$6.50/quart. The A2 milk is heated to 180 degrees then cooled back down to 110 degrees before adding the yogurt culture. In order to produce a thick consistency the proteins of the milk must first be denatured by heating before adding the friendly bacteria. This is the only dairy product we sell that is not technically raw as we have to heat it up to activate the culture but as outlined above low heat is used.
DISCLAIMER: NOT FOR HUMAN CONSUMPTION. IT IS NOT LEGAL TO SELL RAW MILK FOR HUMAN CONSUMPTION IN NORTH CAROLINA.