Ryazhenka for gastritis

What is this product

Ryazhenka is a fermented milk drink obtained as a result of fermentation. Milk and cream are used to make it. The milk is allowed to boil, then it is placed in a warm oven for half an hour. Take it out, add a little sour cream or heavy cream and put it in a warm place for 12 hours.

It is a cream-colored drink with a rich milky taste, sometimes with a slight sour taste. The structure is thick. Contains vitamins, microelements and organic acids, and has a positive effect on the functioning of the entire gastrointestinal tract. It is especially useful for the intestines, as it populates it with beneficial bacteria. Helps in maintaining immunity. An excellent drink during the hot season, especially in combination with fruit.

About the product

Ryazhenka is a drink made from baked milk. Thanks to this, a uniform creamy shade of the product and a soft taste without irritating notes are achieved. For starter culture, cultures of microorganisms such as:

lactic acid streptococcus;
Bulgarian stick.

The mass fraction of fat can reach 3.2-4%; this content is a classic option for a product produced in the modern food industry. Ryazhenka has the following effects:

Satisfies hunger.
Has a beneficial effect on the condition of the intestines.
Stimulates immune defense processes.
It lifts your mood and helps you relax during stress and muscle tension.

The composition contains vitamins (A, groups B, C), as well as a large amount of calcium. The drink also contains iron, phosphorus and magnesium. Probiotics - live lactic acid bacteria - help maintain a normal balance of intestinal flora.

Is it possible with gastritis?

Is it possible to drink fermented baked milk if you have gastritis? Yes and no. Despite its positive properties, it should be introduced into the patient’s diet, taking into account certain features:

Since fermented baked milk has a sour taste, it can be taken without fear by patients with gastritis and peptic ulcers with low or normal acidity. If the acidity level is high, this drink should be discarded, since fermented baked milk promotes an increased secretion of hydrochloric acid and can provoke an exacerbation of the patient’s condition.

Ryazhenka can be used for all forms of gastritis.

During exacerbations, the drink is excluded from the diet in patients with all types of acidity. Fats and acids, which the product is rich in, can aggravate the patient’s condition and provoke increased inflammation.

When the exacerbation is over, fermented baked milk can be reintroduced into the diet after a week. If the attack occurs again, do not use the product.

Ryazhenka for gastritis can only be consumed warm. This is done to reduce irritation of the inflamed stomach walls.

For patients with gastritis, the shelf life of the product is especially important. In the case of inflammation of the mucous membrane, the product must be fresh. A good option would be to prepare the drink at home.

Thus, fermented baked milk for gastritis is not a universal product that can be introduced into the diet of all patients without exception.

Ryazhenka description

Ryazhenka is a Ukrainian curdled milk with a pleasant taste of baked milk. Over the past decade, this product has become widespread.

Ryazhenka is Ukrainian curdled milk with a pleasant taste of baked milk

Ryazhenka is prepared from a mixture of milk and cream. It contains a higher percentage of fat than many other fermented milk products. The mixture of milk and cream is simmered - it is kept for a long time at high temperature. Protein amino acids, interacting with milk sugar, form special substances - melanoidins, which give fermented baked milk its unique taste and color.

Due to prolonged heating, moisture is partially evaporated from the milk. And this, along with the increased fat content, provides fermented baked milk with a higher calorie content compared to other types of curdled milk.

To obtain fermented baked milk, pure cultures of lactic acid bacteria are used, which are very active at a temperature of 40-43 degrees. Thanks to their vital activity, lactic acid is formed in fermented baked milk, valuable for digestion processes. Many dairies in the country produce sweet fermented baked milk, with sugar added to milk. Ryazhenka is recommended for gastritis with low acidity, chronic colitis with constipation.

The popular belief that supposedly fermented baked milk is useful for gastritis is not entirely true; it has a higher calorie content and contains a lot of phosphorus and calcium

The popular belief that fermented baked milk is supposedly useful for gastritis is not entirely true. Indeed, the beneficial substances from fermented baked milk are absorbed by the body much faster than from ordinary fresh milk. And in comparison with yogurt and kefir, it has a higher calorie content and contains a lot of phosphorus and calcium.

However, fermented baked milk remains a fermented milk product with a high content of lactic acid. You should not drink fermented baked milk if you have gastritis with high acidity - it increases inflammatory processes, increasing the acidity of gastric juice. It is better to drink regular warm milk with honey in the evenings before bed.

