Live yogurt: food for health

Health Tips

Advertising colorfully paints on TV screens the benefits of live yoghurts and their wonderful effect on digestion. But, as we know, “not all yogurts are created equal”.

Is it true that they are all “alive”, and what does this mean? Why are some of them stored on ordinary store shelves, while others are kept only in refrigerators? How not to make a mistake in choosing? Does the body really need yogurt? Goodshapetips is looking for answers to these questions.

What are yogurts?

Yoghurt is a product of souring milk with a certain ferment. However, if yogurt is obtained during normal souring, then yogurt is obtained by introducing a certain fat content of special cultures of microbes into milk – these are Bulgarian lactic acid bacilli and thermophilic streptococci.

In the production of yogurt, the percentage of fat content varies from 0.5% to 5-7%, this is done on purpose, in addition, they also specify the amount of protein in terms of its dry weight. Due to the different fat content, yogurts can be used as a dietary product for weight loss or a nutritious high-calorie food. dessert for kidswho need a lot of strength and energy, and people with exhaustion.

Yogurt is not only delicious, but a very healthy product. If it is prepared correctly, it contains a lot of complete and light milk proteins, it saves vitaminsespecially group A and vitamin D, minerals are well absorbed from yogurt – calcium and phosphorus, which is especially important for children and women.

How is yogurt made?

Whole pasteurized or reconstituted milk is taken for it. Cultures of microbes are introduced into warm milk, the contents are mixed and left in a warm place in closed sterile containers. This starts the process of fermentation of milk sugar (lactose) by microbes and partial breakdown of the protein. As a result, a tender fermented milk substance is formed, rich in nutrients and microorganisms.

If this yogurt is decomposed into jars and closed, this will be a “live” product, that is, a culture of microorganisms grows and multiplies in it. If, after fermentation and the formation of a sour-milk consistency, the yogurt is re-pasteurized, the microorganisms die, but the shelf life of the product increases. Such yogurt will no longer be “alive”, but its composition in terms of protein and minerals will not change.

Such yoghurts can be stored even without a refrigerator – they are completely sterile, and there is nothing to disappear in them. Only live yoghurts can disappear – microbes can “rage” in them.

homemade yogurt

Today you can make real yogurt at home – it’s not difficult at all. They are made from ordinary milk bought in a store or received from your cow (which, of course, is much healthier).

Supermarkets of household appliances even offer lovers of goodies a special device – a yogurt maker, although you can cook yogurt in a slow cooker, and in a conventional oven, and even without the use of special technological devices.

In fact, the production of yogurt requires a vessel or several, always with a lid, as well as the creation of heat for the fermentation process.

In addition, we need a culture of Lactobacillus bulgaricus (this is the Bulgarian stick) and a culture of Lactobacillus acidophilus (these are streptococci). The latter are even more useful to the body, since the Bulgarian stick is alien to the body, although it actively fights harmful microflora, getting into the thick intestines. These cultures can be purchased at pharmacies or health food stores and are sold in bags and bottles.

The main thing is to monitor the sterility of dishes and shelf life at home, so as not to accidentally propagate, along with beneficial microbes, pathogens of intestinal infections. To do this, the dishes must be thoroughly washed and then doused with boiling water, and the milk must first be boiled.

Such homemade yoghurts can be stored for no more than a day in the refrigerator.

We study yogurts and their labels

Live yogurt can be of different types – milk or cream yogurt is distinguished, with fillers or additives, enriched and dietary, drinking and thick. This diversity can be confusing. Depending on what you want from yogurt like food productyou need to make your choice.

For dressing salads and dishes, milk yogurt with an average percentage of fat, without additives, is suitable. For children, creamy and fruit yogurts are more suitable, they are more pleasant in taste and bright colors. For women who are losing weight, it is better to use low-fat yogurts without additives, with an average amount of protein.

If a person is recovering from an illness or surgery, especially on the intestines, he will benefit from yoghurts without additives and sugar, but high in fat and with a high percentage of protein – they are satisfying and will quickly restore strength.

Drinking yogurts in composition and properties are no different from ordinary ones – they are simply more liquid due to dilution with water, so it is convenient to quench your thirst and have a snack on the road or at work.

Rules for storing live yogurt

Yoghurts, like any dairy products, are a breeding ground for microbes, therefore, even if it is a “non-living” yogurt, after opening the package it cannot be stored for a long time – a maximum of 8-12 hours. And it is better to open the package and immediately eat or drink yogurt.

It is more beneficial for the body to take yogurt without additives and mix it with berries, fruits or nuts, so you will be absolutely sure of the quality of the additives. In addition, these additives will not affect the fermentation process and will not affect the taste.

Yogurt as medicine

Live yogurt can be used to treat and prevent certain diseases. First of all, yogurt is useful in courses of antibiotics to maintain one’s own and suppress pathogenic microflora.

Yogurt can be a valuable source of calcium and protein for those who are intolerant to milk due to lactose deficiency – during the fermentation process, lactose (milk sugar) is broken down and there will be no bloating and diarrhea.

In addition, yogurt, unlike milk, is not allergenic, which means that it can be consumed by nursing mothers and babies.

Yogurt, with its constant use, reduces the risk of colon cancer by four times, normalizes the microflora and fights constipation. Due to the normalization of microflora, yogurts indirectly affect the strengthening of human immunity. In addition, due to them, you can quickly recover from intestinal infections, fungal infections and poisoning.


Yoghurts are valuable foodstuffs, but they need to be able to choose or prepare them. This is a living product, healthy and tasty, but it cannot be stored for a long time, which means – do not hesitate, eat to your health!

Do you often eat yogurt?

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