How we make cultured foods

Each of our cultured products starts out as fresh skim milk or cream or a combination of both. First, we heat treat the milk to destroy any harmful mico-organisms. This provides the best possible growing conditions for the naturally-occurring starter cultures we use. The starter cultures convert the milk sugar (lactose) into lactic acid. This causes the milk to thicken.

Once we add the starter culture to the milk, we hold it at the optimum temperature for the starter culture to incubate. When the desired flavour and aroma has been reached, we cool the product quickly to stop the conversion (or fermentation) process.

The conversion of milk sugar into lactic acid has a preservative effect on milk, prolonging its shelf life.

The cultures used and process varies among products, but the principles are the same.

Health and nutrition

Cultured milk products are a good source of calcium, essential throughout our lives for healthy bones and teeth and to prevent osteoporosis.

Like the milk from which these foods are made, cultured products are an excellent source of complete proteins. In other words, they supply all the essential amino acids our bodies need.

Cultured milk products contain other vitamins and minerals essential for our health and well-being. They are a good source of thiamine (Vitamin B1), Vitamin B2, phosphorous and zinc. They also contain moderate amounts of Vitamin A.

Protein, calcium and phosphorous are more easily absorbed from cultured milk products than from milk, because part of the work of digesting them has been done for you during the fermentation process.

Cottage cheese and buttermilk are very low in fat, so they make an excellent contribution to a balanced, healthy diet. Our sour cream and cream cheese come in Lite varieties, so you can miss out on some of the fat in Traditional varieties without sacrificing flavour.

Keeping cultured foods fresh

Cultured milk products have a longer shelf life than fresh milk, but only when stored carefully. All our cultured milk products need to be kept refrigerated below 4°C throughout their life. Once opened, you should use them within seven days. We don't recommend freezing cultured products as they separate when thawed.

Our cultured products include 'live' cultures, so it's important to store and treat them carefully so they stay fresh. With sour cream, cottage cheese and cream cheese it's best not to use the pottle as a serving container. Put what you need in small bowl and put what's left straight back in the fridge. This keeps the products from getting too warm and being contaminated by unwelcome bacteria. For the same reason, always use a clean spoon.

Other 'live' foods in the fridge can also contaminate cultured milk products. For example, don't store them near mushrooms as the spores can transfer. It's best to store them away from fruit and veges, meat and strong smelling foods.