IMMUNE SYSTEM BUILDING Repost:  Buttermilk, Sour Milk, Curdled Milk, Cottage Cheese - the Source of Perpetual Youth


                                                  Reviewed by Amelia Gora (2020)

In these days of the Coronavirus 19, a "Pandemic" apparently the first man-made event made to extinguish people, or could it be a natural Pandemic number 28?

If it is a man made event, then that means a real one is up and coming.

Immune System Building

Buttermilk, Sourmilk, Sour Cream, Curdled Milk, Cottage Cheese, etc. assists the body to defend itself against bacteria, viruses, etc. and is the Source of Perpetual Youth.

Dr. Elie Metchnikoff - Researcher, Nobel Prize Winner

Élie Metchnikoff, Russian in full Ilya Ilich Mechnikov, (born May 16, 1845, near Kharkov, Ukraine, Russian Empire [now Kharkiv, Ukraine]—died July 16, 1916, Paris, France), Russian-born zoologist and microbiologist who received (with Paul Ehrlich) the 1908 Nobel Prize for Physiology or Medicine for his discovery in animals of amoeba-like cells that engulf foreign bodies such as bacteria—a phenomenon known as phagocytosis and a fundamental part of the immune response.

Metchnikoff received his bachelor’s degree from the University of Kharkov (1864; or University of Kharkiv) and completed his doctoral degree at the University of St. Petersburg (1868). He served as professor of zoology and comparative anatomy at the University of Odessa (1870–82; now Odessa National Mechnikov University). In Messina, Italy (1882–86), while studying the origin of digestive organs in bipinnaria starfish larvae, he observed that certain cells unconnected with digestion surrounded and engulfed carmine dye particles and splinters that he had introduced into the bodies of the larvae. He called these cells phagocytes (from Greek words meaning “devouring cells”) and named the process phagocytosis.

Working at the Bacteriological Institute, Odessa (1886–87), and at the Pasteur Institute, Paris (1888–1916), Metchnikoff contributed to many important discoveries about the immune response. Perhaps his most notable achievement was his recognition that the phagocyte is the first line of defense against acute infection in most animals, including humans, whose phagocytes are one type of leukocyte, or white blood cell. This work formed the basis of Metchnikoff’s cellular (phagocytic) theory of immunity (1892), a hypothesis that engendered much opposition, particularly from scientists who claimed that only body fluids and soluble substances in the blood (antibodies)—and not cells—destroyed invading microorganisms (the humoral theory of immunity). Although the humoral theory held sway for the next 50 years, in the 1940s scientists began to reexamine the role cells play in fighting off infections. Eventually Metchnikoff’s theory of cellular immunity was vindicated when aspects of both schools of thought became integrated in the modern understanding of immunity.

Metchnikoff, Élie

Metchnikoff, ÉlieÉlie Metchnikoff.

Metchnikoff devoted the last decade of his life to investigating means of increasing human longevity and advocating the consumption of lactic acid-producing bacteria. He wrote Leçons sur la pathologie comparée de l’inflammation (1892; Lectures on the Comparative Pathology of Inflammation), L’Immunité dans les maladies infectieuses (1901; Immunity in Infectious Diseases), and Études sur la nature humaine (1903; The Nature of Man).


The following articles were found on - evidence of the natural immunities gotten from buttermilk, sourmilk, curdled Milk, Cottage Cheese:

Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, March 24, 1900, Part 3, Image 18

Image provided by University of Utah, Marriott Library

Persistent link:,1516,2073,1974/681,648/0/default.jpg"/>

The evening world. [volume] (New York, N.Y.) 1887-1931, March 02, 1904, Evening Edition, Page 9, Image 9

Image provided by The New York Public Library, Astor, Lenox and Tilden Foundation

Persistent link:,403,1704,1623/681,648/0/default.jpg"/>,1984,1704,1623/681,648/0/default.jpg"/>,3573,1704,1623/681,648/0/default.jpg"/>

The Washington times. [volume] (Washington [D.C.]) 1902-1939, July 03, 1904, Page 6, Image 5

Image provided by Library of Congress, Washington, DC

Persistent link:,3214,2285,2176/681,648/0/default.jpg"/>

Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, July 28, 1904, Image 7

Image provided by State Historical Society of Missouri; Columbia, MO

Persistent link:,385,1791,1705/681,648/0/default.jpg"/>,2059,1791,1705/681,648/0/default.jpg"/>,3748,1791,1705/681,648/0/default.jpg"/>

