Yogurt is not only delicious, but also a healthy breakfast. It is produced by ripening natural milk with special crops, and it is very important that these cultures in the finished product are alive. The sour-milk bacteria contained in it positively affect the metabolic processes occurring in the body, and the work of the gastrointestinal tract.
The Benefits of Low-Fat Yogurt
The obvious advantage of low-fat yogurt is the low content of cholesterol and saturated fat in it, but at the same time a high concentration of potassium, zinc, selenium, phosphorus , calcium, vitamins B2, B5 and B12. Of the shortcomings of yogurt can be called, except that a high sugar content, but you can cook at home yoghurts defatted, and even without sugar. This extraordinarily light, vitaminized and energetically valuable product is an excellent option for people wanting to lose weight. The caloric content of fat-free yogurt per 100 grams of product is 73.8 kcal. It contains 12.5 g of carbohydrates, 5.5 g of proteins and only 0.2 g of fats.
Homemade low-fat yogurt
In our time in any store you can buy fatty and fat-free yogurt, yogurt with various fruit additives and without them. But the most delicious is just natural low-fat yogurt at home. It is done in three stages. It is necessary to heat pasteurized milk in a metal container with a minimum fat content of up to 45 ° C. After cooling, the starter is added at room temperature and mixed thoroughly. The resulting mass is poured into a glass jar and is loosely closed with a glass lid, after which it should be wrapped with a cotton blanket and placed near a heat source. Yogurt must be kept at a temperature of 30 ° C to 50 ° C for 4-7 hours.