Our Crafted Recipe: Cultured Pasteurized Organic Milk

This is milk that has been heated to kill harmful bacteria and then had beneficial bacteria, called cultures, added. These cultures ferment the milk's natural sugars, creating a thicker texture and a tangy flavor. The 'organic' label means it comes from cows raised according to organic farming standards.

Cultured milk is the base for many dairy products, most notably yogurt. Manufacturers use it because the fermentation process creates a desirable tangy taste and thick consistency. It is a primary ingredient in yogurts, kefir, and some cheeses.

Cultured milk is a source of calcium and protein. The live and active cultures (probiotics) in some products may support gut health, though research is ongoing. The FDA considers pasteurized milk and cream to be Generally Recognized As Safe (GRAS). JECFA has evaluated lactic acid bacteria cultures and found them to be safe.