurt, kefir, acidophilus,as well as national dairy drinks   Ayran, koumiss, yogurt, yogurt  and some others.

Sour-milk drinks are produced from milk of different fat and skim, with the addition of fruit and berry fillers or other aromatic substances, sugar or without, 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.

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

Many sour-milk drinks can be prepared at home.

  SOAP

Yogurt  - This is a sour-milk dietary product produced from whole or non-fat pasteurized, sterilized or baked cow's milk by fermenting it with sourdough prepared on pure cultures of lactic acid bacteria.

Dairy plants produce curdled milk, Mechnikovskaya, acidophilus, southern, Varenets, Ukrainian (fermented baked milk). Fat content distinguishes fat yogurt (usually 3.2% milk fat, and in Mechnikovskaya, Varents and fermented baked milk up to 6%) and nonfat (not more than 0.05% milk fat). Yogurt should have a strong and undisturbed clot.

Common yogurt  made from whole or skim pasteurized milk, which is fermented with pure cultures of lactic streptococci.

Mechnikovsky curdled milk  made from pasteurized milk whole or high fat content; ferment milk with pure cultures of lactic streptococci and Bulgarian bacillus.

Acidophilic yogurt  prepared from whole pasteurized milk, which is fermented with pure cultures of lactic streptococci with the addition of acidophilus bacillus.

Southern curdled milk  prepared from whole pasteurized milk, ripening it with pure cultures of lactic streptococci and Bulgarian bacillus. Milk yeast is sometimes added.

Varenets  - yogurt made from baked or sterilized milk of high fat or non-fat, which is fermented with pure cultures of lactic streptococci. A pure lactobacillus culture is sometimes added.

Ukrainian yogurt (fermented baked milk)prepared from baked milk of high fat content (6%) by ripening pure cultures of lactic streptococci.

In dairy factories, yogurt can be added with flavoring or flavoring substances (sugar, honey, vanilla, cinnamon, fruit and berry jams and preserves). The same products can be added at home to regular yogurt before use.

Digestible milk is digested and absorbed much better than milk.

PREPARING HOME SARROWS

First way

Milk pasteurized at + 85 ° C without exposure or boil.

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

Pasteurize and cool the milk in the same bowl.

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

After that, the milk is poured into cans 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 ° С, add ready-made yogurt (2-3 teaspoons per glass of milk) or sour cream (0.5 tbsp. Spoon per glass of milk) to it, stir well, pour into glasses, cover and put for 18-20 hours in a warm place.

The shelf life of yogurt is not more than 3 days at a temperature of no higher than 8 ° C.

Yogurt in Russian cuisine is traditionally served with sugar and dried in the oven or oven crackers from fresh rye bread.

Varenets

Ingredients :

1.5 liters of milk

1 tablespoon of sour cream.

  Cooking

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

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

Then pour 1 cup of milk, cool, blot 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 brown bread is usually put in milk.  When it turns 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 tbsp. a spoonful of sugar.

  Cooking

Mix milk and cream in a pan and put in the oven. When foams appear, lower them with a spoon to the bottom and shake. Leave one froth on a plate. Milk should boil one-third.

Remove it from 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 it turns sour. Then refrigerate.

Serve with sugar, cinnamon and breadcrumbs.

Kaymak

Ingredients :

3 cups cream

1 cup of sugar,

1/4 sachet of vanilla sugar

Juice of 1 lemon.

  Cooking

Two glasses 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 a sour cream consistency).

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

Remove the Kaymak brought to the sample from the fire, cool (can be put in a dish with cold water), then beat with a spatula, while adding a drop of lemon juice. When kaymak will be well crushed, i.e. becomes thick and white, introduce the remaining glass of whipped cream into it. Mix the mass well and refrigerate.

Kaymak is mainly used for interlacing wafers.

  KEFIR

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

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

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

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 lean(not more than 0.05% milk fat).

