Cultured Dairy Traditions: The Specialties That Bond

By Terese Allen, Organic Valley food editor

Dairy Bonds

Cultured dairy foods and practices can have ancient origins—such as Bulgarian yogurt, for instance, which has been consumed in eastern Europe for ages. They may spring out of agricultural tradition, as might a Midwestern sour cream-based dressing, or result from a cross-cultural exchange, as is the case with buttermilk cornbread.

And whether time-tested dishes or newer, translated creations, fermented dairy preparations are often important culinary identifiers of a people or locale. They may be as simple as Greek tsatsiki or as elaborate as ricotta-rich Italian lasagna. They are at their healthiest and most appealing when the live-culture ingredients in them are organically produced. And like stoffie—my father’s Belgian yogurt, they are at their most meaningful when they reach across time or place to make a cultural connection.

Bibliography

Cox, Jeff. The Organic Cook’s Bible. John Wiley and Sons, Inc. 2006.

Draize, Margaret. Belgian American Heritage: Customs and Cookbook. 1996.

Fallon, Sally. Nourishing Traditions. San Diego, CA: ProMotion Publishing, 1995.

Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods. White River Junction, Vermont: Chelsea Green Publishing, 2003.

Katz, Sandor Ellix.  February 29, 2010 Interview by email.

McGruther, Jennifer. “Ten Cultured Dairy Foods and How to Use Them,” Nourished Kitchen, http://nourishedkitchen.com, May 2009.