Question - new to non-homogenized milk
I bought some organic, grass fed, low temp pasteurized, non-homogenized milk for the first time. I expected the fat to separate, but I didn't expect it to form solid chunks that stuck to the glass container no matter how much I shook it. Is my frig too cold, or is this normal? I was bummed to see all that fat lost.
On a related note, I discovered later that this same dairy also produces non-organic, pasteurized, homogenized milk which makes me think I ought to find another source. Do you think this makes the quality of their organic milk suspect? This was a complication in sourcing better milk that I never even considered. Ugh...
CW-125, part calorie counting, part transition to primal
GW- Goals are no longer weight-related