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!

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...

Looks like Trader Joe’s is no longer selling Strauss milk. The labels no longer say “cream top,” the ingredients include nonfat dry milk, the plant number is different, and while the kosher certification on the...

of products as well as a conventional line. I suspect that’s who is providing the homogenized organic milk for TJ’s, but I don’t know for sure, and I don’t think TJ’s ever identifies their producers...

Responding to more than one post here. Good Ontario sheep and goat are from many places, in cluding Ewenity, Monforte, and Fifth Element. All very credible, though not necessarily Feta. As for milk prices being generally...

I LOVE raw milk and cheese. I grew up on "raw milk," although since I didn’t know any different it was just milk. I was so disappointed when I “grew up” and realized pasteurized milk was the norm. I prefer...

Back in the day when milk was still gotten straight from the cow (not pasteurized or homogenized), and when it was kept in an ice box rather than a fridge, it would go sour in a few days. With our pasteurized milk these days, one...

You need cream to make butter. Whole milk is only 3.5-4% milkfat, usually homogenized so there’s just not enough fat to form butter.

'd rather buy a smaller container of raw or pasteurized milk, unhomogenized if possible, and buy it more often. Side note: Ultra pasturized cream is such a pain to whip. Because it is usually also homogenized, there is a very...

evaporated milk is basicially whole milk that is homogenized and has had some water content evaporated to give it more body. Questions to you hounds: 1. What do you use evaporated milk for? 2. Are there any downsides in terms of...

I’ve never used whole milk (or homogenized milk as we call it in Canada) - I always use 2% and I’ve never had a problem with any baked-good recipe in my entire life. Not sure if there’s something very special...

Ronnybrook milk is also available in some grocery stores. I’ve seen it in Whole Foods and Dean and Deluca. The non-homogenized whole milk is called Creamline. I’ve also made cheese with pasteurized homogenized grocery...

mostly cheeses that are produced in the US, preferably the northeast; made with non pasteurized/homogenized milk; not factory made -and available in NYC. Any kind, hard or creamy; sheep, goat or cow milk... Suggestions?

Is un-pasterized milk sold in San Diego? If so, where? Un-homogenized?

Milk you buy at the supermarket has been homogenized to prevent the fats (cream) from separating and rising to the top. To make skim milk, they just let the raw milk sit until the cream has separated, then skim it off the top....