What is non-homogenized? Why do we think non-homogenized is better?

We do not homogenize our milk, preferring instead to leave it in its natural form–a combination of nonfat milk and cream. Homogenization, developed around 1900 in France, is a process in which hot milk is pumped through very small nozzles at high pressure, creating turbulent pressure that tears the fat globules into tiny particles, evenly dispersing them throughout the milk. While homogenization blends milk, it makes milk taste bland. Cream left in its whole form (globules) allows a natural creamy taste that is lost when it is broken down through homogenization. The cream in non-homogenized milk will rise to the top because it is lighter than the nonfat milk from which it separates. The cream at the top is a forgotten treat that kids and adults in earlier generations looked forward to when the milkman left milk on their front porch.

Many customers say they like how in one way our milk feels lighter in the mouth, but it also has a full, creamy flavor. Customers also say our milk is cleaner on their palate.

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