Ryazhenka for acute gastritis can be drunk only 6-7 days after an exacerbation. In the first couple of days, don't even try to drink anything more substantial than rosehip tincture or tea. After 3-4 days you can already try cream and milk in small portions. For chronic gastritis with low acidity, drinking fermented baked milk is possible and even beneficial, limiting it only during periods of exacerbation.

The benefits of ryazhenka

Dairy products made from natural ingredients are very healthy. For this reason, mothers always recommend that their young children drink milk, eat cottage cheese, butter, etc.

To get the maximum benefit from dairy foods, it is recommended not to buy it, but to prepare it yourself. But first things first.

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Healing properties of fermented baked milk:

Helps to relieve demons.
Removes waste and toxins from the body.
Saturates the body with vitamins that are necessary to maintain skin elasticity.
Gives a feeling of fullness.
Enriches the body with microelements necessary to maintain tooth enamel.
Helps relieve discomfort that occurs in different parts of the body.
Disarms toxins entering the body.
Enriches the body with substances necessary for better absorption of calcium.
Enriches the body with protein.
This product is well absorbed by the body. The bacteria contained in it have a beneficial effect on the functioning of the gastrointestinal tract.

Method of preparation and beneficial properties of fermented baked milk

Ryazhenka is the brainchild of Ukrainian cuisine. It was prepared from unskimmed milk, which means that the cream was not skimmed from the milk, but was boiled from whole milk and sent to a preheated oven to simmer. They took it out after 2-3 hours, cooled it to a slightly warm state, added 2-3 tablespoons of sour cream per liter of milk and left it to ferment for 6-8 hours.

A wonderful product was ready to eat. Today you can do the same thing, only you need to simmer the milk in the oven, over very low heat and for no more than an hour.

Useful properties of fermented baked milk:

Ryazhenka is a fermented milk product and therefore very useful for the gastrointestinal tract.
The preparation method does not require any thickeners, flavors or stabilizers. Therefore, this is a completely natural product useful for both adults and children.
It has a wonderful taste and smell of baked milk.
Despite the high fat content, it is still considered a dietary product, if you do not abuse it - even people on a fairly strict diet can afford a glass or two.

Tips for patients with different forms of the disease

An acute inflammatory process in the stomach imposes strict restrictions on the diet.

This also applies to fermented milk products, which stimulate the digestive tract, which only contributes to increased inflammatory changes. You can expand the diet only a week after the exacerbation subsides.

Is it possible to drink with high acidity?

If possible, you should refrain from consuming fermented baked milk if you have hyperacid gastritis. Too high a concentration of organic salts in its composition will lead to even greater acidification of gastric juice and increase its aggressive effect on the mucous membrane. In rare cases, you can try a low-fat drink during a period of stable remission of the disease. However, if after a few sips of fermented baked milk heartburn, pain and discomfort in the stomach appear, it is better to stop the experiments.

Ryazhenka, although it is a very healthy and clean drink, should be completely avoided in case of this form of gastritis. It contains a lot of lactic acid, which can lead to complex exacerbations.

It is better to replace fermented baked milk with warm milk.

Low acidity

But hypoacid gastritis is fertile ground for fermented baked milk: it will slightly increase acidity levels, improve food digestion and protect the stomach walls from possible harmful influences.

Gastritis with low acidity is characterized by the fact that the stomach does not produce enough juice. With this form, it is recommended to consume those foods that stimulate it, and fermented baked milk is one of them.

This drink can be included in your diet throughout the entire treatment, except during periods of exacerbation.

If mucosal atrophy

The drink acts similarly for atrophic gastritis, gently enveloping the thinned gastric mucosa and providing a protective effect.

Ryazhenka is well digested in this form of gastritis precisely due to long-term high-temperature treatment, since some nutrients at this time already have time to break down into simpler compounds that are better absorbed.

With erosive form

The possibility of consuming fermented baked milk for erosive gastritis also depends on the pH of the gastric contents. It is allowed to drink only if the acidity is normal or reduced. In this case, it is recommended to drink fermented baked milk on an empty stomach: due to its enveloping effect, it will speed up the healing of erosions, and organic acids themselves are not as aggressive an environment as hydrochloric acid, so they cannot harm. The only caveat is that the drink must be fresh and low-fat (no more than 2.5% fat).

