What is the use of fat-free yogurt
First of all, it should be noted that lactic acid bacteria during the fermentation process affect the lactose, resulting yogurt gets better absorbed and does not cause allergic to milk protein. Today, in any store you can buy several types of yogurt: fat and fat-free, with various fruit additives and without them. But, of course, the most delicious natural yoghurt home-made.
By the way, you can cook both ordinary and low fat product. For example, among the obvious advantages of fat-free yogurt include low in saturated fat and cholesterol, but, however, a high concentration of calcium, phosphorus, selenium, zinc, potassium, vitamin B5, B2 and B12. The only disadvantage of yogurt can be high in sugar, which is easily controlled, if the yogurt prepared at home.
Homemade yoghurt guarantees the naturalness, freshness and the absence of dyes. And no need to think what to make yogurt at home is very difficult and troublesome. Even if you have no special noisy, not a problem. The process of making yogurt is quite simple, the interaction of the live yogurt bacteria and lactose under certain temperature conditions.
Low-fat dairy products, according to nutritionists, contain less amino acids and complete protein.
Recipe for homemade yogurt
For the preparation of low fat fermented milk product you will need skim milk, a special starter culture (which can be purchased in a drugstore) or a glass of conventional fabrics. Please note: cheese must be fresh. In addition, if desired, to the finished yogurt can add a variety of syrups, fruit pieces, jams and other toppings-the toppings.
To start cooking you should be preparing the milk, which you must first bring it to a boil and remove the foam, and then cooling to room temperature. Then warm milk to enter the yeast or cheese and mix thoroughly. The mixture need pour into molds and place in yogurt maker for the process of fermentation, which usually lasts up to eight hours.
If the farm is not noisy, you can use any deep container, where you want to place a bowl of yogurt mass and pour warm water so that the water does not get into the product itself. Capacity the maximum required to seal with plastic wrap or a lid and put in a warm place.
Nonfat yogurt homemade – a storehouse of useful substances and vitamins. But to keep milk products wholesome and nutritious substances, it is necessary to complete the fermentation process. For this is ready, the yogurt should be cool, and then store no more than weeks in a well sealed container in the refrigerator.
To yogurt contain only useful and "good" bacteria, fresh milk must be boiled.
And, in addition, do not forget that homemade low-fat yogurt – a great base for cooking many delicious dishes, such as sauces, sweet desserts and smoothies.