I don't know about you, but I like to have milk with my coffee. Hold the sugar, but don't hold my milk. The process of pouring milk is a beautiful one. Depending on the milk, one of two effects occur:
1) As you pour the milk, it drops to the bottom, then quickly rises to the top, giving the drink a uniform Siamese cat color from top to bottom.
What causes this effect, you think? Is there more fat in one of the milks, so it kind of stays on top, or is there another trick to it...did the milk go bad and that's why it leaves white and fat streaks on top of your coffee?
Relax, I did not have bad milk in my coffee. In fact, I had very good milk in my coffee.
If you go to someone who has a cow, you will get the milk, boil it, then drink it. It's as close to natural as nature intended.
If you buy milk from a store, it commonly went through pasteurization and homogenization. Homogenization changes the size of the fat particles in milk, making them very very small, so there is no fat (cream) that stays on top of your bottle. This prolongs the shelf life of milk and makes it look better. It also makes digestion impossible and allows certain fats to escape into the bloodstream and damage your health. Some enzymes that end up in the bloodstream are even said to contribute to heart disease.
The milk that causes your coffee to develop a uniform color has been homogenized. The one that caused the effect in the picture, was not.
So which milk is better? The one with cream on top, like nature intended, or the one with hidden cream particles inside? You choose. It's your coffee, isn't it? :)
You can find non homogenized milk in some health food stores or under your favorite cow. I buy mine from the only organic dairy company in Bulgaria and I truly love it!