You should not drink fermented baked milk that has just been taken out of the refrigerator - any cold food irritates the inflamed stomach and provokes pain. Before drinking, the drink should be kept at room temperature for about an hour.

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The benefits and harms of fermented baked milk for the body

How is fermented baked milk useful?

Elena Syurakshina

endocrinologist of the highest category, candidate of medical sciences, nutritionist

– Ryazhenka is a fermented milk product that is made from baked milk using fermentation. It has a soft pleasant taste, light cream color. Ryazhenka contains many useful substances. It perfectly quenches thirst, so it is absolutely irreplaceable in hot weather. The health benefits of fermented baked milk are difficult to overestimate.

Roskoshestvo studied fermented baked milk. The results of the study are HERE.

5 facts about the benefits of fermented baked milk
Improves digestion
Many fermented milk products are known for normalizing the functioning of the gastrointestinal tract, and fermented baked milk is no exception. It contains a large number of probiotics - “good” bacteria that form the correct intestinal microflora and thereby have a beneficial effect on the functioning of the digestive system as a whole. In particular, fermented baked milk contains bacteria that help break down food and improve its absorption. If you drink a little fermented baked milk before meals, you can restore the acid-base balance.

B vitamins help facilitate digestion.
Regular consumption of fermented baked milk normalizes kidney function due to the fairly high content of lactic acid in the composition.
Ryazhenka helps improve the functioning of the stomach, gall bladder and intestines.
Thanks to the presence of probiotics and lactic acid, fermented baked milk will help you feel better when you overeat - drink 100–150 ml in the morning after a heavy meal to activate digestion processes.

Strengthens the immune system
The benefits of fermented baked milk for the immune system have been studied for a long time. Many experts call fermented baked milk a natural antibiotic, and there is every reason for this. This fermented milk product is a real storehouse of vitamins and microelements that support and strengthen the body’s own immune system, so it is worth paying special attention to it during seasonal outbreaks of ARVI. Ryazhenka has probiotic properties. The beneficial bacteria in its composition reduce chronic inflammation in the intestinal walls and thereby activate the body's immune defense, increasing its resistance to pathogens.

Contains vitamins A, B1 and B2, C, E, PP and beta-carotene, which are essential for the proper functioning of the body.
Magnesium has a beneficial effect on the functioning of the nervous system, reduces stress levels and improves sleep quality, and thereby strengthens the immune system.
Potassium and sodium are beneficial for the functioning of the nervous system and activate the body's defenses.

Maintains bone density
Thanks to its high calcium content, fermented baked milk has a beneficial effect not only on the functioning of the internal systems of the body, but can also transform us externally, affecting the condition of nails, hair, teeth, and skin. In combination with phosphorus, calcium ensures adequate mineral metabolism in bone tissue, which is especially important for men and women in old age. Don’t forget that fermented baked milk is also rich in vitamin D, which improves calcium absorption. In addition, calcium is a fat-soluble vitamin, and the proportion of milk fat in the drink is about 4%, which allows calcium to be absorbed by the body much better than usual.

Ryazhenka contains a large amount of calcium and phosphorus. One glass of fermented baked milk provides almost 25% of the daily requirement of calcium and 20% of phosphorus.
Recommended for strengthening bones and preventing osteoporosis.
Reduces the likelihood of bone fractures.
Improves the condition of hair, nails and skin.
Helps strengthen teeth.

Prevention of diabetes
It is no secret that the prevalence of type II diabetes is constantly growing, however, this disease can be prevented if you make small but important changes to your usual lifestyle. Doctors consider proper nutrition, in particular the consumption of foods rich in probiotics, to be one of the main methods of prevention. The fact is that probiotic products activate the functioning of insulin receptors, modulate glucose metabolism, and also increase its utilization by fat and muscle tissue cells.

Probiotics in fermented baked milk reduce the risk of developing insulin resistance and diabetes.
Bifidobacteria help accelerate the breakdown of food and improve its absorption, normalize the metabolism of fatty acids in the body.

