unhomogenised milk

 

 

Just about all milk in Australia is homogenised. Forced at high pressure through big pistons, this breaks the cream into such tiny bits that it cant come back together again meaning the cream becomes evenly dispersed throughout the milk. Homogenised milk is whiter and has a thinner mouthfeel than unhomogenised milk.

Fact: most people prefer homogenised milk!

In unhomogenised milk, cream will rise to the top when it stands for any length of time. Such milk is also widely regarded as more flavoursome (in the homogenised variety, aromatic fatty molecules are surrounded by virtually flavourless proteins) but can go sour more rapidly.

It also has all the cream left in it unlike most Full Cream and Light milk which is standardised to a specific fat%. Our Unhomogenised milk is the same as whatever the amazing jersey girls are making at the time. 

Purists swear by the richer, fuller flavour of unhomogenised milk; many people prefer homogenised milk because they've become accustomed to its milder taste.

Have you tried Gippsland Jersey Unhomogenised milk?

Available on our online store or at selected stockists; Find your local stockist here