Our Recipe: Cultured Pasteurized Organic Whole Milk

This ingredient is whole milk that has been pasteurized (heated to kill harmful bacteria) and then cultured with live bacteria (probiotics). These bacteria ferment lactose (milk sugar) into lactic acid, giving the milk a tangy flavor and thicker texture. It is the base for many dairy products like yogurt and kefir.

Manufacturers use cultured milk as a base for products like yogurt, sour cream, and buttermilk, where its tangy flavor and thicker texture are desired. The live bacterial cultures can also contribute to the product's probiotic qualities.

Cultured milk is a source of calcium, protein, and probiotics. Probiotics are live microorganisms that may support gut health. Regulatory bodies like the FDA consider it safe when used in food. While generally recognized as safe, some individuals may experience digestive discomfort if sensitive to dairy or its fermentation products.