Milk for Yogurt--My biggest question

[Guest guest]

First,

Hi!

I'm new to the list and am voraciously learning how to cook from Sally's

book. We have two children and live in central Iowa. I've been emailing

Sally with my questions but have realized that she might be a little to busy

to respond to the plethora of questions I have for her. And so I turn to

y'all.

I've done all the research I could on raw milk in this area and have not

found any that I can get now. Come later in spring I think I've got some

goat milk available, but not now. I've made yogurt for years with whole

commercial milk. Last year I used raw goat's milk and we all loved it.

That came to an end and for the past year I have not had the heart to go

back to the store stuff. So we have lived without dairy (except

butter/sourcream/cream)

Now for my biggest question: If one cannot find any non-homogenized milk,

is it better to have no cultured dairy? Or are the benefits of yogurt/kefir

etc enough to outweigh the bad aspects of homogenized milk?

Thanks,

Sonja K