Interestingly, only in the west do we regularly drink milk in its natural, or uncultured, form. Around the world, lacto-fermentation was used to culture milk to preserve it and make it more digestible. DNA evidence extracted from Neolithic skeletons indicates that in 5500 BC, people in Northern Europe – as all other peoples of that time – were still lactose intolerant (2). Earthenware vessels found in England dated to 4500 BC contained milk byproducts - indicating that some form of milk was used, although perhaps people did not drink the milk directly (3). As it turns out, some incredible things happen to milk when you lacto-ferment it. This process happens automatically if the milk is not pasteurized, so it was surely an early discovery.
Posted on: Wed, 02 Oct 2013 03:01:08 +0000
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