Cottage Cheese:

Warren sheaf. [volume] (Warren, Marshall County, Minn.) 1880-current, August 21, 1918, Image 3

Image provided by Minnesota Historical Society; Saint Paul, MN

Persistent link:,2852,1166,1110/681,648/0/default.jpg"/>

Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, June 23, 1881, Image 1

Image provided by Library of Virginia; Richmond, VA

Persistent link:,6080,1275,1214/681,648/0/default.jpg"/>,7258,1275,1214/681,648/0/default.jpg"/>,8415,1275,1214/681,648/0/default.jpg"/>


More on the topic of buttermilk, sourmilk/curdled milk which makes cottage cheese:

HISTORY OF BEVERAGE: History of buttermilk

It is well known in ancient Indian history that buttermilk and ghee were widely consumed milk products during Lord Krishna’s time, about 3000 BC. The Irish drink large amounts of fresh milk, sour milk, clotted milk and buttermilk and they used milk to make cream, curds, cheese, butter and buttermilk.

Saturday, March 8, 2014

History of buttermilk

Throughout history, buttermilk has been held to be a sovereign cure for a wide range of maladies.

Some of the historical records depict the development of a dairy system in ancient India. It is well known in ancient Indian history that buttermilk and ghee were widely consumed milk products during Lord Krishna’s time, about 3000 BC.

The Irish drink large amounts of fresh milk, sour milk, clotted milk and buttermilk and they used milk to make cream, curds, cheese, butter and buttermilk.

In traditional Irish cooking, buttermilk was never far away. It leavened the daily soda bread and served as the ‘whet’ who a plate of plain potatoes and salt.

When Irish migrated to North America, the continued to keep cows and enjoy buttermilk.

With the advent of centrifugal cream separators in the 19th century, butter making produced ‘sweet’ unfermented buttermilk.

For more than 100 years, cooks of south United States have been using buttermilk to make custard-like or cheese-style pies.

In Southern Food, John Egerton notes that Farm and Home Magazine published a buttermilk pie recipe in 1882.

Today, buttermilk is a cultured milk product which means that it is made by combining bacteria and milk to grow a culture. It is made by adding a special bacterial culture to low-fat or non-fat milk so that it thickens and develops a tangy taste.

Buttermilk is still important ingredients in traditional cooking, a vital agent for flavoring, baking, and marinating.

History of buttermilk


Sour milk was used as food in a variety of ways in Estonian farm households. The simplest way was to drink sour milk when eating porridge or bread. Unfortunately, sour milk was scarce as cows milked little and the milking period didn't last long. Sour milk was usually mixed with water to dilute it.

Benefits of Sour Milk


Sour Milk – the First Dairy Product in the World

We will probably never find out when it was discovered that ‘spoilt milk’ had a good taste and a long shelf-life, but in any case it was a very long time ago. We could say that sour milk was the very first dairy product in the history of mankind.

A Very Long History

The domestication of dairy cattle began around 10,000 years ago in warm climate areas. Originally, cattle were raised for their meat and hides. Milk was added to the benefits later.

Milk from domesticated animals (originally from goats) was consumed fresh or it was allowed to ferment in earthenware. As cattle breeding developed, produce from other milkers was added to goat’s milk.

The original fermentation of milk was more an inevitability than a foresight because it was the only way of keeping milk fresh in a warm climate for a long time.

The micro-organisms of milk performed as the original starter. Unfortunately, it was also difficult to stop milk fermentation in hot climate, so it fermented completely and contained too much lactic acid in the end.

The Progress Story of Sour Milk and its Ongoing Popularity

Originally, fermentation happened absolutely by accident, but soon pragmatic people started to make simple but important observations. They discovered that fresh milk fermented faster and better if some fermented milk was added to it. Usually they used a special fermentation container, and when the fermented milk was poured out they replaced it with the fresh one.

So over time, various starters were created either by accidental or informed choices that fostered the fermentation process and laid the foundation for the creation of various fermented milk products.

