Chef Jem enjoys cultured dairy plus quote from the "Cultured Dairy Products" chapter in Nourishing Traditions by Sally Fallon.

Date:   5/9/2011 5:33:57 AM ( 13 y ago)

"Cultured or fermented dairy products play a role in many traditional cuisines. In fact, only in the West is milk consumed in a 'natural' or unfermented state, and this Occidental practice is relatively new. ... Without pasteurization or refrigeration, milk sours and separates spontaneously. This is due to the process of lacto-fermentation during which lactic-acid-producing bacteria begin digesting or breaking down both milk sugar (lactose) and milk protein (casein). When these friendly bacteria have produced enough lactic acid to inactivate all putrefying bacteria, the milk is effectively preserved from spoilage for several days or weeks ... Yoghurt is the fermented milk product with which we are most familiar in the West. It comes originally from Bulgaria. Unlike spontaneously soured milk, yoghurt is produced by first heating milk and then adding a culture. In Russia, a popular beverage is kefir, a slightly effervescent beverage, sometimes mildly alcoholic, of fermented cow, goat or sheep milk.

... Cultured butter needs no salt and its high enzyme content makes it easy to digest. "

I am enjoying the most wonderful dairy product: raw, "spontaneously soured" goat milk! It is almost an indescribably amazing beverage. I say that for several reasons. Firstly "spontaneously soured milk" is not really well known here in the u. s. of A. although it appears to be fairly well known in the rest of the world! Here most all the dairy products are pasteurized. As far as I know there is no "spontaneously soured milk" or clabbered milk available in commerce. It is largely something that people would have to make on their own. But who do you know that is making this? It is not a part of our culture unless you are something like the first generation of parents who immigrated from a country where cultured dairy was a daily practice or you have already been introduced to Nourishing Traditions. The idea of "spontaneously soured" may most likely seem culturally foreign if not really "alien" to you! You may therefore have a conditioned aversion to the idea of leaving raw milk out at room temperature for a day or two or more! It is for these reasons and more that I thank God for Nourishing Traditions. You can read in that book how cultured dairy has been "the way" dairy has traditionally been enjoyed for thousands of years prior to the recent advent of pasteurization. The subsequent, whole entire "foods of commerce" train is headed full speed into a strange new state of oblivion because either people will wake up to the truth about these compromised foods and abandon them or the people who continue eating them will lose their mental capacity and no longer be aware of the impact of what they are eating!

"Clabbered milk" has a wonderful history and I love to support the awareness of this great traditional food!

I have a DVD titled: "Raw Milk: The Whole Truth" that includes an informative history of milk and so much more! Several clips at You Tube:
http://www.youtube.com/user/ChefJem33


The DVD is an enjoyable educational conversation between Mark McAfee who is the all raw, grass-fed dairy founder of Organic Pastures and Dr. Dale Jacobson (D.C.) who was originally inspired by Dr. Bernard Jensen (who became known as the doctor who could "raise the dead" with goat milk)!



 

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