Unhomogenised milk has gone through one less processing step than most of the milk we buy in Australia, but it has still been pasteurised so it’s completely safe and legal.

Homogenisation breaks the structure of the proteins into much smaller pieces, and disperses the butterfat globules evenly throughout the milk (this is why unhomogenised milk usually has a layer of cream on the surface). Unfortunately homogenisation does cause lasting damage to the milk in relation to cheese making, and thus is not always ideal for the home cheese maker.

Find further information about milk processing and where to buy unhomogenised milk in Australia here.