A sidenote about unhomogenized milk, it's delicious. I don't know if it actually tastes any different, but something about shaking it up before using it just makes it feel different.
A sidenote about unhomogenized milk, it's delicious. I don't know if it actually tastes any different, but something about shaking it up before using it just makes it feel different.
It absolutely is.
Toned homogenised milk is just a thin watery gruel colored white. For me Half'nHalf is about the right consistency but you can't get it unhomogenized.
That said, cannot not post this mandatory calvin and hobbes strip
https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcT3Qdxv...
Half and Half is too much cream for most people. I've met someone who drank it constantly, but she was a former New York City Ballet dancer, with a very high metabolic rate, struggling to keep her weight up.
Milk mixes from all-cream to no-cream are available, after all.
It may have a higher % of fat. Have you tried to compare it with 95% milk and 5% dairy cream? (I'm not sure about the proportions.) Also, the pasteurization for long term unrefrigerated storage change the taste, so you can try with milk pasteurized for short term storage under refrigeration.
I'm in the US, so I'm speaking only about pasteurized for short term refrigeration. There are places that produce that, just without the homogenization.
I think it is still the same percentage of fat, but I just like shaking it up.
There's something to be said about variety of consistency/taste to excite the tastebuds I think!
I grew up with homogenized milk, and the mere smell of unhomogenized milk makes me want to vomit. Even boiled milk is awful. Unhomogenized cow milk was slightly more tolerable than unhomogenized ox milk.
Incredibly confused by this comment. Does homogenization alter the smell?
>Even boiled milk is awful What does this have to do with homogenization? I wouldn't want boiled milk either unless it was to be used in a soup or something.
Are you confusing homogenization with pasteurization?