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HELP! WHICH COW'S MILK SHOULD I BUY TO MAKE YOGHURT?

Barb Hodgens

Posted on April 12 2016

So you’ve invested in a Luvele Yoghurt maker and you’re super keen to make your very first batch! BUT you’re confused about all the milk varieties out there? Hopefully this brief overview will help you choose the most nutritious milk for your homemade yoghurt. When you’re done, click back over to the step by step recipe or print out an, easy to read, info-graphic here.

RAW
Raw milk is obviously straight from an animal, is free from processing and as a consequence it comes to you with its own unique bacteria. SCD 24 hour yoghurt made with raw milk requires a slightly different process. To detail this, we will put out a separate post soon.

UNHOMOGENISED
After raw milk, unhomogenised milk, is milk closest to its natural state. Unhomogenised milk has delicious cream floating on the top. Don’t worry if it looks clumpy! Shake the bottle and mix it through. I deliberately ensure the cream makes its way into my homemade yoghurt.

BIODYNAMIC
This milk is produced from cows that live on farms which are certified biodynamic in their practices. This means they take a holistic approach and focus on the interrelationship between the soil, plants, animals & the solar system. Biodynamic farming is free of synthetic pesticides, growth hormones, antibiotics, fertilisers and genetically modified organisms (GMOs).

ORGANIC
This milk is produced from dairy cows that live on farms which are certified organic. Organic farming is free of synthetic pesticides, growth hormones, antibiotics, fertilisers and genetically modified organisms (GMOs). Organic cows may have been fed grain. Organic milk is generally homogenised and pasteurised. 

HOMOGENISED 
Homogenised milk means that the milk cream is blasted into fine particles to give the milk a more even appearance and so there is no separation between the milk and the cream. Homogenisation doesn’t change the nutritional value of milk.

A2 
A2 milk contains only the A2 type of beta-casein protein rather than the more common A1 protein commonly found in regular cow’s milk. 

“Milks containing mostly A2 proteins are often said to be better for ‘allergies’ (such as gut, skin rashes, hayfever, cough). In comparison, there is also research to suggest that A1 beta casein (regular milk) may be associated with serious health conditions such as heart disease, diabetes type 1 and autism.”

Likewise milk from goats, sheep and camels are mostly made up of A2 proteins and are therefore more tolerable. Read more here and here.

CONVENTIONAL FULL CREAM
This milk is homogenised and pasteurised and will have traces of pesticides and antibiotics. Homogenisation is a mechanical process that breaks up the fat globules into smaller particles so that there is no separation between the milk and the cream. Pasteurisation is the process of heating milk up and then quickly cooling it down to eliminate certain bacteria enabling fridge life for up to 2 weeks. Source

REDUCED FAT / UHT
I really wouldn’t bother making yoghurt from reduced fat or UHT milk. Both types are highly processed and have little nutritional value.

I found most of this milk info from this helpful sight.