Non-Homogenized
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Non-Homogenized
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About this listen
A live read of the article Non-Homogenized: Musings of Milk & Other Matters, Mrs. Gina Loehr.
To read the full article, visit https://hearthandfield.com/non-homogenized-musings-on-milk-and-other-matters/
I'm beginning to think of myself as a milk connoisseur. Some people relish the subtle nuances of coffee drinking, or wine tasting, or beer brewing, but I prefer to spend my beverage-based energy on healthy, delicious, satisfying cow’s milk.
There are three distinct ways to consume dairy milk. Raw is the first, but it can be hard — though not impossible — to come by raw milk unless you own a cow. Then, there is pasteurized, homogenized milk (what we around here call “store milk”). And finally, there is pasteurized, non-homogenized milk, which can be found occasionally in stores, sold as “cream top.”
As a newlywed, I joined my . . .