Normalizes weight

Ryazhenka is easily absorbed by the body and contains quite a lot of protein, so in hot weather it can easily replace a snack or even a full meal. When asked whether fermented baked milk is possible for weight loss, experts answer: “Yes, you can!”
Probiotics in fermented baked milk improve the absorption of nutrients, activate metabolism and help keep weight under control.
The optimal ratio of light protein and fat allows you to avoid sudden changes in blood glucose levels and overeating.
Light protein keeps you feeling full for a long time.
A glass of fermented baked milk before bed will satisfy your hunger and give the body the necessary nutrients. Bifidobacteria will improve digestion and ensure a healthy appetite in the morning.

How is fermented baked milk useful for women?

Ryazhenka is an indispensable product for women’s diet. Thanks to its high content of calcium, phosphorus and vitamin D, it strengthens bone density and can serve as a means of preventing osteoporosis. The high content of nutrients also has a beneficial effect on appearance, improving the condition of the skin, hair, nails, and teeth.

The presence of probiotics in the composition allows you to normalize appetite and the functioning of the digestive system, and avoid weight gain. In addition, you can use fermented baked milk in cosmetic procedures.

Can pregnant women have fermented baked milk?

Nutrition experts note that foods for pregnant and lactating women should contain calcium, which means fermented baked milk is perfect for pregnant women. Nursing mothers are also recommended to include fermented baked milk in their diet. Of course, it is unlikely that you will be able to get enough calcium from this drink alone, but drinking fermented baked milk regularly is beneficial.

How is fermented baked milk useful for men?

Ryazhenka is recommended for men at any age, but can be especially useful for those who are at risk for cardiovascular diseases. Due to its ability to reduce the level of “bad” cholesterol in the blood, this drink can be a good way to prevent heart disease.

In addition, fermented baked milk can normalize blood pressure and is recommended for hypertension.

Let's not forget that fermented baked milk contains a lot of protein and thanks to this gives a fairly long feeling of fullness. At the same time, it is easily digestible and can become an element of a healthy diet.

Experts say that the product helps with hangover syndrome: fermented baked milk neutralizes toxic substances and helps restore normal functioning of the body.

When and how is it better to drink fermented baked milk?

Ryazhenka is an almost universal product. You can drink it both in the morning and in the evening. It can be a great snack during the day or relieve you of discomfort if you feel hungry just before bed. To avoid digestive problems, it is not recommended to combine fermented baked milk with other sources of protein (fish, meat, eggs). It is best to combine it with yeast-free bread, vegetables or fruits.

Harm of fermented baked milk and contraindications for use

Despite the large number of useful substances in the composition of fermented baked milk, there are also certain contraindications for the use of this product.
First of all, fermented baked milk is a fairly high-calorie product. Therefore, people who are overweight and obese should use it with caution and not exceed the norm of 100–150 ml per day.
Is it possible to have fermented baked milk for gastritis? No, if gastritis worsens, you should refrain from eating fermented baked milk.
Of course, you should not drink fermented baked milk if you are intolerant to dairy products.
The large amount of calcium contained in fermented baked milk can have a detrimental effect on the health of those who experience impaired calcium metabolism in the body. In this case, the product should be used with caution, after consulting a doctor.
Caution should be exercised by people who have an increased level of gastric acidity, since lactic acid can provoke an exacerbation of gastritis or gastric ulcer.

How is fermented baked milk different from kefir?

The protein contained in fermented baked milk breaks down faster than the protein contained in kefir. Thanks to this, fermented baked milk is easier to digest and is considered a more dietary product compared to kefir.

What to do with expired fermented baked milk?

If fermented baked milk is expired by 1-2 days, it can be an excellent basis for pancakes or homemade baked goods - muffins, cookies, fruit pies, biscuits, cottage cheese casseroles. If the expiration date has expired earlier, you should not eat such a product.

