Yogurt is neither milk nor cheese, it is about fermented milk from a bacterial culture of various lactobacilli.

During the milk fermentation process, proteins are made more digestible by lactic ferments, while acidity favors the development of acidophilic bacterial flora, capable of counteracting the action of putrefactive processes or the proliferation of other unwanted bacteria.

These characteristics give yogurt the ability to curb dysentery or resolve constipation. More generally, supports digestive function And stimulates peristalsis , it does not engage the liver and kidneys , therefore it turns out to be a nutritious and light food .

The lactose contained in yogurt, in our body, is transformed into lactic acid which has a very important function rebalancing of the intestinal bacterial flora (improving the immune defenses) , decreasing the fermentation processes and with an evident detoxifying action .

The Yogurt it also promotes the absorption of calcium and phosphorus contained in it, preventing their nutritional deficiency. But we know that such deficiencies are often due to a Vitamin D deficiency  which, therefore, we recommend to integrate.



The qualities listed above refer only to natural yogurt (white) whole . In fact, all the other variants are unhealthy, as they are all added with massive amounts of sugar.

For it to be one real and vital yogurt the following ingredients must be present on the label: Lactobacillus bulgaricus or acidophilus or Streptococcus thermophilus .

In the case of fruit yogurt, usually, there are also sugar, stabilizers and preservatives. Otherwise the compound would oxidize and take on an unpleasant blackish color.


Further advice:

  1. Always check the Expiration date yogurt as the number of live lactic ferments decreases over time.
  2. Be wary of those fruit yogurts that have intense and lively colors , often obtained through the massive use of dyes. For the same reason it is good to doubt a yogurt with a too strong aroma.
  3. It must be stored in the refrigerator , where the low temperature inhibits the development of pathogenic microorganisms and can be kept for 15-20 days.
  4. The surest way to eat truly healthy yogurt is to make it at home!



Homemade production of this food is very easy.

You can use a yoghurt maker (so you follow the instructions of the specific appliance) or a much more basic and classic technique.

Let's go from a 100g pack of high quality yogurt or with the appropriate ones sachets of ferments. These are placed in a ceramic or earthenware container together with 750ml of fresh whole milk , previously heated to 40 ° - 42 ° C. Once the container is closed, it is wrapped in a woolen cloth and left in the warmest place in the kitchen.

After about 12 hours, about half a kilo of very fresh yogurt is obtained. So if you prepare it in the evening, before going to sleep, a magnificent breakfast will await you when you wake up!

We recommend placing a 100g portion in the fridge immediately, to start the next production. After about 3-4 repetitions of the procedure, taste and digestibility become much higher than the starting commercial product.


It is useful for draining and balancing the metabolic effects of a messy meal, following a antibiotic therapy , diarrhea and in the presence of intestinal bloating .

It can become a complete meal, as perfect as breakfast , in the amount of 250g together with a seasonal fruit.

In a context of slimming diet , it is an ideal snack in the interval between meals, in fact it nourishes and satisfies without slowing down the metabolism.