Pelvic Calcium Deposits

We yogurt!

Yogurt is a great food, rich in calcium, minerals, but mainly due to lactic acid, is good for intestinal bacteria and helps to strengthen the immune defenses. In the Mediterranean countries is widely used for its purifying action of plants in order to combat gastrointestinal disorders that develop easily because of the high temperatures and poor hygiene in storage in those areas .... Regularly consume yogurt is also good for your skin!
Yogurt that is commonly in the market is not exactly the original ... added sugar, flavorings and additives, and use little of enzymes (not to produce too strong a flavor) reduce significantly the properties of this preparation ... So, why do not we try to prepare at home in the traditional way? It 'easy and the final product, I assure you, has nothing to do with what developed!
few days ago my friend Paul, I got a bit 'of enzymes and showed me how to do it ... so I thought to explain the procedure. And 'fun! The only flaw is to find the live yoghurt .... should have them donated by someone in pharmacy since I found them ....




Ingredients:

live yoghurt (they look like sponges ...)
fresh or UHT milk at room temperature (okay entire or semi-skimmed)
patience (not too much !!!!)


Rinse quickly ferment a handful and squeeze gently so that excess water sscolare ..

place them in a bowl

add milk to cover them slightly.

this:

protect the retina or a bowl with a lid perforated with: air must pass, otherwise the yeast die .. .

approximately one day after the turmoil will be 'inflated', unfortunately I have no pictures ... however, will come to the surface ....
pour the mixture into another bowl and pour this in a clean cloth laid on a sieve in turn inserted into a larger bowl. (Meanwhile, rinse again the enzymes that are collected pouring in and start another cycle as described above to continue producing ...)

Cover with strips of cloth and store in refrigerator for another 12-24 hours. Depends on the degree of maturation of the yogurt to be obtained. More rests the more it becomes hard and strong taste.

will see that the fund will be deposited serum, to be thrown away ..

This is what remains: I have decided that it was hard enough for me ..

A nice cup of yogurt, thick, creamy and flavorful, the same equal to the greek yogurt, I like it. Do not be afraid, but to get it it took about 1 / 2 liter of milk .... is really something else!! Over time the 'sponges' growth and production will increase ... practically drown in yogurt, eh, eh, eh .... ... and you're all a ferment!!