Yeah, there's a farm market about 45 mins. away that has raw milk, but I've never tried it, so I didn't know if I should buy it or not. Is it as thick as heavy cream? Since you like it so much, I'm anxious to try it now! I emailed Promised Land, so hopefully I'll get an answer soon. Their heavy cream is soo good! I'm not getting my hopes up about it being grassfed, though.
Originally Posted by pdovers
Cream is the fatty part of the milk that floats on top, unless it has been skimmed off (skim milk) or homogenized, which means forced through a tiny-holed strainer to break the fat up so it doesn't rise anymore. There have been studies that indicated that homogenization doesn't allow your body to process that fat naturally, but I don't have any links for that.
Skim milk has all the fat skimmed off. Conventional whole milk usually has all the fat skimmed off, then about 3.5-4% added back. Low-fat milk is usually 1-2%.
A natural cow's milk is usually about 4% butterfat, give or take a bit. Some cows are as high as 7%. The butterfat that isn't put back onto the milk is used to make butter, or sold as cream.
Non-homogenized, or cream line (because you can see the line where the cream and the milk separate) milk tastes completely different from homogenized milk, but it can be hard to find sometimes.
Interesting! But I'm confused. Are you saying it is a good choice bc it has a good bit of fat or it's not a good choice bc it's not raw?
Originally Posted by jfreaksho
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