Crikey I love curd. And blimey it’s the easiest way to get some probiotic love into your guts. A few weeks back I outlined 5 ways to use whey. Today I’m going to share what you can do with the other half of the equation: the curds. Because as you know, you make these two wonder stuffs by simply draining some yoghurt for a few days…for those of you who missed it, here’s how to make cream cheese.
Today, I’m going to share a few more things to do with cream cheese. Like whey, the curd, or cream cheese that you’re left with, is a fermented product teaming with life. Sally Fallon, who is the Dame of Fermented Goodness, says this: “These friendly creatures and their by-products keep pathogens at bay, guard against infectious illness, and aid in the fullest possible digestion of all food we consume. Perhaps this is why so many traditional societies value fermented milk products for their health-promoting properties and insist on giving them to the sick, the aged and nursing mothers.”
Fermentation with lactic acid bacteria increases the nutritive value of foods because of improved bioavailability and can enhance the absorption of protein and minerals, particularly calcium, iron, zinc, magnesium, phosphorus and copper. Lactic acid bacteria can synthesize the vitamins folic acid, thiamin, niacin, riboflavin and vitamin B12.
Empirical research has identified a long list of health conditions that may be helped by consuming foods containing lactic acid bacteria, including colitis, constipation, diarrhea, gas, gastric reflux, heartburn, Crohn’s disease, gum disease and high cholesterol. Recent studies have shown a positive effect of probiotics on autism and obesity.
But to a few ideas I’ve been playing with…
1. Spread on crackers with Vegemite spread over the top.
2. Make some sardine and endive boats. The recipe is in my I Quit Sugar Cookbook.
3. A simple dip: Blend some cream cheese with garlic, finely shopped shallots, fresh herbs (I like thyme), olive oil.