Unhomogenised milk

 

Why Unhomogenised Milk is Different

Almost all milk in Australia is homogenised. This process forces the milk through high-pressure pistons to break the cream into tiny particles so it can't separate, creating an evenly dispersed, whiter milk with a thinner mouthfeel. While most people have grown accustomed to this milder taste, dairy purists swear by something else entirely.

Enter Unhomogenised milk.

Because we leave it exactly as nature intended, the rich cream naturally rises to the top. It also retains its full, complex flavour—unlike homogenised milk, where the aromatic fat molecules get trapped inside flavourless proteins.

Plus, while standard full-cream and light milks are mathematically adjusted to a specific fat percentage, our unhomogenised milk is never standardised. It's simply the pure, seasonal output of whatever our amazing Jersey girls are producing on the day. It’s richer, fuller, and wonderfully authentic.

Have you tried Gippsland Jersey Unhomogenised milk yet? Give it a shake and taste the difference.

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