I buy mine at Fresh and Easy Stores, but most large market chains carry some. Look for the large containers that say Organic and you should have everything yogurt was intended to contain. It’s the big brands that have removed the natural bacteria or ‘live cultures’ from their product. MOUNTAIN HIGH is a brand you can find in the West Coast markets and STONYFIELD can be found at some markets as well. At Fresh and Easy stores I get a quart of their plain Mountain High for only 2.99 a quart and at another market it’s sold for 3.99. I hope this helps you a bit.
INGREDIENTS: CULTURED PASTEURIZED MILK,
NONFAT MILK, CREAM, PECTIN, LIVE, ACTIVE &
PROBIOTIC CULTURES (L. BULGARICUS,
S. THERMOPHILUS, L. ACIDOPHILUS, B. BIFIDUS,
AND L. CASEI)
All yogurts contain the starter cultures Lactobacillus bulgaricus and Streptococcus thermophilus. While some major-brand yogurts contain only one or two additional cultures, we add four more natural probiotics to our Stonyfield yogurts, for a total of six:
* Lactobacillus bulgaricus
* Streptococcus thermophilus
* Lactobacillus acidophilus
* Lactobacillus casei
* Lactobacillus rhamnosus
This Site Might Help You.
Where can you purchase unpasteurized yogurt that contains live lactobacillus acidophilus bacteria.?
I’m not sure where you can purchase unpasteurized yogurt, but you can buy raw milk yourself in some places then make yogurt from it yourself.** Most all the yogurts you’ll see everywhere have all made with pasteurized milk.
I definitely disagree with the previous answerer though who said “It’s the big brands that have removed the natural bacteria or ‘live cultures’ from their product.”
That’s just not true. Most of the “major” brands have plenty of live cultures still in them when they reach the consumer.*** It’s just that they will also have fillers, pectins, stabilizers, etc., to improve their shelf life and keep them from separating easily, etc.
There are a few lesser brands of “yogurt” that may once have had the bacterial cultures but have been heated at too high a temp during processing that they’re now all dead (and the “yogurt” is now just pudding).
Also, “organic” doesn’t tell you whether the milk is raw (unpasteurized) or not, only whether the cows the milk came from were given organic foods/grains to eat.
As you’ll see in the links below, all yogurts sold in the U.S. as “yogurt” must contain two particular strains of bacteria, and lactobacillus acidophilus is optional but the other two are highly probiotic and similar.
*** look for the seal of the National Yogurt Association’s which says “Live & Active Cultures,” on the container, or somewhere on the container it should say “contains live cultures” (…not “made with” live cultures since the cultures in those may no longer be alive after processing)
Most probiotic yogurts add the bacteria to the pasteurized milk. This gives you a much better digestive health benefit, because the bacteria are not heated,they are added to the pasteurized milk. However, if the milk is pasteurized the calcium is altered to a form we can’t use. Therefore you will not be getting the calcium many believe they are getting from dairy products. Better sources are raw goat milk, raw cow milk, almond milk, dark green leafy vegetables.
While milk/dairy products are very yummy keep in mind that the two largest consuming countries, the U.S. and Sweden, are also the two countries that have the highest incidence of osteoporosis. So eat your greens! =-)
Yogurt is not pasteurized. The milk it is made from is. It is pasteurized to make sure that all that is cultured is the bacteria that was intended. Almost, if not all, yogurt has active cultures in it, unless that yogurt was frozen. And in many cases the commercial yogurts have labeling that indicates it contains active cultures.
If you are looking to make your own yogurt find one you like and clone it. It is not difficult. And keep in mind it is protein that makes it thick, not fat as many believe. If you want your yogurt thicker either use higher quality milk or add powdered milk to whatever you have.
It’s illegal to mass produce ANY food that has dairy in it that is not pastuerized.
They pasturize ALL milk before it even leaves the factory, so the milk yogurt companies use is already pasteurized. However, some might add live cultures to the mix. You’d have to read the labels.
Jalna from Coles