At Kalona SuperNatural we believe that milk should be processed as minimally as possible. This allows you to enjoy the milk in the most natural state possible. One of the ways we accomplish this is by not homogenizing our milk.
Homogenization is a mechanical process forces the milk into one blended, smooth product and doesn't allow the cream to naturally separate. To accomplish this, fresh milk is pumped through tiny nozzles at high pressure. That pressure destroys the fat globules of the cream into tiny particles, which then disperse evenly throughout the milk.
Separation is natural in milk. After milk sits for 12-24 hours, fresh non-homogenized milk separates into two layer. One of cream (sometimes called the “cream top”) and a layer of low-fat milk. Over time, the cream will become thicker and after a few days it may nearly solidify into a cream “plug.”
You may notice that non-homogenized milk has a naturally sweeter flavor than homogenized milk. This is because whole cream has a silky texture that is lost when the fat globules are broken into those small pieces.