Did you know yogurt is one of the most widely consumed fermented foods in the world? Fermented dairy products like yogurt, kefir, and certain cheeses have been enjoyed for centuries and continue to gain attention for their potential health benefits.
Fermented dairy is made when beneficial bacteria break down the natural sugars in milk through a process called fermentation. This process can make dairy foods easier for some people to digest, particularly those who are sensitive to lactose. Fermented dairy products also contain probiotics, or beneficial bacteria, that may help support gut health and digestion.
In addition to probiotics, fermented dairy foods provide important nutrients including protein, calcium, potassium, and B vitamins. Research suggests fermented dairy may support bone health, immune function, and heart health when included as part of an overall balanced eating pattern. Some studies have also linked fermented dairy intake with lower inflammation and improved gut microbiome diversity.
June is National Dairy Month, making it a great time to recognize the nutritional value and versatility dairy foods can bring to meals and snacks. From milk and cheese to yogurt and kefir, dairy products provide key nutrients that support health across the lifespan.
In Mediterranean-style eating patterns, fermented dairy foods like yogurt are often enjoyed alongside fruits, vegetables, whole grains, nuts, and healthy fats. When choosing fermented dairy products, look for options that contain “live and active cultures” and try to limit added sugars when possible.
This month, consider incorporating fermented dairy into meals or snacks by adding yogurt to breakfast, blending kefir into smoothies, or using plain yogurt in homemade dips and dressings.
University of Illinois Extension develops educational programs, extends knowledge, and builds partnerships to support people, communities, and their environments as part of the state's land-grant institution. Extension serves as the leading public outreach effort for University of Illinois Urbana-Champaign and the College of Agricultural, Consumer and Environmental Sciences in all 102 Illinois counties through a network of 27 multi-county units and over 500 staff statewide. Extension’s mission is responsive to eight strategic priorities — community, economy, environment, food and agriculture, health, partnerships, technology and discovery, and workforce excellence — that are served through five program areas — 4-H youth development, agriculture and agribusiness, community and economic development, health and community wellness, and natural resources, environment, and energy.