Raw Milk, A2/A2 Dairy, and 24-Hour Yogurt: A Gut-Healing Guide to Fermented Dairy for Babies, Toddlers & Sensitive Bellies
When you’re raising a child with eczema, food sensitivities, or digestive challenges, the idea of introducing dairy can feel overwhelming. But what if I told you that not all dairy is created equal—and that the way it’s sourced and prepared can make all the difference?
This is your guide to raw milk, A2/A2 dairy, and 24-hour fermented yogurt—and why these traditional foods can be powerful tools for healing, nourishment, and gut support.
In this post, we’ll break down:
✅ Why raw milk is not only safe when sourced correctly—but also a nutrient powerhouse
✅ How it compares to deli meats and produce in terms of contamination risk
✅ What makes A2/A2 dairy easier to digest for many sensitive children
✅ The difference between store-bought yogurt and homemade 24-hour fermented yogurt
✅ Why store-bought yogurts are harder to digest (and how long they’re typically fermented)
✅ How to ferment your own yogurt at home—whether you’re starting from raw milk or store-bought
✅ The best brands and tools to support you on your dairy journey
✅ Dairy introduction protocol and how I introduced dairy to my daughter
We’ll also talk about the best approach for introducing dairy to babies with sensitive tummies (including eczema and reflux), and when it’s appropriate to bring in items like cheese or kefir.
💡 Whether you’re a GAPS mama, WAPF devotee, or just trying to nourish your baby with real food—this guide gives you the facts and tools to confidently choose the best dairy for your family.
Is Raw Milk Safe? Let’s Look at the Data
Contrary to popular belief, raw milk from grass-fed cows, sourced responsibly, is statistically safer than many foods people consume daily—including bagged lettuce, deli meats, and even pasteurized dairy.
📊 According to CDC surveillance data:
From 2009–2011, leafy greens were linked to 23% of all foodborne illness outbreaks in the U.S.
In the same period, dairy products (both raw and pasteurized) accounted for only 1% of outbreaks.
Deli meats are twice as likely to cause foodborne illness as raw milk.
✅ A 2015 review by Dr. Ted Beals, MD analyzed risk from raw milk consumption:
Estimated risk of illness from raw milk = 1 in 6 million servings.
For comparison: you're more likely to become ill from store-bought cantaloupe, spinach, or lunchmeat than from raw milk purchased from a small, well-managed farm.
In addition, several pasteurized dairy outbreaks have occurred:
1985: An outbreak linked to pasteurized milk caused over 16,000 illnesses and 47 deaths in Illinois due to Salmonella contamination.
2007: Pasteurized milk in Massachusetts caused a listeria outbreak, affecting vulnerable populations like the elderly and immunocompromised.
2011–2015: Pasteurized dairy products were linked to over 90 reported illnesses, including E. coli and Campylobacter.
These numbers show that pasteurization is not a foolproof safety net—especially when milk is sourced from conventional, high-volume, feedlot-style operations where hygiene is harder to control.
Why Raw Milk May Be Safer Than You Think
Raw milk from healthy, grass-fed animals raised on pasture naturally contains:
Lactoferrin and lactoperoxidase – natural antimicrobials that inhibit harmful bacteria.
Beneficial bacteria – crowd out pathogens and support the immune system.
Immunoglobulins – strengthen your child’s immunity, especially when their gut is still developing.
Enzymes like lipase and amylase – aid in fat and carbohydrate digestion, especially helpful for little ones.
💡 Bottom line: Just like with any food, source matters. A clean, regularly tested, pasture-based dairy using proper milking and bottling practices is not comparable to raw milk from industrial feedlots or unregulated sources.
🛡️ For your child, raw milk can be a deeply nourishing, immune-supportive, and gut-healing superfood—when introduced appropriately and sourced with care.
What Makes Raw Milk So Nutritious?
Unlike pasteurized milk, raw milk retains its full spectrum of enzymes, vitamins, and probiotics—all of which support your child’s:
Gut health
Immune system
Nutrient absorption
Skin and brain development
It’s:
✔️ Rich in vitamins A, D, and K2 (all fat-soluble and critical for tooth, bone, and immune health)
✔️ High in bioavailable calcium and phosphorus
✔️ A natural source of probiotics and enzymes, like lactase (helps digest lactose!)
Pasteurization destroys many of these benefits, which is why raw milk is often easier to tolerate—even for those who are sensitive to conventional milk.
What is A2/A2 Dairy & Why Is It Easier to Digest?
Most modern dairy cows (especially Holsteins - those black and white cows you see everywhere) produce A1 beta-casein, which has been linked to:
Inflammation
Digestive issues
Behavioral changes in sensitive individuals
A2/A2 dairy, found in breeds like Guernsey, Jersey, and heritage sheep or goats, contains only A2 beta-casein, which is:
Closer to human breast milk
Easier to digest
Less likely to trigger discomfort or inflammation
💡 Many families find that switching to A2/A2 raw milk or sheep/goat milk clears up eczema, digestive issues, and even behavioral symptoms in their children.
