I love milk! And, I mean love, love, love milk. I drink upwards of half a gallon a day. I try to use 2 percent, but more often than not, I grab the whole milk. And, not any whole milk, unhomogenized whole milk. As a matter of fact, my “reduced fat” milk is unhomogenized as well. It is not easy to find, so I am always thankful for Whole Foods. The milk is about $5 for a half gallon, but well, well, worth it. It is creamy, rich and you really have to shake it well. I admit, sometimes I don’t.
It is something that most of us here in the States are not used to (unless we are dairy farmers or happen to live near a dairy farm). The milk is pasteurized, meaning any impurities are removed, but it is not homogenized. In other words, the fat in the milk separates from the water and collects at the neck of the bottle. Yummy cream, to be exact! But, normally we homogenize it by breaking the fat into small sizes so it cannot separate. Usually this is done by forcing the milk at a very high pressure through a sieve like contraption.
Back in the 80s I was lucky enough to take my first major European trip for an extended period of time. I spent the first month backpacking and camping through England. The milk there was the best I’ve ever had in my life. Farmers would bottle it (not homogenized) and leave it in coolers outside their doors. You would go, put your quid in a tin can and take your pint of milk. With an honor system you would return the bottle so it could be reused. By far the best milk in the world.
It is something that most of us here in the States are not used to (unless we are dairy farmers or happen to live near a dairy farm). The milk is pasteurized, meaning any impurities are removed, but it is not homogenized. In other words, the fat in the milk separates from the water and collects at the neck of the bottle. Yummy cream, to be exact! But, normally we homogenize it by breaking the fat into small sizes so it cannot separate. Usually this is done by forcing the milk at a very high pressure through a sieve like contraption.
Back in the 80s I was lucky enough to take my first major European trip for an extended period of time. I spent the first month backpacking and camping through England. The milk there was the best I’ve ever had in my life. Farmers would bottle it (not homogenized) and leave it in coolers outside their doors. You would go, put your quid in a tin can and take your pint of milk. With an honor system you would return the bottle so it could be reused. By far the best milk in the world.
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