Sour cream is a beverage of ancient Turkic peoples. In their national cuisine, this product is used as a diverse seasoning for almost all dishes, prepare traditional Kurt cheese and drink it in its natural form. The ancient recipe of the drink is passed on from generation to generation for many years, and a starter for his relatives use the same few months.
For the present katika you can use any milk but, most importantly, that it was natural. The milk should boil, cool to body temperature of the person and add a tablespoon of starter per litre of milk, and then leave the resulting liquid for 12 hours. After 12 hours, mix the milk and wrap it in something warm. Now we need to leave future Katik 12 hours, and to touch it is not recommended, as the lactic acid bacteria do not like air penetration. Later, this capacity should send in a cooler until thick. After several hours the drink is ready. You need to store it in a cool or cold place, such as in the refrigerator or basement.
In yeast katika contains a huge amount of lactic acid bacteria, e.g., Streptococcus and Bulgarian sticks, through which the product has a high nutritional value. Microorganisms prevent the development of harmful putrefactive bacteria in the human body, helping to restore a healthy balance of intestines and stomach, enhance the protective functions of the organism. The drink helps to gain eternal youth, can strengthen and tone the skin.
Calvados is a strong alcoholic drink, originally from Normandy. It is made by distillation of usual Apple cider. The strength of the drink is the same as that of vodka is about 40 degrees.
According to experts, happened this drink thanks to the efforts of Dutch merchants, who demanded that French farmers distilling wine. This was done in order to increase the strength of the drink and increase the convenience of transportation. It – brandy. And it is this technology and gave people the idea that you can distill not only the wine, but Apple cider, which Normandy was made already in the 11th century.
The first record of the distillation of Apple cider to treat 1563, which was written in the diaries of ordinary rural nobleman. However, no commercial subtext is not carried, the Calvados was made parochial, and "for yourself".
The greatest value of the structure of a classic eggnog represent eggs. They contain a number of vitamins and minerals useful for the body and has a therapeutic effect. The main vitamins are vitamins a, B3, B12, D and C, minerals – calcium, iodine, phosphorus, iron, magnesium, zinc, and selenium. In addition to these substances they are composed of amino acids. The eggnog is the treatment of cough, sore throat, loss of voice and respiratory diseases associated with lesions of the respiratory tract.
Use this dessert as well prevents cardiovascular disease, formation of tumours, strengthens bone tissue and positively affects vision, condition of teeth, hair and nails. Eggnog is a dish recommended for people with insufficient weight. Despite its low-calorie, it saturates the body in animal fats and protein that promote weight gain.
Depending on the part of the dessert components, it may acquire additional properties, making it useful for our body, and if you replace chicken quail eggs, eggnog will be a truly healthful drink.
The main advantages of fruit, coffee and non-alcoholic frappe is the fact that the drink perfectly tones and refreshes the skin. It includes many useful substances. Properties frappe vary depending on the ingredients of which it is made. Perennials frappe - milk and ice cream, saturate the product with potassium, calcium, animal fats, b vitamins and amino acids. Milk frappe the best way affects the gastrointestinal tract, reduces the probability of the beginning of the process of putrefaction in the intestines and improves metabolism.
Coffee Frappe is rich in vitamins PP and b group, amino acids, magnesium, iron, phosphorus, potassium and calcium. At his hand you can feel a slight diuretic effect, reduce headache, increase the pressure, gain energy and strength. Frappé is a preventive measure for liver disease.
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