At Maple Hill, our flagship milk may have put us on the map, but we’ve got a lot of heart for our other dairy products, too. One of the things we love most about our milk is that it can retain its flavor and creaminess even when it’s transformed into our delicious 100% grass-fed greek yogurt, kefir, and cream on top yogurt. These cultured dairy products add a layer of nutrition, versatility, and flavor to our family of Maple Hill products that we’re proud to bring to your family fridge.
A Quick History of Cultured Food
The Benefits of Cultured Dairy
The Versatility of Cultured Dairy
The Microorganisms in Maple Hill Cultured Dairy
How Maple Hill Cultured Dairy is Made
A Quick History of Cultured Food
The history of cultured foods goes back to ancient times. Cultured– also known as fermented– foods have been staples in diets across the world for centuries. Culturing dairy, fruits, vegetables, fish, and meats is an essential method of preserving food, elevating its nutrition, and creating new flavors and textures.
There are so many reasons why cultured dairy has played an important role in a healthy diet across time and countries. At Maple Hill, when we talk about cultured or fermented dairy, we’re talking about milk products that have been fermented with lactic acid bacteria– with yogurt and kefir being the most common kinds these days in the American dairy diet.
Today, as microbiome health has come center stage in our conversations about immunity and overall well-being, we’re seeing the power of probiotics every day. Many people think probiotics are delivered in the form of pills, but really, probiotics have been eaten through cultured food for centuries, long before the supplement industry came around.
The Benefits of Cultured Dairy
Cultured dairy products offer many important health benefits, primarily due to their probiotic content and nutrient density. The live bacteria in cultured dairy products are probiotics– they refer to the “live and active cultures,” statement you might remember on your favorite tub of Maple Hill 100% grass-fed yogurt or kefir. Probiotics help maintain a healthy balance of gut flora, improving digestion and the immune system. They can also help with symptoms of digestive disorders such as irritable bowel syndrome (IBS) and lactose intolerance. Because the fermentation process breaks down lactose, cultured dairy products are usually easier to digest for people with lactose intolerance. That’s why some might get a stomach ache from a bowl of ice cream, but not from a bowl of yogurt.
There’s also an incredible amount of nutrient density in cultured dairy products, including protein, calcium, vitamins B12 and D, and potassium. These nutrients support bone health, muscle function, and overall metabolic health. In fact, according to the FDA, there is also some limited evidence that eating yogurt regularly, at least 2 cups (3 servings) per week, may reduce the risk of type 2 diabetes. That nutrition is even more powerful from cultured dairy that’s made from 100% grass-fed milk. Greek yogurt especially is a powerhouse of protein per serving–which is especially helpful to GLP-1 patients looking to increase the protein and overall nutritional value of their diets– and a critical part of a complete diet, healthy weight management, and muscle health.
The Versatility of Cultured Dairy
They’re also incredibly versatile– for example, our 100% grass-fed greek yogurt makes a decadent replacement for sour cream, and our 100% grass- fed kefir is a great base for smoothies. Whether you prefer a tangy plain or slightly sweet flavored option, it’s a great choice for snack, meal complement, or something in between. Check out some recipes that include Maple Hill's cultured dairy here.
How is it made? Cultured dairy is made by introducing specific strains of bacteria to milk. The notion of bacteria in our food can feel off-putting, but they’re not all bad– in fact, many are beneficial. Once our milk is ultra-pasteurized, we introduce the right bacteria who love to “eat” or metabolize sugars and as they digest, they create a byproduct. In the case of cultured milk, the bacteria consume lactose (the natural sugar in milk) and produce lactic acid. As the amount of lactic acid grows in the dairy, it lowers the pH of the milk, causing it to thicken and develop a tangy flavor. That explains the tang that’s so distinct to yogurt or kefir.
The Microorganisms in Maple Hill Cultured Dairy
The type of bacteria used makes a big difference in how cultured dairy products turn out– they are responsible for a wide variety of different textures and tastes.
We use the following cultures for our Cream On Top yogurt: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus paracasei, Lactobacillus rhamnosus
We use the following cultures for our Greek yogurt: Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Lactobacillus paracasei,
Lactobacillus rhamnosus
We use the following cultures in our Kefir: Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar. Diacetylactis, Leuconostoc mesenteroides subsp. Cremoris, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Lactobacillus paracasei, Lactobacillus rhamnosus
How Maple Hill Cultured Dairy is Made
The process of making cultured dairy products typically involves the following steps:
First, ultra-pasteurization: The milk is heated to kill any harmful bacteria. This step ensures that only the desired bacterial cultures will grow during fermentation.
Add the right bacteria: Specific strains of bacteria are added to the pasteurized milk. The type of bacteria depends on the desired product.
Then we let fermentation begin: The milk is kept at a controlled temperature to allow the bacteria to ferment the lactose into lactic acid. This process can take several hours to several days, depending on what we’re making. For products like Greek yogurt, the fermented milk is strained to create a thick, dense consistency.
Once we’ve achieved the texture and flavor we’re looking for, the cultured dairy product is packaged and stored under refrigeration to maintain freshness and extend shelf life.
We love that cultured dairy products provide an added layer of nutrition and health benefits on top of our already nourishing, delicious 100% grass-fed milk. Their versatility, creaminess, and flavor help bring out the best of our dairy. They bring us joy to talk about– we hope they add some extra joy to your family mealtime.
At Maple Hill, we’ve been committed to regenerative practices since 2009 because we know the highest quality dairy begins with the health of soil, grass, and cows. We believe that 100% grass-fed organic dairy farming done right is the pinnacle of organic, nourishes families with the best nutrition, and leaves the earth better than we found it. We are proud to be selected as a USDA Climate Smart Partner — supporting the production of climate smart commodities throughout the United States.
Our 100% Grass-fed Organic dairy products include: 100% grass-fed whole milk, 100% grass-fed 2% reduced fat milk, 100% grass-fed butter (salted and unsalted), 100% grass-fed kefir (plain, vanilla, and strawberry), 100% grass-fed greek yogurt (plain and vanilla bean), and 100% grass-fed cream-on-top yogurt (plain and vanilla).
