joannqn Posted August 18, 2012 Share Posted August 18, 2012 I found a half-gallon glass bottle of non-homogenized milk (it's pasteurized, not raw) in a local store and bought one. I tried shaking it but the cream just stayed mostly in a clump and the bottle top leaked. It tastes good though. So, how do I serve this stuff? Quote Link to comment Share on other sites More sharing options...
Stayseeliz Posted August 18, 2012 Share Posted August 18, 2012 We go back and forth between raw milk and a place that does a low temp pastuerization but doesn't homogenize their milk. We just use it like normal but shake well first. It's good stuff! Quote Link to comment Share on other sites More sharing options...
Lawana Posted August 18, 2012 Share Posted August 18, 2012 It helps to let it sit out for a bit to achieve a slightly warmer temperature. Then the cream mixes in better. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted August 18, 2012 Share Posted August 18, 2012 It helps to let it sit out for a bit to achieve a slightly warmer temperature. Then the cream mixes in better. That or, once you've poured off a bit, it's easier to shake together. Hold it with one hand against the lid and one on the bottom, so the lid stays firmly seated. Quote Link to comment Share on other sites More sharing options...
joannqn Posted August 18, 2012 Author Share Posted August 18, 2012 That or, once you've poured off a bit, it's easier to shake together. Hold it with one hand against the lid and one on the bottom, so the lid stays firmly seated. I had to use a napkin over the lid because it leaked no matter how tight I tried to hold the lid. We like our milk cold. The thought of letting is sit out a bit....ew. Quote Link to comment Share on other sites More sharing options...
Lawana Posted August 18, 2012 Share Posted August 18, 2012 I had to use a napkin over the lid because it leaked no matter how tight I tried to hold the lid. We like our milk cold. The thought of letting is sit out a bit....ew. I guess you'll be buying homogenized milk from now on then. Quote Link to comment Share on other sites More sharing options...
LizzyBee Posted August 18, 2012 Share Posted August 18, 2012 I found a half-gallon glass bottle of non-homogenized milk (it's pasteurized, not raw) in a local store and bought one. I tried shaking it but the cream just stayed mostly in a clump and the bottle top leaked. It tastes good though. So, how do I serve this stuff? The cream is good on desserts or berries. If it's not too thick to dissolve, it's great in coffee! You can just pour it off into a separate container before serving the milk if you want to use it separately. Quote Link to comment Share on other sites More sharing options...
joannqn Posted August 18, 2012 Author Share Posted August 18, 2012 The cream is good on desserts or berries. If it's not too thick to dissolve, it's great in coffee! You can just pour it off into a separate container before serving the milk if you want to use it separately. That's what I was thinking. Or pouring it into a different container to mix. What I really want is raw for less than $10 a gallon. Quote Link to comment Share on other sites More sharing options...
eloquacious Posted August 18, 2012 Share Posted August 18, 2012 The pasteurized, non-homogenized (we buy ours at Trader Joe's) won't mix well when it's really cold. You probably took it right out of the fridge and shook, right? Quote Link to comment Share on other sites More sharing options...
Lawana Posted August 18, 2012 Share Posted August 18, 2012 That's what I was thinking. Or pouring it into a different container to mix. What I really want is raw for less than $10 a gallon. But that won't work for you at all. You would still have the separation issues. If you can't deal with letting pasteurized nonhomogenized milk warming enough to mix, what makes you think raw milk will be any different? Quote Link to comment Share on other sites More sharing options...
yslek Posted August 18, 2012 Share Posted August 18, 2012 But that won't work for you at all. You would still have the separation issues. If you can't deal with letting pasteurized nonhomogenized milk warming enough to mix, what makes you think raw milk will be any different? I buy both kinds. And the raw milk is different; it's much easier to shake. The cream on the pasteurized milk is thicker/stickier for some reason. Also, where does Trader Joe's sell non-homogenized milk? Haven't seen that at either of the locations near me. :glare: Quote Link to comment Share on other sites More sharing options...
