In this article, we will answer the question “How to drink non-homogenized milk?”, and how is the milk homogenized?
How to drink non-homogenized milk?
Homogenized milk has a fat or cream layer on top of it. If you want to drink full fat milk, you can just shake the milk to disperse the fat layer or use a spoon to stir it in and drink. Alternatively, chill the milk in the fridge overnight. The fat will settle on the top in the form of cream. Remove this cream and drink the leftover skin milk.
- The cream that you just removed from the milk should not be wasted. It is rich in fats and flavors. Due to its creaminess, it can be added to coffee or tea to add a rich velvety texture to the beverage.
- It can also be used to make cheese, yogurt, ice cream, whipped cream, or other dairy-based foods like ghee at home or in elegant restaurants.
- If you like eating it as it, spread it on your toast, sprinkle some sugar or drizzle some maple syrup or honey and enjoy. This is a good way to enjoy toast rather than the regular butter. Butter is actually cream which is made by churning and whipping cream.
- If you are a cereal person, add some cream to your morning cereal for a boost of richness, creaminess and flavor.
- Sweeten cream using your favorite sweetener and dip fresh berries and enjoy the sweet and tangy flavor of this delicious combination.
What is homogenization?
Homogenization is a mechanical treatment that uses heat to evenly distribute the fat globules throughout the milk. Without homogenization, a thick cream comes to the top of milk. Homogenized milk has a more white, creamy, and smooth texture. Commercial homogenization began in the 19th century.
Prior to homogenization, the fat was distributed by shaking the milk vigorously. Moreover, it had a fat content ranging from 3-8%. After the concept of milk homogenization was introduced, a standard for the milk fat content was introduced i.e 3.25%. Homogenized milk has a richer texture than homogenized milk and a sweeter flavor.
How is milk homogenized?
- Homogenization of milk involves two stages:
The fat globules are forced to break down into smaller particles by squeezing the milk with high pressure through tiny holes. At this stage, milk undergoes a pressure of 2,000-3,000 pounds per square inch, on average. Some machines might apply pressure as high as 14,500 psi.
- The second stage involves breaking the clumps of the broken fat globules which form when they accumulate casein and whey protein in their cell walls when they reassemble. This step is called homogenization. It breaks up the fat clumps and distributes them evenly throughout the milk.
Other FAQs about Milk which you may be interested in.
Is homogenized milk healthy?
Pros of homogenized milk
- Homogenization provides the following benefits.
- Homogenized milk can last 11 days even without pasteurization. The cream that comes to the top of non-homogenized milk causes fats to oxidize leading to faster milk spoilage.
- Homogenized milk has a smoother, creamier white, and even appearance. Due to the evenly distributed fat globules, it is easier to drink.
- The even distribution of fat in homogenized milk makes it easier to work with during cooking. It makes sure the fat and protein do not separate when exposed to cooking temperatures.
Cons of homogenized milk
Following are some of the cons of homogenized milk.
- The smaller fat globules are more easily digested in the gut. This can lead to heart diseases. Although this theory has not been proven yet, it is better to avoid high-fat homogenized milk if you suffer from heart problems.
- Homogenization breaks down other nutrients of the milk, not just fat. This reduces the nutritional value of the homogenized milk.
Both homogenized and non-homogenized milk have their pros and cons. The cons of homogenized milk cannot overweigh the pros. Therefore, it comes down to personal preference. If you have an underlying health issue related to the heart, skip homogenized milk as a precautionary measure. If you do not like the uneven fat content of the non-homogenized milk in drinking or while cooking, go for its homogenized counterpart.
Recipes to make with milk cream
Cream is often added to soups, stews, curries and gravies to thicken and add a rich mouthfeel due to its high fat content. Following are some of the recipes that use cream.
Creamy Wild Mushroom One-Pot Pasta
In this article, we answered the question “How to drink non-homogenized milk?”, and how is the milk homogenized?