Good health from fermented dairy products

This month we’ve featured fermented goods in a big way – this is the third and final post to showcase the diversity of fermented foods across the world. This article is about dairy products, where we feature a couple of examples in detail. To start with, here are some unusual and different fermented dairy products from around the world: Suutei Tsai, also known as Suutei Tsai, is a traditional Mongolian tea made with milk and served as a popular beverage in Mongolia. It is prepared by boiling green tea with milk, resulting in a unique and distinct flavor. The name “Suutei Tsai” translates to “milk tea” in Mongolian, reflecting its main ingredients and preparation method. The tea is typically made using a specific type of green tea leaves called “brick tea,” which are pressed into compact blocks and stored for aging before use. To make Suutei Tsai, the brick tea leaves are first broken into smaller pieces and then boiled in water. The tea is simmered for an extended period to extract the flavors from the leaves fully. During this process, the tea develops a robust and slightly bitter taste. After the tea is brewed, milk is added to create a creamy and rich texture. The amount of milk used can vary based on personal preference and regional variations. Some recipes call for equal parts tea and milk, while others use a higher ratio of milk to tea. Suutei Tsai is often sweetened with salt or sometimes with sugar or butter, depending on personal preference. The addition of salt is a unique characteristic of Mongolian milk tea, giving it a slightly savory taste that distinguishes it from other milk teas found in different cultures. This tea holds significant cultural importance in Mongolia and is commonly consumed throughout the day, particularly during meals or social gatherings. It serves as a warming and comforting beverage in the cold climate of Mongolia and is believed to have various health benefits, including aiding digestion and providing energy. Suutei Tsai represents the fusion of Mongolian nomadic traditions and the influence of neighboring cultures. It has become an integral part of Mongolian cuisine and cultural identity, offering a distinct and delightful tea-drinking experience. Clabber is a traditional dairy product that has been consumed for centuries, particularly in rural and farming communities. It is a type of milk that has naturally soured and thickened due to the activity of lactic acid bacteria. Clabber is often associated with Southern United States cuisine, where it has been a staple for generations. The process of making clabber is relatively simple. Fresh raw milk is left at room temperature for an extended period, typically overnight or up to 24 hours. During this time, naturally occurring bacteria in the milk convert lactose (milk sugar) into lactic acid through the process of fermentation. This fermentation results in the milk thickening and developing a tangy, slightly sour taste. The texture and consistency of clabber can vary, depending on factors such as the temperature and the specific bacteria present. It can range from a slightly thickened milk to a custard-like consistency. The flavor is typically tart and tangy, similar to yogurt or buttermilk. Clabber can be consumed as is or used as an ingredient in various dishes. It is often enjoyed as a stand-alone food or served with sweeteners such as honey or sugar. It can also be used as a base for cooking, where it adds a tangy flavor to recipes like pancakes, biscuits, or cornbread. It’s worth noting that the production of clabber involves raw milk, which may contain harmful bacteria. Therefore, it’s important to ensure the milk comes from a safe and trusted source. In modern times, pasteurized milk is often used to make clabber as a safer alternative. Clabber represents a traditional and simple form of dairy fermentation, preserving milk while providing a tangy and distinctive flavor. It showcases the natural transformative power of bacteria and demonstrates how simple culinary techniques can create unique and culturally significant foods.

Fermented vegetables for health

Tsukemono is a traditional Japanese term that refers to a variety of pickled vegetables. It is a popular side dish and condiment in Japanese cuisine, often served alongside meals to provide a balance of flavors and textures. Tsukemono can range from simple salted pickles to more complex, seasoned and fermented varieties. The process of making tsukemono typically involves preserving vegetables in a brine or salt to extract moisture and promote fermentation. This fermentation process can vary in duration, from a few hours to several months, depending on the desired flavor and texture. The brine or salt mixture may also contain additional seasonings like rice bran, vinegar, soy sauce, miso, or spices to impart different flavors. There are numerous types of tsukemono, each with its unique taste and characteristics. Some common examples include: Tsukemono can vary in taste, texture, and appearance depending on the region, ingredients, and preparation methods. They add a vibrant and refreshing element to Japanese meals, providing a balance of flavors to complement the main dishes. Escabeche is a traditional dish and cooking technique that has roots in Spanish cuisine but is also prevalent in Latin American, Filipino, and Mediterranean cuisines. The term “escabeche” refers to a method of preserving and flavoring food by marinating it in a vinegar-based sauce or marinade. In its most common form, escabeche typically involves fish or meat that is first cooked, then immersed in a marinade composed of vinegar, oil, onions, garlic, and various herbs and spices. The dish is then left to marinate for a period of time, allowing the flavors to meld together and the protein to absorb the tangy and aromatic characteristics of the marinade. The marinade used in escabeche can vary depending on the regional and cultural influences. Some common ingredients used in the marinade include: The marinated protein, whether fish or meat, is typically served cold or at room temperature. The marinade not only imparts flavor but also acts as a preservative, allowing the dish to be enjoyed over an extended period. It is common to find escabeche served as an appetizer, a side dish, or even as a main course, accompanied by rice, bread, or other side dishes. Escabeche can be versatile, with variations in different regions and cultures. For example, in the Philippines, it is often made with fried fish and served as a popular dish called “escabeche de pescado.” Overall, escabeche offers a unique blend of flavors, combining the acidity of the vinegar, the richness of the oil, and the aromatic herbs and spices. It provides a tangy and savory addition to the culinary landscape. Pickled watermelon rind is a unique and flavorful food product made from the rind or peel of watermelon, which is typically discarded. Instead of being wasted, the rind is preserved and transformed into a tangy and sweet pickled delicacy. The process of making pickled watermelon rind involves removing the green outer skin and any remaining pink flesh from the watermelon rind. The rind is then typically cut into bite-sized pieces or strips, although shapes can vary depending on personal preference and regional traditions. The rind is then soaked in a brine solution containing vinegar, sugar, and various spices and seasonings. The brine helps to impart flavor, preserve the rind, and balance the natural sweetness with acidity. Commonly used spices and seasonings include cinnamon, cloves, ginger, allspice, and sometimes chili peppers for a touch of heat. After soaking in the brine for a period of time, which can range from a few days to several weeks, the watermelon rind absorbs the flavors and undergoes a transformation. The result is a pickled watermelon rind with a firm yet tender texture and a sweet and tangy taste profile. The rind retains some of its natural sweetness while being infused with the flavors of the brine and spices. Pickled watermelon rind is often enjoyed as a snack or side dish. It can be eaten on its own or paired with other foods like cheese or cured meats. In some regions, it is also used as a condiment or relish, adding a unique touch to sandwiches or salads. The pickling process not only enhances the flavor and texture of the watermelon rind but also helps to extend its shelf life, allowing it to be enjoyed for an extended period. It is a delightful example of utilizing a typically discarded part of the watermelon and transforming it into a delicious and versatile culinary treat.

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