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That's probably about as good as you're going to find in a grocery store! Just check the label and make sure it has "live and active cultures," which I'll bet it does.
I don't even know that there is a process to make yogurt that doesn't involve heating the milk first (which is essentially pasteurization anyway). When I made my own I would have to heat milk to 185 degrees on the stove to kill the bacteria present in the milk, then cool it down and add started culture (usually in the form of already made yogurt) to get the good bacteria growing in there. So with that in mind, I hope you like the grass-fed yogurt