What does your skin, yogurt, and lactic acid have to do with each other?

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July 21, 2023

A friend gifted me some natural-ish bath & body products (face masks, creams, oils, etc). This was a real treat, as I usually make a lot of these things at home (of course, to avoid synthetic additives and greenwashed labels).

One thing that stood out was a “lactic acid treatment” for skin. It boasts exfoliation, removing dead dull surface skin, and restoring clarity and smoothness. It brightens dark spots and discoloration and instantly plumps the look of fine lines and wrinkles. Wow, that sounds great, right?

When I hear the word “lactic acid”, I immediately think about dairy and fermentation. I don’t generally think about skin… but now I am!

I’ve used yogurt and kefir in face masks before, but I was doing it for the probiotics and to balance pH. Since your skin is the largest organ on your body, having a good microbiologic balance is so important. But now, I have another reason – lactic acid!!!

Read on for more info about lactic acid, yogurt, and using it on your skin.

The science behind what lactic acid does for your skin

Lactic acid is an alpha-hydroxy acid (AHA) that is commonly used in skincare products and treatments. It is derived from sources such as sour milk, fruits, and vegetables (more on that later). Lactic acid has several beneficial effects on the skin due to its chemical properties and interactions with the skin's physiology. Here are some key aspects of lactic acid's effects on the skin:

Exfoliation: Lactic acid acts as a chemical exfoliant, meaning it helps to remove dead skin cells from the surface of the skin. It does this by loosening the bonds between skin cells, allowing them to be easily shed. This exfoliating action helps to smooth the skin's texture, improve its tone, and promote a more youthful appearance.
Moisturization: Lactic acid has humectant properties, which means it helps the skin retain moisture. It attracts water molecules from the environment and draws them into the skin, hydrating and plumping it. This moisturizing effect can be particularly beneficial for individuals with dry or dehydrated skin.
Stimulates collagen production: Lactic acid stimulates the production of collagen, a protein that provides structural support to the skin. Collagen helps maintain the skin's elasticity and firmness, and its production tends to decline with age. By promoting collagen synthesis, lactic acid can help improve the skin's elasticity, reduce the appearance of fine lines and wrinkles, and contribute to a more youthful complexion.
Improves skin tone and hyperpigmentation: Lactic acid has the ability to inhibit the production of melanin, the pigment responsible for skin color. By doing so, it can help reduce the appearance of dark spots, uneven skin tone, and hyperpigmentation caused by factors such as sun damage or acne scars. Regular use of lactic acid can lead to a more even, radiant complexion.
Enhances product penetration: Lactic acid also has the ability to enhance the penetration of other skincare products. By exfoliating the outermost layer of the skin, it allows active ingredients in serums, moisturizers, or treatments to penetrate more deeply and effectively, maximizing their benefits.

Natural sources for lactic acid

Lactic acid can be found naturally in various food sources. Here are some examples of natural sources of lactic acid:

Fermented dairy products: Lactic acid is commonly present in fermented dairy products like yogurt, kefir, and buttermilk. The bacteria used in the fermentation process convert lactose (milk sugar) into lactic acid, giving these products their characteristic tangy taste.
Fermented vegetables: Lactic acid fermentation is also used to preserve and flavor vegetables. Sauerkraut, kimchi, pickles, and other fermented vegetables contain lactic acid produced by the fermentation process.
Fruits: Certain fruits naturally contain lactic acid. For example, sour cherries, apples, and grapes have lactic acid content, although in relatively small amounts compared to other sources.
Fermented beverages: Some traditional fermented beverages, such as kombucha and certain types of fruit juices, can contain lactic acid produced during the fermentation process.
Sourdough bread: Sourdough bread is made by fermenting a mixture of flour and water using wild yeasts and bacteria. Lactic acid is one of the byproducts of this fermentation process, contributing to the unique flavor and texture of sourdough bread.
Some types of meat and fish: Lactic acid can also be produced during the fermentation of certain types of meat and fish. Examples include traditional cured and fermented meats like sausages or fish sauces like Thai fish sauce.

Should I put any kind of food containing lactic acid on my skin?

Well, of course the only person who can answer this question is you! At Miller’s Bio Farm, we 100% believe in the right to choose what you consume or put on your body.

That being said, although the natural foods listed above all contain lactic acid, it might not be the best idea to use them directly on your skin. I mean, I’ve never heard of a sourdough mask or kombucha serum or a hot salami treatment. But… I’ve heard of yogurt or kefir being used for skincare, and I’ve done it personally myself with great results.

