Oh how I love skimming fresh cream off the top of the jar of milk! Unless we're on our last jar, cream is always ready to hand when we need it. Most of it goes into the cream whipper to top our mochas and hot cocoas. Sometimes a little goes into mashed potatoes, or a desert recipe. Occasionally I make sour cream or butter with it.Did our parents' and grandparents' generation really give up this little luxury just to avoid having to shake the jug a couple of times before pouring the milk? Surely not. Probably homogenization* was was an industry convenience. Whatever the reason, it's a loss. A small one, sure, but a loss none the less.
*Homogenization is the process of pulverizing the milk fat so that it stays suspended in the more watery portion of the milk, rather than rising to the top as it does naturally. It is not related to pasteurization, which is the process of heating the milk to kill any potentially harmful pathogens. Most milk at the grocery store is both pasteurized and homogenized.
5 comments:
Milk in stores has certain percentages of fat so I imagine that all milk is skimmed first then cream added back to get the desired level of fat and then homogenized. Normally milk fat fluctuates during the course of the year and homogenizing it makes it always appear and taste the same from one batch to the next.
You're so smart, Weaver! That makes perfect sense. All in the name of standardization and quality control! :o\
Stephanie
I love our raw, unpasteurized milk, even though I have to shake the jugs. :)
It's great stuff!
I agree, Erin! Do you own cows in St. Johns (that's where ours are) or somewhere else? I don't suppose you have your very own dairy cow. 'Though that would be pretty cool...
Stephanie
Hmm...sounds really good. I bet homemade icecream out of that would be excellent too. Thank you for a pleasant reminder of my childhood.
Enjoy.
Jan Lyn
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