Yogurt for weight loss - how do you lose weight?

Yogurt weight loss diet plan

A diet rich in easily assimilable protein, calcium, phosphorus and vitamins. You should use yoghurts that contain live bacterial cultures. They facilitate and speed up digestion.

The following types of yoghurts should be eaten in addition to the fruits, bread and other ingredients listed below: natural, fat-reduced, defatted fruit and fruit of normal fat content.

Sample diet of yogurt diet

Breakfast in yogurt diet:

Choice:

1. 150 g of fruit yoghurt from 1/4 glasses of muesli, banana;

2. 150 g of strawberry yoghurt with 2 spoonfuls of wheat bran, 2 mandarins;

3. 150 g cherry yoghurt with 2 spoonfuls of corn flakes, large pears;

4. 150 g apricot yoghurt with cereal grains, apple.

Lunch in the yogurt diet:

Choice:

1. 200 g baked cod with yoghurt sauce (half a glass of light yoghurt with finely chopped lemon), boiled potato;

2. 100 g of baked chicken breast, 300 g (frozen) of cooked spinach, half glass sauce of yoghurt seasoned with garlic tooth and basil;

3. Baked chicken legs (100 g), 2 tablespoons of rice, sliced cucumber and half glass of natural yoghurt sauce, tablespoons of basil or mint, a pinch of salt, pepper and oregano;

4.  60 g of roasted cod, half a glass of cooked pasta, a 50 g sauce of natural yoghurt, diced tomato, spoonfuls of basil, a pinch of salt and pepper, a cucumber salad of sour cucumber and onion-shaped onions, with a teaspoon of olive oil and a teaspoon of lemon juice.

Dinner in yogurt diet: 

Choice:

1. 250 g of fruit salad, 50 g of natural yoghurt or hard egg, 2 tomatoes and 1/4 red onion, half graham;

2. 100 g of smoked cod, large tomato salad, peppers, 5 large lettuce leaves, half chopped small red onion, seasoned with 4 spoons of natural yoghurt mixed with a grated garlic tooth and pepper, slice of wholemeal bread with a little margarine;

3. 120 g of beef fried with a little rapeseed oil, pig iron of grated carrot and half of apples, seasoned with a teaspoon of olive oil or horseradish, half graham.

How do you make yoghurt?

Homemade natural yoghurt

Heat the milk to a temperature of 43-45 degrees. I don't have a cooking thermometer myself, so I simply checked the temperature using the "finger" method. - The milk should be noticeably warm but not steaming, we should calmly keep our finger in the milk for about 8 seconds. Once it is warm enough, remove from the heat.

In a bowl, mix the yoghurt with a few tablespoons of warm milk so there are no lumps. If using powdered milk, also add to the bowl and stir until dissolved. Put the milk back on the heat so that it has reached its previous temperature, turn off the heat and pour in the yoghurt, stir thoroughly.

Finally, pour the milk into the jars, cap and place in a warm place in a warm place for a few hours.

Notes:

1. Using powdered milk is not necessary, but adding it will make the yoghurt thicker. If you choose to, I suggest adding 1-2 tablespoons.

2) I recommend 3.2% or 2% milk, not skim, the yoghurt will be tastier.

3. The yoghurt needs to be at room temperature so it doesn't cool the milk too much.

4. The jars can be placed by a slightly warm radiator and left overnight (in my case it was 11 hours). Some people supposedly wrap them in a blanket and keep them like this for 6-8 hours or in an oven preheated to 40 degrees, but I haven't tried these methods yet. After this time, place the yoghurt in the fridge and store for up to a few days. Stir before consuming to get rid of any small lumps.

Greek yoghurt 

For this we need 2 l of whole milk and a packet of cream, heat both products to 43C, check ! it's important ! Then add the packet of natural yoghurt, mix well and set aside overnight, covered in a warm, airtight place (do not move!).

Then sieve the boiled sieve in a colander, carefully place the yoghurt in it and leave it for a few hours to drain off the liquid. The thickness of the yoghurt is up to you, I like it quite thick so I strain it carefully, place the yoghurt in a glass dish and store in the refrigerator.

I take 3-4 spoonfuls and leave them for the "leavening" of the next batch (in the freezer), this way I no longer buy natural yoghurt, my own yoghurt production is not laborious, it needs time to "mature", I have a cloth and a colander just for this purpose and believe me the taste of the home-made product is of course unbeatable! Enjoy!