A grand majority of the internet will likely tell you that store bought skincare products are the only safe source of lactic acid for skin. But, if you’re here reading this, then you likely know that’s absolutely not true.

Sure, skincare products use lactic acid that’s synthetically derived and produced through controlled fermentation processes specifically for cosmetic use. But, on the other hand, they contain synthetic ingredients and unknown additives that you may want to avoid. Plus, making skincare products at home is so much more affordable than buying them pre-made.

The amount of lactic acid in yogurt or kefir vs store bought beauty products

The lactic acid treatment that I was gifted contains 5% lactic acid, and it seems the same is true for similar products. In comparison, yogurt has about 0.9% lactic acid and kefir has about 1%.

So, yogurt and kefir contain a lot less lactic acid than beauty products. What does that mean? To get the results of the store bought counterpart, you need to use it more often.

For us “natural folks”, this is nothing new. For example, if you take an antibiotic, it’s super powered and you need 1-2 pills per day. But, if you opt for a natural antibiotic like garlic or colloidal silver or oregano, you need more doses more often.

Other benefits of using yogurt or kefir on your skin

You’ll get all the benefits of using lactic acid on skin listed above PLUS more:

Moisturization: Yogurt and kefir contain natural fats and proteins that help hydrate and moisturize the skin. They can be particularly beneficial for individuals with dry or dehydrated skin, providing a boost of moisture and helping to improve skin elasticity.
Exfoliation: The lactic acid helps with exfoliation, but the natural enzymes in yogurt and kefir also gently exfoliate the skin. They help to remove dead skin cells and promote a smoother complexion, improving the skin's texture and brightness.
Acne treatment: Yogurt and kefir have antimicrobial properties that can help inhibit the growth of acne-causing bacteria. Applying yogurt or kefir topically may assist in reducing acne breakouts and calming existing blemishes.
Supporting the skin's natural barrier: Probiotics can enhance the skin's natural protective barrier by reinforcing the skin's defense mechanisms. This can help strengthen the skin's ability to retain moisture, protect against environmental aggressors, and prevent the penetration of harmful microorganisms.
Calming skin inflammation: Probiotics have anti-inflammatory properties that can help soothe and calm irritated or inflamed skin. By reducing inflammation, they can assist in managing conditions such as acne, rosacea, or eczema.
Balancing the skin's pH: The acidic pH of yogurt and kefir helps maintain the skin's natural pH balance, which is important for a healthy skin barrier function. By preserving the optimal pH level, probiotics in yogurt and kefir can promote overall skin health and prevent the overgrowth of harmful bacteria.
Regulating sebum production: Some studies suggest that certain strains of probiotics can help regulate sebum production in the skin. Excessive sebum production can contribute to oily skin and acne, so balancing sebum levels may lead to improved skin clarity.

Recipes for homemade yogurt or kefir masks

If you’re looking to avoid chemical-laden beauty products or simply save money by making body products at home, here are a few simple yet amazing recipes. For each recipe, simply mix the ingredients together and apply to clean, dry skin. Let sit for 15-20 minutes before rinsing with lukewarm water.

Antibacterial Yogurt & Honey Mask

Add the antibacterial and hydrating benefits of honey.

2 tablespoons plain yogurt (or kefir)
1 tablespoon raw honey

Anti-Inflammatory Yogurt & Turmeric Mask

Add the anti-inflammatory and antibacterial benefits of turmeric.

2 tablespoons plain yogurt (or kefir)
1 tablespoon turmeric

Purifying Yogurt & Activated Charcoal Mask

Add the cleansing and purifying properties of activated charcoal.

1 tablespoon plain yogurt (or kefir)
1 capsule of activated charcoal

Exfoliating Yogurt, Honey & Oats Mask

Add the exfoliating benefits of ground oats and the antibacterial and hydrating benefits of honey.

