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4 Healthy Dairy Products From Around the World

 1)      Butter

 Butter is a high-fat dairy food made purely from churned milk or cream.

Although butter had some negative PR in the past due to its saturated fat content, it has become increasingly popular over recent years. This falling fear of saturated fat comes as a result of several large-scale studies finding that saturated fat isn’t quite the demon some people proclaimed. However, more is not necessarily better, and butter is best as a condiment – as it always has been. While butter does contain some nutritional value (vitamins A and D), it is not particularly nutrient-dense, so consuming it in reasonable amounts is better than several tablespoons per day.

  2) Buttermilk

 Buttermilk is not quite as famous as its two namesakes, and butter and milk are both more prevalent. However, it is an interesting, sour-tasting dairy product.

If you are wondering what buttermilk is, then traditionally, it is the leftover pale-yellow liquid after churning butter? Buttermilk can be drunk by itself, and it also works well as an ingredient in a marinade for meat.The reason for this is that buttermilk has a high proportion of lactic acid (hence the sour taste) and this works well as a tenderizer with meat. Most modern buttermilk products have a bacterial culture (such as Lactococcus lactis) added to them, and these are known as cultured buttermilk. However, they are often just called ‘buttermilk.’

 3) Cream Cheese

 Cream cheese is a delicious, soft and spreadable cheese made from milk and cream.

In the kitchen, it has many different uses, and cream cheese often appears in recipes for anything from cheesecakes to baked potatoes and even low-carb sushi.

However, it is worth noting that there are many different cream cheese brands and the relative health merits vary by product.

  4) Ghee

 Ghee is a traditional Indian food that has been around for centuries.

This particular dairy product is a higher-fat and creamier version of butter and it tastes amazing too. As a result of the high-fat content, ghee enjoys popularity with individuals following low-carb and ketogenic diets. In fact, the preparation method of making ghee is so simple that doing it at home is fairly easy. Firstly, it involves gently simmering button on the stove until the proteins and sugars separate as solids from the butter liquid. The liquid can then be poured into a jar through a mesh sieve and it will re-solidify as it cools.

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