Raw Milk Yogurt Rocks on Lab Tests


What happens when you take clean raw milk and give it a yogurt culture?  Is it better or worse than pasteurized milk with it's "non-competitive environment"?  I got my yogurt tested to find out.

A standard yogurt test looks at two strains of bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus.  These are the strains that identify it as yogurt, as opposed to kefir, buttermilk, cheese or clabbered milk.  

For store-bought yogurt to make the claim of "contains live and active cultures", it must have greater than 100,000, 000 CFU's (colony forming units)/gram of the two strains combined.  The lab I use said they always have to add them together to get the 100,000,000.

This lab was very pleasantly surprised by my raw milk yogurt numbers.  See what you think:

Streptococcus thermophilus:     210,000,000 CFU/gram

Lactobacillus bulgaricus:     130,000,000 CFU/gram

Wow!  That's high quality yogurt!  And there's none of the heavy processing and additives found in commercial yogurt.

Make the switch to raw.  Your body will say "thanks!"