2 tablespoons plain yogurt (or kefir)
1 tablespoon raw honey
1 tablespoon finely ground oats (or almonds)

If you’d like, you can add 1-2 drops of essential oil to the above recipes for fragrance and added benefits:

Lavender Essential Oil: Soothes and calms the skin, promotes relaxation, and has antibacterial properties.
Tea Tree Essential Oil: Known for its antibacterial and antifungal properties, helps fight acne and blemishes, and can aid in controlling excess oil.
Frankincense Essential Oil: Helps promote skin regeneration, reduce the appearance of wrinkles and fine lines, and has a rejuvenating effect on the skin.
Rosehip Essential Oil: Rich in vitamins and antioxidants, helps reduce scars, hyperpigmentation, and signs of aging, and provides deep hydration to the skin.
Chamomile Essential Oil: Known for its calming and anti-inflammatory properties, soothes sensitive and irritated skin, and can help with conditions like eczema and rosacea.
Geranium Essential Oil: Balances sebum production, tightens the skin, and promotes a healthy complexion. It is also known for its uplifting aroma.
Ylang Ylang Essential Oil: Helps balance oil production, improves skin elasticity, and has a calming and uplifting effect on the mind.
Neroli Essential Oil: Regenerates and rejuvenates the skin, reduces the appearance of scars and stretch marks, and has a beautiful floral fragrance.
Carrot Seed Essential Oil: Rich in antioxidants and vitamins, promotes skin rejuvenation, helps improve skin tone, and provides natural sun protection.
Patchouli Essential Oil: Known for its cell-renewing properties, helps with skin conditions like acne and eczema, and has a grounding and earthy aroma.

*It's important to note that while lactic acid offers several benefits for the skin, it can also cause sensitivity, especially in higher concentrations or for individuals with sensitive skin. It is recommended to perform a patch test before using lactic acid products and to start with lower concentrations, gradually increasing if tolerated well. Consulting with a dermatologist or skincare professional is always advisable to determine the best approach for your specific skin needs.

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How to know if you can trust your raw milk farm