Kefir Tallinn  differs from the usual high content of dry non-fat substances (at least 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 stimulate appetite, tone the nervous and cardiovascular systems, suppress putrefactive processes that occur in the stomach and intestines.

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

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

PREPARING HOME KEFIR

For the preparation of kefir, milk or sour milk is fermented with leaven of kefir fungi or a portion of previously prepared kefir (or purchased in a store).

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

When the milk coagulates (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 24 hours in a refrigerator or cellar; it is used as a starter for making kefir.

Kefir fungi remaining after straining are washed with warm water, placed in a jar and again used to prepare the starter culture.

The milk is boiled and cooled to + 20- + 25 ° С, poured into a clean bowl and the fermentation of kefir fungi is introduced - 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 ripening with an exposure of 2-3 days.

As already mentioned above, in the absence of previously prepared kefir fungi, kefir at home can be prepared using kefir purchased in the store as the primary starter.

KEFIR IS VERY USEFUL FOR CHILDREN AND ADULTS.  Regular consumption of dairy products improves metabolism, strengthens a weakened body, and increases appetite.

NOTE. Regular use of kefir at the same time increases the effectiveness of most anti-cancer drugs, and significantly reduces their effects.

  ACIDOFILIN

Acidophilus  is a sour-milk dietary product made from pasteurized whole or skimmed cow's milk by fermenting it with ferment from pure cultures of lactic streptococci and acidophilus bacillus, as well as kefir fungi.

Dairy plants produce acidophilus fatty  (milk fat 3.2%) and lean  (milk fat not more than 0.05%), fat sweet  and low fat sweet. Acidophilus is digested and absorbed much better than milk. Acidophilus is used in clinical nutrition, because lactic acid bacteria contained in acidophilus suppress putrefactive processes that occur in the intestine.

The shelf life of acidophilus is not more than 3 days at a temperature of no higher than 8 ° C.

PREPARING ACIDOPHILINE IN HOME

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

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

After 5-6 hours, the secondary yeast is ready. It is used to ferment the following servings of acidophilus.

Acidophilus is considered ready if a dense clot forms.

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

MILK DRINKS

Milk serum  - a by-product of the 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 use serum widely for human nutrition.

Serum is used in the manufacture of baby food, bakery, pasta, confectionery and drinks from whey.

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

Depending on the fillers introduced, kvass “Novy”, “Milk”, acidophilus-yeast drink, a drink with tomato juice, a drink of “Coolness”, drinks “Aromatic”, “Summer”, “Solnechny” and others are produced.

  KUMYS

Koumiss  - This is a sour-milk diet drink made from mare’s milk or skim milk of other farm animals.

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

Ready koumiss is an effervescent 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 days) - up to 1.75% alcohol, strong  (three days) - up to 5% alcohol.

Koumiss 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 of the gastrointestinal tract. Koumiss is also used for exhaustion after illness.

Koumiss nutrients (proteins, fats, milk sugar) are absorbed almost completely (up to 95%). When consuming koumiss, the digestibility of proteins and fats contained in other food products increases sharply.

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 a temperature of up to 8 ° C.

  KAZAKH AYRAN

Ayran in Kazakh  is a sour-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 sourdough, you can use sour milk, kefir or sour cream.

The 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 ripen for five to six hours.

  MATSONI

Yogurt  - This is a sour-milk drink, common in the Caucasus.

To make yogurt, boil the milk, cool to a temperature of 45 ° C, pour 0.2 or 0.5 l into glass jars, add to each full teaspoon or tablespoon of starter culture - live yogurt (see below) or, in extreme cases, acidic sour cream, mix well, wrap and put in a warm place for 6-8 hours.

Part 2

SOAP

VARIOUS TYPES OF COTTAGE

GUSTYANKA and ryazhenka

BULGARIAN AND GREEK YOGHURTS

SUSMA (cottage cheese from yogurt) and HAYRAN

Yogurt as the basis of fermented milk products

The simplest fermented milk product is yogurt.

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 brown bread is usually put in milk.

