Jun. 24, 2020
The fermentation of 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 pasteurized milk that has no bacterial cultures present. This milk is derived from raw milk, which allows for fermentation and culturing.
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.
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 cramping. There is also less lactose in sour milk, making it ideal for those with lactose intolerance.
Sour milk possesses a wide range of nutrients, vitamins, and active ingredients that the immune system needs to function, including vitamin A, zinc, potassium, selenium, iodine, and calcium.
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