Tag: Kishk

While most people are familiar with common probiotics like those found in yogurt, a spore-forming bacterium called *Bacillus subtilis* is also a powerful probiotic with unique benefits. It is predominantly found in certain traditional fermented foods, particularly those from East Asia. Understanding which foods contain B. subtilis can help individuals seeking to diversify their probiotic intake.

Dried, fermented milk products have been a dietary staple for centuries in many cultures, appreciated for their long shelf-life and nutritional density. The Middle Eastern fermented milk and wheat mixture, known as kishk, is a prime example, offering a host of potential health benefits to modern consumers.

Historically used in traditional diets for centuries, *Bacillus subtilis* is a probiotic bacterium with a long and safe history in food fermentation. This powerful microorganism, known for its resilience and health benefits, is naturally found in certain fermented foods, particularly those from East and Southeast Asian cuisines.

With some varieties boasting a protein content exceeding 18% per 100 grams, kishk is considered a good source of protein. This fermented dairy and wheat mixture has been a dietary staple in the Middle East for centuries, prized for its nutritional value and long shelf-life. Its protein content varies depending on ingredients and preparation, making a closer look at its composition essential for health-conscious consumers.

Kishk, a traditional dried fermented milk and cereal mixture, has been a dietary staple in the Middle East for over 5,000 years, with origins tracing back to ancient Egypt. Beyond its unique tangy flavor, this surprisingly robust food is celebrated for its significant nutritional benefits.