Greek yogurt is the latest “it” food, and for once, the positive reputation is well deserved! When properly made, it is a good source of protein and probiotics, although Greek yogurt compared to regular yogurt is a lower source of minerals. This is the nutritional effect of removing most of the mineral-rich whey,
Help! There’s mold on my ferment!
This is the most frequent question I receive from people learning to culture probiotic and enzyme-rich foods and beverages in their home for the very first time.
Frequently, the email is tinged with concern and for good reason. Fermenting food takes time and costs money.
People are going totally nuts over Greek yogurt these days. It’s so popular, in fact, that folks who aren’t even that interested in Real Food are choosing it over regular processed yogurt at the supermarket. What’s up with the Greek yogurt trend anyway, and is it healthier than regular yogurt or kefir,
The clear liquid on the top of a newly opened container of plain yogurt is the first experience most people have with whey in its healthiest form.
This golden colored liquid was recommended for consumption by ancient Greek physicians Galen and most especially Hippocrates, who famously said that “all disease begins in the gut”.
My recent article comparing the probiotic potency and overall health benefits of kefir versus yogurt spawned a lot of emails to my inbox with questions about how water kefir fits into the mix.
After a bit of reflection on the subject, I came to the conclusion that the topic really deserved its own blog post,
Whey in its liquid and whole food form is the ideal starter for probiotic rich, health enhancing fermented foods and drinks.
Clabbered milk is a very useful item for the traditionally minded cook and has the consistency and taste of drinkable style yogurt.
Soy sauce, also commonly known as shoyu, is the best known flavor enhancer in Asian cooking. Made the old-fashioned way — through a careful fermentation process that can take as long as 18 months — it’s a healthy and nourishing product.
Kaayla Daniel PhD, CCN,