Yogurt has been part of the human diet for centuries. In ancient times, the main source of human food was cow's, buffalo's, goat's, and camel's milk. Fermented milk could be used for longer days than fresh milk.
Yogurt eaten in all seasons has a treasure trove of usefulness. Yogurt is actually milk, which is enriched with the help of lactic acid, i.e., milk acid, which condenses and freezes.
Yogurt can be made from cow's and buffalo's milk as well as goat's and camel's milk. When the milk is boiled and cooled slightly, a little pre-prepared yogurt is added to it. After a few hours, it turns into yogurt.
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This is how housewives make yogurt at home. Some women prefer homemade yogurt over the market. The benefits of yogurt are many. Yogurt shops are now opening in Europe and the United States, as are ice cream shops.
Yogurt is beneficial in both the summer and winter seasons. Yogurt contains calcium, proteins, and phosphorus which are good for health. Yogurt is easily digested and keeps the intestinal system healthy.
One cup of yogurt without the top contains 272 milligrams of calcium, while the amount of starch (carbohydrate) is 2 grams. Yogurt is low in calories. Yogurt prevents acidity in the stomach. The calcium and phosphorus in yogurt help strengthen teeth and bones.
Growing children who are reluctant to drink milk should be given a cup of yogurt. The bacteria found in yogurt are called beneficial bacteria, which are added to milk to produce large amounts of B vitamins.
Vitamin B keeps the intestinal system healthy. Yogurt is also good for heart health. Women add yogurt to their diet almost daily to increase their nutritional value and enjoyment. Yogurt is also eaten in raisins and salads.
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