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effervescent beverage, sometimes mildly alcoholic, of fermented cow, goat or sheep milk. Koumiss , another Russian beverage popular in the eastern regions, is made from mare's milk. Scandinavian countries produce a cultured milk product in wooden barrels called longfil, which keeps for many months. The Norwegians make a variety of longfil called kjaeldermelk, which they produce in caves. In the Middle East, milk is soured in special containers to produce laban . In India, milk from cows or water buffalo is soured to produce dahi , which the Indians consume with every meal. The Masai tribesmen of Africa consume milk as their principal food—always in soured or cultured form.
In Europe, soured milk products are still extensively used. Sour or fermented cream— creme fraiche —is an indispensable ingredient in soups and sauces. The delicious sour butter of France and Germany is made from churning fermented cream. Cultured butter needs no salt and its high enzyme content makes it easy to digest. Cream cheese and cottage cheese are traditionally made by allowing the fermentation process to continue for several days until the white curds or casein-containing portion of the milk separates from the whey. When this cream cheese is weighted down or inoculated with further cultures, it undergoes an additional fermentation process resulting in many different types of cheese. Modern cheese makers consider whey a waste product, but in earlier times it was used to produce a variety of other fermented foods and beverages.
Like the process of sprouting grains, fermentation of milk results in numerous beneficial changes. Fermentation breaks down casein, or milk protein, one of the most difficult proteins to digest. Culturing restores many of the enzymes destroyed during pasteurization including lactase, which helps digest lactose or milk sugar, and numerous enzymes, which help the body absorb calcium and other minerals. Lactase produced during the culturing process allows many people who are sensitive to fresh milk to tolerate fermented milk products. Both vitamin B and vitamin C content of milk increase during fermentation.
Research has shown that regular consumption of cultured dairy products lowers cholesterol and protects against bone loss. In addition, cultured dairy products provide beneficial bacteria and lactic acid to the digestive tract. These friendly creatures and their by-products keep pathogens at bay, guard against infectious illness and aid in the fullest possible digestion of all food we consume. Perhaps this is why so many traditional societies value fermented milk products for their health-promoting properties and insist on giving them to the sick, the aged and nursing mothers. In the absence of high-technology sanitation systems, lacto-fermented dairy foods, as well as lacto-fermented beverages and vegetables, provide essential protection against infectious disease.
A great many recipes in this book call for fermented dairy products in the form of cultured milk, cultured cream cheese, yoghurt, kefir, whey and cultured cream. Cultured sour cream can be made using a Finnish culture called piima (See Sources ), or with cultured buttermilk to produce a European-style sour cream called creme fraiche. Creme fraiche is available commercially in many gourmet or specialty food shops. In sauces, cultured cream gives heavenly results.
Homemade cultured whey is indispensable for making fermented vegetables, chutneys, beverages and grain dishes. It can be made from various types of cultured milk, good quality yoghurt or even fresh raw milk, which will sour and separate naturally when left at room temperature for several days.
The recipes presented here are designed to allow you to produce fermented dairy products from cow or goat milk with a minimum of difficulty. Start with the best quality milk you can find, preferably clean raw milk from pasture-fed animals.
Milk culturing is an art and the recipes presented here may need
In Europe, soured milk products are still extensively used. Sour or fermented cream— creme fraiche —is an indispensable ingredient in soups and sauces. The delicious sour butter of France and Germany is made from churning fermented cream. Cultured butter needs no salt and its high enzyme content makes it easy to digest. Cream cheese and cottage cheese are traditionally made by allowing the fermentation process to continue for several days until the white curds or casein-containing portion of the milk separates from the whey. When this cream cheese is weighted down or inoculated with further cultures, it undergoes an additional fermentation process resulting in many different types of cheese. Modern cheese makers consider whey a waste product, but in earlier times it was used to produce a variety of other fermented foods and beverages.
Like the process of sprouting grains, fermentation of milk results in numerous beneficial changes. Fermentation breaks down casein, or milk protein, one of the most difficult proteins to digest. Culturing restores many of the enzymes destroyed during pasteurization including lactase, which helps digest lactose or milk sugar, and numerous enzymes, which help the body absorb calcium and other minerals. Lactase produced during the culturing process allows many people who are sensitive to fresh milk to tolerate fermented milk products. Both vitamin B and vitamin C content of milk increase during fermentation.
Research has shown that regular consumption of cultured dairy products lowers cholesterol and protects against bone loss. In addition, cultured dairy products provide beneficial bacteria and lactic acid to the digestive tract. These friendly creatures and their by-products keep pathogens at bay, guard against infectious illness and aid in the fullest possible digestion of all food we consume. Perhaps this is why so many traditional societies value fermented milk products for their health-promoting properties and insist on giving them to the sick, the aged and nursing mothers. In the absence of high-technology sanitation systems, lacto-fermented dairy foods, as well as lacto-fermented beverages and vegetables, provide essential protection against infectious disease.
A great many recipes in this book call for fermented dairy products in the form of cultured milk, cultured cream cheese, yoghurt, kefir, whey and cultured cream. Cultured sour cream can be made using a Finnish culture called piima (See Sources ), or with cultured buttermilk to produce a European-style sour cream called creme fraiche. Creme fraiche is available commercially in many gourmet or specialty food shops. In sauces, cultured cream gives heavenly results.
Homemade cultured whey is indispensable for making fermented vegetables, chutneys, beverages and grain dishes. It can be made from various types of cultured milk, good quality yoghurt or even fresh raw milk, which will sour and separate naturally when left at room temperature for several days.
The recipes presented here are designed to allow you to produce fermented dairy products from cow or goat milk with a minimum of difficulty. Start with the best quality milk you can find, preferably clean raw milk from pasture-fed animals.
Milk culturing is an art and the recipes presented here may need
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