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Homemade Cultured Koji Butter The Weston A. Price Foundation
Koji is dried fermented rice. The enzymes contained in Koji help to regulate the intestinal environment by promoting digestion and absorption and increasing beneficial bacteria in the intestines. Letting the cream ferment with live bacteria Fermentation of butter also increases its milk fat content, resulting in a creamier texture, it makes the butter more silky and gives it a richer taste.
Many of the unique attributes of cultured butter are brought about by the formation of lactic acid. As the added live bacteria feed on the sugars in cream, lactic acid is formed as a by-product. This creates the noticeable tanginess in cultured butter. Bacteria also break down lactose (milk sugar) and casein (milk protein) in cream that are difficult to digest, making cultured butter friendlier to the tummy.
Helpful bacteria helps strengthen our immune system, keeps
pathogenic bacteria from producing and helps digest our food.
Cultured butter keeps many of the enzymes that are destroyed during
pasteurization. These enzymes are not only needed to help digest
our food but to absorb calcium and other minerals. Both vitamins B
and C are higher in cultured dairy products.
The post Homemade Cultured Koji Butter appeared first on The Weston A. Price Foundation.
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