What is A2 Milk?

My encounter with an A2 Organic Whole Milk Yogurt

Nov 16, 2024

What is A2 Milk? 🤔

That’s exactly the question (and face) I made when I saw this yogurt at the store labeled “Made with A2 Organic Milk.”

Did I buy it? Immediately.

Why? One, I was already buying yogurt; two, the price wasn't too bad; and three (the most real reason why), I had to know what this “new” milk was about.

Very creamy, whole milk, plain yogurt serves its purpose in my recipes just like any other yogurt I’ve had before. I enjoy whole milk instead of fat-free. Fat-free, to me, reads “more processed,” but that will be a discussion for another post, back to A2.

I read all the info on the package. It said a lot about being organic and from a family farm in California but not much about what made this type of milk different.

Understanding Milk

We know that milk is a good source of protein, containing 8 grams per 8-ounce glass. The two major proteins in milk are casein and whey.

Casein accounts for about 80 percent of the protein in milk. There are also different types of casein, one of which is called beta-casein.

Beta-casein makes up about 30 percent of the protein in cow’s milk. A1 and A2 are two variants of beta-casein.*

All cows originally produced only the A2 protein, but a natural change occurred thousands of years ago, which caused the A1 protein to appear as a genetic variation. Today, most milk comes from cows that produce both A1 and A2 protein in their milk, but A2 milk comes from cows that only produce A2 protein.**

The Big Deal About A2 Protein

A1 and A2 proteins affect our bodies differently.

The structure of the A2 protein is more comparable to human breast milk, as well as milk from goats, sheep, and buffalo.*

Some researchers suggest that the A1 protein might be harder for certain people to digest, leading to symptoms like bloating, discomfort, and worse.

The key difference is that milk containing only the A2 protein is easier to digest and offers an option for those who aren’t lactose intolerant but do experience discomfort with traditional milk.

It may also be less inflammatory in general, especially if it’s organic, which must be specified on the label.

Other than that, A2 milk contains the same nutritional value as regular milk, offering roughly the same protein, fat, calcium, sugar (lactose), and vitamins A and D per serving.

The difference lies solely in the type of protein (well… and perhaps the price and availability).

Cows that produce A2-only milk include breeds like Jersey, Guernsey, and some Holstein and Brown Swiss cows. They are genetically tested, as is the milk after production, to ensure that the product doesn’t contain the A1 protein.

How did I use the yogurt?

I’m a big fan of mixing two or three things and considering it done. That’s why my NutriBullet blender is the most used appliance in the kitchen.

To Drink:

Making your own flavored dairy drink using yogurt and frozen fruits is easy. I’ve been using cotton candy grapes as a sweetener these last couple of weeks, but agave is what I usually add. I also sprinkle some cinnamon to add a deeper flavor and capitalize on the spice's nutritional properties (mentioned in this previous post).

If I want to have extra “protein power” in any smoothie, I add 1/3 or 1/4 cup of yogurt. This gives my Mango Matcha Smoothie a special tart note. Yum!

To Eat:

Using a spoon, just mix the yogurt with agave to taste and toss some frozen blueberries on top. That’s my daughter's favorite way to have it.

To Drizzle and Dip:

It can also make a good salad dresser and sub for any store-bought-long-list-of-ingredients type. Playing around I came up with two recipes:

The Zazty & Tart Salad Dressing

1/2 cup of yogurt
Juice of 1/2 lemon
1 Tsp mustard
1 Tsp olive oil
Salt, black pepper, turmeric, and dry cilantro to taste

Mix all with a spoon and voilà!

Mediterranean Vibes Olive Dip/Spread

1/2 cup of Kalamata Olives (pitted)
1/2 cup yogurt
1/2 small hass avocado
Salt and pepper to taste
Olive oil

Put the first three ingredients, salt and pepper in a small blender cup and blend until smooth; this might take between 30 seconds to 1 minute. When you’re ready to serve, add a little olive oil (1 tsp) for the full Mediterranean flavor.

The avocado was used to add a ticker consistency, it was too liquid without it, but all you will taste is the olives.

There are many ways to use it! Like a dip to crackers or vegetables, like a spread to a sandwich and even omelets. I had it on top of my sweet baked potato and it was delicious!