How to Make Raw Yogurt preserving Lactoferrin

Most yogurt is pasteurized which denatures amino acids and destroys life giving enzymes. Take lactoferrin for example which has anti-cancer properties and anti-viral properties. It is denatured at 150 degrees F https://www.sciencedirect.com/science/article/pii/S0022030215003070#:~:text=Those%20studies%20were%20done%20by,lactoferrin%20of%2089.5%C2%B0C.

This method developed by Thomas Hartmann preserves the healing nature of yogurt. And it is very tasty.