I need to address some things about raw milk.
I'm not going to start with all the pros and cons. You can click those links to read if you like and use your own brain to come to your own conclusions.
The thing no one seems to consider is that there's a third choice between pastured, raw milk and commodity milk: high-quality milk that's been minimally processed.
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| Yogurt by Mom the Barbarian, on Flickr |
When I went on GAPS, the big difference in making yogurt is that it needs to be cultured for 24 hours to be sure all the lactose is broken down. I expect this also increases the probiotics quite a bit. And I'd expect the yogurt to be more tart.
My "normal" crockpot method didn't work anymore because the milk didn't stay warm enough long enough. But my new method, a thermos, worked better even without being on GAPS.