Full-fat live-culture yogurt with broader probiotic diversity than most commercial Greek yogurt, fat-soluble vitamin content, and the cholesterol-lowering properties of fermented dairy fat (different from unfermented dairy fat). The ancestral everyday dairy of African communities.
The everyday yogurt of West African Fulani dairy tradition. Making yogurt at home is a skill that can reduce cost dramatically while improving probiotic diversity over commercial brands.
Whole-fat dairy fermentation produces CLA and other short-chain fatty acids with anti-inflammatory and anti-cancer properties not present in non-fat versions. Multiple studies show full-fat dairy consumers have lower cardiovascular risk than non-fat dairy consumers — the fat matrix in fermented dairy is metabolically different from unfermented dairy fat.
Available at most grocery stores as full-fat plain yogurt. Also can make at home: heat whole milk to 180°F, cool to 110°F, add 2 tbsp existing yogurt as starter, incubate 6-8 hours in warm location. Goat or sheep milk versions are A2 protein and better tolerated.
Free, no account needed to ask.