What exactly is unhomogenised milk?

December 9, 2025 •

4 min read

The vast majority of milk sold in grocery stores has been homogenized, but a growing number of consumers are discovering the delights of its less-processed counterpart. So what exactly is unhomogenised milk, and what makes it different from the milk you're used to?

Quick Summary

An explanation of unhomogenised milk, covering the absence of the mechanical homogenization process and the natural formation of a creamy top layer. Explore the taste, texture, and culinary uses.

Key Points

Creamline Formation: Unhomogenised milk features a distinct, natural layer of cream that rises to the top because its fat globules are left intact.
Less Processed: The primary difference is the absence of the mechanical homogenization step, which breaks up fat globules in standard milk.
Enhanced Flavor: Many consumers prefer the richer, fuller, and more authentic flavor profile of unhomogenised milk.
Culinary Flexibility: The cream can be either mixed back into the milk or separated for other uses, such as coffee, cheese making, or baking.
Pasteurized and Safe: Unhomogenised milk sold commercially is typically pasteurized, distinguishing it from raw milk and making it safe to drink.
Versus Homogenised: While nutritionally similar, homogenised milk offers a uniform texture and longer shelf life, whereas unhomogenised provides a traditional, separated product.

The Science Behind Unhomogenised Milk

Unhomogenised milk, also known as "cream-top" or "creamline" milk, is simply milk that has not undergone the homogenization process. In its natural state, milk contains fat globules of varying sizes. Because these fat globules are less dense than the rest of the milk, they naturally rise to the top over time, creating a distinct layer of cream. This is the very same milk that people drank for hundreds of years before modern processing became the norm. While it may look different, it is still perfectly safe to consume, provided it has been properly pasteurized. Pasteurization is a separate heat treatment that kills harmful bacteria and is mandated for most commercial milk sales.

The Homogenization Process Explained

To understand unhomogenised milk, you must first understand its opposite. Homogenization is a mechanical process developed in the late 19th century that forces milk through very small nozzles under high pressure. This intense pressure breaks the large milkfat globules into much smaller, uniform particles. Because these new, tiny fat globules are small enough to stay suspended throughout the milk, they no longer separate and rise to the surface. This results in the uniform, creamy-white appearance and consistent texture found in most commercially available milk.

Why Choose Unhomogenised Milk?

For many, the appeal of unhomogenised milk lies in its less-processed nature and its distinct taste profile. It offers a more traditional dairy experience reminiscent of fresh farm milk.

Richer Flavor: Many people describe the flavor of unhomogenised milk as richer and more complex than its homogenized counterpart. The cream layer itself is, of course, a rich, creamy delight.
Culinary Versatility: The separation of cream offers unique opportunities for cooking and baking. You can shake it for a creamy texture, or scoop the cream off the top to use separately for coffee, sauces, or whipping.
Potential Digestibility: Some consumers and limited studies suggest that the larger, natural fat globules in unhomogenised milk may be easier for some people to digest. The natural fat globule membrane (MFGM) remains intact, unlike in homogenized milk where it's disrupted.
Closer to the Source: Choosing unhomogenised milk often means supporting smaller, local dairy farms and producers who prioritize minimal processing.

Unhomogenised vs. Homogenised Milk

To help you decide which is right for you, here is a comparison of unhomogenised and homogenised milk.


Feature	Unhomogenised Milk	Homogenised Milk
Appearance	Visible cream layer on top; 'creamline'.	Uniform white color; no separation.
Texture	Thicker, creamier top layer; can be blended by shaking.	Smooth, consistent texture throughout.
Flavor Profile	Richer, fuller, and more complex; tastes fresher to some.	Milder, more uniform flavor.
Processing Level	Minimal processing (homogenization step skipped).	Subjected to high-pressure mechanical homogenization.
Culinary Use	Versatile; cream can be used separately or mixed in.	Consistent; provides uniform results in cooking.
Consumer Appeal	Popular among those seeking a traditional, less-processed product.	Industry standard for convenience and longer shelf life.
Nutritional Content	No significant difference if from the same source.	No significant difference if from the same source.
Shelf Life	Generally shorter than homogenized milk.	Tends to have a longer shelf life.

The Cream-Top Experience and Uses

The cream layer is the defining feature of unhomogenised milk, and it's also the source of its culinary versatility. You can choose to use the milk in different ways depending on your needs. For a traditional glass of milk with a rich mouthfeel, simply give the bottle a good shake before pouring to reincorporate the cream.

Using Separated Cream

Alternatively, you can leave the bottle unshaken and spoon the rich cream off the top. This cream is perfect for:

Coffee: A spoonful of the golden cream adds a luxurious, velvety texture to your morning coffee or latte.
Baking: The cream can be used as a substitute for heavy cream in recipes, adding a rich, natural flavor to cakes, custards, and whipped cream.
Yogurt and Cheese: Many artisan cheesemakers and home yogurt makers prefer unhomogenised milk because its intact fat globules result in a richer, better-textured product.
Toppings: Drizzle the rich, unseparated cream over desserts, porridge, or fresh berries for an indulgent topping.

Potential Misconceptions: Unhomogenised vs. Raw Milk

A common point of confusion is mistaking unhomogenised milk for raw milk. While both can have a visible creamline, they are not the same. Raw milk is unprocessed milk that has not been pasteurized to kill bacteria and poses significant health risks. In contrast, unhomogenised milk available for sale is almost always pasteurized, making it a safe product to drink. Always check the label to ensure you are buying pasteurized, non-homogenised milk for safe consumption.

Conclusion

In essence, what exactly is unhomogenised milk? It's a minimally processed dairy product prized for its distinct cream top, rich flavor, and traditional character. It's a product that puts the choice of texture back in the hands of the consumer, allowing for a personalized dairy experience. Whether you prefer to shake it to blend or spoon off the cream for a rich treat, unhomogenised milk offers a versatile and delicious alternative to standard homogenised varieties. Just remember to look for the 'pasteurized' label to ensure safety.

For more information on milk processing and safety standards, visit the U.S. Food & Drug Administration website.

Frequently Asked Questions

No, unhomogenised milk is not the same as raw milk. Raw milk is both unhomogenised and unpasteurized, meaning it has not been heat-treated to kill harmful bacteria. Commercially sold unhomogenised milk is typically pasteurized and therefore safe to consume.

The cream rises to the top of unhomogenised milk because the fat globules are left in their natural, larger state. Since fat is less dense than milk, the larger fat globules naturally separate and float upwards when the milk is left to stand.

You can, but it's a matter of preference. Shaking the bottle will redistribute the cream throughout the milk, resulting in a richer, creamier glass. If you prefer a lighter milk with a separate cream for other uses, you can simply pour from the bottom.

While the nutritional profile is largely similar to homogenized milk, some evidence suggests that the natural fat globule structure in unhomogenised milk may be easier for some people to digest. There is no conclusive medical evidence that it is inherently healthier.

Yes, unhomogenised milk is excellent for cooking. The cream layer can be used separately for whipping, sauces, or coffee, while the remaining milk can be used in recipes just like regular milk. It is also favored by artisan cheesemakers.

Unhomogenised milk should be stored in the refrigerator at or below 40°F (4°C), just like any other dairy product. It typically has a shorter shelf life than ultra-pasteurized milk, so check the expiration date and use it promptly.

You can find unhomogenised milk at specialty grocers, health food stores, and farmers' markets. It may also be available directly from local farms. Look for the terms "cream-top" or "creamline" on the label.