Our Recipe: Cultured Pasteurized Organic Low Fat Milk

This ingredient is milk that has been pasteurized (heated to kill harmful bacteria) and then had beneficial bacteria (cultures) added to it. The cultures ferment lactose (milk sugar) into lactic acid, giving it a tangy flavor and thicker texture. It is typically made from organic cow's milk.

Cultured pasteurized milk is used to make fermented dairy products like yogurt and kefir. The added cultures contribute to the characteristic flavor, texture, and preservation of these foods. It is commonly found in yogurt, sour cream, and some cheeses.

Cultured pasteurized milk is a dairy product and a source of nutrients like calcium and protein. The live and active cultures (probiotics) in some cultured milk products may support gut health, though research is ongoing. The FDA considers pasteurized milk safe for consumption. Regulatory bodies like EFSA have evaluated the safety of starter cultures used in dairy production.