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Curdled milk is very easy to make yourself, but only if you have the right milk for it. However, it is worth the effort, because curdled milk has many he alth benefits. One of the most important is the natural strengthening of the body's immunity, so important during the COVID-19 pandemic. So how is curdled milk produced and how does it work on our body?

Curdled milk , if it were not for the fact that it is on offer from several producers of dairy products and can be bought in a store, it would probably become a relic of the past and a hero of childhood memories of more mature generations .

Curdled milk is made from fresh, unpasteurized cow's milk, access to which is currently quite difficult. However, there is a way to prepare sour milk at home, based on common pasteurized milk. What trick to use?And what is the effect of curdled milk on our he alth?

Curdled milk: how was it made in the past?

Completely ordinary and almost without human interference. It was enough because fresh milk, straight from the cow, poured into a vessel, e.g. a stone pot and left at room temperature, and even better in a warmer than other place for a few days.

During this time, the milk itself began to sour and turn into whey, from which later dense, jelly-like clots separated. And the fatter the milk was, the thicker the creamy sheepskin was on top of it.

What does this remind you of? After all, this is a natural fermentation process. The chemical reaction is as follows: strains of bacteria that are found in fresh, unpasteurized milk, if we provide them with the right temperature, start to multiply, absorb lactose (milk sugar) and convert it into lactic acid.

Such naturally produced curdled milk could be stored in a cool place or in a refrigerator, even for several days. However, they were eaten in two ways. Some mixed them to obtain a uniform, sour drink. Others preferred to tear off the thick, velvety clots with a spoon. In both cases, the curdled milk was perfect as a cooling product, or an addition to e.g. potatoes, potato pancakes or noodles.

Curdled milk: pasteurized milk

When we do the same as before, with the present daypasteurized milk, instead of curdled milk, we will get simply spoiled milk, with a disgusting smell and bitter taste.

This is because currently the milk, before it reaches us, is first heated to kill the bacteria in it, and then homogenized to break down the fat molecules in it. Such milk does not turn sour. And the unpleasant smell and taste that arises when it is left at too high a temperature is the result of the decomposition of the protein in it.

So why is natural milk pasteurized? For our safety. Fresh milk, apart from lactic acid, which is undoubtedly very beneficial for us, may also contain pathogens that are harmful to us. These include :

  • Salmonella bacteria - the most common cause of bacterial diarrhea causing Salmonellosis, commonly known as food poisoning
  • E. coli bacteria
  • Listeria bacteria
  • Campylobacter bacteria

Curdled milk: how to make it now?

If you do not have access to milk straight from the cow and you do not like the store sour milk, you can make your own homemade curdled milk based on pasteurized milk.

You just need to heat pasteurized milk to 28 degrees C, and then add sour cream to it, which has live bacteria cultures, in the proportion: 1 tablespoon of cream per 1 liter of milk. Instead of cream, you can use curdled milk made previously, or purchased sour milk.

Put the mixture in a warm place. The milk will curb after 2 days.

Curdled milk: nutritional values ​​

Curdled milk is primarily a source of lactic acid and many vitamins:

  • vitamin A
  • vitamins B1
  • vitamin B2
  • vitamin B3
  • vitamin B9
  • vitamin B12
  • vitamin K
  • vitamin D

Curdled milk also contains a lot of animal protein, calcium, potassium and phosphorus.

Curdled milk: how does it affect your he alth?

The palette of he alth benefits of curdled milk is really diverse. They include, first of all:

  • proper development of the body's cells
  • protection of the intestinal microflora
  • prevention of gastric ailments - diarrhea and constipation
  • protection against stomach ulcers
  • facilitating lactose tolerance
  • alleviating the symptoms of other allergies
  • inhibiting the growth of fungi and yeasts
  • building a strong immune system

Curdled milk: use in the kitchen

Curdled milk with potatoes is perhaps the most popular, but not the only, way to use itdrink. Curdled milk is an excellent base (instead of plain milk, kefir or yogurt) for cocktails and desserts, as well as a great substitute for fat in cakes. It adds fluffiness and moisture to baked goods.

  • Milk with butter and honey: the best remedy for colds
  • Sheepskin on milk: what is it and how to use it?
  • Probiotics - healing properties, types and sources

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