3 ms·

Eh, I tried it and it still tastes different for sure when it is not homogenized

• ceejayoz 2y ago
  Homogenization and pasteurization are different things. My local dairy offers cream-top non-homogenized milk; it's still pasteurized. (They also use a lower temperature, longer exposure process.)
  • toomuchtodo 2y ago
    Have you tried milk that has been flash pasteurized? Asking because I’ve noticed it’s been hard to find of recent and you mentioned a local dairy (which is usually more willing to offer alternatives depending on local market and resources). Recommend if you haven’t tried it! The taste profile gives a hint of sweetness while extending shelf life of the product. https://en.wikipedia.org/wiki/Flash_pasteurization https://en.wikipedia.org/wiki/Flash_pasteurization
    • ceejayoz 2y ago
      My dairy (https://www.pittsfordfarmsdairy.com/dairy https://www.pittsfordfarmsdairy.com/dairy) does 145°F vat pasteurization for 30 minutes. I'd imagine flash pasteurization is better than the ultra-high temperature technique the average grocery store milk uses (280°F for two seconds), but having made lots of things like custards I'm willing to bet the difference between 145 and 165, even if for a much shorter time, is pretty huge. I can't drink the grocery store stuff any more.