If you can sit down and compare a glass of skim milk to full-fat milk, you’re getting somewhere.
Cream-top milk is not merely full-fat: the cream is unmixed and free floating. You can immediately tell it is different by texture.
Some people separate the cream and reserve it for coffee or something. Or you can agitate it for “manual homogenization”. The difference is texture, really. It may have bothered housewives trying to cook or to pour it. But I love the experience.
Cream-top milk is not merely full-fat: the cream is unmixed and free floating. You can immediately tell it is different by texture.
Some people separate the cream and reserve it for coffee or something. Or you can agitate it for “manual homogenization”. The difference is texture, really. It may have bothered housewives trying to cook or to pour it. But I love the experience.