Cultured dairy refers to dairy products that have been fermented using specific bacteria. These beneficial microorganisms convert lactose, the sugar in milk, into lactic acid, which helps preserve the product and enhances its flavor. Common examples of cultured dairy include yogurt, kefir, and sour cream.
The fermentation process not only improves taste but also increases the nutritional value of these products. Cultured dairy is often easier to digest for individuals who are lactose intolerant, as the bacteria break down much of the lactose. Additionally, these products can provide probiotics, which are beneficial for gut health.
