Non-homogenized milk

Non-homogenized milk is milk that has not undergone the homogenization process, which is a mechanical method to break down fat molecules so they remain integrated rather than separating as cream. This type of milk allows the cream to rise to the top, requiring it to be shaken or stirred before consumption, and is often preferred for its richer flavor and more natural state. It is particularly favored by consumers who believe it retains more beneficial nutrients and enzymes that may be lost during homogenization.