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Lassi, Indian Yogurt
Drink
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Probiotics are not new to the world. The age old tradition used to preserve
food - fermentation - is a prime production method for foods containing these friendly bacteria. A
very common use of fermentation is in making fermented dairy products.
Once thought to be harmful to humans, these fermented dairy products are now commonplace in many
households around the world. Let’s take a look at some of them:
Yogurt ( Yoghurt)
This typically made by fermenting milk with Lactobacillus, bulgaricus and Streptococcus
cultures. The milk is first heated to around 80⁰C to kill off harmful bacteria, and then
cooled to 45⁰C for the cultures to be added. This final temperature is maintained for around
7 hours for the fermentation process to continue, before packaging the final
product.
Yoghurts have been eaten for thousands of years and their nutritional benefits are many, being rich
in protein, calcium, riboflavin, vitamin B6 and vitamin B12. The lactic acid in yoghurts is
also said to promote good gum health. For those who are lactose intolerant, soy yoghurts are
available in shops. Having been
made for so long, it’s no surprise that there are many varieties of yoghurts across the globe. Two
of the more popular versions are:
Lassi: This is a yoghurt-based
drink from India. The lassi is a staple in the Indian and Pakistani diet. It is usually
slightly salty or sweet. In many part of India, and in the UK, the lassi is made sweet by
adding in mango or other fruit juices. Salty lassi is flavoured with red chilli and ground
cumin.
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Tzadziki, Greek Cucumber
Salad
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Greek yoghurt: This is actually
strained yoghurt. The yoghurt is strained in a cloth usually made of muslin to remove the whey.
The result is a consistency that is somewhere between yoghurt and cheese. In Greece, it is used
as the main component in tzadziki, an accompaniment with pitta
sandwiches.
This form of yoghurt is also common in the Middle East and is known as
Labneh, which is also used in sandwiches. Meat and other vegetables are sometimes
added to it as a stuffing for various pies.
Dahi is also considered a form of strained yoghurt,
from the Indian subcontinent. Made from water buffalo’s milk, the unstrained version has to be kept
for a few hours in a clay pot. This causes the yoghurt to cool down and the water in it evaporates
through the pot.
Butter
Is this surprising? Butter is actually made from churned fresh or fermented milk or
cream. Used in various cooking methods and as a condiment, this age-old product is also
commonplace in many homes. Cultured butter is the result of using fermented
cream, using Lactococcus and Leuconostoc bacteria.
As with yoghurt, there are many forms of butter available:
Buttermilk: This is actually
the liquid left over from the production of butter. In India, traditional buttermilk is
called “chasse”, and is the leftover after
getting butter from dahi.
Cultured buttermilk is sour in taste due to the presence of the lactic acid bacteria in the
buttermilk. This is called Karnemelk by
the Dutch and is a popular summer drink, enjoyed with a sandwich. It is also loved by the
Germans.
Ghee: This is a form butter
mainly used in many Asian and African cultures. The unsalted butter is heated for all the water to
boil off. The solids will be at the bottom while the cooked and clarified butter will be on
top. This is then spooned off and stored in an airtight container to prevent water and oxygen
from affecting the buttermilk. Unlike butter, Ghee can be stored without refrigeration.
The type of milk used will determine the texture, colour and taste of the
ghee.
Other fermented dairy products include cheeses and kefir, but
we’ll look at these separately. A word of caution here: due to the delicate nature of making
these butters and yoghurts, it’s best to get them commercially from any local store. You can
make them at home, but you will need expert guidance and equipment to ensure the right temperature
is used and that the bad bacteria that populate sour milk do no cause you harm.
Finally, one form of fermented dairy product you can safely make at home is Crème
fraiche. This is actually soured cream, originally from Normandy in France. It
is made by adding cultured buttermilk to heavy cream. It’s then allowed to sit for several
hours at room temperature so that the bacterial cultures in the buttermilk can act on the cream.
The result is a cream that is less sour and thicker than sour cream.
Next: Probiotic Cheese
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