This wasn’t raw milk. It was still pasteurised. Just not homogenised.
Homogenisation mixes the fat in the milk more effectively so you don’t get separation in the milk which increases its shelf life. Your memories of the tasty milk were probably the creamy part at the top of unshaken pasteurised but not homogenised milk.
Ah, could be. There’s non-homogenized milk that we get sometimes here but it’s nowhere as good as I remember that UK milk being. Maybe it’s just distant childhood memories being incorrect.
Agreed people shouldn’t be drinking it, pasteurization makes it safe for everyone’s immune system. Especially important considering the state of most factory farms.
BUT you’re probably remembering right. I’ve had milk straight from the cow (and cream and buttermilk separated from a just milked cow, as well as butter churned from said cream). Buttermilk especially tastes like quite different from the stuff in the grocery store.
This wasn’t raw milk. It was still pasteurised. Just not homogenised.
Homogenisation mixes the fat in the milk more effectively so you don’t get separation in the milk which increases its shelf life. Your memories of the tasty milk were probably the creamy part at the top of unshaken pasteurised but not homogenised milk.
Ah, could be. There’s non-homogenized milk that we get sometimes here but it’s nowhere as good as I remember that UK milk being. Maybe it’s just distant childhood memories being incorrect.
Agreed people shouldn’t be drinking it, pasteurization makes it safe for everyone’s immune system. Especially important considering the state of most factory farms.
BUT you’re probably remembering right. I’ve had milk straight from the cow (and cream and buttermilk separated from a just milked cow, as well as butter churned from said cream). Buttermilk especially tastes like quite different from the stuff in the grocery store.