Hence the explanation of why various fermented dairy products with different textures, smells and tastes made from the milk of different animals are so valued in different countries. The difference between various types of fermented milk is illustrated by the fact that in various regions of Scandinavia various types of drinks with different composition are valued. In Sweden, people like sour milk with very thick curds that almost resemble jelly. Danes prefer an even thicker type – their national sour milk resembles a mixture of sour milk and curd paste. Finns, on the other hand, choose to drink the ordinary sour milk (in our terms) that was and still is popular in Estonia as well.

Local types of sour milk in the Caucasus region differ from each other by their more or less sharper taste and the level of natural carbonisation.

Sour milk was used as food in a variety of ways in Estonian farm households. The simplest way was to drink sour milk when eating porridge or bread. Unfortunately, sour milk was scarce as cows milked little and the milking period didn’t last long. Sour milk was usually mixed with water to dilute it. When eaten together with porridge, sour milk was served in a separate bowl and the eaters dipped the spoonfuls of porridge into it.

Fermented dairy products are popular for a good reason. They have a nice distinct taste, smell, texture, and dietary and healing properties. The taste of milk changes during fermentation, and new aromas are generated that foster the use of sour milk as a food product too. It was also important that during fermentation the consistency of milk became thicker, so a drink turned into a more solid food. The selection of different types of sour milk is wide.

Advantages of Sour Milk

In general we may say that all the types of sour milk are easy to digest and the human organism assimilates them well. Furthermore, they improve appetite, stimulate the functions of the pancreas and the liver and the secretion of bile.

And there are more benefits. The milk proteins of sour milk are partially curdled due to the acidic environment, so they are readily digestable, that means the amino acids in their composition are absorbed well into our bloodstream. This can be called external preliminary digestion, something that doesn’t diminish the biological value of proteins as their amino acid content doesn’t change.

The protein content of sour milk manufactured in Estonia is usually 2.9%. The somewhat altered state of milk casein due to the activity of living lactic acid bacteria reduces the possibilities of allergenicity. Compared with the proteins in fresh milk the proteins in fermented dairy products cause fewer allergic reactions.

The advantage of the commercially manufactured sour milk with 2.5% fat content is also that, even if a lot is consumed, it doesn’t give a lot of food fats or calories – the human body gets around 50 calories from a 100-gram portion of the product. At the same time, the fat content of sour milk is sufficient to ensure the absorption of the necessary micronutrients from the product and to give the product flavours that are palatable to many people.

As in the case of other fermented milk products, we should stress the suitability of sour milk for people who have problems digesting milk sugar. The lactose content in sour milk is lower, and the lactic acid bacteria consumed together with sour milk help to partially cleave lactose.

The carbohydrate content of the 2.5% sour milk that is on sale in Estonia is around 4%. The human body gets micronutrients from sour milk as well. Speaking of minerals, sour milk contains a considerable amount of calcium, potassium, magnesium, phosphorus, sulphur and sodium compounds. We get a small amount of microelements such as selenium, zinc, molybdenum, cobalt and iodine from sour milk.

Regarding vitamins, sour milk mainly contains various vitamins of the B-group (notably vitamins B2, B5 and B12): some of them come from the original milk and some are generated by the living lactic acid bacteria.

There are some additional bonus features. Lactic acid in the composition of fermented milk products stimulates the functions of various digestive glands, so it fosters the digestion process. The regular consumption of sour milk also improves the function of the intestines, helping to avoid constipation.

When drinking sour milk that has not been pasteurized the gastrointestinal tract of the consumer is enriched with lactic acid bacteria to a greater or lesser extent. The use of probiotic bacteria in the starter of the sour milk is especially beneficial as they also contribute to improving the health of consumers. The bacteria in a certain selected starter can produce compounds in sour milk that have an antibiotic effect. Sour milk with this composition is recommended in several special diets.

Applications of Sour Milk

One widely spread dish made from sour milk was liquid flour gruel. Cold or warm gruel cooked from barley or rye flour was added to skimmed sour milk (butter was made from the milk fat). The gruel and sour milk mixture was often allowed to ferment further. The gruel and sour milk drink was used as a thirst quencher, eaten with other dishes or as a food on its own. This food combined animal (sour milk) and vegetarian (cereal flour) components that made up a rich and diverse meal.

