Ihr Warenkorb ist leer

Barb Hodgens
Barb Hodgens

Barb Hodgens liebt alternatives, gesundes, vollwertiges Essen und spezialisiert sich auf die Darmgesundheit, sowie die SCD- & GAPS-Diäten. Barb schaffte es mit ihrer alternativen Ernährung, ihre eigenen Verdauungsprobleme in den Griff zu bekommen. Über Ideen, Kommentare und Fotos am Ende dieses Posts würden wir uns freuen :)

How to choose the most nutritious cow's milk?

So you’ve invested in a Luvele yogurt maker and you’re super keen to make your very first batch! BUT you’re confused about all the milk varieties out there? This brief overview will help you choose the most nutritious milk for your homemade yoghurt. When you’re done, click over to any of these yogurt methods.

SCD yogurt method
A2 milk method
Extra thick method
Greek yogurt


Raw milk is straight from an animal, is free from processing (pasteurisation and homogenisation) and therefore it comes to you with its own unique bacteria. Raw milk will naturally separate into different layers of fat density with cream on the top. 


Biodynamic and organic farming are both free of synthetic pesticides, growth hormones, antibiotics, fertilisers and genetically modified organisms (GMOs). Biodynamic milk is organic but organic milk is not biodynamic. To be certified biodynamic in practise, dairy farms must take a holistic approach to production and focus on the interrelationship between the soil, plants, animals & the solar system. These milks may or may not be homogenised and pasteurised.


Pasteurisation is intended to make milk safer to consume. The milk is heated and then quickly cooled down to eliminate certain bacteria and to enable fridge life for up to 2 weeks. Pasteurised milk may also have been strained to remove the cream.


Unhomogenised milk looks closest to its natural state because it comes with a layer of cream floating on the top. Unhomogenised milk will be pasteurised. 


Homogenisation is done for consistency and taste and doesn’t change the nutritional value of milk. When milk is homogenised the milk cream is blasted into fine particles to give the milk a more even appearance and integrate the cream with the milk. 


A2 milk is milk that contains only the A2 type of beta-casein protein rather than the more common A1 protein commonly found in regular cow’s milk. A2 proteins are often said to be better for ‘allergies’ and there is research to suggest that A1 beta casein (regular milk) may be associated with heart disease, diabetes type 1 and autism. Milk from goats, sheep and camels are mostly made up of A2 proteins and are commonly preferred on GAPS & SCD. Commercial A2 cow’s milk will be pasteurised and homogenised. Click over to the step by step method here. 


This milk has been produced on large scale dairy farms. It is homogenised and pasteurised and will have traces of pesticides and antibiotics. 


Half-and-half, also known as 'half cream' in the UK, is a blend of equal parts whole milk and light cream. It averages 10 to 12% fat, which is more than milk but less than light cream. Due to its lower fat content than cream, it can’t be whipped. 


Food manufacturers have created lactose-free milk to cater to the growing number of people who experience lactose intolerance. Lactose free milk doesn’t actually have the lactose removed. Instead, a synthetic version of the enzyme ‘lactase’ is added during processing to break down the lactose. The result is similar to what would happen during digestion. Lactose-free milk has nearly the same taste, texture and nutrient profile as conventional milk and can be used to make homemade yogurt. Click here for our step by step method

FAT REDUCED & UHT (Ultra-Heat Treatment)

Both types are ultra-pasteurised - processed with high heat. Vitamins, milks solids and other additives are added. These milk-like products have little nutritional value left to make wholesome yogurt.