*Originally published on 1/13/26, Updated on 2/01/26.* I know how hard it is to find clean raw milk from a farm you can actually trust. You may have spent hours researching farms, reading reviews, asking questions in Facebook groups. Maybe you’ve even driven out to visit farms, met the farmers, looked at their operations. Or maybe you've been burned before by a farm that talked a good game but cut corners. Or maybe you're still searching for that one farm where you can feel completely confident giving their milk to your kids.So let me tell you what happened here in the last few weeks, because this story will show you exactly who we are, and more importantly, it might help you figure out what to look for in any farm you're considering trusting with your family's health. The first email It started the day after Christmas. A customer emailed in saying she wasn't feeling well after drinking our raw milk. Then, a day or two later, another email. Another customer, same story. The team got the details from them, the label color and the dates on the milk. My stomach dropped, it was my brother John's milk. Now here's what most farms would've done, and I'm being completely honest with you. They would've thought "it's only two people out of hundreds, it's January, it's flu season, the flu is spreading like wildfire right now, it's probably just that" and moved on with their day. Maybe they would've made a mental note to keep an ear out for more complaints, but that would've been it. I tried to tell myself the same thing that night. "It's probably nothing. It's flu season. These things happen." But I couldn't sleep. Because what if it wasn't nothing? What if there was even a small chance that something was wrong with our milk, and we did nothing about it? A tough decision I then contacted a DHIA to come out to test the milk. See, we'd already done our regular testing, the testing we do on every single batch that isn't even required by law. But those two emails kept replaying in my head. We needed to know for sure. We sent the milk samples to the state lab that day. Then came the hardest part, the waiting. If you've ever waited for medical test results, you know that feeling. Every hour feels like a day. You check your email or phone constantly. You play out every possible scenario in your head. And since we were now working with the state the test result didn't come back instantly, it took 2 weeks. The result that changed everything When the State inspector stopped in Thursday the 8th they confirmed the testing results."Positive for Campylobacter." We’ve been doing this a long time. Through every season, every challenge, and every batch of milk, we’ve never had a positive Campylobacter test. That’s not luck, it’s the result of how seriously we take producing clean, safe raw milk. I sat there just processing it. The inspector then let John know that we couldn't use his milk until it was clean again. What happened next Immediately we'd pulled all of John's milk from going out the door. Then I started drafting an email, one that had to be sent to over 800 trusting customers. Every single family who had purchased milk from us and possibly John's farm in the affected timeframe. Some people thanked us for being proactive and honest. Some were understandably upset, and they had every right to be. A few were scared. I told a few to call or email back if they had concerns or if anyone in their family started feeling sick. Those were some of the hardest phone calls and emails I've ever answered. But every single one of those families deserved to hear it directly from us, not from a recall notice in the mail, a news station, or a post on social media. The State gets involved The State inspector put John's farm under official quarantine on 1/8. That means no milk leaves his farm until we get two consecutive clean tests, taken at least a week apart. The farm is certified for raw milk production in PA. That's why the State got involved. *Side note: If a farm was NOT certified and is operating with a PMA (private membership) or just on the black market, none of the above would have happened. What's going on with the state of our raw milk right now? If you're a current customer reading this, here's what you need to know: Your milk is safe.Look at the bottles in your fridge right now. See those colored "best by" stickers? Blue, orange, and green? That's our farm identification system. We implemented this color-coding years ago as an extra safety measure, a way to quickly trace every bottle back to its source farm. At the time, it seemed like overkill. Now I'm incredibly grateful we did it, because that system is exactly what allowed us to identify which specific farm the issue came from within hours and protect everyone else. Right now, you're only receiving milk from our three other farms: Ben’s farm, David’s farm, and Daniel’s farm. All three have tested completely clean. All three are operating under the exact same safety standards they always have. All three continue to be inspected regularly by the state and tested by us with every single batch.If you see blue, green, or orange stickers on your milk, you're good. If you happen to have bottles with different colored stickers and you're concerned, please give us a call or send us an email. But based on our testing timeline and distribution records, the affected milk has already been consumed or disposed of. Our testing standards and why they matter to us Let me pull back the curtain and show you exactly what goes into keeping your milk safe, both what the law requires and what we do beyond that. What Pennsylvania Law Requires:The State of Pennsylvania doesn't mess around with raw milk safety. And honestly, we're glad they don't. Here's what they require to have a raw milk permit: Our milk is tested for general bacteria counts twice per month at state-certified laboratories.Our farms are physically inspected every three months specifically for raw milk production safety standards.Our cows are tested twice per year for pathogens at state-certified labs.We undergo standard dairy inspections twice per year (these are separate from the raw milk inspections).**These aren't suggestions. These are legal requirements, and farms that don't meet them lose their raw milk licenses. What we do beyond these requirements: Here's where we go further than the law requires, and this is important: We test every single batch of our milk, on-site, before it goes out to customers.YES. Every. Single. Batch.We test for:TCC (Total Coliform Count) - this tells us about general sanitary conditionsSPC (Standard Plate Count) - this tells us the overall bacteria levels The state doesn't require this batch-by-batch testing. Most raw milk farms don't do it because the testing equipment is expensive and it takes time and expertise. We do it anyway because when you're trusting us with your family's health, "meeting the minimum requirements" isn't good enough for us. We also have super meticulous cleaning standards. After we started testing every batch, we were able to see how much cleaning affects milk quality. For this reason, our barns and milking parlors are much cleaner than the average barn. We have the data to know it matters... a lot. Plus we have extra hot water for cleaning. We know that matters, too. Check out our milk safety here. The real question is who can you trust in the raw milk game? Here's what I've learned about trust in the raw milk world: Any farm can talk about their safety standards when everything's going smoothly. Any farm can show you their clean barns and happy cows and tell you all the right things when you visit. But… you truly know who a farm really is by what they do when something goes wrong. Think about it. We could've