Foods transformed by microbial culture. Fermentation changes nutrient availability, creates new compounds and, in unpasteurised forms, delivers live microbes.
3 foods in Fermented dairy
Yogurt strained to remove much of its whey, roughly doubling the protein per spoonful and leaving a thicker set. Products…
Milk fermented with kefir grains, a rubbery symbiotic matrix of bacteria and yeasts that is strained out and reused. The yeast…
Milk fermented with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which acidify it until the casein…