Porridge & Muesli by Viola Adamsson

Author:Viola Adamsson
Language: eng
Format: epub
ISBN: 9781910904459
Publisher: Pavilion Books
Published: 2015-09-02T16:00:00+00:00

Milk, soured milk and yogurt

Milk, soured milk and yogurt contribute calcium, vitamin A and D as well as B vitamins. Soured milk and yogurt have a lower lactose content than milk and can more often be tolerated by those who are sensitive to lactose. In comparison to the bacteria found in soured milk, yogurt bacteria produce more lactic acid, so yogurt has a lower lactose content than soured milk.

Honey, soft whey butter and Brunost

Honey, soft whey butter and the Norwegian caramelized cheese Brunost can be used to sweeten your porridge. Honey provides sugar (fructose and glucose) as well as small amounts of vitamins and minerals. Soft whey butter and Brunost are made from the whey that is left over from cheese production and are fortified with iron.

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