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!"