ignored those two phone calls and convinced ourselves it was just the flu. We could've done the bare minimum, waited for the state's regular testing to maybe catch it, or maybe not. We could've quietly stopped using John's milk without telling anyone why. We could've sent out a vague email about "an abundance of caution" without admitting what actually happened. Instead, we: Took those two complaints seriously immediately, even when it would've been easier to dismiss them.Ordered extra testing on our own dime without being required to.Shut down production with John’s milk the moment we got a positive result.Emailed every potentially affected customer.Voluntarily reported to the state before they found it themselves. Are being completely transparent with you right now, even though it's embarrassing and painful and might make customers lose trust and go somewhere else.I'm not telling you this to pat ourselves on the back. I'm telling you this because this is what you should demand from any farm you're considering. Not perfection, no farm can guarantee perfection, and any farm that claims they can is lying. But you deserve a farm that will tell you the truth and do the right thing when problems happen. Questions you should ask ANY raw dairy farm:If you're shopping around for a raw milk source, here are the questions you should be asking:"Do you do any testing beyond what the state requires?"If they say no, that's not necessarily a dealbreaker. Plenty of farms only do state-required testing and produce perfectly safe milk. But if they say yes, ask them to explain exactly what they test for and how often. Farms that go the extra mile will be proud to tell you about it in detail."Can I see your most recent state inspection report?"By law, these are public records. A good farm will show you without hesitation. If they dodge this question or get defensive, walk away."How do you track which farm or batch milk comes from?"If they have multiple farms or multiple days of production, they need a tracking system. Our colored stickers might seem simple, but that simple system saved us in this situation. If they can't tell you how they'd trace a problem back to its source, that's a problem."Have you ever had to recall or stop production? What happened?"I wish I could tell you we've never had issues, but that would be dishonest. We had an issue a few years ago with RB51, a child was hospitalized from it. It was caused by the VACCINE strain of brucellosis. This is why we no longer allow cows in our herds who have been vaccinated for brucellosis. What matters is how farms handle those situations. When it comes to food, it's not a matter of IF but WHEN with food safety. According to the CDC 1.5 million people are become ill from Campylobacter on a yearly basis. Most of these cases come from raw or undercooked poultry or raw poultry juices. So where do we go from here? Well, John's farm is under quarantine until we get two consecutive clean tests. The first round of retesting was Thursday the 8th and the results came back negative on 1/14. And then there's another test that was taken Monday 1/12 and the results from that test was also negative. He's checking the milking equipment, the cleaning protocols, the cow health, the water sources, everything. We're not cutting corners. We're not rushing this. We're doing it right, even if it takes months. In the meantime, your orders will keep coming from our three other farms. Same quality, same safety standards, same farmers who care deeply about what they're producing. Check those blue, green and orange stickers, that's your assurance of exactly where your milk is coming from. We're also reviewing our protocols across all four farms. Could we test more frequently? Should we upgrade equipment? Are there additional safety measures we should implement? We're asking ourselves hard questions and we're willing to invest whatever it takes to prevent this from happening again.Why are we telling you all of this? I debated whether to write this post. Part of me wanted to handle this quietly, just contact the affected customers and move on. It would be easier. Less risky. Less embarrassing. But that's not who we are, and more importantly, that's not what you deserve. You deserve to know. You deserve to know everything about your food, in good times and in bad. We're heartbroken this happened. Truly. But we're also rolling up our sleeves and doing everything right. We hope that we can earn back your trust. Because at the end of the day, trust isn't built by being perfect, it's built by being honest, being thorough, and doing the right thing even when it's hard.I know you probably have questions. Here are the most common ones we have been getting:Q: Should I be worried about the milk I already drank?A: If you drank milk from John's farm in the affected timeframe and you're feeling fine, you're almost certainly fine. The milk, whether in glass or plastic, would have had a white label on it with a date between 1/16-1/22. Plus, we directly emailed anyone who could have gotten that milk… so you would know.Q: How do I know if I’m sick because of Campylobacter?A. Campylobacter symptoms typically appear within 2-5 days. And symptoms can last up to 7 days. If you do develop symptoms (diarrhea, cramping, fever), hydrate, rest and nourish your body with bone broth, sourdough toast, bland foods (like a BRAT diet - bananas, rice, apples, and toast). Most cases resolve on their own.Q: How did this happen if you test every batch?A: That's exactly why we're investigating John’s cleaning protocols and farming standards. We're reviewing the timing of tests, storage protocols, everything. Once we know, we'll implement changes to help prevent something like this from happening again.Q: Will you use John’s farm’s milk in the future?A: If the milk is clean and the problem is resolved, yes we will. We will require two consecutive clean tests at least a week apart. And, we’ll need to identify and address the root cause. We won't rush this. Safety first, always.Q: Are you changing your safety protocols?A: We're reviewing everything right now. If we identify improvements we can make, we'll make them immediately across all farms. You can view our milk safety and protocols here: https://millersbiofarm.com/mil... The bottom lineWe believe raw milk should come from a place where questions are welcomed, testing is routine, and honesty isn’t conditional. We believe in the benefits of raw milk and all its wonderful properties. Raw milk is honestly incredible for your body when you think about what's actually in it. It's a complete, living food packed with natural enzymes, vitamins, healthy fatty acids, and powerful immune-boosting compounds like immunoglobulins that work with your body exactly as nature intended. Raw milk keeps all those beneficial bacteria that are amazing for your digestion and gut health. You're getting natural antimicrobials and probiotics that actively support your immune system and help your body thrive. It's basically the difference between drinking something truly alive and nourishing versus something that's been processed into a pale imitation of real milk. When you drink raw milk, you're getting all the goodness that's meant to be there, nothing destroyed, nothing missing, just pure nutrition the way it was designed to fuel and protect your body. *UPDATE 2/01/26 John's herd has now had 2 negatives and the milk is safe to use again so we are integrating his milk back into our production again. I'd love to hear from you. Comment below to share your thoughts with our community (no account required). Or, contact us to keep it private 😊 References: https://www.cdc.gov/campylobac...

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