Homogenized Milk? What is that?

When milk is left on its own the natural milk fat (otherwise known as cream) Rises to the top and creates a layer of cream.


Milk homogenization is a process that happens in the production room before the milk is pasteurized and bottled. The homogenizer essentially mixes and disperses that milkfat by using a high-pressure procedure to break it down into smaller particles. Once the milk goes through the machine. the tiny particles stay evenly dispersed throughout the milk to create a more uniform mixture.


When you buy our non-homogenized milk, you can skim the layer of cream off the top and use it in your coffee, or shake the milk to evenly distribute the cream back into the milk yourself.


There really isn’t any reason to homogenize milk other than to offer a more consistent product.


Our reason for not wanting to homogenize our milk is in an effort to keep our products as close to their natural state as possible. We want people to get that true fresh from the farm milk that tastes like the good ol’ days.

  • Posted by Dacey Johnson
  • On May 18, 2021
Tags: chocolate, cream, Creamery, dairy, fresh, homogenized, milk, non-homogenized