Rye flour was preferred as the flour component in this dish. The mixed drink made from rye was easier to drink and it fermented quickly. In various regions the sour milk and cereal flour mixed drink had different names. Sour milk and flour mixtures were preferred for two reasons. Firstly, their nutritional value was higher than of the sour milk alone, and secondly, they tasted better. Sour milk was the main ingredient when making kama, the traditional Estonian meal containing milled rye, wheat, barley and peas.

In old times, sour milk was also combined with a broth made from groats. They made a thick groats porridge first, then poured fresh milk over it and allowed it to ferment. When the mixture tasted sour it was mixed thoroughly and the liquid on top was used as food. On the farms, sour milk was also used in bread doughs for fostering the fermentation process – especially in winter when it was cold.

They started to use sour milk and baking soda as raising agents in the composition of various doughs and batters (for example in barley bread) very much later on. In particular, when mixing sour milk and baking soda, carbon dioxide is released that helps the dough to raise.

Making Sour Milk at Home

Nowadays, there are two ways to get sour milk – you can either buy sour milk manufactured by dairy industries from a store, or you can make it at home yourself. But we should keep in mind that milk in a closed package with the use-by date passed, or that has been kept in non-compliant conditions doesn’t ferment into sour milk at all. All you will find in the package is a liquid with an unpleasant smell and a disgusting taste.

You can make sour milk from raw milk at home. In this case the fermentation process takes place spontaneously if the conditions are right. You can add the starter with lactic acid bacteria to get a good result. A starter should also be used if you want to ferment pasteurized milk.

You can use either a special starter or milk products that contain living lactic acid bacteria for this purpose. You should add about 5% of this product (sour cream, fermented buttermilk, sour milk, etc.) to the original milk that you want to ferment. You should warm the milk to 20–25 °C first, add the starter, and mix the two carefully.

After a while when curds with a suitable thickness have formed, you should cool the sour milk quickly, either stirring it or not. Sour milk should be stored at a cold temperature, as the lactic-acidic fermentation activates quickly in warm places, and as a result, two unfavourable changes may take place in the product over time: the product becomes too sour to the palate, and it may not suit those people who cannot consume sour drinks due to inflammatory processes in the gastrointestinal tract.

Sour milk that has fermented too long doesn’t suit the diet of infants either. If the environment becomes too sour, the lactic acid bacteria start to die gradually and the microbiological value of the product decreases. The product may also stratify into two phases in case of excessive acidification: the protein- and fat-rich layer on top and the aqueous phase at the bottom.

You can increase the nutritional value of sour milk made at home or bought from a store by adding sugar, jams, mueslis and kama-meal to it, or by using it as a component when preparing other dishes such as doughs, batters or marinades.

The quality of sour milk or a product made from sour milk depends on various factors, the most important of which are the following:

  • The composition and quality of the original milk
  • The duration and temperature of the fermentation process of the original milk
  • The quantity and composition of the starter
  • The acidic content of the product and circumstances that can influence it
  • The oxygen content of the product
  • The storage temperature of the product during its shelf-life
    The flavour of sour milk drinks mostly depends on the ingredients used
    and their quantities.

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Élie Metchnikoffor Ilya Ilich Mechnikov, Russian Nobel Prize Winner discovered the cures for mankind and animals under the microscope.


The source of Perpetual Youth is through the use of buttermilk, sourmilk, curdled milk, Cottage cheese through natural foods and not pharmaceutical inventions such as man-made medicines.


Vaccines or man created medicines are helpful aids/ substitutes for our natural gifts from God.


Alienated from the truth, it appears that everyone needs to utilize the natural drinks, foods which are God's gifts to all - mankind, animals, etc. alike.


Of course, additions to aid man against illnesses through man-made medicines can be a plus, but what is natu

ral appears to be the first choice which should  be selected by all.

In reviewing other researches, it appears that the flu's begin during cold season and die out in April and May, which means that the flu's can't stand warm to hot weather. 

Doesn't that mean that applications of sunlamps should be introduced as part of the patients treatment plan? etc.


The focus of the early doctors were to find the Source of Perpetual Youth which did not include concocted chemicals by the pharmacists which is motivated by money?

Many of the cultural practitioner's do not charge money for their services of healing.  Prayers are said with applications of natural medicines and sendoff's with good wishes made.

Reminding everyone that when God created man, he created all the food, medicine that we need.

Wishing everyone the best.


Malama Pono/take care and aloha.






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