How to choose fermented baked milk

It is most convenient to choose fermented baked milk in transparent packaging: this way the color and consistency of the product can be clearly seen. When purchasing, it is important to pay attention to the following parameters:

Color. Normally it should be creamy, slightly brownish. If the drink is gray or simply whitish, it means that the production technology was violated. The creamy color of fermented baked milk with a slight brownish tint is provided not by dyes at all, but by chemical compounds that form during prolonged simmering of the product on fire: milk sugars interact with protein molecules, forming melanoidins. They give the drink its specific color and taste.
Consistency. Ryazhenka should be thick. A drink that is too liquid was most likely manufactured incorrectly.
Fat content. For erosive and hyperacid gastritis, you need to choose fermented baked milk with a fat content of 1% or 2.5%. The classic version – 3.2% – is best left for patients with low acidity of gastric juice.
Best before date. If the shelf life exceeds 5 days, then this is a sure sign of the presence of preservatives in the product. For a healthy stomach, this is not such a big problem, but inflamed mucous membranes can react negatively to such supplements.
Compound. Ryazhenka consists of milk and sourdough. If you see a variety of dyes, thickeners, flavors, and flavor enhancers on the list, then it is better to refrain from purchasing - the stomach “does not like” such ingredients.

Basic information

Ryazhenka is a thick, cream-colored drink made from baked milk and cream using lactic acid fermentation. It is consumed mainly in Russia, Ukraine and Belarus. They do it like this: take milk, bring it to a boil, then place it in a warm oven for 30–40 minutes (this process is called simmering). Take it out of the oven, add a spoonful of sour cream, mix it and place the resulting mixture in a warm place for half a day.

At this time, some components that make up milk are converted into lactic acid and some other substances, which determine the taste of the drink. After fermentation, this drink can be drunk for 4–5 days (then this drink will turn sour). During fermentation, a large number of useful vitamins and microelements that the human body needs are synthesized.

Precautionary measures

Although fermented baked milk is a healthy drink, you need to remember a few rules to avoid possible harm to health: Monitor the expiration date (it is indicated on the package, but is reduced to approximately 24-32 hours when it is opened). Store the product in the refrigerator and do not buy it if there is an obvious violation of the sales rules and there are doubts about the quality (for example, the package is swollen). Pay attention to the note about the presence of fermented milk bacteria (without them the drink loses its benefits).

Natural, “real” fermented baked milk is not stored longer than 7-14 days (we remind you that this rule only applies to packaging whose integrity is not compromised). Its taste should be soft and its consistency should be uniform. If there is bitterness or pronounced acidity, there are clots, the color instead of soft cream has become reddish or brown, with whitish “bald spots”, you cannot drink such a product, it is spoiled.

Benefits for weight loss

Ryazhenka can be used as one of the main products for fasting days. If you think that cleansing will not harm your body, then build your menu on small portions of vegetables and fish, and also add 3-5 glasses of fermented baked milk per day. Try to choose a drink with low fat content.

Personally, I prefer gradual weight loss, which is gentler on the body than intense fasting. Just drink a glass of sour milk as a snack, or instead of a heavy dinner. This will speed up metabolism, remove toxins, and the energy value of fermented baked milk will help satisfy hunger.

Important! Low-fat dairy products do not guarantee weight loss benefits. Manufacturers often add sugar to improve the taste. Therefore, pay special attention to the composition of the drink or make it yourself, choosing natural ingredients.

Useful tips

It is better to introduce fermented baked milk into your diet: for breakfast; for dinner; as a snack during the day; at night if you feel hungry. It is forbidden to dilute it with water or milk, add salt, sugar, honey or herbs, drink it with baked goods (including biscuits, muffins, pies), or mix it with cereal, berries or fruits. It’s also not worth pouring fermented baked milk over cereal.

For gastritis with different acidity, it is consumed separately from other foods, even if the selected dish belongs to the category of dietary recipes. Thermal sparing of the stomach is mandatory - this means that the product must have a temperature that is comfortable for drinking and not be too cold. However, it is not recommended to heat it; this will negate all the beneficial properties due to the destruction of bacteria present in the composition.

Chemical composition and calorie content

Its composition will help us understand the beneficial properties of fermented baked milk. It includes:

vitamins A, C, E, D;
B vitamins;
phosphorus;
iron;
calcium;
magnesium;
organic acids;
amino acids.

The calorie content of the drink depends on the fat content of the milk used for its production.

A product with 1% fat content has about 40 kcal per 100 ml.

With a fat content of 4%, this figure will be 65-70 kcal.

The most high-calorie drink is a six percent drink, it contains 85-90 kcal.

What organs does fermented baked milk also help?

