Fermenting For Dummies by Marni Wasserman

Author:Marni Wasserman
Language: eng
Format: epub
Publisher: Wiley
Published: 2013-09-18T16:00:00+00:00

Despite the strange name, fermented dairy, also known as cultured dairy, is very common around the world. In fact, you probably have some in your refrigerator right now in the form of yogurt or sour cream.

Fermenting dairy provides not only delicious food but also improved nutritional value. Many people who have assorted digestive issues see improvement with regular consumption of fermented dairy.

The history of fermented dairy is long and a bit uncertain. There’s a general consensus that it began thousands of years ago, when a nomad’s pouch of milk was warmed just right on his camel, so that by the end of the day, it had become something delicious.

No matter the truth of the story, it would make sense. Placing a dairy product into a vessel (modern-day fermenting fans recommend a glass jar instead of a stomach pouch) and allowing it to sit in a warm place is the basic premise behind all fermented dairy recipes.

Fermenting milk not only makes it taste good but also helps preserve this delicate food. In many cultures, fermented dairy is the only dairy. You may find that this is true for your diet when you taste the results. In this chapter, we tell you everything you need to know to begin fermenting milk.

The Basics of Fermenting Milk

When you think about milk, the first type that probably comes to mind is cow’s milk. Although in the United States cow’s milk may be the most popular type of milk, fermenting has been around for thousands of years, and in the old days cows weren’t as popular as they are today.

Which means that if you’re just starting out fermenting your dairy, you can ferment milk from a variety of animals besides cows: goats, sheep, buffalo, and even more exotic animals, like camels and reindeer! Some fermented foods specify a particular animal to use, but this is usually so that the finished product has a certain flavor and consistency. Don’t be afraid to experiment, especially if you have access to fresh milk from another type of animal versus store-bought cow’s milk.

Making lactose tolerable by fermenting

You’re probably familiar with people who are lactose intolerant. They become uncomfortably gassy or bloated, or even nauseous, if they consume dairy products. If you’re unable to digest, or you have difficulty digesting, the natural sugar lactose found in milk and other dairy products, then you may be lactose intolerant.

Lactose intolerance happens because of a shortage of the naturally occurring enzyme lactase in your digestive system. This shortage is linked to certain genetics and can even be a result of the aging process. Lactase naturally breaks down lactose so that you can absorb it into your bloodstream.

Luckily, fermenting dairy can make it tolerable and even healthful to someone who’s lactose intolerant. Through the fermentation process, the beneficial bacteria consume the lactose and turn it into lactic acid. There’s also evidence that eating fermented foods on a regular basis helps reestablish a healthy level of beneficial bacteria in the gut, improving all digestion.

Many dairy products

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