Recipes Raw Milk

Published on October 22nd, 2012 | by Heather Carr


October Unprocessed, Day 21 – Dairy and a Cornbread Recipe

Raw Milk

Milk seems like such a simple product. It even has smiling cows on the container and what’s better than a happy cow?

It also seems like it should be a single-ingredient product. Sort of like when I buy lettuce at the produce stand – there’s only lettuce in that bag. While fluid cow’s milk is mostly milk, it has been enhanced or fortified with vitamins A and D and sometimes other things.

That’s nothing compared to what happens to other dairy products. In the olden days, sour cream, yogurt, and other fermented dairy products were simply fermented. Nowadays, they’re fermented, but also contain other ingredients for an artificial sour taste and several more to thicken and smooth it.  (You can still make your own sour cream at home and skip all the extra ingredients.)

But back to plain old milk. The thing that makes most supermarket milks unsuited for my October Unprocessed challenge is the homogenization. Pasteurization can be done in the kitchen easily. Homogenization is something quite different. I’ll link to this site that explains homogenization in detail, but in short, the milk is forced under high pressure through very small holes in order to break up the fat molecules. Before homogenization, fat molecules in milk are 2-10 microns in size. Afterwards, they’re 0.2-2 microns. I’m sure I couldn’t create that kind of pressure in my kitchen.

Milk without homogenization has cream floating on top. When you want to drink it, you have to shake the milk to mix the fat back in. It’s the same thing I do for fruit juices and it doesn’t seem like that much of a chore. I guess I’m just mystified as to why homogenization is done.

In every supermarket around here, there is one brand of milk that is not homogenized. It comes from small dairies, so it’s a different farm supplying each grocery. It tastes thicker and creamier than homogenized milk, although it’s my understanding that the percentage of milkfat is the same as in homogenized whole milk.

My cornbread recipe originally called for low-fat sour cream, which is too highly processed for October Unprocessed. I substituted non-homogenized milk for the sour cream and it turned out perfectly.  This is another of those bread recipes that can be made almost last minute.

Cornbread Recipe

¾ cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
2 teaspoon double-acting baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ¼ cup non-homogenized milk
2 tablespoons butter

Mix all ingredients together. They will form a batter, rather than a dough. Pour into a greased 9×9-inch square pan. Bake at 425 degrees Fahrenheit for 20 minutes, or until a toothpick in the center of the cornbread comes out clean.

Keep up with the latest sustainable food news by signing up for our free newsletter. CLICK HERE to sign up!

Tags: , , , , ,

About the Author

Heather Carr loves food, politics, and innovative ways to make the world a better place. She counts Jacques Pepin and Speed Racer among her inspirations. You can find her on Facebook or .

One Response to October Unprocessed, Day 21 – Dairy and a Cornbread Recipe

  1. Pingback: Eat Drink Better | October Unprocessed – Some Final Thoughts | Page: 1 | Eat Drink Better

Back to Top ↑
  • Let’s Connect!

  • Advertisements

  • Popular Posts & Pages

    Whether you are looking to completely give up animal products or just want to try eating vegan some of the time, we want to support you! Below, you’ll find articles answering some common questions about vegan cooking and nutrition. If you don’t see your question answered below, please get in touch with us! We are happy to investigate for you!

    Find out what's in season now, plus get plenty of recipe inspiration to help you make the most of every season's beautiful, local fare.

    I love infographics. When I came across this one about what, how, and when to plant vegetables, I thought I’d share. Keep reading after the pic for a few of my own lessons learned.

    Putting a healthy meal together can be difficult on a busy weeknight. These quick, easy, healthy meals make even weeknight cooking a breeze.

    Looking for an all vegan grocery store? Even if you’re not lucky enough to have one in your town, there are lots of online options for vegan grocery shopping.

  • Advertisements

  • Search the IM Network

  • The content produced by this site is for entertainment purposes only. Opinions and comments published on this site may not be sanctioned by, and do not necessarily represent the views of Sustainable Enterprises Media, Inc., its owners, sponsors, affiliates, or subsidiaries.