A sidenote about unhomogenized milk, it's delicious. I don't know if it actually tastes any different, but something about shaking it up before using it just makes it feel different.
It may have a higher % of fat. Have you tried to compare it with 95% milk and 5% dairy cream? (I'm not sure about the proportions.) Also, the pasteurization for long term unrefrigerated storage change the taste, so you can try with milk pasteurized for short term storage under refrigeration.
I'm in the US, so I'm speaking only about pasteurized for short term refrigeration. There are places that produce that, just without the homogenization.
I think it is still the same percentage of fat, but I just like shaking it up.
Hi from Argentina! Here in Buenos Aires, we have "fresh" milk that must be refrigerated, and also milk in plastic bottles tat last 1 month and in tetrabriks that last 6 months.
In all of the presentations we used to have 3.3% and 1.5% fat content, but since a few years we have 3%, 2%, 1% and if you are very unlucky 0% that taste like water with watercolor. I'm not sure why we changed, probably some weird Big Cow conspiracy :)
All of that is pasteurized and homogenized.
Anyway, 3% is more tasty than 1%. I'm not sure about the difference with 3.3%. But the low fat one is recommended for diets.
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When I was young, my grandfather has a small summer house like 1 mile away from a town that is like 10 miles away from the capital city of one of the provinces in the northwest of Argentina. We use to bought raw unpasteurized unhomogenized milk from someone that had cows nearby. But we obliviously had to boil it and then remove the big layer of cream at the top, that we used for cooking (as a replacement of butter).
The problem of boiling milk at home is that it must boil for 10 minutes or something and that changes the flavor. In a factory, they can boil milt at ~150°C (300°F) for 1 second instead, that kills the bacterias but does not change the flavor.
I grew up with homogenized milk, and the mere smell of unhomogenized milk makes me want to vomit. Even boiled milk is awful. Unhomogenized cow milk was slightly more tolerable than unhomogenized ox milk.
The article itself is informative... But the diagrams, the low contrast on the web page, the font sizes, even some of the writing sounds...umm... AI-driven
I'm not complaining about the use of (AI) tools per se, which is fine I guess.
Something feels off. Somewhere between a little-off to a bit-more-off.
Sorry. I'm trying to find the right words... Perhaps a bit too polished? (Can there be such a thing?)
Understand the concern here - I can confirm the diagrams/interactive elements on desktop were AI generated based on a diagram I made in powerpoint. The interactivity and JS elements is not something I'm not going to code myself. I'm a writer/thinker not a frontend dev.
The diagram is almost 1:1 the same except the cheese layout which it chose to do a bit differently. The mobile version of the diagram is an AI driven layout restructure - however still true to my source material.
The writing of the article is entirely my own. I'll choose to take it as a compliment that you think it's too polished haha.
You can do some of this at home too. I buy raw milk (it's common here in Switzerland) and make paneer or ricotta. Then I boil down the whey and make a fudge-like Norwegian cheese.
Another pathway is to start with 35% fat cream or crème fraiche and make butter. Then you use the buttermilk to make cheese. Then you use the whey to make Norwegian cheese OR if you started with crème fraiche you take the sour whey and make sorbet by mixing it with some fruit juice and shaking the container every hour or so as it freezes in the freezer.
It's not nearly as time-consuming as it sounds and the rewards are better than anything you'd buy. The butter is better (less water within), the paneer and ricotta are so much better than factory-made, and the sorbet is... well probably about equal to sour cream sorbet you'd buy (assuming you buy movenpick :).
The cow is the index case of microbiome über alles, that is the cow cannot digest grass at all but rather it is colonized with bacteria that eat the grass and then the cow eats the bacteria and the volatile fatty acids made by the bacteria.
We buy 1L bottles of fresh whole milk from the local dairy, and there is always a thick layer of cream on the top, unlike store-bought whole milk that seems to be missing the cream.
16 comments
[ 1390 ms ] story [ 133 ms ] threadI think it is still the same percentage of fat, but I just like shaking it up.
In all of the presentations we used to have 3.3% and 1.5% fat content, but since a few years we have 3%, 2%, 1% and if you are very unlucky 0% that taste like water with watercolor. I'm not sure why we changed, probably some weird Big Cow conspiracy :)
All of that is pasteurized and homogenized.
Anyway, 3% is more tasty than 1%. I'm not sure about the difference with 3.3%. But the low fat one is recommended for diets.
---
When I was young, my grandfather has a small summer house like 1 mile away from a town that is like 10 miles away from the capital city of one of the provinces in the northwest of Argentina. We use to bought raw unpasteurized unhomogenized milk from someone that had cows nearby. But we obliviously had to boil it and then remove the big layer of cream at the top, that we used for cooking (as a replacement of butter).
The problem of boiling milk at home is that it must boil for 10 minutes or something and that changes the flavor. In a factory, they can boil milt at ~150°C (300°F) for 1 second instead, that kills the bacterias but does not change the flavor.
Toned homogenised milk is just a thin watery gruel colored white. For me Half'nHalf is about the right consistency but you can't get it unhomogenized.
That said, cannot not post this mandatory calvin and hobbes strip
https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcT3Qdxv...
I'm not complaining about the use of (AI) tools per se, which is fine I guess.
Something feels off. Somewhere between a little-off to a bit-more-off. Sorry. I'm trying to find the right words... Perhaps a bit too polished? (Can there be such a thing?)
The diagram is almost 1:1 the same except the cheese layout which it chose to do a bit differently. The mobile version of the diagram is an AI driven layout restructure - however still true to my source material.
The writing of the article is entirely my own. I'll choose to take it as a compliment that you think it's too polished haha.
https://www.youtube.com/watch?v=LeUZmojH7p8
Another pathway is to start with 35% fat cream or crème fraiche and make butter. Then you use the buttermilk to make cheese. Then you use the whey to make Norwegian cheese OR if you started with crème fraiche you take the sour whey and make sorbet by mixing it with some fruit juice and shaking the container every hour or so as it freezes in the freezer.
It's not nearly as time-consuming as it sounds and the rewards are better than anything you'd buy. The butter is better (less water within), the paneer and ricotta are so much better than factory-made, and the sorbet is... well probably about equal to sour cream sorbet you'd buy (assuming you buy movenpick :).
The cow is the index case of microbiome über alles, that is the cow cannot digest grass at all but rather it is colonized with bacteria that eat the grass and then the cow eats the bacteria and the volatile fatty acids made by the bacteria.