What's the Hype around Unhomogenised Jersey Milk?

Unhomogenised milk, also known as "cream on top" is milk that has not been homogenised meaning the process where the fat molecules in milk are broken down to create a uniform consistency throughout the liquid (cream and milk smooshed together to make one form)

In Unhomogenised milk, the fat molecules tend to rise to the surface and form a layer of cream.

Homogenised milk, on the other hand, has undergone this process, resulting in a smoother texture and a more consistent appearance. The fat molecules are distributed evenly throughout the milk, eliminating the need for separating cream from the liquid. Homogenisation also helps to extend the shelf life of milk by preventing spoilage due to bacterial growth.

Some people prefer Unhomogenised milk because they enjoy the richer taste and texture of cream on top. Others opt for homogenized milk for its uniform consistency and extended shelf life.

It ultimately comes down to personal preference. I will say, on a personal note It can also impact the natural flavour and richness of the milk and by choosing the cream on top Jersey milk, its the closest thing it coming straight from the cow!

This type of milk offers a taste so pure and delicious, you won't want to go back to regular milk again. It just takes some getting used to thats all!

I do believe if you are trying to create a "less processed" life this is a start!