I was happy to chat with my sweet Kitchen Pioneers during this month’s live stream on April 4, 2022. Among our various traditional foods topics, we talked about super cultured dairy and the benefits of clabbering raw milk.

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Why We Want to Culture Dairy

As I share in my Super Cultured Dairy video and as we discussed in detail during our members-only live stream, there is a whole world out there of cultured dairy beyond yogurt and kefir. An exciting trend has started where we can culture milk or cream with targeted good bacteria, which in turn can help us with various health issues.

Dr. Davis and Super Cultured Dairy

This idea of creating what is often referred to as super cultured dairy was popularized by Dr. William Davis, MD, in his book aptly titled Super Gut. Dr. Davis and his research team discovered that if you culture milk or cream for 36 hours, you can exponentially increase the good bacteria count.

Dr. Davis uses lactobacillus reuteri, also known as L. reuteri (pronounced root-awry), in his cultured dairy. This good bacteria can help us sleep better, relieve aches and pains, and even become more empathetic toward others. Definitely check out Dr. Davis’ book. It is a keeper that should be on your kitchen bookshelf next to Nourishing Traditions!

And if you’re not familiar with Sally Fallon’s book, Nourishing Traditions, I talk about how important this book is to the traditional foods movement in the following video.

Should We Culture Raw Milk?

I am often asked how to make yogurt using raw milk. To be honest with you, I am not a fan of doing this. Since raw milk is already so rich in good bacteria, it’s a shame to make that good bacteria compete for space to thrive with yogurt bacteria. So instead, the simplest way to culture raw milk is to simply let it clabber.

If clabber is a new term for you, it means to allow raw milk to sit at room temperature until it separates into curds and whey. Then, you can drink the whey and spoon out the curds to enjoy just like yogurt. Or you can mix the curds and whey back together, and you will have a deliciously tart drinkable yogurt. Yum!

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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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