The Milks of "Long Life"

Yoghurt 
Yoghurt is a fermented milk product which is produced by fermenting milk with lactic acid bacteria which are responsible for the development of the typical yoghurt flavour.

Historical background: Yoghurt has existed for as long as one can remember. Its production began with a coincidental fermentation of milk. Selective fermentation of milk began with the discovery of lactic acid bacteria and research conducted on its features.

The Bulgarians introduced yoghurt in Europe in the 7th century. The biologist Metschnikoff attributed the long life expectancy of the Bulgarians to their favourite food: yoghurt. For this very reason yoghurt is also often referred to as “the milk of long life”.

Yoghurt contains freeze-dried lactic acid bacteria: Streptococcus (Sc.) thermophilus, Lactobacillus (Lb.) delbrueckii ssp. bulgaricus and glucose.

Kefir
The fermented milk product called Kefir is a refreshing sparkling drink, rich in tradition, in which, along with lactic acid fermentation, a slight amount of CO2 is produced. 

Historical background: Kefir originally comes from the Caucasus, where inhabitants have been consuming this beverage regularly from childhood on.

The long life expectancy of the Caucasians and the absence of civilizational diseases have given Kefir its reputation as “the drink of the centenarians”. Kefir has also been enjoyed in Europe for approximately 100 years. 

Benefits Kefir has many benefits including better digestion of fats, proteins and carbohydrates, and has been known for thousands of years for its anti-aging and immune enhancing properties.

Kefir is an ancient cultured food rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use!

Unlike yogurt, kefir can actually colonize the intestinal tract and is simple and fun to make at home.

Ayran
Ayran is a healthy and refreshing Turkish yogurt drink composed basically of: yogurt, water [carbonated or non-carbonated] and salt. To this basic recipe, multiple individual variations exist through addition of each one's favorite herbs/spices [mint, basillicum, etc., etc.]

For home-making these products, you need to add ferments ("good" bacterial cultures) to your milk. Acquire these ferments/cultures in: VitaLac!