Raw milk yogurt is made from unpasteurized and non-homogenized milk, heated to no more than 110°F to preserve enzymes and vitamins. It contains more beneficial bacteria and enzymes than pasteurized milk yogurt, but also poses a higher risk of harmful bacteria. The decision to consume raw milk yogurt should be made with caution.
Raw milk yogurt is a fermented food made from unpasteurized and non-homogenized milk, usually from cows or goats. During the yogurt-making process, raw milk yogurt is heated to no more than 110 degrees Fahrenheit (43 degrees Celsius) to avoid killing off beneficial enzymes and maintain vitamin levels. This differs from pasteurized milk yogurt, which has been heated to high temperatures during the pasteurization process to kill unwanted bacteria. The production and consumption of raw milk yogurt is particularly popular with those involved in the raw food movement, who believe that food is best eaten in its raw, “living” form. Raw milk yogurt is also consumed in traditional cultures around the world.
Proponents of raw milk yogurt argue that raw milk has more beneficial bacteria than pasteurized milk and contains more vitamins and active enzymes. Pasteurization involves heating milk to a high temperature and holding it for a set amount of time to kill harmful microorganisms, then cooling it rapidly. Raw milk contains more bacteria, enzymes and vitamins than pasteurized milk. Raw milk advocates also cite the benefit of supporting small farmers over large farms.
Yogurt production involves introducing a probiotic starter culture into raw milk and fermenting it for several hours or days. Some believe that the resulting product has all the vitamins, enzymes and beneficial bacteria of raw milk plus the probiotic properties of the fermentation process. Raw milk yogurt tends to be runnier than pasteurized milk yogurt, so powdered milk is sometimes added as a thickener. Because powdered milk is even more processed than pasteurized milk, this optional addition may counteract some of the health benefits of making raw milk yogurt.
Some health experts believe that eating raw milk yogurt may be more dangerous than drinking raw milk. While most raw milk doesn’t contain enough bacteria to cause harm, there is a risk of getting sick from consuming it. Since raw milk has more bacteria to begin with, heating it during the yogurt-making process can allow the harmful bacteria to multiply with the beneficial ones. This could make raw milk yogurt riskier to consume than consuming raw milk. As yogurt is usually made in a home environment, there is some risk of contamination if sanitary practices are not strictly observed.
Whether it’s made with raw milk or pasteurized milk, yogurt is highly regarded for its beneficial probiotic content. The decision to consume raw milk yogurt has some health benefits. However this decision should not be made without carefully considering the risks.
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