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Tried non-homogenized milk for the first time.

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I grew up on that stuff. Our fridge had half a dozen glass gallon jugs in it most times. We sold it to the neighbors, till mom had to go back to work.
There was a little less than a quart of cream on top. Stir it in or pour it off and have "skim" milk. LOL, it was probably still 4% at that point.
 
Actually it is sort of watered down. Milk has to have a percentage of fat based on if it is whole milk, skim milk, etc. Fat though is only part of what makes milk thick or thin. The other thing is casein . Casein is used in cheese production and so some manufacturers remove as much as they can from the whole milk to increase profits. . By lowering the casein but keeping the fat at the levels for whole milk it doesn't break the rules but it will taste more like skim milk.

Humm, that is probably the cause then. I find it bizarre that homo milk cost more than skim since in theory homo has less processing...
 
I agree, non-homogenized milk tastes better (or maybe I'm used to it). You can get it at Whole Foods, here in NorCall Strauss Farms supplies it in glass bottles. Good stuff.
 
Humm, that is probably the cause then. I find it bizarre that homo milk cost more than skim since in theory homo has less processing...

I attributed it to them using the fat for other items. They get more use per gallon from skim, so they can charge a little less.
 
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