8 Healthy Cultured Dairy Products to Try (Beyond Kefir & Yogurt)
Cultured dairy is enjoyed worldwide for its unique flavors and tremendous health benefits. If you think it stops at yogurt and kefir, get ready to explore a world of delicious fermented traditions, from Scandinavian Viili to Turkish Ayran.
1. Kefir
Originating in the Caucasus, kefir is a powerful probiotic beverage made by fermenting milk with live kefir grains (a symbiotic SCOBY of bacteria and yeast). It has a distinctively tart, slightly effervescent (fizzy) taste and a drinkable consistency. It is incredibly rich in probiotics and folic acid. It typically ferments for about 24 hours at room temperature.
2. Yogurt
The most famous of all cultured dairy. Yogurt is a thermophilic product, meaning it requires a constant, warm temperature (heat source) to ferment successfully using bacteria strains like Lactobacillus bulgaricus. It has a thicker, spoonable consistency compared to kefir.
3. Filmjölk
A traditional Swedish mesophilic fermented milk. “Mesophilic” means it cultures at room temperature, requiring no special heating gadgets. It has a mild, pleasant sour taste and a smooth consistency, unique due to bacteria strains like Leuconostoc mesenteroides.
4. Ayran
A hugely popular savory drink in Turkey and surrounding regions. Ayran is essentialy yogurt diluted with water and mixed with salt. It is served ice-cold and is renowned for being incredibly refreshing on hot summer days.
5. Matsoni (Caspian Sea Yogurt)
Originating from the Caucasus region, Matsoni is a delicious, easy-to-make mesophilic yogurt (cultures at room temp). It has a mild sour flavor and a unique, slightly syrupy or viscous consistency that is very popular with children, often eaten with fruit or for breakfast.
6. Viili
Another fantastic Scandinavian ferment, popular in Finland and Sweden. Viili has a unique gelatinous, ropy texture thanks to specific lactic acid bacteria and yeasts. It has a mild, approachable sour flavor and is traditionally served with sweeteners like berry jam.
7. Blaand
A traditional Scottish beverage historically made from fermenting whey (a byproduct of cheese making). It is often fermented until it reaches an alcohol content similar to wine. If fermented too long, it can turn vinegary.
8. Bonny Clabber
A traditional food from Scotland and the Southern US. It’s unique because it requires no added starter culture. It is made by allowing raw milk to ferment naturally using the bacteria already present in the milk and environment. It is often eaten at breakfast with spices like cinnamon and nutmeg.
Start Your Fermentation Journey
Ready to try making your own delicious and healthy cultured dairy at home? The key is starting with high-quality, authentic cultures.
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Save money and reduce waste by making your own high-quality kefir and yogurt at home!