Therefore, the people call it not only yogurt, but also cheesecake  and squash. However, a saucer requires two days for its full formation, otherwise it is a little liquid. Therefore, milk is sometimes helped to turn into yogurt - they stir a spoonful of sour cream in it and put in a hotly heated room (kitchen). No matter how simple yogurt, but it is the basis of most dairy products.

From its top, the "tops" are removed sour cream, and its bulk goes to cooking cottage cheese.

  Cottage cheese

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

Such a bag must be sewn and used constantly. This is more convenient than looking for a suitable random rag (cheesecloth, calico, canvas) each time to prepare the curd.

It is most advisable to make a bag with a volume of 3-5 liters of milk, but not less.

After pouring a clot of yogurt into a bag, you need to hang it over some dishes and leave it for at least 5-6 hours, during which the whey gradually leaves the yogurt, and cottage cheese forms. Only after this, you can try to artificially squeeze the hidden serum by placing a bag of cottage cheese under a press weighing 3-5 kilograms (between two boards, plywood).

In this way, after 5-8 hours, a tender homemade raw plastic curd. It will not crumble, but will break off in large thick beautiful layers.

But if you want to make the cottage cheese drier, then you should still sour milk in a bowl, until the whey is pressed, put in a water bath and heat. Then the serum itself will bounce off the clot.

In this case, care must be taken and do not overheat yogurt (!)otherwise, the cottage cheese will become hard, fine-grained, unpleasant in taste, because sour milk is brewed, coagulated.

If you warm the curdled milk lightly, moderately, then when pressing the whey you get a wonderful dry, dense blade curdthat will look like a bar.

  Special types of cottage cheese:

Skir, Irimshik, hedgehogs

Usually we use cottage cheese only from yogurt, that is, from raw sour milk.

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

All of them are easy to do, and most importantly, they give a ready-to-use product that is 20-40 times faster than ordinary Russian cottage cheese, and also does not require any fuss with pumping, spinning, washing dishes and a blade bag.

Try to cook, and they will quickly catch on among adults and children in your family.

  Skyr

You have delivered a liter or three-liter jar of milk in the evening: in the morning yogurt has formed, which is not quite strong for the curd and at the same time quite acidic. You can’t eat such a quantity of yogurt now, and you don’t want to, but you need breakfast with something solid. What to do?

Take a liter or two of fresh milk, quickly boil in a large deep saucepan and at the very moment when the frothy cap of boiling milk begins to rise to the edges of the pan, preparing to run away, pour in just one go just as much yogurt as boiling milk. You can increase the fire for 1-2 minutes, but 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 all the other grains of curdled milk with a large milk clot. Put the resulting clot in a deep plate and gently rinse with a spoon on all sides so that all the serum is greenish-yellow in color, but not a whitish liquid. As soon as the white milk-like liquid begins to separate, stop pressing on the clot.

It turned out skir - cottage cheese from half sour and half sweet milk, not sour, pleasant, with a particularly elastic consistency, with a barely noticeable creamy, and not the usual curd smell. It is ready for immediate use.

Irimshik and hedgehogs

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

It can be boiled until the serum is separated for a maximum of 5 minutes.

If you change the proportion in the opposite direction and take twice as much yogurt than fresh milk, that is, two liters of yogurt and one liter of milk, you get cottage cheese hedgehogs, which can not be boiled for more than one minute - in fact at the very moment when the 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 cottage cheese while it is still warm.

Irimshik and hedgehogs work out much better if they do not use ordinary Russian yogurt, but katyk (yogurt), which we will discuss below.

In addition to the combination of yogurt and fresh milk, sour cream is used as a yeast for a particular type of milk to compose a number of dairy products.

Goose (Goose)

If in one liter heavy milk  (see the beginning of the page) or simply boiled and cooled to 30-35 ° С, pour a tablespoon of sour cream diluted in half a glass of the same milk (per one liter of milk) and put in a warm place, tightly closing, the resulting yogurt will wear title "Gustyanka", or "Guslik", and differ in taste and density from ordinary raw milk (yogurt).