Why Store-Bought Yogurt May Be Harder to Digest
While yogurt is often seen as a healthy option for kids, most store-bought yogurts aren't ideal for babies or toddlers—especially those with eczema or food sensitivities. Here's why:
🕐 Short Fermentation Time: Most commercial yogurts are fermented for only 6–8 hours—sometimes even less. This short time isn’t long enough to fully break down lactose (the natural sugar in milk), making it harder to digest.
❌ Added Fillers & Sugars: Many store yogurts contain added sugars, gums, natural flavors, and low-fat milk, which can disrupt the gut and spike blood sugar—especially problematic for sensitive kids.
⚠️ Low Probiotic Count: Commercial processing often kills off beneficial bacteria, leaving fewer live probiotics than you’d expect. And what is left doesn’t compare to what you’d get from properly fermented homemade versions.
Why 24-Hour Fermented Yogurt is Key for Gut Healing
When starting dairy for a baby or toddler—especially one with gut issues—a 24-hour homemade yogurt is your best option. Here’s why:
✔️ Lactose-Free: The extended fermentation completely breaks down lactose, making it easier to digest for little ones.
✔️ Supercharged Probiotics: Fermenting for 24+ hours allows healthy bacteria like Lactobacillus and Bifidobacterium to multiply, enhancing gut healing.
✔️ Pre-Digested Proteins: Long fermentation helps break down complex milk proteins, making them gentler on the gut lining—key for eczema-prone and sensitive kids.
✔️ Supports Microbiome Restoration: The diverse strains support gut flora balance, reduce inflammation, and assist in sealing the gut lining.
💡 If you’re making it at home, use a yogurt starter + raw or A2/A2 milk and ferment at around 100°F for 24 hours in a yogurt maker or Instant Pot on the "yogurt" setting. If you’re not using raw milk, you’ll need to pasteurize the milk at home.
Store-Bought Yogurt Brands I Trust (When Homemade Isn’t Possible)
While homemade is best, here are a few higher-quality store options when you're in a pinch:
Alexandre Family Farm – Offers grass-fed, A2/A2 organic yogurt from regenerative farms. Rich, clean, and more digestible than conventional dairy.
Bellwether Farms – Sheep’s milk yogurt that is naturally A2, high in protein, and easier to digest. Ideal for sensitive kids.
Maple Hill Creamery – 100% grass-fed whole milk yogurt, though fermentation time is still short, it’s one of the cleanest options.
Nancy’s Organic Probiotic Yogurt – Contains live cultures and no added sugars, though not A2.
✅ Look for full-fat, plain, unsweetened, organic yogurts—ideally from A2/A2 cows, goats, or sheep.
Raw vs. Pasteurized Milk in Yogurt Making: What Do You Need to Know?
RAW MILK:
You do not need to heat raw milk before culturing unless you choose to pasteurize it yourself.
You can ferment it cold or warmed gently to 100–110°F to create the ideal temp for the starter to activate.
Be sure your source is clean, grass-fed, tested, and handled properly.
PASTEURIZED MILK:
Should be warmed to 100–110°F before culturing to encourage proper fermentation and prevent unwanted bacteria from interfering.
You do not need to re-pasteurize it (heat to 165°F) unless it's been opened for a while or you want to “start fresh.”
HOME PASTEURIZING (Optional):
If desired, heat milk to 165°F, hold for 30 seconds, then cool to 110°F before adding culture.
This helps neutralize unwanted bacteria while preserving more nutrients than ultra-pasteurization (UHT).
Fermenting Yogurt in an Instant Pot (24 Hours)
Warm your milk to 100–110°F.
Raw milk: Optional gentle warming.
Pasteurized milk: Always warm to this range to create a safe culturing environment.
Add 2–3 tbsp of starter yogurt per quart (store-bought with live cultures or a powdered starter).
Whisk thoroughly and pour into clean glass jars.
Place jars in your Instant Pot on “Yogurt” mode (use “Less” setting if available to set 24 hours).
Leave undisturbed for 24 hours.
Transfer to the refrigerator for at least 6 hours to thicken and set.
Fermenting Yogurt with a Yogurt Maker
Warm milk to 100–110°F.
Same rules apply for raw and pasteurized milk.
Add starter (2–3 tbsp per quart of milk).
Pour into yogurt maker containers.
Incubate at 100°F for 24 hours.
Chill and store for up to 1–2 weeks.
Can You Ferment Store-Bought Yogurt Again at Home?
YES! This is a simple way to make store-bought yogurt more gut-healing and toddler-friendly—especially helpful for eczema, leaky gut, or dairy sensitivity.
Why Re-Ferment Yogurt?
