Our Recipe: Cultured Pasteurized Whole Milk

Cultured pasteurized whole milk is milk that has been heated to kill harmful bacteria and then had beneficial bacteria (cultures) added to it. These cultures ferment the milk's natural sugars, creating a tangy flavor and thicker texture. It is the base ingredient for products like yogurt and kefir.

Manufacturers use cultured pasteurized whole milk as the primary ingredient in fermented dairy products such as yogurt, kefir, and some cheeses. The culturing process adds a desirable tart flavor and improves the texture, making it thicker and creamier.

Cultured pasteurized whole milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and probiotics, which are beneficial bacteria that may support gut health. International bodies like JECFA have evaluated similar dairy products. Evidence suggests probiotics may have various health benefits, but more research is ongoing.