What is non-homogenised milk?

Homogenisation is a mechanical process that reduces the size of the fat globules in milk, so the cream does not rise to the top, as sold by supermarkets. Homogenised milk will not clot successfully with rennet. If using supermarket milk for cheese making, buy skimmed milk and double cream. Combine them in a ratio of 12 parts skimmed milk to 1 part double cream. Non-homogenised milk has not been through this process and would be equivalent to ‘Gold Top’ the milkman leaves and milk straight from the cow. *Sainsbury’s do a Gold Top Guernsey milk*