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 on one liter of milk, it will turn out after fermentation for 3-4 hours fermented baked milk, or Ukrainian varenets.

Bulgarian and Greek yogurts (katyks)

Suzma (cottage cheese from yogurt)

If a heavy milk  (boiled milk, sweet-milk product - see above at the beginning of this page), cooled not lower than 30 ° С and not higher than 35 ° С, ferment with 100-150 grams of live yogurt per liter of milk and at the same time carefully wrap the dishes with milk in cotton if you leave a blanket, batting or quilting, leaving it warm for 8-10 hours and protecting it from shaking and moving (!), you can cook a delicious YOGHURT (or Katyk), i.e. sour milk fermented with a culture of sour-milk Bulgarian sticks.

It should be borne in mind that 30 ° С, necessary for the fermentation of yogurt, will be maintained due to the fermentation process only in large quantities of milk (at least 2-3 liters) with careful wrapping. For fermentation of small quantities necessary yogurt maker  - a thermostat that maintains temperature.

When cooking heavy milk  for fermentation bulgarian yogurt  milk is boiled by about 1/3, for a thicker greek yogurt  - by 2/5 or almost half. You can also use purchased in the store and boiled 6% milk.

Home breeding of sour milk bulgarian culture.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 another three or four times a similar repeated fermentation of thick milk is made, but not with sour cream, but with 100-150 grams previous serving of katyk, and gradually created bulgarian stick culture, which in the future must be maintained continuously and every day ferment a new skate with an old skate. In the first two fermentations, not katyk (yogurt) will be obtained, but “sweetie” (see above) - a product closer to a very delicious thick yogurt.

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

Self-prepared live yogurts are very useful for children and adults, especially with dysbiosis, 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 the medicinal substances developed by the Bulgarian stick that are very beneficial for health gradually disappear with further peroxidation of the yogurt.

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

From all other types of yogurt katyk  It differs not only in taste, but also in that it has extremely little serum. It is practically invisible, and it is detected only by expressing the katyk in a blade bag.

After decanting yogurt (katyka), 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  possesses all the good qualities of these three products and does not have any of their negative qualities.

Its main advantage and miracle is the reversibility of both “back” - to the “pre-free” state, and “forward” - along the way of turning into products of a higher order, with a higher concentration of fat and protein fractions. Suzma can be diluted in two or three days and even after a week of storage in the cold and turned into a kind of sour cream, milk, katyka, or, conversely, converted into butter, starting to whip, or made from it curd, heating it over a fire in a water bath . But even the suzma itself, without additional dilution or heating, can simultaneously fulfill the role of sour cream, and cottage cheese, and butter.

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

  Ayran   (drink from diluted water suzma)

Fruit yogurt

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

Thus, suzma is a wonderful, healthy, tasty sour-milk product with a diverse, wide profile of use. That is why it can be highly recommended for home meals and as a convenient component in many home cooking dishes.

In trading practice, the name "yogurt"  to indicate specific bulgarian sour milk (katyka) made from heavy milk  (see above). Strictly speaking, yogurt  (in Bulgarian "yogurt") is the same katyk, but named in another Turkic dialect (Turkish); some people of our country call it yet   chekise, tarak.

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

Since the old days in Tatarstan, very often a small piece of beet is put in the katyk during the fermentation to tint it, give it a slightly pinkish tint, and make it beautiful. So do many other nations whose national cuisine includes katyk.

Sometimes for tinting use cherries, blueberries, currants and other berries with intense, highly coloring juice.

This technique, used in folk cuisine only for beauty, gave the idea of \u200b\u200bthe food industry in a number of European countries - Germany, Denmark, Sweden, Romania, Finland, etc. - producing skate with various additives of berry and fruit juices and mashed potatoes is not for beauty, but for changes and additions to his taste, to create a variety of products enriched with vitamins. This skewer with additives of berries and fruits is now called the term “yogurt” in commercial practice.

Fruit yogurt is easy to make at home:

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

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