By Nazima Qureshi, RD, a2 Milk™ Council Member
I grew up drinking milk as a part of my daily nighttime routine, especially since my mother told me it would help me have strong bones and grow fast. A glass of milk is something I enjoyed into my adulthood as well. It wasn’t until after I had my first daughter that I started noticing my stomach feeling a little off when I would have a glass of milk. At first, I thought I had developed some sort of lactose intolerance, but I was able to enjoy other dairy products such as cheese, yogurt, and even milk cooked into recipes just fine. It wasn’t until I finally tried a2 Milk™ this year that I realized lactose wasn’t the actual issue. I was finally able to enjoy a glass of milk without the digestive discomfort!
Although I initially got a carton of a2 Milk™ just for myself, my husband and kids started sneaking sips from *my milk* because they really enjoyed the flavour too. It has quickly become a household favourite.
When I did more research about a2 milk™ and the A1 and A2 proteins found in milk, I was surprised to find that some countries actually have more cows that naturally produce milk with only the A2 protein and no A1, like the desi cows in India. This means that if you are drinking milk in some South Asian and African countries, it is likely that it contains only A2 protein, no A1! This is why those who grew up in South Asian countries drinking milk may have a hard time drinking milk once they immigrate to Canada.
What is a2 Milk™?
Regular milk comes from cows that naturally produce both the A1 and A2 protein. So, when someone is experiencing digestive discomforts (not due to a medically diagnosed lactose intolerance or a milk allergy), it could likely be due to the presence of the A1 protein. a2 milk™ comes from cows that naturally produce only A2 protein and no A1. It is important to note, that if you do have an intolerance to lactose, a2 milk™ contains lactose and may not be an appropriate option for you.
Mango Kulfi Recipe
Makes 8 servings
In a large saucepan, bring a2 Milk™ to a boil. Add a pinch of saffron. Lower heat to low and simmer for 30-45 minutes, stirring occasionally. Bring up heat to medium in order to bring milk to a rolling boil 3-4 times. About 20 minutes in, mix in ¼ cup of the ground pistachios. Ensure milk does not burn at the bottom of the pan. Cook until the milk has halved in volume. Remove from heat.
Puree chopped mangos in a blender until a smooth puree is formed. Add the thickened milk to the blender and pulse until fully combined. Taste for sweetness and add 1-2 Tbsp of honey if needed. Note: if mangos are very sweet, additional honey may not be needed.
Pour into popsicle/kulfi molds or into a rectangular freezer-safe container. If using molds, use wooden skewers or popsicle sticks for a more authentic look. Freeze for 8 hours or overnight. To serve: keep at room temperature for 5-10 minutes until slightly melted and served with crushed pistachio and a sprinkle of saffron.