The purpose of fermented milk products in the body is not only to facilitate the functioning of the gastrointestinal tract, but also to help other organs function as well. Here are a few more advantages of consuming fermented baked milk:

Increases immunity in case of illness;
Helps restore lost calcium in bones, indicated for those who have suffered fractures and surgeries;
Relieves thirst;
Helps the kidneys function better;
Cleanses the intestines, allows you to quickly get rid of accumulated toxins and alleviate the body’s condition after overeating;
It has a beneficial effect on women who experience unpleasant symptoms during menopause.

What else is this product useful for?

The composition includes a large number of microelements and vitamins. Let's list the main ones - iron, potassium, magnesium, B vitamins, vitamin PP and others. The drink is low-calorie, so you can lose weight with it. Calorie content 100 g – 60–70 kcal; amount of protein – 2.5 – 3 g, amount of fat – 2.5 – 4 g, amount of carbohydrates – 4 – 4.5 g.

The composition includes special components (free amino acids, organic acids, beneficial lactic acid bacteria, etc.) that improve digestion and strengthen the immune system. This fermented milk product can be prescribed by a doctor for the treatment of diseases of the liver, kidneys and gastrointestinal tract (but only as an auxiliary substance as part of complex therapy).

The composition does not include various chemical additives, and preparing a delicious, nutritious treat based on fermented baked milk is very simple. For example, add some berries and fruits to it, and then mix the mixture thoroughly - you will get a wonderful natural cocktail that even picky children will like. It quenches thirst well in the summer.

How to ferment a drink at home yourself?

Some patients doubt: can fermented baked milk be prepared at home for gastritis or not? Everything is very simple. During the period of remission of the disease, you can prepare healthy homemade fermented baked milk with your own hands. To do this you need to take the following ingredients:

A liter of fresh milk;
3 tablespoons of fat sour cream.

Ryazhenka is cooked in a large clay pot. This type of cookware is usually used for roasting meat in the oven.

First, the milk is poured into a pan made of enamel and boiled until foam forms. The milk is then poured into a clay pot. The dishes are placed in the oven for several hours. After the liquid turns into aromatic baked milk, sour cream is added to it. After this, the pot must be carefully wrapped and placed in a warm room for twelve hours. The resulting fermented baked milk tastes like natural yogurt. The delicious drink can be stored in the refrigerator for approximately seven days.

During the period of exacerbation of the disease, it is recommended to replace fermented baked milk with warm goat's or cow's milk. You can add a little honey to the drink. Milk has pronounced anti-inflammatory and antiseptic properties. The drink promotes the healing of small lesions that form on the gastric mucosa.

How to do it yourself

Making fermented baked milk yourself is very simple:

Take 1.5 - 2 liters of natural cow's milk.
Pour it into a saucepan and place the saucepan on the stove.
Gently bring the milk to a boil so that the milk does not escape. Then reduce the heat to low until the milk barely simmers. The milk should simmer over low heat for 30–40 minutes. Remember to stir the milk periodically to prevent it from burning.
After this, turn off the heat and wait until the milk cools to room temperature (20–30 degrees).
Now add 1 tablespoon of full-fat homemade sour cream to the milk, stir the resulting mixture, and then place the pan with milk and sour cream in a warm place for 8–16 hours.
Ryazhenka is ready. You can add 1 tablespoon of sugar to it.
This fermented baked milk should be stored in the refrigerator for 4–5 days. If it turns sour, it’s okay - a sour drink can be used to make good dough for pancakes and dumplings.

Let's summarize. For gastritis with low and normal acidity, fermented baked milk can be drunk during remission, but for gastritis with high acidity, this drink is contraindicated. This drink is low-calorie, and it contains a large amount of useful vitamins and microelements. When purchasing, pay attention to the color and consistency of the drink; also pay attention to the composition - you should avoid using fermented baked milk, which contains various chemical additives, as they aggravate the symptoms of the disease.

We recommend: What does a diet include for antral gastritis?

Ryazhenka cheese for gastritis with low acidity

You can also make a delicious cheese from the fermented milk drink, which is approved for use for gastritis.

Cheese consists of the following natural ingredients:

400 grams of fermented baked milk;
200 grams of sour cream 25% fat;
400 grams of kefir.

All ingredients need to be mixed. Place a colander on a small saucepan, onto which the resulting mixture is poured. Cover the dish with a lid and place it in a cool place for a day. After a day, the whey will drain, and curd cheese with a light consistency will remain on the gauze. The listed ingredients yield approximately 350 grams of the final product.