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Oh also, I’ve had people insist I’m wrong to prefer homogenized milk, or whole milk over cream, or milk at all, depending on the particular varietal, origin, ro
by eyelidlessness 5y ago
Oh also, I’ve had people insist I’m wrong to prefer homogenized milk, or whole milk over cream, or milk at all, depending on the particular varietal, origin, roast, grind, temperature.
- OJFord 5y agoI would argue the opposite, that non-homogenised milk makes no sense in this application - it's a toss up whether you'd get skimmed milk, cream (of an unpredictable fat %), or where in between. (It has it's uses though, it's not that common in the UK, but I find it vastly better for making paneer for example - homogenised milk splits to a billion tiny wispy solids that don't set together well, leaving a crumbly texture; non-homogenised gives a much better mix and far bigger bits that hold together well.)