[quote user="Jonzjob"] The fresh milk that we get is not homogenised. It is gently pasturised in a banne marie, or however you spell it. We get it from either of the bio supermarkets here in Carcassonne. they also have raw milk sometimes and that has a shelf life of just a couple of days. Fresh goats milk is there too! The pasturised cows milk always has a nice layer of cream on the top and it is semmi skimmed milk! The problem with homogenised mik is that it is forced through a very fine mesh to break up the fat globules, this is why you will never see cream on the top, and the fat globules are so fine that if you suffer with a 'leaky gut' the globules can pass through the stomatch wall into the blood system. These days we have been trying other things and I really like the 'oat milk', slightly sweet and lovely on proper porrige [8-|] [/quote] My mate tels me that he tried horses milk at a fête at Boulogne sur mer, his French is not good but he is quite intelligent and I dont think he was misled. Re homogenising milk, it is not seived but molecularely (dont even know how to say it!) reduced by high velocity impact, I used to make the homogenisers during my apprenticeship in what was known as the "Homo section" of our factory! The machines resembled a huge stainles steel piston engine but powered by even huger electric motor, the milk was aspirated and on the compression stroke forced at high velocity through a narrow orifice onto a titanium impact ring. As Jonzjob says the fat is still present in its full percentage but no longer visible as cream and cannot be smelt until it is very very sour, when we drink supermarket milk after one week, plus of course its time on the shelf, delivery etc, it is the same as drinking fresh milk from the milkman after 10 days except of course that our palate and taste buds are fooled into not making us puke.