Babies are designed for drinking milk. Milk products like cheese, cottage cheese, yogurt, keffir, sour cream, butter, are all forms of predigested milk created by our ancestors to make milk digestible by most adults, and it is good enough to allow us to utilize a nutritious food source.
Adult ability to produce the lactase enzyme for digesting milk is pretty recent, maybe 10,000 years ago. It seems to have sprung up in many places, so we are moving in the direction of adding it to our survival stash. It is a survival trait that few people on this green earth have, and is mostly limited to Northern Europeans. I am Northern European, but seem to have misplaced mine.
After age 2 or so, we transition from producing rennet and lactase for digesting cow milk to producing enzymes for digesting starch and protein. Our stomach acid gets stronger and gets too acid for optimum milk absorption, but if you drink milk alone, your stomach will lower its acidity. Sounds kosher, doesn’t it?
It is possible to produce the lactase enzyme later, but the golden days are over because we don’t produce the rennet enzyme. Rennet is what our ancestors stole from the 4th stomach of baby calves then used to coagulate milk and send it on its way to predigestion for our grown selves to eat.
Rennet enzyme is the amazing basis of turning indigestible milk into cheese. Well, it is still done that way in Europe. In the US, rennet is genetically engineered by inserting cow DNA into certain bacteria, fungi, and yeasts. About 90% of market economy cheese in the US is made with GMO rennet.
The coagulation of milk for digestible products doesn’t stop there. The new product has added chemicals and extenders, including milk solids that put lactose back into the cheese, ignoring the entire reason our ancestors created cheese… to make milk digestible for adults. Some cellulose too, which is also indigestible. So if you sprinkle parmesan on your pizza and your belly hurts, it may not be the pizza, it might be milk solids, cellulose, GMO wheat lectins, or oregano that isn’t oregano.
The natural whey byproduct is used in lacto-fermentation, and is another asset for curing digestive system issues.
If you want to bring the power of milk to your diet without digestive problems, start with grass fed cow milk. No cows fed with GMO grains or feed, as that impacts their digestive system also.
Pasteurization changes the molecular structure of milk and it putrefies instead of fermenting naturally. Raw milk will ferment with natural lactobaccilus bacteria that are present everywhere.
Put raw milk in a jar or bowl on the counter and cover with cheesecloth. In one to several days it will clabber. Separate the curd from the whey using a strainer and cheesecloth. From here you can create cottage cheese, sour cream, cheeses and many products that are now predigested and easier on our adult digestive system.
Rennet is also used for hard cheeses, but lemon, vinegar, and several plants can be used for pasteurized milk. I have made a farmer’s cheese with a native plant and pasteurized milk. When it is up and blooming, I will take photographs.
If we want to maximize nutrition and minimize health problems, we must make sure that the food we buy is safe and properly prepared for consumption. The US market economy has failed in most respects in this critical function. I gave corporations trust and responsibility in this matter, and I am taking it back.