Although most people think of sour milk as a bad thing, it is actually a popular cooking ingredient that can add a unique flavor to a number of common recipes.
What is Sour Milk?
For the past 10,000 years, humans have been milking animals in some form as a nutritious raw milk or the addition of an acid to raw milk will result in sour milk. Sour milk is distinguished from milk that has spoiled, which typically happens to milk that has no cultures present. This milk is derived from raw milk, which allows for fermentation and culturing.. When some of that milk began to sour, or become acidified, it was noticed that the taste wasn’t necessarily “bad”, just different. The of
As the milk begins to sour, a chunk may start to appear, and the texture will become noticeably thicker. In some ways, it may begin to resemble yogurt or cheese curd. Depending on what country you live in, milk may be a very common beverage or a frequent ingredient in cooking and baking. This type of dairy product is particularly popular in Scandinavian and Baltic countries, although different forms exist around the world.
Sour Milk Benefits
There are many benefits to sour milk, including its effects on heart health, and toxicity in the body, among others., immune system,
Aids in Digestion
The bacterial cultures found in this fermented milk can help your stomach break down food more easily, and will help to prevent constipation, bloating, and . There is also less lactose in sour milk, making it ideal for those with lactose intolerance.
Studies have found that sour milk can help to stimulate the function of the liver and , thus helping to eliminate more toxins from the body.
Fermented milk has been found to have less of an allergenic effect on those who are sensitive to milk; it can help to suppress unnecessary immune responses.
Uses for Sour Milk
The most popular uses for sour milk are in culinary applications, skin care, cheese-making, and even as a specialty pet food! In cooking and baking, it adds a sweet element, while its active ingredients and fermented nature make it a useful component in certain products.