Alternatively, it may be rich in the bacteria that was introduced into the whole milk prior to culturing it for buttermaking as in the case of cultured butter. Now, aside from a few home kitchens, traditional buttermilk is only really used in India where it is called chaas. In India, chaas is often flavored with salt, cumin, chilies and other spices much in the same way that bonny clabber is flavored with nutmeg and molasses in the west.
You can prepare chaas by first making butter learn how to make butter then straining the resultant liquid. Now you have chaas or traditional buttermilk, no starter culture is typically needed.
Blaand is a traditional Scottish drink made from fermented whey with quite an alcoholic kick. While it's been made for centuries in Scotland, it has largely fallen out of favor perhaps, in part, to the decline of home cheesemaking and the increased availability of other alcoholic beverages. First, whey is reserved from cheesemaking or, I imagine, you could use the whey leftover from Bonny Clabber or strained yogurt as well.
But, if you're adventurous enough to attempt to make blaand, you're probably adventurous enough to make cheese too. That whey is then traditionally poured into an oak cask similarly to wine, and allowed to sit until the desired flavor and alcohol content are acheived.
When the fermentation is complete, blaand should have an alcohol content similar to wine. Take care, because if you allow it to ferment too long you'll end up with whey vinegar instead of blaand, and that's decidedly unpleasant. Kefir is a cultured milk product that, unlike the others mentioned here, results from the introduction of kefir grains into raw milk instead of through wild, spontaneous fermentation as in the case of bonny clabber or via starter culture as in the case of viili.
Kefir grains are small, spongy, symbiotic colonies of beneficial yeast and bacteria with an appearance that resembles cottage cheese.
Kefir is a strikingly tart cultured dairy beverage with a slight effervescence that takes some getting used to. Kefir originally comes from the Caucasus region where, legend has it, the grains were guarded for their life-prolonging properties. That may, indeed, have some merit as kefir is rich in nutrients including folic acid and the kefiran in it has been linked the supression of high blood pressure.
Traditionally, raw milk was mixed with kefir grains and placed in animal skin pouches to ferment. Don't have an animal skin pouch or don't want to use one? You can culture kefir in a glass container like a mason jar by mixing the kefir grains with fresh raw milk and allowing it to culture 1 day or longer a longer ferment produces more nutrients, but renders a sourer beverage.
Get started brewing milk kefir with this simple tutorial. What would a post about cultured dairy products be without a mention of yogurt? When used broadly, yogurt can describe any of the fermented dairy foods listed above with the exception of blaand, kefir and possibly chaas; however, yogurt is unique in and of itself. Yogurt is the only fermented dairy food on this list that is thermophillic - meaning that it requires a heat source in order to culture properly.
In that respect, yogurt is relatively unique. There are different uses for both milk products. Both products are treated with something to change them significantly. Pasteurization begins with putting milk in a giant vat and then treating it with heat.
The milk is heated to degrees and held at that temperature for 30 minutes. When cultured milk is cultured, it often has already been pasteurized. Then, it is fermented and has a lactic acid bacteria culture added.
Culturing was initially done because the process resulted in milk that stayed good for much longer before the advent of refrigerators. Cultured milk product has a longer shelf life than raw milk did. Even if the milk has not been pasteurized first, cultured milk will last longer in homes than raw milk. Today, most cultured milk is pasteurized first because many states have laws against the sale of dairy products that are not pasteurized.
Each of these dairy products is used in vastly different things to create new dairy products. They tend to have different tastes as well.
There are many different types of cultured milk products, and some are popular favorites. Pasteurized milk is usually drunk as-is or put into baking recipes. Pasteurized milk has the advantage of having very few microbes in it that can make people sick. But with cultured milk, the microbes are added to the substance on purpose. Different strains of these live probiotic cultures result in different tastes, which is why cultured milk can taste unique depending on its strain of live probiotic cultures.
Beyond taste, shelf life and digestibility, live probiotic cultures are essentially living microorganisms that aid in restoring bacterial balance to our bodies. Naturally, our intestines contain digestive bacteria that help digest the food we consume.
Live probiotic cultures help enhance these good, natural digestive bacteria by inhibiting the growth of harmful bacteria and keeping the gastrointestinal tract healthy and balanced. Gastrointestinal balance plays a vital role in maintaining a healthy digestive system and promoting overall immunological function, whether it is young children or grown adults. Combined with a healthy lifestyle, a balanced digestive tract can be effective in reducing unwanted diarrhoea, digestive problems, or stomach pain, and even promote a healthier bowel by balancing pH levels in the intestines.
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