One advantage of raw milk over pasteurized milk is that it never spoils. It just sours in a very predictable way that creates many favorite dairy products. Milk that has not been pasteurized is filled with Lactobacillus and other types of lactic-acid producing bacteria that make the milk more acidic as it ages. This provides protection from pathogenic bacteria and curdles the milk—coagulated fats are separated from the watery, protein-rich whey. Curdling can continue on to produce products such as cottage cheese and sour cream. Pasteurized milk on the other hand, is an unprotected blank slate open to whatever bacteria or pathogens that may come along and decide to take residence.
Culinary traditions from all around the world have used raw milk (from many types of animals) to produce cultured dairy products unique to that region. Milk can be cultured by adding specific live microorganisms to produce a desired end-product such as, kefir or cheese. Though, no cultured food is better known for its health benefits than yogurt.
To make your own yogurt place 1 quart raw milk in a saucepan and gently heat to 110∝F. You don’t have to measure it with a thermometer. It is the point where it is still hot but you can keep your finger comfortably in it. Add 1 T. yogurt to the warm milk. You can use a good quality commercial brand. My favorite is Straus, whole milk yogurt, but use what you have available. Stir well and pour into a quart sized mason jar. Yogurt likes to be kept at above body temperature so cover tightly and place in a dehydrator set at 95 degrees or in an oven with a pilot light. I prefer placing the yogurt in an insulated cooler with a few jars of hot water for 8 hours. Refrigerate and enjoy.
Jennifer Adler M.S., C.N. provides nutrition counseling at her private practice Realize Health, www.realizehealth.com.