LizzyBee Posted August 18, 2012 Share Posted August 18, 2012 But that won't work for you at all. You would still have the separation issues. If you can't deal with letting pasteurized nonhomogenized milk warming enough to mix, what makes you think raw milk will be any different? I grew up on raw milk and it mixes fine when cold. Quote Link to comment Share on other sites More sharing options...
joannqn Posted August 18, 2012 Author Share Posted August 18, 2012 But that won't work for you at all. You would still have the separation issues. If you can't deal with letting pasteurized nonhomogenized milk warming enough to mix, what makes you think raw milk will be any different? I figured we'd get used to it just like we are getting used to eating healthier. I did buy raw once and it wasn't like this. It had cream on top and mixed fine. This cream was so thick and sticky that I had to open the jar and use a knife to dislodge it from the bottle. It wouldn't shake at all because it was a thick blob at the top...about the consistency of whipped butter. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted August 18, 2012 Share Posted August 18, 2012 I buy both kinds. And the raw milk is different; it's much easier to shake. The cream on the pasteurized milk is thicker/stickier for some reason. Also, where does Trader Joe's sell non-homogenized milk? Haven't seen that at either of the locations near me. :glare: In some areas of California Trader Joes sells non-homogenized milk under the name "Cream Top." It is really good! "Cream Top" is produced by Strauss Family Dairy. TJs sells in in plastic under the TJ label, some health-food stores have it in glass under the Strauss Family label. Bill Quote Link to comment Share on other sites More sharing options...
Catwoman Posted August 18, 2012 Share Posted August 18, 2012 After reading all of this, I think I'm going to throw caution to the wind and stick with the big gallon jugs of milk from Sam's Club. :D I'll just have to find some other way to stay healthy! :001_smile: Quote Link to comment Share on other sites More sharing options...
Liz CA Posted August 18, 2012 Share Posted August 18, 2012 I found a half-gallon glass bottle of non-homogenized milk (it's pasteurized, not raw) in a local store and bought one. I tried shaking it but the cream just stayed mostly in a clump and the bottle top leaked. It tastes good though. So, how do I serve this stuff? Homogenizing means that the milk is completely devoid of cream top because by some unnatural (and supposedly not exactly health promoting) method it has been "evened" out so we see no clumps. Rejoice in the creamy lumps and lick your fingers! :001_smile: Quote Link to comment Share on other sites More sharing options...
MyLittleWonders Posted August 18, 2012 Share Posted August 18, 2012 Back when we drank milk, I was told that TJ's cream top milk was previously frozen and then once that happens, the cream doesn't mix in well or at all (we were never able to get the cream to mix in though we loved it anyway). The raw milk we used to drink was never frozen and the cream mixed in beautifully. Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted August 18, 2012 Share Posted August 18, 2012 That's what I was thinking. Or pouring it into a different container to mix. What I really want is raw for less than $10 a gallon. Then we would use the rest from the bottle. Laura Quote Link to comment Share on other sites More sharing options...
Nestof3 Posted August 18, 2012 Share Posted August 18, 2012 I figured we'd get used to it just like we are getting used to eating healthier. I did buy raw once and it wasn't like this. It had cream on top and mixed fine. This cream was so thick and sticky that I had to open the jar and use a knife to dislodge it from the bottle. It wouldn't shake at all because it was a thick blob at the top...about the consistency of whipped butter. This sounds just like the milk I get from Kroger. Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted August 18, 2012 Share Posted August 18, 2012 Some breeds produce creamier milk - Jerseys, I think, make a very thick top to the milk, but I might be wrong. Laura Quote Link to comment Share on other sites More sharing options...
eloquacious Posted August 18, 2012 Share Posted August 18, 2012 I'm in Arizona, and we have the Cream Top milk, also. Incidentally, there's also a non-homogenized yogurt called "Cream Line," which my boys love. Quote Link to comment Share on other sites More sharing options...
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