Cultured dairy is an excellent way to get a variety of beneficial bacteria into the gut. This is especially necessary because the act of pasteurization itself kills the lactase enzyme that would otherwise help your body to digest the lactose sugar in the milk. As a result, many people experience difficulty digesting pasteurized dairy and consider themselves to be lactose intolerant. Cultured raw dairy is equipped with the beneficial bacteria to help the dairy break down into a food that is easily accessible to the body while also improving the digestive system’s functionality, adding an extra vitality to the body. Many of the recipes you will learn are not only preservation techniques to extend the shelf life of a product without refrigeration, but also immune boosting recipes that add a notable longevity to those who consume them regularly.
Drink Raw Milk!!
In this class you will learn how easy it is to make Yogurt, Butter & Kefir. Taught by Tressa Yellig.