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 32989 - Culturing Dairy for Everyone (even the Lactose-intolerant) $18.00   
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Presenter: Monica Corrado

Format: MP4 Video file download
Includes: Audio & Slides

Raw? Pasteurized? A1? A2? Grass-fed? Grain-fed? Vitamin A and vitamin K! Guernseys, Jerseys, Swiss Browns... Holsteins? Liquid milk can be hard to digest even in its most natural state: fresh from the cow, aka "raw". Pasteurized milk is always hard on the digestive tract. Traditional peoples all over the world have cultured their milk in order to make it easier to digest and to increase its nutrient content. Culturing also pre-digests milk proteins (casein) and milk sugar (lactose), adds probiotics and increases live enzymes. Lactose intolerant? You can enjoy yogurt and kefir and sour cream again! Throw out those calcium pills and learn how to make easily digested, bio-available cultured dairy products, including yogurt, kefir, sour cream and creme fraiche. (Culturing dairy for GAPS will also be covered.)

 






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