A few years ago, Stephanie Selene Anderson, a very wise woman who also happens to be my publisher and friend, strongly suggested to me that I write about the difference between cultured dairy products (namely yogurt, kefir, and cultured cream) made from pasteurized milk and those made from raw milk. To put it simply, the former is in no way as nutritious as the latter.
Yes, culturing pasteurized milk or cream does help make it easier to digest and also adds enzymes and beneficial bacteria, but culturing cannot make up for all that is lost during the process of pasteurization. I wrote about this in my book Culturing Dairy, which in 2019 was combined into The Complete Cooking Techniques for the GAPS Diet. I invite you to pick up a copy for more information if you have not already done so. The techniques I write about are good for everyone, not just those on the healing nutritional protocol that is the GAPS Diet.
