Quick Recipes and Easy

Things We Can Do With Milk – If It Was Not Homogenized

I remember having milk cows. They would be milked at the same time every morning and every evening. The milk was cooled straight away and it was pasteurized before we used it either by heating it to a certain temperature on the stove or with an electric machine. After the milk sat for awhile the cream would rise to the top of the milk. That was skimmed off and used to make butter. The liquid left after the butter was churned was used to make pancakes, bread or cakes.

When the milk sat awhile longer the cream was again skimmed from the top. That was used for cooking or to place on cereal or in coffee. What was left for drinking was probably equivalent to what we know as two per cent milk, but it tasted much sweeter than the stuff in plastic containers. Milk should be kept in glass jars. I will drive over 50 miles just to buy milk that is in glass jars and not homogenized.

With real whole milk you get, butter, whipping cream, buttermilk, sour cream and if you let the milk naturally sour you can make cottage cheese from it. When you let homogenized milk get sour in a plastic jug it turns green and is not useable. Naturally soured pasteurized milk is the best for baking and making certain cheeses.

I reckon the homogenization process spoiled a perfectly excellent food. The only thing homogenized milk is excellent for is drinking and I prefer to have unhomogenized milk. I am not too bone idle to skim the cream from the top of the milk and it tastes so much better.

Everything I write about is from personal observation and life experiences. I like to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website pothaven.com pothaven.com was made because of my interest in quality cookware and cooking.



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