Most commercial yogurts:
Are fermented only 4–6 hours
Contain more lactose (less digestion-friendly)
Have fewer probiotics
May include gums, thickeners, and lower-quality milk
By re-fermenting for 12–24 hours:
✅ You reduce the lactose even further
✅ Increase the probiotic content
✅ Make it GAPS-compliant and much easier on baby tummies
2 Easy Ways to Re-Ferment Yogurt at Home
1. Use Store-Bought Yogurt as a Starter for Fresh Milk
Heat milk (raw or pasteurized) to 100–110°F.
(Raw milk does not need to be heated unless pasteurizing. Pasteurized milk should be warmed for fermentation safety.)Add 2–3 tbsp of store-bought yogurt per quart of milk.
Whisk and pour into clean jars.
Place in Instant Pot or yogurt maker at 100°F.
Ferment for 24 hours.
Refrigerate for 6+ hours.
2. Re-Ferment the Entire Yogurt Container
Transfer plain, unsweetened, full-fat yogurt into a clean glass jar.
Place in Instant Pot or yogurt maker at 100°F.
Ferment for 12–24 hours.
Refrigerate and store for up to 1–2 weeks.
What Kind of Yogurt Works Best?
Look for:
Plain & unsweetened
Full-fat, preferably A2/A2, grass-fed, or sheep/goat milk
Only milk + live cultures (no gums, thickeners, sugar)
Labeled with “Live & Active Cultures”
Recommended Brands:
🐄 Alexandre Family Farm A2/A2 Yogurt
🐑 Bellwether Farms Sheep Milk Yogurt
🐐 Redwood Hill Farm Goat Yogurt
Helpful Tips for Re-Fermenting
Yogurt may separate—just stir before serving.
The flavor will be more tangy—this means more probiotic activity!
Don’t re-ferment yogurt that’s been open more than a few days or is near expiration.
No need to add starter to store-bought yogurt—it already contains live cultures.
Can I Re-Ferment the Entire Store-Bought Yogurt Without Adding Milk?
Yes! Just transfer it to a clean jar, place in a yogurt maker or Instant Pot at 100°F, and let it ferment again for 12–24 hours.
This method:
Boosts probiotics
Further reduces lactose
Makes the yogurt easier to digest and GAPS-friendly
Add-Ins for Gut Healing (AFTER Fermentation)
🦴 A spoon of meat stock or gelatin-rich stock for added minerals
🍯 Raw honey (for kids 12+ months) for enzymes + sweetness
💪 Collagen or gelatin powder (stir in after cooling)
🥄 Strained whey to seed more beneficial bacteria
Serving Ideas for Babies & Toddlers
Mix into veggie purees or fruit mash
Stir into soups or porridges
Serve as a dip or on sourdough toast
Blend into smoothies with banana or avocado
Pair with bone broth or squash puree for ultimate gut-healing combo
Fermenting yogurt at home (or re-fermenting store-bought yogurt) is one of the easiest and most effective ways to support your little one’s gut health—especially if you’re healing eczema, dairy sensitivity, or digestive struggles.
With the right method, a good starter, and a bit of patience, you can create a powerful, probiotic-rich food that aligns with traditional, ancestral eating principles.
How I Introduced Dairy to My Toddler (and Why I Waited)
From a GAPS and Weston A. Price Foundation perspective, introducing dairy thoughtfully is key—especially for sensitive kiddos.
Here’s how we did it:
Step 1: GAPS-Approved 24-Hour Homemade Yogurt
Made from raw or low-temp pasteurized A2/A2 milk
Fermented for 24+ hours to break down lactose
Loaded with probiotics and easy to digest
Served in small spoonfuls, worked up slowly
Step 2: Raw Milk Kefir
Contains 30–50 strains of beneficial microbes
Strengthens gut flora and immunity
Helps with digestion of all future dairy
Step 3: Cheese—After Age 1
We waited on cheese due to its harder-to-digest proteins
Started with raw, aged sheep cheese (rich in K2 and enzymes)
Observed for reactions, especially skin or stool changes
Why the Slow Approach?
My daughter had early signs of eczema and food sensitivities, so gut healing was our top priority. We used meat stock daily, rotated healthy fats, and introduced dairy slowly to support gut flora and prevent reactions.
Quick Tips for Introducing Dairy Safely:
🧪 Test for sensitivity: Start with a drop on the skin or lip.
🥄 Start small: Just a teaspoon of yogurt or kefir daily.
📅 Rotate: Avoid daily exposure at first to reduce the chance of intolerance.
🐐 Use A2/A2, raw goat, or sheep milk as your base for early dairy.
Why This Matters for Our Modern Kids
Our children’s guts are under more pressure than ever—antibiotics, C-sections, environmental toxins, processed foods, and stress all play a role.
Raw, traditionally raised dairy:
Feeds the microbiome
Supports enzyme production
Reduces inflammation
Builds resilience against allergies and skin issues
And unlike sugary yogurts and ultra-pasteurized milk, it’s full of the ancestral wisdom our kids need to thrive.