Why should you eat cultured dairy?
Without further ado, here are 6 reasons you should eat cultured dairy!
Disclaimer: Of course, if you have a dairy allergy or other concern, do what is right and most healing for your body. Even cultured dairy, although typically very nourishing, may not be the right fit for every individual.
# 1 — Cultured Dairy Is Full of Probiotics
With each serving of cultured dairy, you consume a range of beneficial bacteria and/or yeast. Kefir, arguably the most probiotic of them all, can contain up to 50-something beneficial strains! These organisms colonize your gut, keep pathogens in check, and help guard against illness.
#2 — Cultured Dairy Improves Digestion
When the beneficial organisms colonize your gut, they help you get more nutrients from your food. If the milk or cream was pasteurized initially, culturing restores many of its enzymes. These enzymes then help the body absorb calcium and other minerals.
Of particular interest is lactase, the enzyme that breaks down the milk sugar lactose. Many lactose-intolerant people can actually eat cultured dairy without ill effects because the lactose is gone.
In addition to this, the culturing process breaks down one of the milk proteins: casein.
#3 — Cultured Dairy Adds Vitamins
Vitamins B and C increase during the culturing or souring of dairy foods. Not much more to say here! Most likely, we could all use some more vitamins. 🙂
#4 — Cultured Dairy Sours, Not Spoils
When starting with raw milk*, cultured dairy sours instead of spoils over time.
You see, beneficial organisms — either naturally present in raw milk, or added in the form of a mother culture — colonize the milk and hold putrefying organisms in check. Over time, and in the right conditions (such as cool storage), the beneficial organisms produce lots of lactic acid. This is another form of natural preservation! The “bad guys” don’t want to live in the acidic environment with lots of “good guys” around.
Aging time also develops flavor. From an aged cheese to super-sour kefir, this is all normal behavior with cultured dairy.
*There may be cultured dairy foods using pasteurized milk that last a long time — such as aged cheeses.
#5 — Cultured Dairy Is Delicious
Your family may not care for sauerkraut… yet. 😉 But with all the cultured dairy foods out there — like cultured butter, buttermilk, sour cream, cheddar cheese, feta cheese, yogurt, kefir, and piima — your picky eater is bound to find something he/she likes!
#6 — Finally, Cultured Dairy Embraces God’s Design
The Bible doesn’t tell us how to prepare our food, dairy included. But God’s Word does tell us how highly milk is regarded.
“And I am come down to deliver them out of the hand of the Egyptians, and to bring them up out of that land unto a good land and a large, unto a land flowing with milk and honey.” –Exodus 3:8
In that refrigerator-less, non-industrial promised land “flowing with milk and honey,” excess milk would have spontaneously soured and preserved itself.
Thanks be to God that He provided the means for natural fermentation — and that traditional peoples passed down their practices from generation to generation, until here we are today!
For even more information on cultured dairy, check out our Cultured Dairy & Cheese eCourse.
What is your favorite cultured dairy food? Why do you eat cultured dairy?
thick and creamy... and cheaper than store-bought!
Free Recipe: "How To Make Thick Raw Milk Yogurt"
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