A sidenote about unhomogenized milk, it's delicious. I don't know if it actually tastes any different, but something about shaking it up before using it just makes it feel different.
Toned homogenised milk is just a thin watery gruel colored white. For me Half'nHalf is about the right consistency but you can't get it unhomogenized.
That said, cannot not post this mandatory calvin and hobbes strip
https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcT3Qdxv...
Milk mixes from all-cream to no-cream are available, after all.
I think it is still the same percentage of fat, but I just like shaking it up.
In all of the presentations we used to have 3.3% and 1.5% fat content, but since a few years we have 3%, 2%, 1% and if you are very unlucky 0% that taste like water with watercolor. I'm not sure why we changed, probably some weird Big Cow conspiracy :)
All of that is pasteurized and homogenized.
Anyway, 3% is more tasty than 1%. I'm not sure about the difference with 3.3%. But the low fat one is recommended for diets.
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When I was young, my grandfather has a small summer house like 1 mile away from a town that is like 10 miles away from the capital city of one of the provinces in the northwest of Argentina. We use to bought raw unpasteurized unhomogenized milk from someone that had cows nearby. But we obliviously had to boil it and then remove the big layer of cream at the top, that we used for cooking (as a replacement of butter).
The problem of boiling milk at home is that it must boil for 10 minutes or something and that changes the flavor. In a factory, they can boil milt at ~150°C (300°F) for 1 second instead, that kills the bacterias but does not change the flavor.
>Even boiled milk is awful What does this have to do with homogenization? I wouldn't want boiled milk either unless it was to be used in a soup or something.
Are you confusing homogenization with pasteurization?