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fermented milk products (yogourt, kefir, etc.) articles

Super Yogourt
The word yogourt comes from the Turkish word yoghurmak, which means "to thicken." Yogourt is a fermented dairy product made thick by adding bacterial cultures to milk, thus changing the sugar (lactose) into lactic acid. It;s this increase in acidity that gives yogourt its distinctive tangy flavour.

Probiotic Power
You may have heard of probiotics, or good bacteria, but what you may not realize is just how good they are. Research on probiotics is gaining momentum as these microscopic wonders show increasing promise in preventing and controlling a surprising number of conditions in people of all ages.

Tangy Tasting Kefir
Kefir is a fermented milk drink that enhances digestion and restores intestinal flora. Made from the whole milk of many mammals, including cows, sheep, goats, yaks, or reindeer, kefir is tantalizingly tangy, even when flavoured with fruit and sweetened with honey.

Friendly Probiotics
Many of us think of bacteria as creepy little critters that must be eradicated. They are the reason we wipe our kitchen counters and wash our hands before sitting at the dinner table. But some bacteria are essential for our health.

Is Your Dairy Cultured?
Milk fermented with bacterial culture has had a life-promoting reputation since the early 1900s. Today, research is validating some of the many folklore remedies and anecdotal reasons to consider cultured dairy a category of health food.

Fabulous Fermented Foods
So many of the foods and beverages we enjoy are a result of fermentation. Spirits, wine and beer, breads, dairy products, tempeh, and miso-even olives, tea, and coffee-all require bacteria to provide the flavour we love and the nutrients we need.

Fabulous Fermented Foods
So many of the foods and beverages we enjoy are a result of fermentation. Spirits, wine, and beer, breads, dairy products, tempeh and miso, even olives, tea, and coffee all require bacteria to provide the flavour we love and the nutrients we need.

The Power of Sourdough Bread
Sourdough is really a misnomer. It refers to the "mother" or starter used to ferment the dough, but does not mean the bread tastes sharp or vinegary. It is a symbiotic culture of bacteria (lactobacilli) and airborne fungus (wild yeast) in which each element within the relationship provides something the other elements need.