re: #433 ArmyWife

Homogenizing is a method where the fat is blended into the cream. Non-homogenized will separate (the fat from the milk part) so you have to shake it up before you use it to blend it back up. 1/2 and 1/2 is a blend of cream and milk - but it’s bought that way.

Is it better in some way when you do a “mini-homogenization” by shaking it than it is if it’s commercially homogenized? I seem to remember in the 70’s some thought the fat gets broken down into too-small of bits and gets in your bloodstream or something.