Cultured Dairy

Kefir is a fermented milk used to make Yogalicious!

Did you know?

“…a form of yogurt was said to have been revealed to Abraham by an angel; and the starter particles of kefir, a substance similar to yogurt but thin enough to be drinkable, are called, ‘grains of the Prophet Muhammad’, the Prophet having been credited with their introduction”. ~ Excerpt from Nourishing Traditions and reference from William H. Lee, PhD, The Friendly Bacteria

Culturing milk is an art. So what do the experts say about it? Sally Fallon, author of the cookbook, ‘Nourishing Traditions’ states that the fermentation of milk played an important role in traditional cuisines across the globe and the process of preserving and fermenting actually enhances its nutrient value. Historically, milk was almost always fermented or cultured for better digestion. Fermentation breaks down casein (milk protein), one of the most difficult proteins to digest. Culturing milk also restores enzymes, like lactase, which help digest milk sugars such as lactose. Fermentation creates enzymes that help the body to better absorb calcium and minerals.

The Moral:  Fermented milk products are great.

The Practical:  Add kefir & frozen kefir to your protein shake to better                                      digest the protein.

Just Because:   It’s Ramadan and the most important part of “iftar” is                                       dessert!

Now you know a little bit more and every little bit counts!

 

 

The World of Fermented Milk

Throughout history and across the world you will find variations of fermented milks. Milk is often combined with a mixture of bacteria and/or yeast making for a sour milk product.  What happens is that the bacteria and yeast utilize the lactose molecule and convert it into lactic acid. The acidity of the milk prevents the growth of potentially harmful micro-organisms and has historically been known to yeild a ton of health benefits. This process is a sort of ‘fermentation’ that acts to preserve the milk for a time. Here are but a few varieties of fermented milk products from across the globe:

busa (Turkestan), cieddu (Italy), dadhi (India), kefir (Balkans), kumiss (Steppes), labanZabadi (Egypt), mazun (Armenia), taette (N. Europe), skyr (Iceland), masl (Iran),crowdies (Scotland), kuban, and yoghurt.

Stay tuned for our upcoming series of fermented milks, their benefits, issues of ethical dairy consumption, sustainability and much more.

Source: http://www.answers.com/topic/fermented-milk

Ice cream, frozen yogurt and gelato had a lovechild: YOGALICIOUS

Well, according to some scientists, there are animals that mate in threes. Apparently, the capelin is one of them. Two males assist the female capelin in pushing spawn out of her body. Hmmmm… makes you wonder eh? Some say dessert is as good as sex. Not sure I agree, but looks like ice cream got together with frozen yogurt and gelato and voila, yogalicious is born!  This post is thanks to Anthony Wills, the dude who inspired this vision. The things people talk about in java shops!

Source: Promiscuity: An Evolutionary History of Sperm Competition