![[QLD] Pauls Farm House Unhomogenised Milk 750ml $0.79 @ Northside Fruit Barn (Rothwell)](https://files.ozbargain.com.au/n/09/392709.jpg?h=ac61af5c)
Awesome milk at an awesome price - Pauls Farm house unhomogenised milk 750ml $0.79
[QLD] Pauls Farm House Unhomogenised Milk 750ml $0.79 @ Northside Fruit Barn (Rothwell)
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Doesn't it have to be, legally?
Anudder great bargain, thanks OP.
Can't downvote this enough.
Most laws are screwed up beyond recognition. Who is ruling this evil?
Is it pasteurised ?
Yeah, it's pasteurised so it's safe to drink. It's just not homogenised so the cream hasn't been passed through a screen to break it up into little globules.
It's also passed your nose.
shake it enough to mix it and you'll get bonus butter to spread on your toast
When we were kids we would use the creamy bit on the top of the milk bottle to pour on our breakfast cereal.
What makes this milk awesome? I would think that unhomogenised would be better, just because it would be more consistent.
In what way would unhomogenised be "more consistent" ?
Sorry, I meant homogenised milk would be better and more consistent. I don’t understand why someone would prefer unhomogenised.
Because the creamy bit at the top is the best part of the milk, you just have to get in first.
That’s like saying a sandwich is better after you “homogenise” it through a blender.
It’s only a few bucks. Try it. Though fair warning, once you’ve had unhomogenised milk it’s hard to go back.
Once you have unpasteurised milk its hard to go back.
I've heard that but not going to try unpasteurised milk. It can literally kill you. Louis Pasteur saved millions of lives and I'm not going to forget it.
I suppose the key difference between milk and a sandwich is that a sandwich contains different textures and tastes (crunch, chewy, salty, for example) and different textures and tastes is not necessarily something one desires in the same bottle of milk. And no one can really explain why this is apparently better, except that the cream floats to the top, which is nice, but leaves a more watery bottom?!
I don’t know why someone negged my posts either, this is a genuine question.
The trick is to not be the one who ends up with the watery bottom milk.
My suggestion is buy a bottle, it isn't that expensive, and see what you think.
@try2bhelpful: I just saw that Paul’s does a homogenised version of the farmhouse gold variety (in a blue bottle). I’ll buy that and if I like it I’ll take the extra step.
@ihavecentsnotsense: yeah, baby steps. Sounds like a good idea.
When I was a kid the non homogenised was all we had; in glass bottles and delivered by the milkman with a horse and cart. My dad was a part time milky so I got to ride the cart a few times. He really prefered the horse and cart because the horse knew the run and kept walking whereas he had to keep stopping and starting the milk truck.
Good for cheesemaking
blessed are the cheesemakers
Username checks out.
I dunno about you guys, but I prefer the homo milk
1 person doesn't like homo milk.
Very tasty milk!
The ingredient list has milk AND cream, meaning it's a processed milk product. Here in VIC there is also farmer's own unhomogenised milk. This one has no added cream and it tastes thinner than farmhouse gold; farmhouse gold tastes too good to be true imo.
All commercial full cream milk in Australia is first processed into skim milk before having cream re-added, so by your definition all of it is a "processed milk product."
I don't see how that can be true. They wouldn't be able to sell it as unhomogenised if they homogenise all milk into skim milk first. I agree with you that all homogenised milk is homogenised as skim before they add some cream back in to make a full cream milk product.
They wouldn't be able to sell it as unhomogenised if they homogenise all milk into skim milk first.
They don't "homogenise all milk into skim milk" and my post didn't say that. Instead, the unhomogenised milk is first placed in a centifuge to separate the fat solids from the milk (as well as remove dirt and other contaminants), which produces skim milk and cream. That isn't homogenisation, it's separation—the exact opposite. Later, the cream is then added to the skim milk at specific levels and can then be homogenised to create the product marketed as homogenised full-cream milk, or left unhomogenised.
Do you think the thousands of dairy cows in Australia all produce the exact same milk with identical nutritional composition the year regardless of variables like age, ambient temperature, food quality and availability, and stress levels (among a plethora of others)? Australia has strict guidelines for fat composition in milk and the only practical way to meet this is through a standardisation process.
This information came from someone who worked at the Parmalat factory in South Brisbane where this milk is produced. Not sure why you negged my comment when you have no idea what you're talking about.
I didn't neg your comment. Of course the reason for homogenisation is to standardise the milk product as it varies with season, type of cow and area where it is produced. Now that you have explained your comment I agree that milk is put through a skimming separator first.
Reminds me of dairy farmers milk until they added A2 proteins into their milk and it started tasting like watered down milk.
Is it pasteurised ?