Does any one know the difference between homogenized and un-homogenized milk. WHat does that have to do with pasteurization? Thanks (11 replies, last updated by Pat Goldberg March 18, 2002)

Here are some “nutshell” pointers about milk for cheesemaking: It is hard to get a proper texture using homogenized milk - the final curd has a tendency to be very rubbery/squeaky. If you must use it, look for recipes... (6 replies, last updated by jasminechz April 24, 2008)

Hartzlers dairy http://www.hartzlerfamilydairy.com/product.html in Wooster sells pasteurized but not homogenized milk that is almost as good as the udder fresh milk I get from friends on the farm. The best pasteurized and... (10 replies, last updated by Cinnamon April 14, 2007)

I had the pleasure of being fed only raw milk for the first five years of my life. We lived in Brooklyn, NY and had raw milk delivered from Walker-Gorden Dairy every day. They referred to it as raw and certified but not... (41 replies, last updated by tmso July 14, 2009)

Whole milk from a cow will yield 4% butterfat, and the cream will rise to the top. When dairies introduced homogenized milk, they also reduced the bf content of homo to 3.25%. If I want to use whole milk in a recipe, I use homo... (24 replies, last updated by Dark Wanderer January 7, 2009)

has anyone tried freezing milk in ice cube trays for future use? any limitations on what you can use it for afterward? (17 replies, last updated by sixelagogo November 5, 2008)

Liberty/Liberté also has goat’s milk available in various percentages. Still pasteurized, but I’ve seen it in 1 litre quantities in 3.25% homogenized and 2% in Longo’s (specifically, the Markham location, but it... (5 replies, last updated by tarteaucitron August 24, 2009)

A friend asked me if I knew of any farms in S. Jersey for organic cheese and dairy products. Specifically, she wants to know where she can get unpasteurized/non homogenized milk here. Seems she recently saw a show on TV with a... (3 replies, last updated by JessKidden May 22, 2009)

In a word – Sugar. Evaporated milk is: "Fresh, homogenized whole or skim milk, with 60 percent of the water removed and vitamin D added. Available canned, evaporated milk can be substituted for fresh milk in recipes by... (2 replies, last updated by applehome March 24, 2003)

Are you looking for un-homogenized milk or un-pasteurized milk? For the former, Ronnybrook Dairy sells creamline milk at their shop in the Chelsea Market and at various Greenmarkets around town. (11 replies, last updated by nerdgoggles September 14, 2007)

and comparative “lightness” of raw milk. I doens’t need homogenization when it’s raw, the cream stays emulsified pretty well. This milk doesn’t feel heavy, but has a light almost foamy taste. And the... (2 replies, last updated by Candy October 16, 2004)

You can’t buy raw milk but you can buy fresh milk and for cheese making the most important things (as far as the process goes, not the flavour) are the fat content and that it not be homogenized. Highland farms sells goat... (4 replies, last updated by acorn March 28, 2006)

I’m pretty sure that Harmony Organic is the only dairy selling non-homogenized milk commercially. The only other option would probably be to befriend a dairy farmer who’d be willing to sell you raw (unpasteurized)... (5 replies, last updated by Tatai July 8, 2009)

would suggest that you be sure to shake the raw milk well before using, as raw milk is usually not homogenized so you may need to disperse the fat (cream) particles manually. Report back what you make! (5 replies, last updated by Cinnamon April 6, 2007)

I just bought a quart of non homogenized milk (Straus Family Creamery) with the intention of skimming off the cream to make butter (and turning the rest into yogurt) It just occurred to me that a quart of milk probably does not... (6 replies, last updated by polyhymnia July 12, 2007)