Why Unhomogenised Milk Makes Better Cheese

Good quality milk - MATTERS!

Not all milk is created equal. I've been using unhomogenised milk for over 20 years, and the difference in flavour, texture, and curd formation is night and day. If you're making cheese at home, this is the single most important choice you'll make.

What Is Homogenisation?

Homogenisation is a process where milk is forced through tiny nozzles at high pressure. This breaks the fat globules into much smaller pieces so the cream doesn't separate and rise to the top. It's convenient for drinking milk — but it's terrible for cheesemaking.

Why It Matters for Cheese

When fat globules are broken down through homogenisation, they become coated in milk proteins (casein). This changes how the curds form. Instead of getting a firm, cohesive curd that holds together beautifully, you get a weaker, softer curd that tends to crumble.

With unhomogenised milk, the fat globules stay large and intact. They get trapped within the protein network of the curd, giving you:

• Better texture — firmer, more elastic curds that stretch and hold shape

• Richer flavour — the intact fat carries more flavour compounds

• Higher yield — less fat is lost in the whey, so you get more cheese from the same amount of milk

• Better ageing — for cheeses like camembert, the fat distribution affects how the cheese ripens

  
  

What I Use

I currently use Fleurieu Peninsula Milk Company Jersey Premium Un-Homogenised milk. Jersey cows produce milk with higher fat and protein content, which is ideal for cheesemaking. The cream line on top is a beautiful sign that the milk hasn't been processed to death.

Where to Find It

Most good supermarkets and independent grocers stock unhomogenised milk. Look for labels that say "unhomogenised" or "cream top." In South Australia, Foodland is a great option. If you can find Jersey milk, even better — the higher fat content makes a real difference.

See the Difference for Yourself

In our workshops, we use unhomogenised milk so you can experience the difference firsthand. You'll see how beautifully the curds form and understand why milk quality matters so much.

Explore Worshops